We saved a lot not going to our usual mountain. But a lift ticket does
buy an easier ride up. A handful of runs is all I could handle.
My wife's uncle has an orchard full of MacIntosh apples.
Here's our friend from Maine helping us press cider:
Three bags of apples gave a single load.
We pressed about 1.5 gallons, stirred the mash, then pressed
out the last quart or so.
And the mash goes into the forest for the deer and bear.
Some like cider aged and fizzy, but I like it fresh and sweet
right from the press.
Unpasteurized cider is now rare, but not at our house.
We tap 6 different maples each year (we have hundreds).
Here's one out by my watch workshop:
We pull the sap in a sled, then boil the sap
using this high-tech arch. (Notice the woodshed
is still half-full due to the mild winter):
I finish on the stove for better control. With
this year's tiny batches, the sugar goes from
water to syrup to rock candy in a moment. I use
the thermometer to know when to pay attention,
then I continuously spoon looking for the sheeting
that indicates syrup.
We don't filter much, so the syrup starts cloudy.
After a few weeks of "gravity filtration," the
syrup will be crystal clear.
This is our old tom turkey:
Here he is today (dressed out at 17+ pounds):
Update: After a few months in the freezer, he becomes Easter dinner for the whole family.
New sink and faucet:
Restored shower (new seals / disassembled and cleaned with CLR):
New floor and a new fixture on top:
Not much room to work behind this model
(Jacuzzi Espree). I've glued on the side porthole tiles.