I already have a batch of Edwort's Apfelwein going which is almost exactly the same except no caramel syrup, no extra concentrate, and Montrachet yeast. Can I just add the concentrate and caramel syrup at bottling and get the same effect? I really think it'll be better carbed, but not sure how the yeast change up will affect it. Any thoughts?
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
"What senses do we lack that we cannot see or hear another world all around us?"