Originally Posted by Daze
what has the final product ben like:
So far, he's had a few successes. I made apfelwein once by mistake and I'm waiting on my fruit punch to wrap up (or hopefully cold crash once I hit my ABV.)
All of our offerings have been still and very sweet at 7-10%abv depending. If you don't let all the sugars get nommed up, you can retain a lot of the flavors from before fermentation - for instance, my brother's first shot at apple juice tasted like Martinelli's (that's a sweet sparkling cider, big around here on thanksgiving.)
He's done a few batches of applehooch (cider, perhaps, we're still not clear on that are we).. one with grape juice and liquid tannin (tasted like Riunite Lambrusco or maybe Manischewitz). We tasted his blueberry pomegranate (again, liquid juice concentrates) and it's about what you'd expect.
I have a gallon of minute maid fruit punch that I may have buffed with entirely too much sugar (1.5lb) that's going like gangbusters over maybe 1/8 packet of Safale US-05. Depending on how it turns out, I'll use the same for my lemonade-limeade concentrate.
Does this help at all? I'm honestly unsure