In japan there is a class of drinks called chuhai, which are clear alcoholic carbonated drinks which range from sweet to super dry and even bitter. most of the sweet ones are pretty meh, but i would get one that basically tasted like an excellent gin and tonic in a can, bone dry, with natural tasting citrus and herbal elements. 8% for 500ml and about $1.50 each, it was a hell of a way to drink.
I of course want to recreate that. White claw is doing fermented alcohol water now, I feel like if I could make something like that, and add juniper, citrus and other recommended gin ingredients.
1. I want to recreate a very cheap price point.
-a fully or mostly dextrose fermentation? Adding vodka to water and carbonating it would be more expensive as spirits have a minimum price point here in canada of about $25 / 700ml - so that is why that idea is out.
2. I want it to be very dry. at most 1.0005, ideally under that.
3. I want fresh tasting citrus.
I've never added citrus or really any fruits to my beer before... so, any ideas on if it will or how to keep the lemon-lime flavour fresh and not like cooked marmelade or something. C-hops are a possibility.
4. I want it to have an absolute minimum of yeast character
5. Don't care about colour, It doesn't need to be clear or pale or anything.
I'd say something like
boil .5kg pilsner DME, .5kg dextrose in 14 litres of water for an OG of 1.025, add yeast (nottingham?, W34?). after 3 days of active fermentation, add another 1kg of dextrose in 4 litres of water to step it up to reach a potential alcohol of slightly more than 5%
Cold crash it really hard and minimize transferring any sediment to the highest degree.