I need to take and post some pics...
My limitation right now is that primary fermentation occurs in our kitchen, limiting it to 3 carboys that cover about half of the kitchen table (where the kids eat breakfast). My wonderful wife tolerates these black plastic trashbag covered bubbling menaces taking up space on the table as long as the kids can eat their cereal.
Because I was able to get fresh apple juice from my friend twice in a couple of weeks, I just had to start a 4th batch which is fermenting on the kitchen counter next to the microwave. My wife frowned a bit but didn't snarl, but I think I am at the limit of what I can do. So I get to start about 4 batches every 6 to 8 weeks, replacing the ones I rack and send downstairs to age with new ones. In those terms, I have enough honey for 4 months...
My limitation right now is that primary fermentation occurs in our kitchen, limiting it to 3 carboys that cover about half of the kitchen table (where the kids eat breakfast). My wonderful wife tolerates these black plastic trashbag covered bubbling menaces taking up space on the table as long as the kids can eat their cereal.
Because I was able to get fresh apple juice from my friend twice in a couple of weeks, I just had to start a 4th batch which is fermenting on the kitchen counter next to the microwave. My wife frowned a bit but didn't snarl, but I think I am at the limit of what I can do. So I get to start about 4 batches every 6 to 8 weeks, replacing the ones I rack and send downstairs to age with new ones. In those terms, I have enough honey for 4 months...