Our goal was to produce a cider in the style of a red wine. Most ciders, like most white wines, have minimal skin contact. We fermented this cider on the apple skins. We then soaked the cider on the skins for an extended time to increase extraction of body and tannin. The resulting cider is beautiful--a pronounced expression of the earthy Winesap and the fruity Albemarle Pippins with structured body and a long finish.