Day 1

I used two half gallons of Motts 100% pure apple juice. It's pasturized but if you buy your juice at a store it has to be I think. I'm having trouble remembering where I put my fermentation lock so until I find it I'm going to use a ballon with a pin hole in it. I used the peels from an organic Granny Smith and Fuji apples. Apples are supposed to have a natural yeast so we'll see how that goes. The recipe I'm using comes from this blog. . . . http://www.eattheweeds.com/www.EatTheWeeds.Com/EatTheWeeds.com/Entries/2010/10/22_CIDER,_HARD,_BUT_QUICK_AND_EASY.html