Guest guest Posted October 10, 2001 Report Share Posted October 10, 2001 I don't know if I would call my experiments successes either with the fruit drinks. I made 3 batches and only one of them is sort of carbonated. I did see bubbles form in them before I stopped fermentation. The one that I filled with alot of fruit and more whey is the one that almost exploded on me. Since then I only fill the jars halfway with fruit, mash it so its' only 1/3 full or so and add alot of water with the whey. The one that is more carbonated was from a batch of fruit that I had already used once. I strained it and used it again. MIne taste better with some sweetener added to taste (after fermentation). Becky In @y..., BrenRuble@a... wrote: > Well - I made six half gallons and didn't have the same success everyone else > had. I cut up some Japanese pear/apples and put them in the jars along with > some water and yogurt whey. It's the same whey I used with my vegies with no > problem. I left about 4 " of space at the top of each jar. By the third day > the jars were finally under pressure. The lids were starting to bulge up but > there weren't any bubbles in the liquid. When I opened the first lid it > popped as if it were sealed tightly. However there was no fizz. It just > tasted like watery fruit with a slight bit of alcohol. I filled the jars > about 1/2 full of crushed fruit, added just a small amount of water and about > 1/2 c of whey. Any thoughts as to what happened? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2001 Report Share Posted October 10, 2001 If you use the honey would you still get a lactic acid fermentation or would you end up with a yeast fermentation? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2001 Report Share Posted October 10, 2001 Hi , You may want to try adding a scoop of honey and maybe a bit more whey and giving it 2 or 3 more days. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2001 Report Share Posted October 10, 2001 From my understanding, whenever you do fruit/tomatoes, you're ending up with a greater amount of acetic acid than lactic acid. It's still healthful, though. We've been enjoying the drinks even when they get a little strong.. sometimes with an added touch of honey they're quite delicious, and relaxing :-). Quote Link to comment Share on other sites More sharing options...
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