After leaving the black cherry juice to ferment for 2 days with 2 tablespoons of water kefir grains in them along with a bit of molasses, I decided to drink it.
It was much too alcoholic. It tasted far more like wine than juice, and I felt a little “weird”(a bit dizzy and a little bit light-headed) after I drank some of it. I should have remembered to not leave it to ferment too long during the summer, since the heat speeds up the fermentation process, turning it into alcohol much faster. I should have left it for a day and a half. There was hardly any sweetness since most of the sugar had been converted to alcohol or acid.
I really do not know how much alcohol is in it, but I’m guessing anywhere from 2% to 5%, though it tastes like even more than 5% – this could be due to the fact that I am so not used to drinking alcohol. I’ll let a friend or relative who is a drinker have some to tell me what they think the alcohol content is. Since I am not fond of alcohol, I dilute this before drinking. I have so much of this stuff I will need help drinking it – come on over if you want to have a vegan cherry wine party. If you can sing or dance, even better!
Unfortunately, I lack the tools to figure out the % alcohol of this beverage; past a certain % I think I would be in violation of several local laws. So I decided to test myself to see if that “weirdness” I was feeling after drinking my first glass meant my blood alcohol level went up and my cognitive abilities were compromised. So I grabbed some balls and started to juggle, and did so flawlessly. I grabbed an extra ball to juggle 4, and did this for about half a minute before dropping, which is normal for me.
I then ran out the door to joggle for a few miles. I didn’t drop. I decided to take it up a notch and do some basic tricks. I dropped them once, but again, this is pretty normal for me. I even did some sprinting while juggling, and no drops.
I then decided to do the most difficult joggling trick I know, which involves juggling in a 3 ball cascade pattern while running, throwing one of the balls high in the air, followed by quickly spinning by body around(while running forward), then catching the ball as I complete my spin, and finally resuming 3 ball cascade juggling while running. The neighborhood kids love this one, especially when I trip on something and fall to the ground(this happens every now and then).
I tried it the first time and I was successful, though not flawless since I almost dropped. I tried it the second time, and was successful again. I totally screwed up on the 3rd try, but then was successful when I tried it the 4th time. Normally I have a 25% success rate with this trick, so this was pretty impressive considering I still felt a little weird from the kefir drink. Since this trick involves spinning around, it requires a lot of space and no people in my path. I get dizzier the more I do it, so I have my limits when it comes to this trick.
So I’m guessing the alcohol content of the cherry kefir couldn’t have been higher than maybe 4% tops, since any more probably would have compromised my juggling ability. I only joggled in intervals for a few miles, didn’t go too far.
Ah so if the fermentation takes place the sweetness leaves. You will have to make more. Love the alcohol percentage test. Very practical! 🙂
That is true. Also, the more alcoholic it becomes, the less probiotic it is, since the alcohol kills off the good bacteria. Thanks again for your comments and for coming by.
Pingback: Cherry kefir juice update | Wild Juggling