Very tired now.
We processed 75kG of apples today into 6.5 litres of apple juice, and 7 demijohns (4.5 litres each) of cider. One of our friends came over with apples from his tree to add to the crates of apples DH picked yesterday. It took about 5 hours or so - with the chaps disappearing to the pub for an hour ar lunchtime - plus a further half an hour cleaning up ready to put all the equipment away til next year. The juice has all been pasteurised, so it'll last for a couple of months or so.
And then we went on to make sausages. 1 kilo of Gloucester Old Spot belly pork, 1 kilo Gloucester Old Spot shoulder, breadcrumbs, herbs and spices and some water. Sausages for dinner tomorrow (they have to chill for 24 hours before using), and the rest are divided up into small packets for the freezer. And the fat off the belly pork is in the oven now making crackling!
We processed 75kG of apples today into 6.5 litres of apple juice, and 7 demijohns (4.5 litres each) of cider. One of our friends came over with apples from his tree to add to the crates of apples DH picked yesterday. It took about 5 hours or so - with the chaps disappearing to the pub for an hour ar lunchtime - plus a further half an hour cleaning up ready to put all the equipment away til next year. The juice has all been pasteurised, so it'll last for a couple of months or so.
And then we went on to make sausages. 1 kilo of Gloucester Old Spot belly pork, 1 kilo Gloucester Old Spot shoulder, breadcrumbs, herbs and spices and some water. Sausages for dinner tomorrow (they have to chill for 24 hours before using), and the rest are divided up into small packets for the freezer. And the fat off the belly pork is in the oven now making crackling!
