I found some blue agave nectar at Wholefoods and a stroke of genius or stupidity overcame me. Rather than using corn sugar, I thought agave nectar would be a good partial or full substitute to corn sugar in making Apfelwein.
Anyone try this? Have I lost my mind to think this would be a good idea?
Primary 1: Wee Heavy
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Keg 2: 11.11.11
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