Over the summer, Tom created a “cider room”. So now we have many containers of cider fermenting in there. In addition to the cider in the above photo, there are additional carboys of cider totalling 28 gallons. And we still have more apples to press.
Now so far wine is not allowed in the “cider room”. So I have my carboys still in the dining room. There are carboys of perry, red plum wine, black plum wine and blackberry wine. I am struggling with a slow fermentation of the blackberry wine. I suspect it is too sweet. But all other fermentations are going well.