OK, so this doesn't qualify as a mead since I'm not using honey. Not even sure if it qualifies as a cyser because there's no honey, and it may not even qualify as a cider. What it does qualify as, is some kind of fermented concoction using a half gallon of fresh, juiced apple juice and some raw, pure, unprocessed-nothing-added-no-sugar black currant juice I need to get rid of. As far as the fermentable sugars, I plan to add just plain old brown sugar, enough to get a decent SG to around 1.090 or so. Not looking for a high alcohol content, but looking for a mildly sweet drink.
Two questions, actually three. First, what does this qualify as? Second, do I need to campden tablet the apple juice first if..(I was going to boil it and reduce it down a bit, concentrate the flavor some, does that count?). And third, I have D47, 1118, and a pack and a half of Cote des Blancs, does one of those sound better than any other?
Or should I go back to carpentry school?
Two questions, actually three. First, what does this qualify as? Second, do I need to campden tablet the apple juice first if..(I was going to boil it and reduce it down a bit, concentrate the flavor some, does that count?). And third, I have D47, 1118, and a pack and a half of Cote des Blancs, does one of those sound better than any other?
Or should I go back to carpentry school?
