Gbeens
New Member
I pressed more apples than I can ferment (this is a good predicament), and while I am freezing a ton for later, I thought I might try some fortified experiments. Any reason I can't use whiskey or rum to bring the alcohol up to 20% (from zero!) and cap it in a beer bottle? Other than a potentially awful taste, is there any risk I am overlooking?
Thanks a lot.
Thanks a lot.