But I tried to stay calm and unafraid--it's also pretty loud--and zip through those apples bag by bag.
Here are the 1/2 gallon Ball jars (they are now in the fridge). I'm too tired to do the next step, so will pick up the extra juice to make 5 gals tomorrow and put juice, honey and yeast into the ale pail to ferment.
I'll try to do some pics of that, too, and take you with me on this adventure. Until then, here's my bread box, spattered with apple guts: