So, today has been a bit over a week since we macerated our wonderful local crabapples, inoculated them with yeast, and set them to ferment.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMp62FleRtKIne_pw0f6HUYaSdBAR8PfIViF0LVvPpMw98qlq7cBNSga1t3Ds6K0xcMFsMW-_Ps-fe450woD6dUtvuYHlvDPGsyuNAXg3D3YxrAXTw28T5-LwsBGA9b59gvReeBfyumQ/s320/IMG_20151124_143856711.jpg) |
Ladling the must into a cloth lined strainer, all disinfected of course. |
Today we strained and squeezed the fluid out of the must.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIeaXvfo5BkE5iCPAKmrbdKdKB_t2didMasXkrif9fFf02ojWgOVBPY11-ni5ynpTy1oEfGU4XI2OCYz_AySrnSqlfpWnGiNulc7wBBCGIDqHWiJLuIatx-Ee3Ht9iERx89ehQN1cbTQ/s320/IMG_20151124_144511998_HDR.jpg) |
Having fermented for over a week, the must surrenders it's liquid easily. |
WOW is this yeasty, but the resultant golden liquid has a wonderful flavor, and was utterly dry. I, of course, don't have any way to meter the alcohol content, but by the taste it's over 10%, with no off flavors.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BbyKBCjdDOnVd0u6yoFR9rqKHYpagSFITX3UTDb_siT6hQOGyUY5Q5CtKBCFZDpQ1M9-dQGLLRPxbpYfB1dxRIY5zcguDdzKhoCjDRek6kcdbgZAsVdN5Es3iPqM61hfqatsprvPr7s/s320/IMG_20151124_150205277.jpg) |
Beautiful. |
So we squeezed the liquid out of the must, then re-strained it through a clean cloth and added a cup of brown sugar. Now it's back to the bucket and the fermentation lock for another week, and then to bottle.
Stay tuned :)
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