In this episode I was joined by Phil from Bayfield Winery and Blue Ox Cider in Bayfield, WI. This episode is a follow up to episode 24. It does contain spoilers for that episode, so if you haven’t listened to that one yet, start there.

In this episode we cover a wide range of topics, from the 100 year old farmhouse turned tasting room to the fruit loop area in Wisconsin. We talked about co-ferments and why it’s important that you don't have to wear a hazmat suit when you’re tending to your fruit. 

Show Note Links:

Bayfield Winery and Blue Ox Cider⁠

Bayfield Winery Tasting Room

Art and Science 2023 Emergence Co-Ferment Wine