is named in the dialect of Swabia, Bavaria. It’s pronounced "mosh-t" in Swabian dialect but in High German, it would be named Apfelwein, or Apple Wine, it’s the same thing (but ours is better).

Traditional German Moscht is not carbonated, and most of ours is not. However,

we are experimenting with different styles and have produced some limited runs

of carbonated Moscht, which we achieve the natural way by adding a little sugar

late in the fermentation process and swiftly bottling to keep the carbonation in.

Personally, we prefer the still variety, but that may change over time.

Each batch of Moscht is unique, with flavours derived from the specific mix of

apples, that themselves change based on their growing conditions. For most

Moscht it's better to use smaller and more tart fruits, with sweeter fruits added

to balance the flavour. As a result, each batch of Moscht will be unlike any other,

we look forward to seeing what we can create!

Making Moscht is a relatively simple process, but one that we take great joy and

extract a lot of excitement from.

First we wash and crush the apples, producing a rough pulp that makes it easier

to squeeze and extract the juice from.

Then we load the pulp into our press and spend a few hours compressing,

releasing, pressing and drawing the juice out of the pulp.

The juice collects in a fermentation vessel. Because we operate on small unique

batches we only need a moderately sized 15 litre fermentor.

We add a little commercial yeast to the juice and keep it at a moderate

temperature for up to 8 weeks, allowing a full flavour to develop as all the sugars

in the juice are slowly converted to alcohol.

The final product we filter or carefully decant to leave the majority of the

sediment behind, and the alcoholic Moscht is bottled.

The bottles are left to cold‐lager and condition, this is where their final flavour

develops.

Finally, we drink the Moscht with gusto!

There are, of course, variations that we will introduce over time that will

contribute to a unique product that we can truly call our own. Some options

we're experimenting with are:

○ Cuveeing ‐ This is a process first developed in France and also traditionally

   used in Germany, where the pulp is left out and stirred to allow the apple

   flesh to fully brown before pressing the juice. This contributes a surprising

   note and character to the Moscht. We're keen to develop this one further!

○ Yeast-free ‐ While not truly yeast free, this variant uses no added yeast

   whatsoever, instead the yeasts that are free floating in the air are captured

   to impart a truly unique flavour to the Moscht. The yeast varieties vary

   strongly between locations, so this method yields a product that cannot be

   replicated anywhere else, although then lower concentrations of yeast

   available mean that the Moscht takes considerably longer to ferment, up

   from 8 weeks to often more than 16. This, we hope, will be our preferred

   method, once we school ourselves to the appropriate level of patience.