Tony Scott
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- Joined
- Oct 4, 2018
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I've always had this crazy idea to throw some apple butter in to the carboy with the juice or in secondary fermentation. Two reasons - more sugar and I thought the cinnamon used in the apple butter would make it interesting. Truth be told, the cinnamon flavor might ferment out completely. truth be told, also because I can never finish a jar each year and want to use it for something.
Any issues or is it just more adjunct to ferment out? My understanding is that apple butter is apples, apple juice, sometimes sugar, and cinnamon.
Any issues or is it just more adjunct to ferment out? My understanding is that apple butter is apples, apple juice, sometimes sugar, and cinnamon.