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Grilled eggplant parm: Super low carb, all you do is size eggplant and brush with olive oil and grill both sides until tender. Once grilled take eggplant slices and layer with slices of mozzarella, tomato, and basil. Optional to add a layer of bread crum or some sort of gluten free bread crum...

Next question would be, is it worth it to even rack it? I was thinking I might just let I tips it in there until it stops fermenting then, filter it thru the cheesecloth and bottle it.

So my cider was pretty thick when I juiced it and now I have a lot of sediment. I am thinking of racking in a bottling bucket for a few weeks but before that I was thinking of filtering thru a cheesecloth when racking to get the most out of the cider. Anyone ever try this? Any ideas to help. Ps...

Thanks I'll try it tomorrow.

So... I am fermenting about 3 gallons at the moment and still have another 40 apples to turn to juice, is it possible to add a few more gallons to ferment to the existing batch? The current batch has been fermenting for 4 days. Any help is appreciated... Thanks!!!