Domestic Wednesday: It's Cidertown

This post is a two in one type situation, because it's hard to get more domestic than this cider. It's currently fermenting just a few feet away. If it's drinkable, I'll call my home production set-tup the "Under the Sink Cider Company" and our mascot will be an old sponge. If it isn't, we shall never speak of it again. I bottle on Sunday. 

What, it's a jug of cider under a sink. What did you expect, Ansel Adams?

I've made small batches of beer before, to rather middling results. These results tasted worse when I considered the time I spent brewing them. It was a whole day's worth of work (not including fermentation) that tended to turn my kitchen into a sauna, for beer that was pretty meh. Cider seemed like a way to slowly get back into DIY drinks. It's more like making wine: pour apple cider into something. Add yeast. Wait. (Also, sanitize EVERYTHING.) Of course, people who take this sort of thing seriously will question my methods on my first batch. I just bought some local President's Choice cider and pitched in half a leftover packet of yeast from a previous brewing attempt. It's english ale-style yeast, so who knows what horror I'll uncap in two weeks. Something delicious? Or something that makes me believe in the existence of a cosmic, unknowable evil, one that happened to be sitting under my sink for two weeks?