Lots of apples this year. Tom and I picked my pickup about half full from just a couple of neighbors trees.
We pressed them tonight, ending up with about 16 gallons of cider.
We ended up with about 16 gallons of cider. We’re going to ferment around 13 gallons of it, and drink the rest fresh. Fresh cider is so incredibly delicious, pasteurizing may make it safe, but it also kills all the taste.
We also had some nice grapes and ended up with a half gallon of grape juice that I’m going turn into red wine vinegar.
My Dad (Tom’s Grandpa of course) built that press about 40 years ago. 3 generations of pressing apples and good times.