So, 99% of our Thanksgiving dinner is made from scratch. Heck, about 95% of what we eat day-to-day on a normal basic is
With fall comes fresh-pressed apple cider. One of the markets near where I work was selling unpasteurized (no sulfides added or anything) apple cider (be sure to drink it within 4 days!) so John and I decided to pick up a couple of gallons to use them to try making some hard cider. The afternoon I was going to swing by and pick up the cider, I emailed John to ask if there was anything else that I should get. He replied that we would need brown sugar to feed the yeast. Now, he said in the email that 3 pounds of sugar should be enough. Enough for the whole 5 gallon batch, is what he meant. But my end-of-the-workday addled brain somehow translated that to mean that we would need to have 3 pounds of brown sugar per gallon of cider. And of course I threw the receipt away as I walked out of the store, so I can’t return the extra 12 pounds of brown sugar that we don’t need. We will never need to buy brown sugar again.
What I found amusing while I was walking around the market with my 5 gallons of unpasteurized cider in my cart was how many market employees stopped me to make sure that I knew that the cider was unpasteurized and wouldn’t “keep”. Yes, thank you, I know, that’s why I am getting it.
The cider is fermenting away in one of the glass carboys right now. We will see how it turns out in a month or so.