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A variation on this theme is Blackberry Whisky; 2/3rds fill a kilner jar with blackberries, then sprinkle sugar over them until it covers the bottom half of the fruit. Top up the jar with whisky (not your decent stuff), close the lid and shake gently. Store in dark cupboard and shake daily...

I certainly expect a difference in taste, and speed of fermentation for the 'rustic' is considerably slower. In so much as your brew been cloudy once fermentation has ceased, have you considered adding finings to clear same? Happy Brewing

I make cider mosyt years but as there has been a glut of apples this year I have made more and experimented. One batch I have added nothing other than the juice allowing the natural yeasts to do their business just dropped in a fermenting bin (sterilised) and airlocked and left. The other I...