Most of the Chawarmishsky we harvest gets drunk each day especially if super sweet. There are some days that a little is left over. We have been saving it and letting it ferment. The natural has quite a bite. Rosario mentioned that sugar should be added to take a little bite away. Daniela added white sugar and brown sugar to a third each of the batch. I am looking forward to see how it tastes in a couple of weeks. There were days where we harvested over 3 liters a day but it is down about two liters a day now. We have been doing this now for 5 weeks and I don’t think we have much longer left before the plant is played out.
The plastic bottles have taken new shapes because of the pressure. When you open them to release the gas you have to be careful or they kind of explode.
