Most TC recipes include another juice or cordial or syrup, to broaden the flavour profile.
You know how it's possible to make quite tasty wine with just sugar, a boxful of fruit teabags, and maybe a bit of tannin and/or acids?
Over on a Facebook group, somebody asked if you could use fruit teabags in TC.
And you know, I think it would work - and leave more room for apple juice.
A gallon of wine uses a boxful, I wonder how many would be good in a TC?
A ?new? way to broaden the flavour of TC