Pure Cider Goodness

I bottled my pure cider last night - the only addition to the cider was the table sugar I used for priming.

Amazingly, soft cider will ferment to a 5.5-6% hard cider (mine was 5.8%).

I'm really looking forward to trying it side by with my spiced cider.

I guess that's it for cider for this year - last year my two batches were mediocre and lasted all year (the last few bottles got pretty musty), but I think this stuff will go much faster.

In other news I racked the red ale - I was going to bottle it, but it was 12:30am by the time I had finished bottling the cider and my boss expects me to be AWAKE at my desk (I know, it's crazy).