O I'm ready to start another batch of the liquid nectar, it's become a favorite. However, SWMBO wants something a little sweeter. I've Got some Windsor yeast laying around and thought about pithing that instead of Montrachet. has anyone done this and how did it turn out?
Also, if I don't go this route, I plan to stabilize, and sweeten with apple juice concentrate and sugar. Is this a better plan?
"Those who dance are considered insane by those who can't hear the music" --George Carlin