Nestor Lasso 80hr Acetic Natural Sidra

This process starts with picking ripe cherries between 24-26°Bx. Unripe or defect cherries are separated and removed.

The cherries are then stored for 48hrs or until the ph reaches 4.5 and then floated to remove any remaining impurities. They're thermally shocked at 50°C and then anaerobically fermented for 80hrs at 35°C along with Saccharomyces cerevisiae yeast at a 1:5 cherry to yeast ratio.

Finally, the cherries are mechanically dried and placed on beds to air dry for 15 days until the target moisture level is reached.