Large batch was strong and slightly sweet but not too vinegary. We wanted to try something different so we added 1 tsp chopped fresh mint leaves, 1/3 cup blended thawed frozen pineapple and 1/2 tbsp sugar. We made 10 bottles.
The medium batch was strong as well and we made 12 bottles using 1/2 tbsp of sugar.
We pulled the first pineapple at 2 days and it had a pop with some decent fizz. The rest were refrigerated at 2 and a half days and with the additional half day bottles were started to ‘erupt’ more.
We used about 13 passion fruit and strained out the seeds w a little water and made over a cup. Using the medium batch (a tad strong just a little) added additional cup of distilled water and 2 pumps sugar water. We made 7 bottles w 1/3 cup passion fruit juice and 2 tsp sugar.
The large batch was on strong side we used 1/2 Tbsp sugar and made 15 bottles.
We pulled passion fruit at 4 days and was just right – a little bit of eruption but not much.
The medium batch was very strong probably due to warmer weather. I concocted a passion-orange mixture w 3/4 cup fresh passion fruit w seeds (mistake all fruit we had) 1 cup orange juice and 1 cup water and blended. Seeds did not completely pulverize like i had hoped and was left with tiny beads. We added 1/2 Tbsp of sugar and made 6 bottles.
The using large and leftover medium batch used 1 tsp sugar and made 15 bottles of plain.
We pulled passion orange 4 days and it was too long. Explosive but manageable if you pop and bleed about 5 times.