Well, my first attempt at fermentation (Raw Honey with water) has not been successful to this point. I expected bubbles, movement, something…but nothing. Except maybe some cloudy wispy-ness that settled to the bottom.
So, since I was highly suspicious of whether the water had chloramines (which, if you recall, won’t evaporate or boil out like chlorine), Monday evening I made up another batch along similar lines, this time with distilled water rather than boiled tap. So far, nothing still.
So now I’m wondering if my “raw” honey doesn’t actually have the yeast that raw honey should…thus yielding my poor results to date. Enter the fig tree in my back yard.
We’ve been daily picking figs, as they are ripening rather piece-meal. But many we are missing and watching in horror as yellow-jackets swarm our tree. I rushed into the fray, pulled a whole bunch, and preceded to mix up Experiment #3, in hopes of more success.
Experiment #3 is sugar and distilled water (leaving the honey out this time), with a good measure of figs added to provide both flavor, color and yeast. If figs are anything like grapes, the white powdery coating on the outside should be yeast that should kick this whole process off. So as for recipe, rough as it may be…I mixed about 2L of water with 1 3/4 cup white sugar, until fully dissolved. I then chopped up my figs (2 cups chopped) and added them, stirring vigorously.
Once again, now we wait. Oh, pictures of Experiment #3: