Apple Cider Vinegar

I tried my hand at apple vinegar but there wasn't enough juice in the apples to even begin. I hustled onto the internet and found some recipes calling for lots of sugar water which really added to both sugar and liquid contents. I let it sit in 3 big buckets for a few days then pressed it off into a single bucket, 6 gallons. You can see the results so now it's bubbling. I'm going to follow the same pattern as I have for grapes so we'll see what comes out. I pressed out all the juice I could then strained it all back through a strainer into a 6 gallon bucket. Then I siphoned off enough to fill a 5 gallon carboy and 4 1-quart bottles. It began bubbling almost immediately. I placed it outside on the table under the grape arbor, as you can see.

Vino Non-Fino

Perhaps 3 pictures are worth 3000 words. This year's batch is white again, from my own grapes. I did a little experimenting but you can see that it was very active. Gianni said that it tasted good...I'll take his word. This should make a nice batch of vinegars and cooking wine. I bought a press (as you can see) and a crusher which made things a lot easier and efficient.