Thanks man! I appreciate it!
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How much are you making up? If you’re gonna use the airlock then no need to sugar cap. That was acting as an airlock. What’s the red pack?
The red pack is the yeast. I have about 5.5lbs of fermenting fruit. And there’s probably been about 6 lbs worth of brown sugar added already
You’re not trying to make alcohol, alcohol. You’re growing plants with this. It’s a collection of enzymes and the nutritional values. You’re wanting an extremely weak alcohol from the lactobacillus breaking down the nutrients in such a short time. That’s why I suggested the whey off the top of yogurt. That kinda volume would require 30ml of whey.
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Would I just be able to dilute the yeast and not use as much and still have it work? Like say 5x the water or 1/5th as much added to the solution?
My bad I thought you meant either or would work and I figured since I was already at the brewery I would just grab yeast there.
Last edit: does it have to be plain yogurt?
You may have success. I have no direct knowledge of this product and the aggressiveness of the yeast. I’ve used yeast in other things but not FPJ.
I don’t see why you can’t use a flavored yogurt. You’re just collecting the liquid whey off the top. You could also collect off of sour cream if you wanna. It’s the whey that has the microbial activity you want.
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Thank you! I really appreciate the lengths you’ve gone to help me!
I will probably try to look up to see how aggressive it is. If it is over a medium aggressiveness I will probably pitch and use the dairy liquid.
This correct? Sorry for asking the obvious, just a very cautious person.
If so how much should I put into my mixture of 5.5 lbs fruit, 6 lbs brown sugar.
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Is that the whey or the yogurt in the bucket?
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As stated above
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That’s just the yogurt liquids in a bowl and in the container. I haven’t added it to the bucket yet. I have 55ml of yogurt juices
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You’re good there. It’s not gonna hurt anything; just make it go faster. Cut the ferment time down to 4-5 days; if your temps are above 88°F
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I planned on doing a 15 day fermentation. The ambient temp is around 75-80° in the basement. So I should be good to keep it as is correct?
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Weak alcohol. It should just barely have an alcohol smell. The longer the ferment the more alcohol is produced. Those temps, you’ll be ready to filter in 7 days
Edit: alcohol is still produce after straining. It’s a slower process. You’re supposed to cut the usage by half after the first year.
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Thank you for educating me. I really appreciate it. I checked and it’s at like 74-75° downstairs where I have it stored.
Should I check in on it before the 7 days?I’m assuming not
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Not. Don’t introduce air. 7 days and strain. I use a T-shirt in a funnel. Don’t push it through. Rather, let it drip on its own for 8-12 hrs. Then toss the leftovers on compost pile or plants. You could also turn it into a flavored vinegar
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We planned on using it for vinegar. (Cantaloupe and banana)And I already showed you I had a funnel. So I’m excited to see how this turns out! Thanks for walking me through the process @Budbrother !
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Well wishes and happy growing
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Same to you growmie!
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