I’m not much of a fruit wine maker but it’s the season for fresh cider. I usually make 6 gallons every fall. It’s one of my favorites to make. So easy and relatively cheap. I’m experimenting this year by adding 5 pounds of honey to my 6 gallons of cider, then using brown sugar to get my sg number where I want it. I’m going to adjust my ph as needed and use 71b yeast. After it’s all done and clear I’m going to back sweeten with a syrup made from brown sugar, a little cinnamon, and apple juice, plus sorbate of course. In years past I’ve never adjusted the ph and just made it dry which makes a nice dry white wine but we’ll see how this is turns out. If it pans out how I’m imagining it to, I think I’ll like it more. Has anyone ever oaked apple wine? I have never tried it. I read in Germany they barrel their hard cider, but I’m thinking that may be referencing more of a beer type cider than a wine.