It does not have a lot of alcohol. I cannot taste alcohol in this, but of course it depends on how much sugar is in it and how long it ferments for. The more sugar in it, the more alcohol is created. I do not add extra sugar to increase the alcohol content. I do not have alcohol testing equipment to find how much it has exactly, but it is not much.
@@HealthyinHeart Thanks for your reply. I made some soda but after a few days it did seem like an acholic drink. We all live and learn :-). Next time it will be a soft drink! :-)
And we believe ,we aren't modern.We are. Teh stuff you're showing here, maam,m is what i used to do 10 x,more cleanly,40 years ago..Don't you think we have found shorter,cleaner and more authentic End-Flavor techniques/Methods then?
More cleanly? What do you mean? Have you found shorter, cleaner and more authentic end-flavor techniques and methods? If so please do share. Fermented drinks have been around for thousands of years. I'm not saying I found something new. This is the way I do it currently. I'm still learning. Many types of fermentation methods have been lost through time, culture, and ego.
Great video thank you for sharing!
Thank you
My favorite.
Thank you!
I gonna try it
How did it go for you?
Love it good job
Thank you!
Fermentation creates alcohol? After a week is it not more like a beer or a wine?
It does not have a lot of alcohol. I cannot taste alcohol in this, but of course it depends on how much sugar is in it and how long it ferments for. The more sugar in it, the more alcohol is created. I do not add extra sugar to increase the alcohol content. I do not have alcohol testing equipment to find how much it has exactly, but it is not much.
@@HealthyinHeart Thanks for your reply. I made some soda but after a few days it did seem like an acholic drink. We all live and learn :-). Next time it will be a soft drink! :-)
I've definitely done that too, Toby. Experimenting is fun. You'll figure out how you like it best.
And we believe ,we aren't modern.We are. Teh stuff you're showing here, maam,m is what i used to do 10 x,more cleanly,40 years ago..Don't you think we have found shorter,cleaner and more authentic End-Flavor techniques/Methods then?
More cleanly? What do you mean? Have you found shorter, cleaner and more authentic end-flavor techniques and methods? If so please do share.
Fermented drinks have been around for thousands of years. I'm not saying I found something new. This is the way I do it currently. I'm still learning. Many types of fermentation methods have been lost through time, culture, and ego.
No results? Another "trust me bruh" it works video.