Which was good since there was a lot of apples to press. And once they had the number of bottles that could be fit into their freezer, the rest went to those of us that had helped. And we made it home with a few gallons.
We drank some right away, but most went into the depths of the freezer. And at the beginning of this year I made a gallon of apple wine. Well, it was meant to be apple wine. I prefer wine that is a little sweet, so attempted to add some sweetness to to the wine. And did not take sufficient care to make sure that fermentation didn't restart.
|Yeast busily at work turning apple juice into wine.|
A second bottle uncorked itself in the closet, startling both me and the dog. And of course making a bit of a mess. The remaining bottles are waiting for a special occasion when apple champagne might be appropriate. And oddly those don't come up as often as you might expect.
So why bring this up now? Well, the recently rediscovered apple juice is now being made into wine. It's started fermenting in the crock. And hopefully I learned something last time. No more champagne. But only time will tell.