I forgot to mention this in yesteday's post, but many thanks to Richard & Linda for a grand supply of Worcester Pearmain apples. We'll be eating our way through them for the next month ... or two.
And special thanks to Karen who arrived (unfortunately too late to join in the wine-making festivities) also bearing a huge quantity of the rosy reds. So much so, it got us thinking: we probably wouldn't have much luck storing them, and it would be such a pity to let them rot, and since we have a press anyway, why not try cider? Ooo-aaggh!
So today (Sunday) morning, Caroline, Liz & I got to work slicing, pounding and pressing apples. Note to self: rolling pin not good enough - need 4x4 (not the SUV type, the timber type). "Milling" is best accomplished by bashing the sliced apples with such an implement.
Well much to my surprise we ended up with a good gallon-and-a-glassful of - it has to be said - distinctly suspect, muddy liquid. After much hmm-ing and haa-ing we all sampled said juice ... including Pete. Now Pete is definitely the expert when it comes to apple juice, and would you Adam 'n' Eve it? He gave it a hearty thumbs-up. So looks clearly aren't everything, as is often said.
The remaining gallon is sitting in a demijohn awaiting the addition of yeast. I'll do that tomorrow. It should be interesting. And with all these "free" apples that seem to be around, maybe we'll be able to do another batch or two before the season's over.
Karen: we owe you a few bottles. Cheers!
Can't wait to try it.
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