The large batch was a tad vinegary with very little sweetness. We used 1/3 cup tangerine juice with a 1/2 Tbsp sugar and made 11 bottles.
The medium batch was a little vinegary but just a tad sweeter than the larger. Used 1/2 Tbsp sugar using some of the large batch and made 11 bottles.
We pulled the tangerine after 5.5 days fizz was minimal but we figured it would continue to ferment in fridge.
The large batch was a tad vinegary and very, very fizzy. We made 13 bottles adding 1/2 Tbsp of sugar.
The medium batch was just right fizz and a little amount of sweetness. We made 8 bottles adding 1 tsp of sugar.
The medium batch was on the mild side not too sweet or vinegary. We used 1/3 cup grapefruit juice, 1/2 Tbsp sugar and made 9 bottles.
The large batch was very strong, vinegary. We used it to make plain batch 14 bottles with 1 tsp of sugar.
We pulled the grapefruit at 5 days and it was fine. A little pop and and a nice amount of fizz.
The medium batch was good – not too strong/vinegary with the right amount of sweetness. We used 1/3 cup of tangerine juice, 1/2 Tbsp sugar and made 11 bottles. We borrowed from the larger batch to make the last 3 bottles.
The large batch was good – a little weaker – but good. We made use 1 tsp of sugar and made 11 bottles.
Pulled tangerine 4.5 days and it was fine.
The medium batch was strong and a bit vinegary with a slight sweetness. We pureed frozen raspberries and used 1/3 cup of puree, 1 Tbsp sugar and made 12 bottles.
For the large batch which was a good sweetness w a slight but not strong vinegar we use 1/2 Tbsp sugar and made 11 bottles.
Pulled them at 2 days and they were not explosive. Unfortunately, I have had a cold for the past week and can’t tell whether it’s sour or I just can’t taste sweet :).
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