I just brewed up a batch this morning for the first time. The wort/must tastes frickin' amazing. I want to drink all of it now.
I was thinking, you could make up a batch of it without fermenting, and warm it in a crock pot as a non-alcoholic holiday party punch.
Or add fruit pectin and make a jelly out of it, for spreading on nutty muffins, or dropped into the divots of thumbprint cookies, or spread between layers of fluffy white cake.
Crystal 60 + apple juice + honey = culinary droooooooooool