@passedpawn up first!
Really enjoying this. I got the cherries right off the nose (I may have had an obscene amount of Mad Elf this year), and the almond extract adds a neat sort of savory aspect to the aroma.
My house culture is chewing away at 12 gallons of my pale sour. I just threw some cab sauv onto some oak cubes to soak for a while. I still need to source the crabapples, but honestly they won't go on until a month or 2 before I bottle.
If we do fill up I'm happy to start taking a second list, which if we can also fill we can try and do a little traveling salesmen style matching to minimize shipping costs.