11/2/19, Pineapple Express

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.

10/16/19, Rindonberry

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.

9/29 Strawberry and Passion Fruit

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.

9/19 Tangerine Dream on steroids

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.