I went out to my favorite orchard tonight and grabbed 5 gallons of their wonderful preservative-free juice. (It's always a spectacular blend of apples, and they add pectic enzyme to it) Poured it into the fermenter and away it goes.
I fermented some of this stuff last year and it was awesome. This year I'm doing it with Edinburgh yeast because I saw that Pappers had good results with it. My plan is to ferment 4.5 gallons of it, stabilize it, then add the last .5 gallon in to backsweeten (It's in the freezer so it won't take off on its own). If that's not enough, then I'll add a little wine conditioner and keg carb.
Anyway, one of my favorite rituals of my favorite season is underway. Cheers all!