That scores a 10! Next time you might cut the pieces smaller to allow more surface area to contact the liquid. (More flavor that way.) Rather than giving those others to the chickens next time dice them up and make pear vinegar! Thanks Anna!
Could you strain out the fruit and pour the liquid back into the mason jar for the second stage? I've had bad experiences with those flip top bottles exploding. Mason jars seem to hold lots of pressure. Just wondering why no one talks about mason jar methods.
Well, I'll leave the beets, the eggs, the pickled anything, and anything that's not fruit, to you. But all the fruit stuff like pears, pomegranates, or whatever else I definitely want to do more of. I'm trying to go lighter on the alcohol, so I think I'll be doing this a whole lot more often. And heaven's to Betsy, I love pear, so I'm definitely planning on doing like you did! One question though, if I wanted to share this with someone who is more sugar conscious, could I use real Maple syrup in place of sugar and still get results? I recently bought the good stuff from Vermont, and I haven't even touched either of the bottles!
Stir them daily and you avoid the mold development. You can cover the tops with a cloth or coffee filter secured with a rubber band. 3/4 - 1C sugar per gallon jar. For the second ferment you can also add 1/2 tsp of sugar to that size flip top bottle.
Thank you for this video! I tried to make Pear Kvass from another recipe and it molded out. As for the temps, it was an eye opener. I live in a tropical country where if you want to have 23 C - 75 F, you need to buy a fridge. Any tips for someone wanting to do prepare fruit ferments in the tropics? Temps of 86 to 90 F.
I have never heard of a Kvass that wasn't made with rye flour bread or sourdough rye starter. It makes such a beautiful amber colored kvass with the toasted bread. Great probiotic drink. Will have to look into doing it with just fruit.... sounds delicious.😊
@@FermentedHomestead You can do it easily ... just make a 100% hydration sourdough starter with rye flour. I use regular light rye for my starter and dark rye when I make my bread adding coriander and caraway seed. But you can make any rye you like... it's really about the seeds. None of this matters for the kvass.... you just need a chunk of stale toasted rye bread. You can buy the bread at a bakery says my russian friend.
Like Anthony, below, I make beet kvass and love it. Some say beets don't make real kvass, only rye bread, but semantics aside, it's good and easy to make.
If you don't put the sour kraut juice in it. Add 1 tablespoon raw honey per quart it will taste soooooo much better. Lol. Also you can put it in the fridge right away. Also, I use canning jars with their lids for part one and 2 of the process. For part 2 just put it in the fridge right away, then at about 2 to 3 days you can drink it. Very good.
I’m excited for fall because I love pears and due to a swallowing disability, have to drink most of my ‘food’. Today I’ll be starting a rhubarb kvass. Made rhubarb lemonade yesterday. Fantastic! Zest or peel 3 lemons into a pot. Halve the naked lemons n put cut side down into pot. Heat over medium heat until lemon flesh browned then, using a tongs, squeeze them inside pot n return lemons to pot. Add 3 stalks of chopped rhubarb, 1c sugar n 6 cups water. Bring to boil, then let cool. Strain n enjoy! Delish!
@@FermentedHomestead no problem ❤️ Yes I'm due the 4th of July and already having Braxton and Hicks contractions. He's measuring very big so any time now. I pray Niklaus waits though because we're still in the hotel with all the kids waiting for the electrical work to be done on our home. We're doing really well all considered though and know we're blessed to have this room and help with the house. How are y'all doing?
I have beet kanji aka beet kvass brewing over my heat radiator 😂 I keep my house between 64-67 in fall/winter so the radiator is the best spot for consistency. I added mustard seeds, black pepper and salt. First time trying beets with spices… fingers crossed 🤞🏻 it’ll be a pleasing flavor.
@@FermentedHomestead so I let it sit for 5 days. Unfortunately I didn’t check it days 3-5. When I did check it day 5 there was a medium brown snot like consistency on the top. It didn’t smell bad to me. But I don’t smell as well as I use to so I offered to my chickens who passed on it then my dogs who passed on it. I then stirred the whole container and it too was gelatinous in a very gross thick snot like consistency with long jelly strands when I lifted the spoon. It was super cool while simultaneously revolting 🤢 😆 I have a 5 gallon bucket with fish guts and water brewing to become fish emulsion for the garden, considered adding to that but didn’t want to ruin it 🤷♀️🤷♀️ I put it out by the burn pile for wild critters just in case something found it edible. Did I toss liquid gold or plutonium? TY 🙏🏻
Ahhhhhh I need to do this. Do you have any tips on keeping ferments separate? We have kombucha and often make goat milk clabber. Those we keep 3 feet apart because I read that once. But do you keep all your separate ferments 3 feet from one another?
I keep them 8 feet apart, usually in separate rooms. Anything that is a different type of ferment (kombucha, kefir, veg, koji, etc). Honestly I just put them randomly around the house when they’re fermenting haha
