I'm not sure exactly what category this falls under. I've made a mango pineapple wine. The idea is a lower abv carbonated drink(just under 10%), on the sweeter side.
It has fermented to 0.998, I would now like to back sweeten and carbonate. Can I pasteurize this like cider?
It has fermented to 0.998, I would now like to back sweeten and carbonate. Can I pasteurize this like cider?
