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1 watcher
Sep 2017
7:24am, 23 Sep 2017
1910 posts
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We make wine. 12 kilos per gallon split roughly 30/60/70 cookers/eaters/crabs. It's a cold water recepie so no boiling.

If you're feeling really Bohemian you can use the natural yeasts on the apple skins.

We make 10 to 15 gallons per year. Some of it gets distilled (shhh) and some gets vinegarised. The wine keeps ok but can go cloudy after about a year

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About This Thread

Maintained by lammo
Seems to have been a bumper harvest this year, what can i do with them all?

Far too many to eat.

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