In America you couldn't get a reliable definition of apple cider if your life depended on it. Fermented, not fermented, raw or pasteurized, filtered or not.
This is raw and unfiltered and unpasteurized. And it is delicious. If I let it sit around at room temperature or warmer it would probably ferment quite quickly. Then what would it be? Hard cider. I think. And what would that be? Apple wine, probably. I don't know. What, do I look like an oenologist?
Three apples produced a pint.
I thought, oh man, if I drink this whole pint it'll give me the runs. I better be fast when it rumbles. But it didn't.
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