Light sparkle, just a bit of residual sweetness, good tart/bitter and nice aromatics in this batch #9- one of the best from last year. A few batches got a bit funky, with some brett and malolactic flavors.
All but the ice cider is now bottled, plenty to quaff and share. The ice cider has fermented down to SG 1.060, and I just hope I can get it to stop. My plan is to crash cool the carboys in a couple weeks using a chest freezer, and do a stabilization racking or two after that. That stuff is ambrosia, super rich and sweet (I’ve been sampling).