{
  "$type": "site.standard.document",
  "bskyPostRef": {
    "cid": "bafyreih7vrhhelk66d5ghxbv3jcrf7dx7w7lycbken2ktlq27erv3yhbm4",
    "uri": "at://did:plc:stdyw5imz7iz4527okgpjtip/app.bsky.feed.post/3mmlp6fnhzoo2"
  },
  "path": "/2026/05/bottled-cider-today.html",
  "publishedAt": "2026-05-24T00:28:00.000Z",
  "site": "https://40yrs.blogspot.com",
  "textContent": "About 4½ liters. A bit sugar and champagne yeast was added to make it sparkling.\n\nIt's a bit sour, likely from it sitting on top of the dead yeast for too long. I procrastinated on bottling.\n\nIt should improve in the bottle, and perhaps become a bit more sherry like, in the next few months.",
  "title": "Bottled Cider Today",
  "updatedAt": "2026-05-24T06:34:35.893Z"
}