Bottled three gallons of apple cider last night. I had used an English Cider yeast, and it came out quite a bit different than my last batch. The Ragin' Mrs. compares it to a Riesling. It's dry, and has a more complex flavor than just apple. I used a raw apple cider to start, so it's not just apple-flavored sugar water. I primed it and bottled it, set it in a nice dark spot and now I'm going to wait for two weeks before I crack one open and see how it finished.
Next weekend, the lavender mead and Rodamel get bottled. The Mrs. is already doing her happy dance.