Yesterday Tom and his son finished pressing apples, and Tom set up these carboys to start fermenting. There’s about 30 more gallons of cider here. Today Tom bottled the first two carboys of cider with a little of my help. Here are one of the carboy’s bottles. Aren’t they pretty?
Cooking from the Game of Thrones
Recipes from 1950's Seattle restaurants
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| Donna on Three Pigs and a Turkey |
| Donna on Three Pigs and a Turkey |
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This reminds me of the time my Dad tried to make root beer in the cellar, and the bottles exploded 🙂
Sounds like fun- we have not had an explosions so far!
Wow! I’m behind. These look great.
Thanks Teresa. We usually are not bottling this earlier, but this year we had too many crabapples to freeze to wait for the majority of the dessert apples to ripen that we went ahead and started two carboys with some crabs and some apples that ripen early. The vast majority of the cider is just now fermenting in the carboys and will be bottled in 2-3 weeks.