Just had 2 6oz glasses of homemade apple cider
View attachment 2597100
Feelin' it. Had to take a break

Damn, 2 weeks ago starting with 2 gallons of apple juice, 2 liters water, 4 cups sugar and a Tablespoon of wine yeast spread between 4 one gallon jugs kept in the dark and cool and BAM. This morning, even before trying the cider I bought 5 gallons, $2.50 a gallon of apple juice to replace the cider I'm collecting and 4 gallons, same price of a pomegranate blueberry acai juice for back sweatening that cider. I've got a full 2 gallons of bubbling 8% ABV cider racked, which will keep fermenting and getting stronger. It packs a punch now after 14 days.
What's left after poring off the good cider is called the must, live and dead yeast. The dead yeasts sink and are NASTY tasting but, adding new apple juice to the must will start a whole new batch of cider ready in 14 days or even a dry white table wine ready in 30 days, that is actually pretty damn good. Seriously. I hear the purple grape wine rivals most table red wines sold. I don't know about that, I haven't been able to keep any that long as it is my FAVORITE cider

2 weeks of Welches grape fermenting is the BOMB. I like it and will probably be asleep early tonight

Similar to growing our own smoke I know all that is in my booze of choice