The ph was 3.2 (a little more acid than usual) and the specific gravity was 1.050, yielding 6% alcohol.
Baldwin 55% (Sweet)
Macoun 13% (Aromatic)
McIntosh 24% (Tart)
Crab 8% (Astringent)
We’re fermenting this batch indoors since the nightly temperatures in Sherborn are now falling into the 30’s, which can result in a stuck fermentation.
We racked our last cider batch and added malolactic bacteria.
Thus far, our cider production is proceeding flawlessly - with a year of experience under our belt, we’ve found our rhythm.
The Shitake mushroom logs are ready for an enormous fruiting over the next 2 weeks. Unfortunately, I will be in Washington, Philadelphia, Beijing, Qingdao, Shenzhen, Seattle, London, Berlin, Copenhagen, and Amsterdam on the weekends (yes, that’s a lot of red eye flights), so Kathy and I are dividing up the labor, with me doing all the hauling, cutting, and heavy lifting around the farm on the nights I’m there while she takes charge of the mushroom harvest, packaging, and delivery to local farm stands. This is our first year of harvesting commercial quantities of mushrooms, so we’re learning every day.
The hoop house is thriving with the warm days and cool nights of Fall. I’ve picked a peck of peppers (not pickled yet) - hungarian banana, poblano, and japanese chili pepper. Here’s what a peck of peppers looks like: