No offense taken, deebee. I find many people have weird opinions about vegetarianism - usually I think it's to justify their own dietary preferences... if you can't defend your own position, attack the opposite. Effective means to obfuscate the real argument... so anyway, I try not to impose my beliefs on anyone else and just ignore wild generalisations.
Yeast is a fungus, if I'm not mistaken. Quite OK to use that.
I don't use gelatine based finings (nor any at all for that matter, but I wouldn't use it if given the chance.
I do eat fish, crustacea, molluscs, free range eggs and dairy products (preferably without rennet). Basically I draw a line thru the animal kingdom dividing those creatures that I believe to be self-aware and choose not to kill or eat any creature on the same side of the line as me (killing of rodents, rats and other household vermin excepted).
There are various levels of vegetarianism ranging from demi's like me to pure veganism. Some do eat honey and still call themselves vegan, because it's easier to say than "vegan honey eater". Level 5 veganism - eat nothing that casts a shadow.
*cough/scratch/ogle passing female office worker/slurp coffee*
Has anyone made a cider from fresh apples alone? My dad has a farmer friend who can get me lots of apples for about 50c/Kg. What's the process for making cider from raw apples? I read a thread somewhere where they were cooked and reduced then recombined with water and... it seemed too complicated. Can I just skin, chop and pulverise them, then combine with sugar or malt solution boiled with yeast nutrients and pitch champagne yeast, maybe racking off the pulp after a few days or something?
