Oct 7
Pressed six quarts of juice for apple cider today. Number six looks the most active so far after two hours. Mostly Golden Russet with the last few Cortland and Florina thrown in.
Cut out rot and coddling moth damage. Many had brown traces in the flesh, only discarded the worst of those. Result was four large cheeses. Used one packet of champagne yeast for the batch. As each wine bottle filled I put a rinsed balloon on the neck. Not sure how I could exclude air better. Maybe boil it then add the yeast when cooled?
Tasted dregs after the last bottle filled. It was very sweet and nice.
Need some longer slats as the short ones do not support the cheese frame.
Chuck
October 9
All six fermenting. About even now.
Chuck
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