I tried several variations of stamped metal tags for my bottles of cider. I settled on a simple tag using copper foil folded around cardstock. The foil was lightweight enough to press the metal letters without pounding a hammer (a plus when crafting while other people are trying to watch The Clone Wars on the other side of the room). My fingers are sore but I got enough tags made for my first batch of cider (~15 bottles). We did a taste test today between the first and second batches of cider: #1 is the winner with Cote des Blancs yeast (#2 used Pasteur Champagne yeast). #1 is --a week older. Both are still young and in their secondary fermenters for a couple more months. My wine book has a recipe for persimmon wine, and our tree is ripening soon. I'll probably try that next. (addiction? What addiction?) :)
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