Over Thanksgiving I made it up to Five Islands and racked the carboys in the root cellar. I think this year’s stuff is pretty good. The strong ‘fresh apple’ scent of the young cider always surprises me, given how completely the taste has changed in a few weeks. We still have a couple of carboys at Stroudwater yet to rack – might get to that later today. In place of our usual two-step starter process, the Stroudwater carboys just got a packet each of dry Red Star champagne yeast, and they seemed to kick off fine, so if these jugs taste good, maybe we ease the protocol a bit.