What I’ve Been Up To

Jar from top showing pickle pebble and foam from fermentation.

Looking at the apple cider from above, lid off. Above the pickle pebble this foam appeared, and overflowed from the jars. A lot of healthy fermenting going on in there!

mason jars at the back of the lowest shelf of a trolley

In the dark! Two 1 litre jars, and one 500 ml jar of crabapples becoming hard apple cider. These needed to be checked every 3 days. The calendar on the computer was setup to sound alerts every three days, so as not to forget. And it is a good thing too, because they bubbled up and through the coffee filters, right onto the floor below the trolley.

Straining the hard apple cider into a large mason jar.

After two weeks sitting in a cool dark place, the hard apple cider was ready to be strained to remove the crabapples. The smell of alcohol was very, very, very strong! Attila and I both had a taste, whoa!

Hard apple cider bubbling in mason jar.

The hard apple cider is still bubbling away in this 1 litre mason jar. It is now being kept in the cool dark place for four to six weeks, as it slowly turns to apple cider vinegar.

Worldly

Weather

9°C
Date: 1:00 PM EST Wednesday 7 November 2018
Condition: Mostly Cloudy
Pressure: 101.1 kPa
Tendency: Rising
Temperature: 9.3°C
Dew point: 2.8°C
Humidity: 64%
Wind: SW 44 gust 61 km/h
Visibility: 24 km

Quote

“Smell is a potent wizard that transports you across thousand of miles and all the years you have lived.”
Helen Keller
1880 – 1968