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Quick and diry guide to fermenting fruit - cider and wine
I brewed this with 1 gal water, 1/2 gal pineapple juice, 10 fl oz lime juice and 1lb of sugar. I used a package of Omega lutra kviek yeast and it finished fermenting in 30 hours!
Huh, what's it taste like? Tepache? Cider? I'm intrigued.
It is tart. Pineapple up front and lime aftertaste. The abv is around 5% so it is not too boozy. I'd say it's pretty crushable
What would it even count as. It is a cider, a beer of some kind, something else?
I call it hard lime-aid, similar to a mike's hard lemonade brand drinks sold in America. I guess fermented beverageworks as well.
It would probably fall under the general category of fruit wine. Typically the "hard" commercial drinks use neutral grain or sugar mashes, and only add fruit as flavoring after fermentation.
Would you say you taste much residual sweetness?
I definitely tasted some sweetness but it is not as sweet as a lemonade or lime-aid. It could be back sweetened and be fine, but it wasn't dry so I left it alone.. The attenuation on the yeast was 70-80% and I'm sure the juice has some unfermentable sugars.