You know, I have a few issues with EdWort's recipe. That is to say, I think I can improve on it for my palate. Of course, everyone is entitled to their own opinion...
Anyway, my point in posting this is to say that I do believe we may very well have the DEFINITIVE discussion of fermented apple juice. Anybody who really wants to know what can be done with apple juice and a couple of dollars of yeast and sugar ought to read these apfelwein threads because I'd say we've just about covered it all.... :rockin: