This is delicious. We kettled sour it. We fermented using Brett at primary then added more than 308 lbs of dark cherry pulp. then we let that mellow out and mature over a couple of month. we love it. Cheers
This is delicious. We kettled sour it. We fermented using Brett at primary then added more than 308 lbs of dark cherry pulp. then we let that mellow out and mature over a couple of month. we love it. Cheers