Finished dehydrating/canning 250-300 lbs of apples. Really happy and REALLY busy. I kept making more scrap apple vinegar with all the scraps and finally had to quit at 30 gallons because it's an insane amount of vinegar to be making ;) I have blackberry vinegar going too (about 3 gallons) so I'm vinegared out right now 🤗

The rest of the apple scraps I am making wine with.

Anyway - the wine is sulfite free and is made with fruit, water, sugar and yeast. Nothing else and I use buckets and mason jars, no fancy stuff.

I made some wine 3 years ago from yellow plums, finally got around to bottling it. A little more sugar when bottling, turns out I now have yellow plum champagne, LOL! I know adding extra sugar provides second ferment, makes for a very smooth and mellow wine but I never expected champagne...

I included a video showing two of the bottles of yellow plum wine/champagne ;)

The jars with white stuff is @20 lbs of sea salt, made from local ocean water...