Hello all,
Thanks for entertaining this newbie question in advance. I picked apples from my back yard, juiced them, and have started the fermentation process.
I only got about 3 gallons of must. My thought is to torn this into apple wine, and then add more non hard cider to to bring the alcohol level to about 5-6 percent, as a way to stretch the batch. It seems this is what Crispin does. Any thoughts as to the viability of this?
Thanks for entertaining this newbie question in advance. I picked apples from my back yard, juiced them, and have started the fermentation process.
I only got about 3 gallons of must. My thought is to torn this into apple wine, and then add more non hard cider to to bring the alcohol level to about 5-6 percent, as a way to stretch the batch. It seems this is what Crispin does. Any thoughts as to the viability of this?