I’m finally sitting down to write this week’s blog post. I’ve accepted they will be weekly if I’m lucky!
Blogging is a funny thing, If I could plug into my internal monologues there would be so much content to share! I keep telling myself I will keep a note book handy to jot down ideas for posts but the reality is I often write my most interesting posts when I’m somewhere random like weeding the garden so for now you will just have to put up with nonsensical ramblings whenever I squeeze time in between animals, babies, gardening and home chores!
Right now I am enjoying a glass of the blackberry sparkling wine I made last week. The warm weather means that it has fermented a lot quicker than my recipe stated so I need to amend that(especially since my friends who used my recipe had some exploding bottles!!!)
Our market last weekend went well we had some surprise visits from old friends which was wonderful. We survived with no Nanna help by bringing a travel cot to make a extra play space for the kids.
Dane has picked up some extra work so the homesteading chores have greatly fallen on me which has kept me busy. I’ve still had to squeeze in getting products ready for the Bathurst riverside market this weekend and Taste of Bathurst on the 12th. I’ll be trialling a new fermented summer garden pesto which I’m excited about.
Kisses calved and it was exactly what we wanted a little bull calf that Miss Nyah has named Seaweed (our last calf was stingray). I’m so excited about having our own beef and although it is always hard taking the life of a animal we have grown attached to we know it’s had a good life and we truly appreciate the gift.
I have been going well on my personal challenge of processing all the fruit in the freezer.
I did set myself back a little though by taking the kids on a spontaneous foraging adventure to this tree I had been eyeing off for a while nearby. I suspected they were apples but wasn’t sure until we got there to confirm it. On legs with Nyah by my side, Banjo on my back, Gypsy on the leash and Haggis the tortishell cat following behind I felt like we were characters in a story book heading off on a wild adventure! The apples were delicious and we filled the bag to the brim and struggled back home. I’m sure we looked a sight but we were all in good spirits and I have been merrily processing the harvest and will be back for more apples!
So far I have fed a bucketful to kisses with molasses which she greatly deserves, made two buckets of experimental hard cider, canned some Apple pie filling and used the cores and ‘waste’ materials to start another batch of cider vinegar which I will share the recipe for below. You can also save all your Apple cores and discarded toddler apples in the freezer to make this when you have enough but organic is best if you can get it.
Apple cider vinegar
5-10 apples or cores,skins ect
1 cup honey or Sugar
Put all your ingredients in the jar or bucket (I use a 5L food grade bucket) and stir to dissolve the sugar.
Cover with a cheese cloth or tea towel and secure with a string or elastic band
Leave on the counter for at least a week mixing once a day. The sugar will ferment into alcohol and start to bubble.
Once the Apple/scraps sink to the bottom you have made hard cider!
Strain the apple/scraps off and recover the bucket or pour into a fresh bucket to continue fermentation.
Leave for another 3-4 weeks to allow alcohol to turn to acetic acid. The small amount of sediment at the bottom is normal this is the ‘mother’
After 3 weeks start tasting and once it is to your liking bottle. It will never go ‘off’ but may produce extra mothers that you can use to speed up future batches.
We use ACV all the time. We make it continuously whenever we have enough apple cores saved. It’s great for our health and well being but also great for treating animals as well.