Stigbergets - Winter Wine

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We boiled two thousand litres of apple must in half (it only took eight hours) and blended it with a barley wine wort. We fermented it with white wine yeast and wild bacteria, transferred it into brandy barrels and left it for two years. Ruby red, with strong notes of cider and calvados, brown sugar, caramel, molasses, honey and vanilla. An honest to god winter warmer.