Cider is done.Frequent readers of the blog will remember that back in October, the gang all made some pressed cider and started fermenting it. Right before I returned to Ireland I bottled it up, and now it's all done for drinking.
Actually it's not too bad - a bit on the dry side. So I think next year we won't use the champagne yeast and find the proper apple cider yeast. The nice bit is that if I'm in the mood for a little carbonation, but not wanting the Sahara dry feeling of the cider - a little Cassis sweetens it up nicely.
