Not a Matter of Being Gluten Free

A few weeks ago I took a couple of bottles of cyder to my fencing club for the post-fencing pizza party crowd to try. One was the 2013-14 Solebury, Sugar, Raisins, and cider yeast (based on Smith’s 1728 receipt) and the other was the 2014-15 honey wheat cyser (from John Nott’s 1723 receipt).

Everyone (well, almost everyone) had nothing but nice things to say about both. But the honey wheat was the bigger hit, as judged by the flattering language used to describe it. Modesty (and a poor memory) forbids repeating them here.

Thus the honey wheat cyser continues to be a fan-favorite among family, friends, and strangers. Based on these unscientific surveys, it’s a good contender for Blackledge Winery to produce.

But alas, no. It can never be made for sale.[1] It contains wheat and according to Federal regulation Title 27 – §24.200 General it is illegal to have grain, cereal, malt, or molasses in a bonded winery space, much less in the wine (or cyder).

No idea why this is the case. Attempts to gain clarity from various government agents have so far proven futile. Needless to say, it can never be, no matter how tasty it is.

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  1. Same goes for the Penn cider (based on a 17th-century receipt from Gulielma, William Penn’s first wife), which also uses wheat. And yes, we could make the honey wheat cyser without the wheat, but then it’s just cyser. Though a wheatless Penn is a possibility.
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