whiskybear1
First post. Here's the plan: a mix of wheat malt extract, rice extract solids, and a goodly bit of corn sugar, in with fruit juice and water. Ferment out to dry with champagne yeast, back sweeten and carbonate. Here's the questions: 1) assuming this actually works somewhat like I'm hoping, what woud I call it? Not a cider, not a beer...? 2) any advice on adding pectic enzyme using fresh fruit juice (Going for blackberries simmered and squeezed or watermelon juice)? 3) will the wheat malt and a little yeast nutrient give the yeast enough to chew on besides the sugars?
