It's hard to believe that it took 50 pounds of apples (cored, but not peeled) and a day's worth of labor to make roughly 2 1/2 gallons of juice. We all enjoyed some of the fresh cider before handing the remainder off to our brew master, Bill, for "hardening". ;)
He added some sugar and half a packet of yeast, and into the man cave/basement it went to ferment a while. Our fingers are crossed that this will be fermented, bottled and carbonated by the holidays. See you in three months!