Cider has started producing CO₂ again, probably from the 1/2 gallon of fresh juice I added yesterday.

Batch #2 has fermented to about 0.999, so I racked it into a clean carboy and topped it off with about 1/2 gallon of Gizdich Ranch apple juice -- it was smart to buy four gallons instead of three while I was there! I finally got some batteries for my TDS tester, and the reading from the sample was 770 ppm. I'm not sure if TDS is going to be helpful or not, but it's easy to measure. What would really be great is a pH meter...

The cider tastes dry and much better than the first batch at the same point. It's hard to describe, but it seems like there is more apple character to it. Heather says that this batch, unaged and with no carbonation, already tastes better than the first batch, which is done, so that's a plus!

We took René and Pascale out of the fridge on Saturday after eight weeks of hibernation at 40 degrees F. After about an hour and a half at room temperature, they were warm enough to start moving around, so we put them under their heat lamp for a while to get them going. We've also been giving them warm soaks a few times a day so they rehydrate. Both of them appear to have lost some weight in their legs, and Pascale's eyes are a bit sunken, but they are eating and drinking now and appear none the worse for wear. Heather and I didn't realize how much we missed their grumpy little faces while they were in the fridge!

Check them out on the TortCam!

Cider has gotten lighter and more yellowish over the past couple of days. Fermentation is going like gangbusters. Measured SG of 1.032; not sure if the original measurement or this one is incorrect. Maybe there is some breakdown of complex carbs into simpler sugars. Who knows? Tastes very sweet with a little bit of alcohol.

Starting cider batch #2 today! I'm stoked about this batch because I'm starting with freshly-pressed apple juice from Gizdich Ranch. I picked up four gallons of juice that were pressed this morning, though I don't know what apple varieties they are doing right now. Oh well...

Started this batch the same way as the last by filling a sanitized 3 gallon carboy with juice. Yeast was prepped by dissolving 1 packet Red Star Pasteur Champagne yeast (BB JUL 2012 9150) in about 1/2 cup warm water. Pitched at 5:15 pm, temperature is 68 F and weather is clear.

SG is 1.016. Batteries are dead on the TDS tester, so I'll do that later. The must is a rich brown and tastes very sweet.