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Cranberry juice works just fine, and the alcohol content was quite high (based only on how drunk I felt after drinking it, not on scientific hydrometer testing). Never had any any but I am working on a batch now. coppermoonshinestills.com/id28.html – user8176 Sep 6 '14 at 20:48 FYI, if you ferment Kumyss, you will get araka or arkhi. As a final step, one we do not do a lot when making beer, is aging. Oak is very porous and keeps the Cognac in in consistent contact with the air from the aging cellars.

Pages: 448

Publisher: Faber & Faber (September 1990)

ISBN: 0571153119

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