Following this guy's method coz he seems like the only one who knows the science behind it all...
Slight variations but still sticking to his methodology...
- I won't be juicing the fruit.
- I will use my ginger bug instead of yeast
The ingredients and amounts I used...
1 litre dechlorinated water
357g apple scraps
1 TBsp white sugar
150ml ginger bug (liquid only)
The slightly cloudy top is from the ginger bug I added. It cleared up the next day.
Oh and later at the start of stage 2 I will add 2 TBsp Bragg acv.
Moved the apple scraps around daily.
17Aug2020 day2:
20Aug2020 day5: a thin pellicle has formed and as a result I havent mixed it today...
23Aug2020 day7: Removed solids. Total juice was 1239ml (145ml of that was from squeezing the solids through a cloth). After allowing to settle, I used the liquid minus the sediment which amounted to 1176ml. pH was around 5. Added 2 TBsp Bragg acv
Now wait till 12 Sept to test again.
29Aug2020 day14: First signs the liquid is clearing.
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