We had another 2 cider pressing days, for a grand total of 24 gallons pressed. Some are fermenting, some refrigerated for immediate consumption, some gifted, and some canned. I’ve done good at really going after the trees, it wasn’t a banner year so I wanted to get all we could. It’s also helpful to pick frequently to not have too many rotted apples under the trees, it makes picking the good ones easier.
As with maple syrup and other things, while the thrill of discovery is gone, it’s nice to know what we’re doing. We had several encounters with baby coyotes so this year’s labels reflect that.
As is tradition, the remaining few apples were composted mechanically.
