This is what I fished out from the jar last night after deciding to stop the fermentation process.
On a whim on 6 July I peeled and sliced some kiwi and lemon, and layered them after several hours of air-drying, with sugar in a glass jar. I Googled for fruit enzyme recipes and that was the general idea. Fruits and sugar. I forgot the ratio though and that's why I ended up with too much sugar.
Anyway, some liquid appeared almost immediately. I thought perhaps it was the lemon juice from being squashed by the sheer weight of the sugar. More continued to seep out till almost all the fruits were submerged. They floated to the top and the excess sugar sank. I used so much sugar there was more than an inch in the jar.
Few days after shaking the soaked fruits, and releasing the gas, it started to bubble and the amount of liquid increased. I read about this fizzling somewhere and wondered if I should stop and just refrigerate everything. I worked up another batch, this time with strawberries and lemon and the sole kiwi left from the first batch.
I've yet to try though. It smells like alcohol but looks like a thick syrup, like runny honey. Some recommended drinking 2 tablespoons neat or diluting with water. I've yet to try. Maybe this weekend.:)
