the type we are using are the newton pippin's and two other fridays we know washington group. knowirst -- varieties we washington grew. to press thep is apples, to crush them. they would have to be handcranked, to squeeze all the apples. the pulp is basically what you are squishing, and from that, you get the juice. from that point on, you're going to ferment that juice. we are fermenting a large barrel called a hog's head. 6% alcohol when you're done. the fermentation for apples is longer than for whiskey, which was also made here, which was the main commodity. you are looking at 14-30 days for fermentation, depending on the type of yeast used. at this time, we are fermenting champagne yeast, which is a little faster acting. time, they did not know a lot about the science of the yeast. everything,ll you but they will not tell you what type of yeast they are using. in washington's day, the orchard had naturally occurring yeast. he may very well have let that naturally occurring yeast get in there and do its job over a time of weeks. 6% is at the end of fermentation. we are the

you know, this type we are using are the newton pippin's and two know varieties which we washington grew. they've got to be pressed or crushed in a apple press which includes a device to crank and crush the apples up into chunks. that would have been a large press in the 18th century. what have had a rectangular press with a wooden jackscrew that was great down and squeezed all the -- cranked down and squeezed all the apples. the pulp is basically what you are squishing, and from that, you get the juice. that was collected in buckets. from that point on, you're going to ferment that juice. we are fermenting this large barrel called a hog's head. 6% alcoholut 5% to content win you're done. -- when you're done. the fermentation for apples is longer than for whiskey, which was also made here, which was the main commodity. you are looking at 14 to 30 days perhaps of fermentation, depending on the type of yeast s that are used. at this time, we are fermenting champagne yeast, which is a little faster acting. it really took about 10 to 14 days to complete the fermentation. but in washington's

the type we are using are the newton pippin's and two other varieties we know washington grew. the first step in the process is they would have to be pressed or press whichn apple wouldes a device that crank them into chunks. that would be put into a large press with a wooden jackscrew that was handcranked down to squeeze all the apples. the pulp is basically what you are squishing, and from that, excretes the juice. it would be collected in buckets. from that point on, you're going to ferment that juice. we are fermenting a large barrel called a hog's head. this is about 6% alcohol when you're done. the fermentation process for apples takes longer than for whiskey, which was also made here, which was the main commodity. you are looking at 14-30 days perhaps of fermentation, depending on the type of yeast used. at this time, we are fermenting with champagne yeast, which is a little faster acting. it really took about 10 to 14 days to completely fermentation. in washington's time, they did not know a lot about the science of the yeast. today, that is very much a trade secret in