Sunday, October 12, I went to Niles and Max’s house for the annual cider pressing. I took about 40 pounds of apples. I came home with 3 gallons of freshly made cider, which I promptly froze at 0° F (maybe colder). Last Sunday, I removed those gallons from the freezer and washed my carboy. Last night the frozen chunks of cider were finally thawed, time to start the fermentation process for another year’s worth.