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We had considered going to Monhegan Island, today, but Eor's new glasses were ready, and we wanted to stop at the hardware store for a new water filter, so we made a morning of it and went to Becky's for breakfast, stopped at the Farmer's Market, then went up to the storage place in Grey and did some rearranging. Eor thinks we can get everything stuffed down into the unheated space if we bring home the books and bookshelves. We want our books back home! Getting all our books back is going to be difficult, though, since at least one of the bookshelves is actually doing duty in the cold storage holding stuff. This place might end up looking more overstuffed than it did before. But it won't be much longer before we take the condo off the market for this year, and we don't want to pay for two storage spaces all winter.
Got the standard corn and green beans at the Farmer's Market, but also got uncured ginger and fresh cider (filtered). So, in honor of apple season, here once again is a recipe I have never yet made, because I don't have a wood stove...
My Grandmother's Hard Cider Recipe
A plastic gallon jug of cider*
A couple of sticks of cinnamon
About a handful of rasins
A shot of rum
Method: Leave the top cracked on the jug and set it behind the wood stove for a couple of weeks, until it's as you like it (must have some foam.)
Variation: Apple Jack.
(My grandfather volunteered this.) "If you want it really good, when you have a cold night, leave it outside. Then you pour what's not frozen into a smaller bottle and throw out the ice."
Now, her contention was that the rum "started it in the right direction," but I strongly suspect it's the natural yeast that occurs on the skin of grapes, which you pick up from the raisins. But what function does the rum serve? Do you suppose it kills off enough bacteria so the yeast won't have too much competition?
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*unpasturized and no preservatives
Got the standard corn and green beans at the Farmer's Market, but also got uncured ginger and fresh cider (filtered). So, in honor of apple season, here once again is a recipe I have never yet made, because I don't have a wood stove...
My Grandmother's Hard Cider Recipe
A plastic gallon jug of cider*
A couple of sticks of cinnamon
About a handful of rasins
A shot of rum
Method: Leave the top cracked on the jug and set it behind the wood stove for a couple of weeks, until it's as you like it (must have some foam.)
Variation: Apple Jack.
(My grandfather volunteered this.) "If you want it really good, when you have a cold night, leave it outside. Then you pour what's not frozen into a smaller bottle and throw out the ice."
Now, her contention was that the rum "started it in the right direction," but I strongly suspect it's the natural yeast that occurs on the skin of grapes, which you pick up from the raisins. But what function does the rum serve? Do you suppose it kills off enough bacteria so the yeast won't have too much competition?
-------------------------
*unpasturized and no preservatives