I juiced all the lemons I had peeled and had that reserved in the freezer, and added that to it. I think this could use a bit more simple syrup as it is a bit strong, and a touch "lemony". I am not going to tinker with it anymore. I am just going to tell folks to be careful with it and will tinker more with the next batch. Next year I will do some from my oranges and grapefruit for sure
I had originally started with about 3 lbs of organic apples, cored and cut into chunks soaking in the grain for the 1st 3 months. One of things I did to fight the sediment was at month 4, when I added the spices and sugar, I ran the apples through a blender and then wrapped it in about 4 layers of cheese cloth and added it back to the jug. I am still getting some tines but not as bad as it could be. One thing that is nice is the spigot on my jar, I can pour a tumbler full with no need to filter because everything has settled to the bottom.
I've done 1/2 lemmon & 1/2 tangerine or orange also, it's all good & each year gets better. The wife told me I've been at it more than 6 years, I really should write stuff down. I had made some for Carlos's B-day party, what year was that? Early onset Alzheimers going on, KIDDING, I thought I turned 57 last year, turns out I'm 57 this year, so it's a do over. When you retire time doesn't mean much.
Its been six months, time to finally bottle up the Apple Pie. There has been a major change in taste over the last 3 months. Its still plenty potent but the initial burn has almost went away. Everything is cleaned up and now deciding if I make the same batch for christmas/new years or try a different flavor.
How can I go about making some of this?
