This is all new for me. I’ve been spending the last few months researching on best practices. I started with a Merlot wine that I’m hoping will be good enough to drink for the holidays. My wife was able to acquire a used refrigerator that I can modify to age my reds.
I’m hoping to get my cider keg’d and carbed end of June. I’ll be throwing in a few spices when I rack it. Then, I will back-sweeten prior to kegging. I’m hoping it to be just what is needed during the wam evenings.
Wish me luck!!