updates (shoulder and cider)
The cider has finished fermenting and has been moved to secondary — to carbonate and to mellow. It is strong. It’s about 10% alcohol at the moment and very dry and tart. We’ll be sweetening one of the two gallons with some local honey (which should bring down the alcohol content) and leaving the other alone. It’s going to be good. We should probably let it age much longer than we are planning, but it might be something that we try again. Because while I am not wearing a sling, my arm is still delicate and I can’t be repetitively chopping apples. I’ve been trying to take it easy and so far so good. Next up though, Brendan is going to brew some Pumpkin Beer. Yummy.