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I’ve tried fermenting acidic juice (lemonade – the acid seemed to stifle the yeast but it wasn’t bad), milk with sugar added (only a couple days in the cool basement – yummy but low alcohol), V8 with sugar added (a chunky disaster), and mead without adding yeast originally (I think I rediscovered penicillin – it sucked). With a little practice and patience, you can be producing liqueurs and cordials specifically tailored to your taste. After 10 days, strain off into a carboy and fit a bung and airlock and then leave in a warm place to ferment out.

Pages: 224

Publisher: Adams Media (September 18, 2013)


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