The medium batch was on the sweet/weak side. We used fresh strawberries and raspberries and pureed and added 1/3 cup plus 1 tsp sugar and made 10 bottles.
The large batch was also on the weak/sweet side. We made 13 bottles with 1 tsp sugar.
We pulled the straw-raspberry at 2 days and it ok – slow eruption but manageable.
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 did another all plain bottling. This time both medium and large batches were quite strong. We made 20 bottles using 1/2 Tbsp of sugar.
Both medium and large batches were not too strong and on the sweet side. We made 20 plain bottles with 1 tsp sugar.
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.
Large batch was just right we added 1/3 cup orange juice, 1/2 Tbsp sugar and made 10 bottles.
We used both medium and large batch to make 12 bottles of plain using 1 Tsp of sugar.
We pulled orange at 4 days there wasn’t much pop and there was a little fizz.
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