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n.c.iowa | Ya, I don't think there is much fermentation either, more like a marinade like you say. Here everclear was the alcohol of choice.
We got a local guy getting married in late July, he and his betrothed are in their early 40's, so a more mature crowd, but she is a big city girl.
I would guess that there are several gallons of "bounce" cooking away right now in anticipation of the event, her big city friends are in for a rude introduction to the "bounce".
The last wedding I was at where a appreciable amount of bounce showed up, the uninitiated suffered greatly. | |
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Cherry Bounce fermentation?
