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Old 10-09-2010, 07:40 PM   #1
Oct 2010
Posts: 3

apples are in and we are saucing and canning. lots of pomace left over that we cooked down again in water and made ciderkin. now we want to brew it but cant decide to between using the ciderkin as a base for a mead/cyser, or adding it to store bought cider and using that for a base for a hard cider. any suggestions?

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