Billy, Chuck etc - stupidity update

What kind of volume of juice do you get per weight? Is this still cider, or do you do cidre bouchée?

per weight of apples?

don't know billy as never weighed apples prior.

whats the diff btwn cider & cidre bouchee, apart from one being french.

rob

Cidre bouchée (corked) has bubbles. Both go well with crepes and gallettes.

It's damn near 11 PM. Long after I've told folks to listen to me, burrrp. You get good wine from 150 gallons, or less, per ton (if you calculate in the archaic English system), and acceptable wine at 180 gallons per ton. I suspect that with your set-up, you are running on the low side of high quality :O) And stay away from arsenic, cyanide, and heavy metals, because they will be the death of you.

Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them.

- Synonymous

...or perhaps on quality, or even on acceptability. Although, a bottle from february 2009 was opened last week and proved acceptable to 6 people drinking (me included). The latest stuff will be sweeten as I have left the apples longer to ripen & it will be fizzier. Also, at 7% give or take it will do the job.

rob

I prefer to think of it as cidre bodgee.

rob

I would 'ave thought that you'd appreciate those little CO2 bubbles relaxing the pylorus, sos the ethanol can rush right through into your blood stream, and race right up to your cerebellum, and give you a good smack up the back of your 'ead. I must have misunderstood your intent.

So, 'ow do you free the body from the tyranny of the mind?

I slump into bed and temporarily forget the cares of the world.

rob