Thanks!
Welp! This is it!
It’s a fairly low abv (4.6%), perfect for my fundamentalist family.
It’s quite tart, but no back-sweetening needed. This is definitely better suited for a wine with wine yeast, I used cider yeast so if you’re considering a long term project (at least a year) this might be up your alley.
It has a refreshingly crisp finish to the palate. All sugars were fermented out (added quite a bit), perfectly dry and acidic with a very low note of sweetness. Total ferm time was 2 weeks using less than 1g of cider yeast, so ABV was on the low end around 10.
8/10 overall.
Next month, cranberry.
Basically make sure you sterilize everything you use. I made a pineapple cider that went bad due to using an unsterile spoon during the fermentation period.
Stay tuned, it should be ready by Xmas!