the fermentation process is going strong. We officially have alcohol.
Now we let the fermentation continue until it reaches the right level (6-11%) of alcohol and begins to turn to to vinegar.
We are 7 days in. At 20 we should be able to strain the fruit out and cap them. The best part is, the vinegar will continue to deepen in flavor as it sits.
This is awesome.
Hugs and moderately moist kisses