We went out to a Catoctin Mtn. orchard and picked up a peck of Nittany
"culls". Very tart and intriguing.
On Sat, Nov 7, 2020 at 8:21 PM Dwight Giles via Mercedes <
mercedes@okiebenz.com> wrote:
> Yup.
>
> Dwight Giles Jr.
> Wickford RI
>
> On Sat, Nov 7, 2020, 7:07 PM Buggered Benzmail via
Yup.
Dwight Giles Jr.
Wickford RI
On Sat, Nov 7, 2020, 7:07 PM Buggered Benzmail via Mercedes <
mercedes@okiebenz.com> wrote:
> Leave that stuff sit for a week or two THEN enjoy it!
>
> I remember when I was in high school I’d get my mom to buy a gallon of the
> fresh sqeezins, drink a bit then
Atta Boy!
The best fortified cider I have made was with apples pushed through one of
those. Guy I picked up some kia pahtz for BiL from had seven or eight heritage
trees and found out I make cider, so we got two carboys full. Used champagne
yeast and second ferment in bottles. It was like
> Leave that stuff sit for a week or two THEN enjoy it!
I do not care for that, this'll be gone in a day or so.
My brother reminds me that our peak production was maybe
200 gallons a day.
-- Jim
___
http://www.okiebenz.com
To search list archives
Leave that stuff sit for a week or two THEN enjoy it!
I remember when I was in high school I’d get my mom to buy a gallon of the
fresh sqeezins, drink a bit then leave it sit in the fridge awhile until it got
a bit “tart” and then I’d start drinking it again!
--FT
Sent from iPhone
> On Nov 7,
Great job Jim i grew up where farmers pressed a lot of cider. Much of it
for hard cider.
Your next project?
Dwight Giles Jr.
Wickford RI
On Sat, Nov 7, 2020, 6:35 PM Jim Cathey via Mercedes
wrote:
> My wife and I have been helping distribute food-bank food recently, and
> this last batch had
My wife and I have been helping distribute food-bank food recently, and
this last batch had a LOT of apples, some 250#. Surprisingly, we were able
to move most of it, but some of us brought home a 5# bag. Not being big
apple eaters, and having already bought some for the fruit bowl, I decided
to
