We put in a full day at the orchard today, and pressed three buckets worth of juice which will become cider, despite being mainly composed of eating apples. My intention is to split these three ways; one will be stopped early to make a naturally sweet low alcohol cider, one will be allowed to go on for longer and may be sweetened artificially at the end for a semi-dry finish, and one will get the Kveik treatment, just because I can.