Apple Cider!

I ground up and pressed 55 lbs of Fameuse (Snow Apple), 3 lbs Gravenstein, and 10 lbs of Fiesta apples today. Took a long time to make just 3.5 gallons of juice, but it seems to be very nice juice (11.5 Brix; pH 3.33). It's settling now and fermentation starts tomorrow. One thing very different with cider, compared to wine, is the low alcohol level: With cider, it's usually less than 7% alcohol, versus 10-15% for unfortified wine. So hyper-attentiveness to sanitation is even more important with cider than with wine. We'll see how it turns out!