Used to get Guinness on tap at the Plough And Stars back in the seventies- man, that was good stuff. The bottled Guinntss was nothing like it.
Saw a reply on an earlier thread about “lacto fermentation” and tried it with my turnips.
Delicious on the first try! Gave some to a neighbor and they love it too. Sort of like mild suerkraut pickles.
My cider-making has improved but what I made for Christmas was too weak. I cut back to one pound sugar hoping it would be ready quick and it was but it just had no kick at all.
A FReeper posted a couple of weeks ago that he used frozen apple juice concentrate to back sweeten his cider, was that you?