From our awesome neighbor Rindon…
And from our own liliko’i vine …
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.
We’ve been busy baking so we let this batch go a full 10 days in fermentation. It’s strong! We flavored the big batch with 1/3 cup of tangerine juice (pasteurized store-bought) and 1 full tbsp of sugar since there wasn’t much sugar left in the buch. For the plain we used 1/2 tbsp of sugar.
This week we flavored the big batch with 1/4 cup of fresh squeezed lemon juice sweetened with sugar syrup (about 2 3/4 cups lemon juice with 8 pumps syrup) plus 1 tbsp of sugar. We are thinking this may be more like ice tea with lemon and that we could have used more lemon but we’ll see. Not sure how long the second fermentation should be. We’ll probably try one in about 5 days.
Rindon brought us raspberries and strawberries today and we used them both. As usual we used 1/3 cup of puree with 1/2 tbsp sugar for the big batch and just 1 tsp of sugar for the small batch. We’ll let the strawberry go 2.5 days in 2nd fermentation. The raspberry we may give an extra 1/2 to 1 day as we think it’s slightly less explosive than the big bomb maker, strawberry.
This week we fermented for nine days since it’s been a little cooler lately. The big batch we flavored with 1/3 cup blackberry puree (thanks Rindon!) and just a tad of lemon juice (we used 6 clams of blackberries and 1 whole lemon for 10 bottles) along with the usual 1/2 tbsp of sugar for the fizz. The small batch (and one bottle from the big batch) got 1 tsp of sugar for our plain house buch, everyone’s favorite.
This week we made one of our favorites, Strawberry. We did the usual 1/3 cup strawberry puree (really nice from farmer’s market) and 1/2 tbsp sugar for carbonation. The plain got the usual tsp of sugar. Here’s a good article that mentions Strawberry being the champion fizz producer. As usual we’re using 22 grams of the best tea buds for the small batch (about 11 cups of water) and 35 grams for the large (about 17 cups of water). We use 2 cups starter buch and 1 2/3 cups of sugar for the large batch and 1 1/4 cup of starter buch and 1 cup of sugar for the small. We’ll refrigerate the Strawberry Thursday morning for a 2.5 day 2nd fermentation.