JeffoC6
Well-Known Member
So I made apfelwein a few months back, and it's conditioning and aging as we speak.
I had a few extra carboys empty, so I just made another gallon, only instead of apple juice, I used this instead:
This is 100% black cherry juice, pasteurized, with no additives.
I plan on doing the exact same thing I do with the apfelwein, only switching up the juices. What do you guys think? How do you think this will be?
I had a few extra carboys empty, so I just made another gallon, only instead of apple juice, I used this instead:
This is 100% black cherry juice, pasteurized, with no additives.
I plan on doing the exact same thing I do with the apfelwein, only switching up the juices. What do you guys think? How do you think this will be?