That is about as beautiful a picture as any you've published here! What did you make? (Maybe you already mentioned it in a previous post, but I've been where computers can't find me.)
Thanks! It's a sort-of lambic, that is, not spontaneously fermented (I use Wyeast's very nice lambic mixture). I've got an apple tree in the front yard that's decades old and produces these wonderful tart, earthy little apples every July. I'm going to dump a few in the secondary fermenter for a pommes lambic.
I figured an Idaho man would make a pomme de terre lambic.