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!
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.
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!
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.
Date: 1:00 PM EST Wednesday 7 November 2018
Condition: Mostly Cloudy
Pressure: 101.1 kPa
Dew point: 2.8°C
Wind: SW 44 gust 61 km/h
Visibility: 24 km
“Smell is a potent wizard that transports you across thousand of miles and all the years you have lived.”
1880 – 1968