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