In 2020, while Sebastian was working as a sourdough baker in Aarhus, the idea for Æblefald was born.

The concept was simple: to pick apples that would otherwise fall to the ground and rot, and turn them into natural cider. Sebastian posted on social media looking for apples, and it didn’t take long before he gained access to 25 gardens.

That summer, Sebastian went to a bar. In his mid-twenties, day drinking was normal. As a sourdough baker, socializing had to happen during the day. There, he met Mikkel. They talked about the usual things: sourdough bread, natural wine, cheese, vegetables (you’d think there’s a limit to loving fennel), local produce, what makes us feel bad about the world we live in, and what makes us feel good.

In his search for the good things in life, Mikkel traveled through Germany and France, working with winemakers to deepen his knowledge of viticulture and wine (let’s be honest, day drinking played a role here too). He asked the same questions to many, only to receive different answers. In the end, winemaking comes down to personality, with no definitive right way, only different methods and approaches.

Before returning to Denmark, he purchased winemaking equipment. While grapes are rare in Denmark, apples are abundant. As he drove home on the Bundesautobahn 7, the idea hit him: what if he applied winemaking techniques to apples?

As summer turned to autumn, Sebastian started picking apples, feeling the pressure to do something great. The apples were too good for mediocrity. He knew he couldn’t do it alone.

Mikkel came to mind.

One evening in late October, Sebastian messaged him, “What are your plans when you get back?”

Mikkel, like many, wanted to make cider.

Sebastian quickly replied, “I have 1000 kilos of apples. Want to team up?”