I’ve got a dark cherry melomel bulk aging. And a cider hardening up. The cider is a small batch, a friend handed me in the container. I’ve been feeding his interest in brewing, and so I couldn’t say no when he offered me 1.5 gallon. I improvised an airlock on the container he gave it to me in. He’d been opening containers to release pressure manually. LoL. It’s a wild yeast, which he was trying to control by controlling temperature. I’m a little concerned that there may be some mold/bacterial contamination from it’s slow start. I tasted a small amount and it was a bit ‘plasticky’ tasting. I prolly should have put it in a glass or stainless fermenter when I first got it, and pitched a stronger yeast. We’ll see how it goes. It’s all an experiment. And I didn’t get around to pressing any cider this year. In '23 it seemed like I was the cider king, and everyone was asking me to help with a batch. In '24 the apples around town didn’t do as well. Brew on!