Cider

We've been pressing apples for the last couple of evenings, scratting the apples, and pressing the milled pomace. A couple of trugs full of apples has been enough to put two gallons of juice into a fermenting bucket, which I've inoculated with 'Nottingham' yeast this evening, as well as bottle eleven 1l kilner bottles with pasteurized juice. The pomace is still in the press, dripping slowly, and there should be about another litre tomorrow evening.

I anticipate the cider fermentation to be a bit frothy and messy, initially, which is why the two gallons of must are in a five gallon bucket. Once it's calmed, I'll move it into a pair of demi-johns, to complete fermentation. I must remember to add pectolase, too, or it'll definitely be a bit hazy.