Saturday we put our new cidermaking tools into action.
I was in charge of the mashing and pressing, and I made Cabol do all the cutting. Anya helped with the washing. And the mashing.
All told, we ended up with around nine and a half gallons of cider. Five gallons went into the fermenter, and the rest in the fridge and freezer.
Did you get an in-home business license? Did you get a liquor license? AND what is Carol eating?
@HSM (Carol’s Mom)
You don’t need a license as long as you keep your alcohol production under 200 gallons. Or start distilling. Cabol is eating the remains of the pressing.