"Leftovers" beer (1-gallon) on the left and my attempt at hard cider (1/2-gallon) on the right. The beer has no base malt, just some biscuit, flaked corn, DME, corn and cane sugar. Also has all of what little I got from my hops harvest this year. The cider has 9-lbs of Honeycrisp (what was I thinking), Golden Delicious and Granny Smith apples ground up in my grandmother's old meat grinder, plus 1/2-cup cane sugar. I split an old packet of Nottingham ale yeast for both, which was apparently still good since both are fermenting like dogs, and especially since I gave them the whole shebang (good for 5-gallons). Will bottle both in three weeks.