* For where you are now the quick and dirty is to add a “NO SUGAR/ UNSWEETENED” juice from the grocery store. The two I have in hand are Ocean Spray Cranberry and Stanton Tart Cherry Concentrate. In essence your task is to balance the flavors. 16 oz of Stanton says it makes one gallon, so add about 4 bottles. Ocean spray is a liter at 100% juice, without digging in my note book diluting 1/10 should get the acid flavor (Titratable acidity) in range therefore two bottles. There are commercial versions of all juices which are unsweetened but I can’t guess what your grocery will stock. ,,,,,, your goal is to get to normal which is a TA of about 0.6 to 0.7% and a microbial safe pH of 3.3 to 3.6 and enough “dirt” to provide flavor/ minerals. ,,,, ie look for flavor with high enough acid that you want to spit it out ,,, or add sugar.
* Option two if you don’t have “no sugar“ juice, is to add a frozen concentrated juice to make something like dragons blood. This will ferment so it will need to be under air lock.
* Option three is to add chemicals, ie acid blend to get pH and TA, yeast energizer, dap, glycerine or gum Arabic (for body) and KoolAid
I put all the ingredients in the 6 gallon fermintor. filled up the water a bit and realised that it was a 1 gallon kit. . . We have reached experimental territory now. . . So at this point I'm not sure if it's any good or not. I'm going to continue on with this experiment. . . Not sure if it will taste watered down or not.
Anyone have any suggestions?
a fun learning curve, when finished you will be able to call yourself a food formulator.
