That's a lot of cider. Wow! What happens to the apple solids left over? Do you add anything to the cider to preserve it? That's process sounds like a fantastic post idea. ;-)
P.S. I gave you a 100% upvote to raise your reputation a couple points.
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Thanks, thats a good idea. The press is a vintage press, really sweet piece of machinery. The solids are either composted or given to pigs. Nothing is added to the cider to preserve it. I have 5 gallons in a Cornelius keg with some co2 pressure on it, which should help it stay fresh. It will get fizzy on its own, and will become hard cider (or vinegar) if left too long. You can add champagne yeast or organic raisins to it as well to speed along that process (if you want hard cider) especially if you use a carboy with an airlock on it. Thanks for the votes!
Yes, I love how raisins have built in fungi as yeast. :) With raw honey and raisins, I can make mead without added store bought yeast. The results would just be mixed and not as high of alcohol content.
Nice!! I brewed a clone of Troeggs "Mad Elf" a 12% + Belgian ale with 5lbs of honey and 4 or 5 pounds of cherries.....enough wild yeast in that thing to just about blow up the house!! Haha! Never brewed mead, but I used to enjoy it from time to time.....