True ciders use fermented apple juice as a base. But it wouldn't be like us to stop there! We pick peaches in late summer that we blend into small batches of our tested hard apple cider recipe for added depth and an explosion of flavor, perfect for the season.
Uniquely Jack Russell: For the fermentologists out there, David and Al like to add the pureed peaches after primary fermentation has stopped to capture the most peach flavor. This late addition gives any suspended yeast an additional sugar source, so fermentation takes off again, adding a bit more alcohol to the mix.
