Köpings Musteri, Hallstahammar
In the autumn of 2015 Lena decided to do something with the 10 hectare of biodynamic apple orchard just outside Hallstahammar, in Berg. This around 100 kilometres west of Stockholm. These orchards were planted in 1993 and are unique with around 100 different and ancient varieties that’s more or less impossible to find elsewhere. Many of them comes from former Eastern Bloc countries where people before the wall fell, grew quite a decent amount of apples. These apples were for food and beverage purposes and completely organic because the people simply couldn’t afford chemicals. It meant that only varieties suited for these growing conditions survived. Therefore these sturdy, cold and resistant varieties was kept.
So, this orchard is not only an apple orchard, it’s also cultural heritage. One of the missions that this gang has is to find more old, sturdy varieties that is suitable for both the climate and cider production. Lena has been working with Swedish produce, development of what we can do within our cold country now for quite a while. When she saw this place, she just couldn’t resist the challenge. So, she took her husband and closest neighbours on board the journey and they bought this orchard together. The autumn of 2016 they produced their first apple juice and also put their first must to ferment on tanks.
It has not been the easiest work, trying to understand which variety is which. You can be sure that they have eaten quite a bit of apples to distinguish what is good for what, when the best harvest time is and also to find the perfect equilibrium for the blended must and cider. This project is in its first face, and we look forward to follow it, the future looks really interesting.
Products: The must is pure, complex, always with high acidity. The always pasteurize at low temperature, never make any filtration or additions. 100% apple in a bottle.
2016 Mälardalsmust: a special blend made for us containing: Rukliva, Rakja, Ingrid Marie, Lobo, Angold, Lena
2016 Amorosa: Made with only Amorosa apples
2016 Wild Angold Scrumpy (4,8%)
Harvested in October, direct crush and press. Fermentation on fiberglass tanks with some skins which they add back after the crush. They remove the skins and puts the cider on bottle with some sugar left to create natural bubbles. Not disgorged.
2016 Wild Hazey Single Cox (3,5%)
Harvested in October, direct crush and press. Fermentation starts on fiberglass tanks and continues in bottle to create natural bubbles. Not disgorged.