http://ow.ly/d/NMx
From the document:
...Crispin Bare Naked and Fox Barrel Pear Naked, which are USDA Organic certified hard ciders utilizing a unique Double Fermentation process. Stripped down, naked ciders utilizing a natural fermentation without chaptalization. Fermentation leverages the natural sugar levels inherent in the raw, unpasteurized, fresh-pressed American organic apple and pear juice using a novel Forbidden Fruit wit yeast.
Following full fermentation, a second fermentation is initiated with the addition of new raw organic juice to the wine, and ferments again using a sparkling wine yeast.
...
Is this a common process? If someone can explain the benefit of doing this, I don't see how this is better than doing two separate fermentations, then blending together; especially since it seems that adding juice to the already fermented wine would add a lot of oxygen, isn't that bad?
From the document:
...Crispin Bare Naked and Fox Barrel Pear Naked, which are USDA Organic certified hard ciders utilizing a unique Double Fermentation process. Stripped down, naked ciders utilizing a natural fermentation without chaptalization. Fermentation leverages the natural sugar levels inherent in the raw, unpasteurized, fresh-pressed American organic apple and pear juice using a novel Forbidden Fruit wit yeast.
Following full fermentation, a second fermentation is initiated with the addition of new raw organic juice to the wine, and ferments again using a sparkling wine yeast.
...
Is this a common process? If someone can explain the benefit of doing this, I don't see how this is better than doing two separate fermentations, then blending together; especially since it seems that adding juice to the already fermented wine would add a lot of oxygen, isn't that bad?