So I there I was on a slow Friday evening at work (I work from home), and I realized my Little Big Mouth Bubbler was getting dry. Now, as we all know that having a Little Big Mouth Bubbler get dry is a potential crime, or so I have been told, I went to the kitchen to see what I could put together as an experiment.
Ugh, not much there.
No fresh fruit in the house as we go shopping on Saturdays.
No frozen fruit, as that disappears for deserts quite often.
However, in the pantry there were two half gallon peach / mango juice containers that my younger son adores. Hmm, there is still some in the fridge, I can get more before we go through what is in the fridge. Also, do I see a packet of 71B in there...
Time to experiment!
1 gallon of mango/peach juice from Walmart (no preservatives, 100% juice - apple/mango/peach)
3 C. sugar (calculated to match sugar content of the juice, as my kitchen scale was not working, need to fix/replace it!)
1 tsp. yeast nutrient
1/2 tsp pectic enzyme
1 Packet of Lalvin 71B yeast pitched 4/7/2023
OG 1.104
Early the next morning the fermentation was well underway, and this is the photo from this morning.
Ugh, not much there.
No fresh fruit in the house as we go shopping on Saturdays.
No frozen fruit, as that disappears for deserts quite often.
However, in the pantry there were two half gallon peach / mango juice containers that my younger son adores. Hmm, there is still some in the fridge, I can get more before we go through what is in the fridge. Also, do I see a packet of 71B in there...
Time to experiment!
1 gallon of mango/peach juice from Walmart (no preservatives, 100% juice - apple/mango/peach)
3 C. sugar (calculated to match sugar content of the juice, as my kitchen scale was not working, need to fix/replace it!)
1 tsp. yeast nutrient
1/2 tsp pectic enzyme
1 Packet of Lalvin 71B yeast pitched 4/7/2023
OG 1.104
Early the next morning the fermentation was well underway, and this is the photo from this morning.