So I have a concoction I would like to try making. I have some goals for it and would like advice on meeting those goals. First...a little background. I am relatively new to brewing/wine making. I made a somewhat successful kit "mist wine" and have a second that appears to be going well and almost finished. I have started a chocolate stout beer kit, but it isn't done yet. The only non-kit attempt I've made was for a 1 gallon tamarind wine. It unfortunately got infected somehow and it appears to have created mucho amounts of ethyl acetate. I had to toss the batch. I took tamarind pods from the store, shelled them and simmered the pulp in water, pushed the pulp through a sieve tp remove seeds/fibers, added water, sugar, pectic enzyme, yeast nutrient, and yeast as per the recipe I found. The wine fermented like crazy and popped the airlock. It sat for probably about an hour with the airlock off. I suspect that the infection either occurred during that period, or it was a result of not sanitizing the must. I didn't boil the liquid or use any campden tablets. So...my goals for this next concoction: -I want a tamarind based beverage that is carbonated. -I want it to taste somewhat like tamarind candy (which is tamarind, chili, lime, and salt). -I want it to be quick and not need to age quite so long so I won't have to wait a year to find out if I did something wrong before trying again. -I don't really care how much alcohol it has in the end, but I was thinking of something more like 8%. What I'm thinking is to take 4 packs of tamarind pods (the previous recipe I used 2, but I'd like to do 2 gallons this time). I calculate that about 1 and 3/4 lbs of sugar should put me in the ballpark for the lower ABV. I would simmer the pulp and strain it as I did before (to remove seeds and fibers). Put the resulting liquid (probably about a quart) in my 3 gallon bucket, add 2 gallons of water, add the sugar, check with hydrometer and adjust as necessary. This time I will crush up campden tablets (2 or so) and add to the must. Let it sit for 24 hours, then add the pectic enzyme, yeast nutrient, and yeast. Would that be the right order? I would ferment till it is dry, then take a sample and add lime juice from a bottle, xylitol, chili powder, and perhaps salt (maybe) till I reach the taste I'm going for. Adjust the amounts to scale up to the full batch. Would I need to account for the sugar in the lime juice somehow, or should I be adding lime at the beginning to ferment with the tamarind? If the latter, how much would I add? Once I have the taste I like, add the proper amount of priming sugar and bottle... Sound like a good plan? Suggestions? Thoughts?