/ck/ - Food & Cooking

>>19824120
>I followed the online instructions.
Usually a bad idea. I do a cup of sugar per gallon of liquid+ a shot of molasses every once in a while to keep things healthy. I posted earlier about cold brewing puers overnight. I think for larger batches its the way to go so you're not overbrewing or scorching out your flavor by long steeping at boiling. It'll make an even bigger impact with cheap loose leaf. I dissolve my sugar in the morning and toss it in.
>like 10 days
Just go by smell. You want that first ferment strong so the second ferment takes off with the bottle fuel.
>add like 1tbsp sugar
I do mainly use fresh berries preserved 1:1 with sugar now, but I'd still get bottle rockets back when I used fresh fruit or frozen berries from sam's club. I think you're just not letting the 1stferment get "active" enough before capping them off with fuel to eat. The idea is to make more than you drink so you always have bottles on hand. I've got a two gallon crock that I pull gallons off of so my "starter" is always strong. Just bled a little pressure of this bottle. Twoish weeks in the crock(I'll hear it bubble every once in a while), twoish in the bottle(1oz raspberry preserve, .5oz blackberry) at room temp with a burp every few days. I'm drank a few from this bottling already and there's definitely some alcohol, so that sugar is being fermented out. Its like a berry wine.