so im downing yet another pint of the amber nectar (not quite!)
and hears some more detail.
i washed the fruit thouroghly and used the tablets you add to the juice to kill all bacteria (and natural yeast)
after two-three days, i added the yeast.
after two or three days fermentation was off and running.
after a couple of weeks it slowed and i measured with hydrometer thingy
it was about 4.5-5 % i recon so left it a bit longer.
after couple more weeks, siphoned out the juice, emptied out the muck and sediment,
refilled into demijohns, topped up to the top and left to stand in cool room with airlocks in.
after about a month, there was no sign of any more fermenting and bottled into pint bottles, teaspoon of suger in each and capped them.
tried some at this stage and it was undrinkable-rank!
after 8 mounths i tried some and it was ok but dry and vinegary, but drinkable.
after 12 months it seems much better, more rounded and fizzy.it seems that the strength and quality varys.i labeled the bottles as to what came out of the top of the demijohn, middle and bottom.strangly the top seems more vinegary and from the bottom seems better.i didnt try to keep the bottom stuff as there was more chance of sediment going in, but this pint tonight is one of few from near the bottom and has virtually no odor and it may well be stronger!? 😉