Wild Farmhouse style Cider and BJCP Classification

Good day, community! I've got a dilemma. 3 month ago I made 3 different ciders (splitting one 3 ways) using the same blend of Granny Smith, Golden Delicious, and Red Delicious apples. It was a freshly pressed sweet apple cider right in front of me. For each of the batch I didn't use any yeast allowing the ciders to ferment naturally (from what ever was on those apples). Fermentation went slightly different giving each batch (3 gallons each) a unique character. The ciders a little bit hazy, with "rustic" clearness, like a farm or barn style cider should be.

My question is, which category of the BJCP does it fall into? Judging by apple varieties, it is C1A (New World Cider), but I haven't find any word on wild fermentation in the whole guide http://www.bjcp.org/docs/2015_Guidelines_Cider.pdf

Any suggestions? Any help would be appreciated

Topic bjcp cider homebrew

Category Mac

1
answered at

This answer is probably too late for your entry, but here it goes.

BJCP guidlines don't specify a fermination type. Ale, Lager, "wine yeasts", wild etc. for ciders. So you should pick a category that best fits your ingredients but most importantly fits the aroma, appearance, flavor, mouthfeel of the style as that is what you would be judged against. Though if your wild made a sour, I'm not sure it would be appropriate in anything but an experimental category.

For example.. I set out to brew an IPL, it didn't turn out as planned... It won two gold metals as a Helles Bock.

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