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 just got 3 bottles of passion fruit and used the rest of the big batch for strawberry. We used 1/3 cup of strawberry puree and 1/2 tbsp of sugar and 1/4 cup of passion fruit puree (de-seeded) with 1 tbsp sugar. This batch went 10 days and the passion fruit was young and tart so we used extra sugar everywhere. The plain even got a 1/2 tbsp this week. I built a pressure tester to try to help with the strawberry fermentation. It seems that 2 days isn’t enough and 3 days is too much. After 3 days the entire bottle ends up all over you kitchen ceiling and walls (not kidding!, just the the strawberry!, well, especially the strawberry). The passion fruit will probably take 5-7 days on the shelf to get fizzy.
I’ll try to update this post. Between the liliko’i and the pressure tester, we’re curious how it will turn out.