Racking the cider

Huw and Sarah siphon off the clear liquid to leave the sediment behind, for the second time: it will have to be done once more. The amber fluid started off as our apple crop, mashed and pressed to make juice that has been bubbling away in demi-johns in the tool shed for the past few months. When clarified and fermented it will be delicious home-made cider that will likely disappear in a fraction of the time it took to make!

It's nice to be home after the trek to London and back.