This is a question for all the home vintners - what would happen if we just fermented a must made of water and sugar without adding any fruit?
Assuming we use a wine yeast, would we get something akin to rum? And if/when it did ferment dry, would it be drinkable?
Before anyone asks, I'm just curious. I've got no intentions to make rum-wine at home. I was asked the above question by a fiend I didn't know how to answer.
Assuming we use a wine yeast, would we get something akin to rum? And if/when it did ferment dry, would it be drinkable?
Before anyone asks, I'm just curious. I've got no intentions to make rum-wine at home. I was asked the above question by a fiend I didn't know how to answer.