The medium batch was just right, not too strong. We did 2 tsp of sugar to 1/3 cup strawberry puree. We made 9 bottles
The large batch was good as well just always a tad weaker than the medium. We made 14 bottles of plain using 1 Tbsp of sugar.
Strawberry was pulled at 2 1/2 days and there was no pop but we figured it would continue to ferment in the fridge.
The medium batch was vinegary and strong. We added 1/3 cup tangerine juice and 1 Tbsp sugar and made 9 bottles
The large batch was not as strong but on the vinegary side as well. We made 14 bottles and used 1 Tbsp of sugar.
We pulled tangerine at 4 days and was slightly fizzy.
We let the medium and large batch go 9 days instead of the usual 8 days and they were strong – maybe too strong.
We used the medium batch was so strong, vinegary. We pureed 2 pounds of pineapple and added 1 cup coconut water. We made 9 bottles adding 1/2 Tbsp sugar. Will pull at a day and half – hopefully the vinegar doesn’t kill it.
The large batch was very strong but less vinegary than the medium batch. We used 1 Tbsp sugar and made 14 bottles.
We pulled the bottles at 2 1/2 days and it had a slight pop, no explosions and tasted good.
We have switched and are making the medium batch with fruit and the large batch will be plain.
The medium batch was strong and we used 1/3 cup tangerine juice and 1 Tbsp sugar to make 9 bottles
The large batch was just right and we made 12 bottles w 1/2 tbsp of sugar.
We pulled the tangerine at 3 days. Did not explode and had a little fizz but the bottles slowly continue to ferment while in the fridge.
The large batch was good and strong but not too much. We used 1/3 cup of Rindonberry (mixture of blueberry, blackberry) with 1 Tbsp sugar and made 14 bottles.
The medium batch was very strong but good. We made 9 bottles with 2 tsp of sugar.
Pulled the Rindonberry at 2 days. Did not pop had a little bit of fizz and was slo-mo eruption. Probably could’ve been out for at least 1./2 day longer but didn’t want to risk it.
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