The apples at Sunnycroft were good but not as abundant as 2015 when branches were breaking from the crop. Sarah, Gareth, S and O came to Maine for cider weekend 2016 and helped with the harvest. Most of the apples were from our trees with perhaps a bushel from Winnie's trees. We ended up with 23 gallons.
10/15/2016
5 gallon to be sweet carbonated cider. 2 tablets of Campden added.
5 gallon to be hard cider for Gareth, Lalvin K1-V1116 wine yeast
5 gallon to be vinegar for Russ, Lalvin K1-V116 wine yeast
8 gallon sweet cider, frozen
Saturday, October 29, 2016
Sunday, October 2, 2016
Vinegar
Some may think that this subject may be not appropriate for this blog, but I believe that because of the yeast addition and the already accepted cider posts that vinegar is not that much of a stretch.
We, at Sunnycroft, have an abundance of apples, so the obvious next step is vinegar. After attending a talk by Sewall's Orchard about cider vinegar at The Common Ground Fair this year, we had the knowledge and the Mother needed to begin. In a nutshell the process is to ferment the cider with wine or cider yeast for a year and then add the Mother to the fermented cider for another year.
Batch 61
2014 Sunnycroft Cider put into growler with about 1 oz of Sewall's Cider Vinegar batch 67
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