traditsiooniliste valmistusmeetodite järgi väikeses mahus talus toodetud siider, mille valmistamisel kasutatakse peamiselt oma või kohaliku piirkonna õunu
a traditionally produced cider made on a farm, primarily from locally grown apples
Üks märgilise tähtsusega aasta Jaanihansol on 2013, sest just siis ajati äsja remonditud garaažist auto välja ja osteti asemele siidritünnid ja õunapress ning valmistati esimene talusiider- No.12 Vintage 2013.
“A true farmhouse cider, to me, is also unfiltered, unpasteurized and produced with minimal intervention from the cidermaker,” Dewar continues of the limited production style. “Usually they are bone-dry unless keeved. They are historically fermented with native wild yeast that comes in with the apples, and are made following the cycles of the seasons like wine: pressed in the fall, fermented naturally and slowly, aged through the winter and spring, and bottled before the following harvest… A good dry farmhouse cider will mature, soften and change in the bottle just like wine, aging well for up to five or more years depending on the season of production, the quality of the fruit, the levels of tannin and alcohol and the skill of the cidermaker.”
