...no: 'and the Fermenter Bin' - yep 15's up and running.
The sweets prepared for 16 are looking a bit grim now they're thawed out but I reckon they'll make juice okay - just 20lbs of bitters to do now. If there's time this week it would be good to start on 17 which will achieve over 500 litres of pressed juice and get 'em both pressed this weekend. Another batch would be good as I'll then end up with 500 litres of cider after the necessary topping up as I prefer to keep it at 100% juice and top up the fermenters with cider than a water. I reckon 40 litres should cover all the topping up...
I can't imagine how small producers turn out 1000+ litres working on their own... I'm knackered... but it's 34 yrs since I made my first ciders and perries and you do learn something new every time, but I'm starting to forget things now too ... like where the hell I got that sherry barrel from?
I remember making some perry in the early eighties and I got a stone jar on loan from a farmer. I filled it and tied down the rubber bung and left it for a few months. At the appointed time I took it outside and cut the cord. With an almighty bang and gush the bung was gone - disappearing into the night air. I waited a while, then, thinking the bung was lost, picked up the jar and turned for the door when I heard it bounce off next door's roof!
The perry was good - though it would have been better had the farmer not used the stone jar for storing diesel at some point!