Aloe Vera Cider?

[Solipsis]

I'm pretty curious about potentially having a refreshing drink that is carbonated but also has that kind of pulp in it like a gel (seems interesting about whether that would be wonderful or a disaster since you would lose all your carbonation super fast the moment you crack a bottle...

Drinks can really vary to how abundantly they manage the carbonation - like ginger ale: I don't know of anything that produces as much carbon dioxide and it usually throws me off going into my nose.. other drinks seem really prone to going flat very fast. I guess a matter of acids, buffers and maybe there are synergizing principles in ginger..

Just saying: this experiment seems like one of the more unusual types of carbonation behavior...

It has no carbs of itself of course, and it has very little taste so maybe a nice combination of other fruit juices as a basis would do? Should adapt well to many other flavors I'd assume!

I just really like the korean aloe vera drinks which are just grape flavored with the pulp...

I also foresee issues with starting out with too much pulp in it if that means it disturbs the yeast being free to do what it does - or is that nonsense and with just a regular swirl / mix could you help the yeast to do what it does.
No idea what that would give

 

[botigol]

Since the aloe wouldn't contribute sugars for fermentation, why not add it afterwards?

 

[Solipsis]

Good point, I guess I had the idea that there would still be more of an infusion somehow - some interaction in the whole fermentation process.

But all the rest considered, what do you think? Do you know of precedents with pulpy carbonated drinks?

 

[gratus fermentatio]

Have you ever tasted aloe juice? It's not something I'd willingly drink again. If you like it, more for you.
Regards, GF.