Using the same recipe from January I put in a 2.5 gallon batch of Apfelwein (2.5 gallons applejuice, 1 lb corn sugar, Pasteur Champagne Yeast). Took all of a couple minutes and used 1lb of corn sugar rather than 1.2lbs and good ol Motts. Asorbic acid in these (fine for fermentation) but will add a bit of vitamin C, which i suppose makes this healthy!
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