Time to clear out the freezer. Accumulated 1 kg of apple scraps, 1032g to be precise.
Ori recipe calls for 1 heaped teaspoon sugar per apple. According to Google, medium apple is about 180g so added 6 heaped teaspoons of sugar.
200ml of my ginger bug to act as the yeast at the start of stage 1 in the fermentation.
Enough water to cover, which was 1400ml.
Weighed it down with a bag of water.
Will leave for 2 weeks before decanting and adding the mother from the last batch.
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