The last of the apples from the farmers market were calling my name and I knew I would be making cider, so I got off the tukhus and just did it. This is so easy to make I don't even think about it anymore.
On a lovely fall day a few weeks ago, my friends and I made a big batch of cider. I’m fascinated with preserving food by making booze. I find cider particularly interesting because after the prep, the yeast does all the work for you.
Making wild vinegar is really neat, but what happens when you use that up and it's not cider pressing season yet? I tested out a theory using store-bought, pasteurized cider and the "gunk" left in my raw cider jar. Did it work? "Mother" says yes!