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Fermentables

Dan gathered a bunch (okay, many bunches :)) of the grapes from the woods and is cleaning them in preparation for wine-making. Over the weekend he brought masses of apples, wild and tame, to a friend with a press and came home with fifteen gallons of cider, most of which will be made into either cyser (apple mead) or hard cider.

As for where all this is going to go to ferment, he says the kitchen :). As long as it's not on the counters, that's fine. I use the counters!

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