ABV - Alcohol by volume
5.5 %
Fuchshof Most consists of the apple varieties "Braeburn" and "Jonagold", mixed with the pear varieties "Oberösterreichische Weinbirne (Austrian Speckbirne)" and "Schweizer Wasserbirne (Swiss Kluderbirne)". The Germans use a method that is remotely similar to the pressing & filtering of high end sake: 1. They wrap the crushed apples into canvas 2. Put a wooden board on top of it 3. Another layer of crushed apples in canvas on top of it 4 .Another wooden board on top of it ...and so on unitl they create 10 layers.


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