The jar is filled with:
- 1/5th dark bastard sugar, stirred;
- 1/5th bread yeast and some sesame seeds;
- 1 date for aroma;
- clear water
Set for a month now 1 week left and it is bubbling on the surface so the reaction has set. Can I consume this to test the results or should it be refrigerated first? What kind of tools other than glass jars with valves should you have to make fermenting better?
😆 let’s start off with simple ingredients. I release the pressure manually by flicking the iron ever few mornings. Before I make more and shit myself kind of way.
As for the coloring it looks like a uncarbornated light brown beer.
Every few mornings will work until your yeast give you the middle finger, shift in to top gear and blow that baby apart.
You’ve made a bomb. Please vent properly or you’ll be cleaning your concoction from every cranny of that room and hopefully not removing glass from flesh.