HARD CIDER UPDATE. The cider is merrily fermenting away, carbon dioxide bubbling up through the airlock like an old time coffee percolator, making a delightful fresh apple fragrance and building up a gloppy sediment. This week, I’ll attempt the first racking – siphoning the cider into a fresh carboy and discarding the goop at the bottom.
November 20, the cider was successfully siphoned from the bucket to the car boy. Through the glass you can see the small bubbles of Carbon Dioxide rising up and then passing through the air lock. Another month of fermentation then I’ll do another racking just before Christmas. It still has a lovely apple aroma, but tastes very unfinished.