Awesome bottle conditioned, light, mildly sour, full bodied home made cider made light work of Turkey sausages in mushroom and asparagus. It went down fast too, like being chased by 40 men. This is a story inside of a story of Sausage and Cider, as good, if not better than anything the mayor and all his friends have waiting for you down at the Lido.
But I'll tell you something; this cider was made with higher acid, higher sugar, heirloom apples (the kind from trees that were senselessly slaughtered during senselessly ineffective prohibition), and lots of honey, and fresh roasted pumpkin, which stands out most for a much fuller, thicker, maybe tannic mouth feel that I can only surmise came from the roasted pumpkin part. I've made a lot of cider, some with honey, and most end up thin on their own, when made without some other fruit to fill them out. Not this sausage slayer. Sure it's made it a little more cloudy than and average batch of cider without, but it's a small price to pay to balance out that thin cider mouth feel.
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