I have definitely considered this! If I take the leap I'll give it a go. I sorta want to try a bunch of different things to see what hits so that we have a concrete plan for a larger batch of whatever it is the next year.Crazy idea for you to maybe play with: before I started wine making last year I canned applesauce. I have an experimental batch in bulk (for 2 months) that used applesauce and my apple juice. Apple flavor was very good when racked. We'll see how it goes. Does the cooking change the apple? I don't really know.