MeadDrinker
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- Jun 17, 2016
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Alright, so I made some applejack recently, aged it in oak chips and spiced it. It was delicious so I got to thinking about it. If I made some homemade wine with an ABV of about 15% and some freeze distilled/fractionally frozen wine of about 30%, how much of this "ice brandy" (I've heard it called) would it take to fortify the wine up to 20% ABV?
Update: As a starter, I'm only making half a gallon of the wine and a quart of the harder stuff.
Update: As a starter, I'm only making half a gallon of the wine and a quart of the harder stuff.
