It's Fall, which means it's time to make cider.Thanks to Tim and Chris organizational skills we all ended up heading over to the Whittaker Garage and pressing 20 gallons of fresh apple cider. And yes, we're fermenting it.
With most of these things, it was slow going at first, but once we started to get a system down, we flowed through it. A couple of mishaps on the way - like the stash tipping over in the back seat of the truck and losing a half a gallon - but it all worked out better than I thought. Next step is the fermentation and finding a better press.
