Welp! This is it!

It’s a fairly low abv (4.6%), perfect for my fundamentalist family.

It’s quite tart, but no back-sweetening needed. This is definitely better suited for a wine with wine yeast, I used cider yeast so if you’re considering a long term project (at least a year) this might be up your alley.

It has a refreshingly crisp finish to the palate. All sugars were fermented out (added quite a bit), perfectly dry and acidic with a very low note of sweetness. Total ferm time was 2 weeks using less than 1g of cider yeast, so ABV was on the low end around 10.

8/10 overall.

Next month, cranberry.

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You’re not imagining things. This is the Goya bastard child of a staple dessert in the Dominican Republic commonly enjoyed during Holy Week and Easter.