Assuming that we get enough rain it appears that I'll be having a bumper crop of pears and gooseberries and apples.
So much fruit makes me wish that I could legally set up a still and sell off the proceeds.
Distilling this fruit into distilled alchohol would be the more efficient way to convert all this fruit sugar into a value-added product.
I could make wine of course, but the cost of making wine and bottling it, too (fruit wine has a definite shelf life, higer proof alchohol does not) makes that process unviable.
So much fruit makes me wish that I could legally set up a still and sell off the proceeds.
Distilling this fruit into distilled alchohol would be the more efficient way to convert all this fruit sugar into a value-added product.
I could make wine of course, but the cost of making wine and bottling it, too (fruit wine has a definite shelf life, higer proof alchohol does not) makes that process unviable.
