No carbonation anticipated. I would like to serve it chilled and flat like hard cider my grandfather made. His was sweeter and he added a bunch of cane sugar. High alcohol was not my goal, that is why I just fermented it the way it is. The fruit will add flavor, maybe after its done, I can stabilize (how?) and sweeten a little. Its the girlfriend that likes SWEET wines, so this has to be sweeter than it is. I drink beer.
Today I am going to rack one 5 gal onto the fruit in my fermenter, then the other 5 gals will be taken off the yeast since I will have a clean empty carboy. I also have to keg my "Front Porch Porter" today. Mmmm
Yellow beer (pale ale) in keg
Chocolate stout In keg
Front Porch Porter in keg
weat beer and fruit in the conical
IPA of some kind on Deck!
I get more out of it when I put more into it. :)