I had a few good friends over on Thanksgiving, and my house-mate had over a few of her friends. There were eight of us total. After a while I brought out a very small taste of my beet wine for everyone. I explained that I didn’t think it was very good, but they were all welcome to try it. Actually, I had told my two friends about the beet wine and I wasn’t going to offer it to two and not the other two (yes, and if your math says that is only six people, you would be correct. There were two children there as well.) One of my friends made an awful face and his whole body shivered. Yea, he didn’t care for it. One of my house-mate’s friends was a little less showy, and just handed me the glass back after a sip, with a little left in the glass, and said “thank you, it was interesting.” Another finished it without comment, and my other friend said she liked it.
This friend who liked it had also brought me a mason jar of the hard cider she had just finished making. Her cider was MUCH better than my wine. She had gone out and purchased all the necessary equipment for making hard cider. My next wine will be made from fruit – perhaps it will be a little tastier. She also brought this amazing apple/cream cheese pie from the apples she had canned earlier in the year.
Now, as she and I were talking after everyone else had left and as my house-mate slept before going on her mid-night shift, we talked chemistry. Here are a few chemistry questions we asked and to which we don’t yet have the answers: (1) Why couldn’t she strain the alcohol through a coffee filter? I forgot why she was doing this, but it drained a little bit, and then nothing. And, no, there was nothing blocking it from draining. (2) If she used apple juice, sugar and yeast to make hard cider, and to make apple wine I would use apples, sugar and yeast – what is the difference between the two?