[Lazy Ant Brewing]

Sixty years ago when I was in high school and still living at home, we made our own cider by  crushing the apples from our apple trees worms and all, pressing the juice out,  draining the juice into gallon jugs, and storing it in our basement.

Wild yeast and no pasteurization.

Eventually, of course, it would turn into cider vinegar.  But at some unpredictable and intermediate stage along its journey from juice to vinegar, it tasted better to me than any I've had since. 

I've tasted a few commercial hard ciders and quite a few samples at monthly brew club meetings --pre-covid of course--and have yet to find even one that tasted as good as we made.

I'm still hoping and sampling .  .  .