johnny applecocked

there's half of a once-full gallon left of non-pasteurized Snell Family Farm local Maine apple cider here next to my computer. at work. day 2. it's starting to fizz.

the nutrition facts label indicates that there are 2.5 grams of fat per serving of this cider, and 1.5 grams of that is saturated fat. um, what? are you feeding your orchard trees on dead pig carcases? isn't it impossible for apple to have fat, let alone the saturated kind? so, i did a little research and found no trace of applefat anywhere. i gave them a call.

"really?"
"yeah."
"that doesn't sound right."
"that's what i was thinking. typo, maybe?"
"i guess. wow. i just work here at the farm stand, but i'll let someone know. i mean, it's apples, right?"
"yeah. fatty apples."

it doesn't take long for this stuff to become fizzy, but after some reading, it take a least a couple of months for cider to become "hard" (read: fun). and it take a little work, as, apparently some semblance of an air-lock is needed to allow gas to escape without air entering. and you can give yourself e.coli or salmonella. excellent. challenge and risk. and alcohol. ask me for a pint in two months.