micgerne

ABV is the alcohol content.

Bottle carb is having it carbonated (fizzy) in a bottle.

I make it with just apples and a small amount of sugar for bottle conditioning. It's fairly simple, I juice the apples and stick it in a carboy until the airlock stops bubbling.

for lunch I had pheasant which was leftover from last night's dinner. It was quite disappointing, the meat was tough and sinewy

What do you call a woman with no arms or legs lying in the middle of a tennis court?

Annette

never used a pressure cooker so I can't say, but the slow cooker should be fine. I normally boil the quinces in a big stock pot on the stove until they go a deep orange colour. The liquid can be quite viscous, so depending on the apple/quince ratio you might want to take any SG readings before adding it to the apple must.

sirni burek for lunch

I don't bother pasteurising, just pitch some wine or cider yeast and let it do its thing.

If you're going to use quinces my suggestion is to boil them down first, as if you were going to eat them. I've tried both cooked and uncooked quinces, cider from the cooked ones always tastes better.

I just kept the console on overnight

tankies

I don't get why this is a divisive topic. We've got arbitrary nonsense units vs sensible easy to understand measurements, where's the debate?

Clearly my preferred system of measurement is superior.

I got one when I went to Tunisia last year

Poor Brisbane, downgraded to "random Australian town".