Got a half gallon of good unfermented apple juice for a little experiment. I have 3 gallons of cheap grocery store cider that has fermented totally dry with Nottingham. My plan is to freeze concentrate the good stuff, and backsweeten with the concentrate (I may need another half gallon).
If all goes according to plan, I should have cider that tastes like good stuff, but costs a lot less to produce because it's made mostly of cheap grocery store stuff.
If all goes according to plan, I should have cider that tastes like good stuff, but costs a lot less to produce because it's made mostly of cheap grocery store stuff.