JoeSponge
Well-Known Member
I've been making kefir for a while, and long ago tried grape juice kefir. It was interesting for a brew, and definately alcohol-stocked, but not worthy of being called a wine. The most interesting aspect was that I didn't know about air locks then and just capped the plastic bottle that the grape juice came in. Left it one day sitting on the counter, and came back that night to find it lying on it's side, the bottom pushed from concave to convex from the pressure. Fizzy, sweet, alcoholic grape juice.
I figured to do the same thing with a 1/2 gallon of juice I've had waiting for a batch that never materialized...
Kefir in, left it with cap ajar in the sink. Days later, the bottle was again over-pressure (I forgot I had a spare airlock).
I don't have a gravity meter so I can't judge the proof, but it still tastes apple-y, but very carbonated and a little alcohol in effect. I woudn't call it a finished product by any means, but an interesting kitchen science project... not as good of results as actually cultured yeast (beer, wine, cider).
Still very active, but maybe in a week or so, I can taste it for real and cap some bottles off for aging.
I figured to do the same thing with a 1/2 gallon of juice I've had waiting for a batch that never materialized...
Kefir in, left it with cap ajar in the sink. Days later, the bottle was again over-pressure (I forgot I had a spare airlock).
I don't have a gravity meter so I can't judge the proof, but it still tastes apple-y, but very carbonated and a little alcohol in effect. I woudn't call it a finished product by any means, but an interesting kitchen science project... not as good of results as actually cultured yeast (beer, wine, cider).
Still very active, but maybe in a week or so, I can taste it for real and cap some bottles off for aging.