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Cidering Day

We came home with 100L of "sweet" cider - that is, not fermented. It's blond in colour, not brown, because we added ascorbic acid, vitamin C, as an antioxidant during the pressing. This juice is at the end of the "keeving" stage - the first bunch of sediment settling out after about 24 hours.

20L of the cider will be preserved as sweet, the rest will be made into hard cider. I saved about a bushel of apples to make leather, jelly, and butter.

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