On Thu, 1 May 1997, Hitomi Ichinohei wrote:

<*>Place first set of ingredients into a primary fermentor, mixing until
<*>disolved and then ferment for four days.

Hmm.. so you're not watching for the amount of escaping gas, huh? :) 

<*>Rack into a secondary fermentor for three weeks.
Don't forget to watch the gas buildup and pressure as well as cleanliness!!

<*>Rack back into primary fermentor and add additional sugar, mixing until
<*>disolved.  Top off to twenty litres of liquid

Eek.. MORE SUGAR??

<*>Rack into ten two litre plastic bottles and keep warm for three days.

Make sure to check on it periodically if you do close the cap or else you will
end up with ruptured bottles. (just a warning. ;)

<*>Place bottles into a cool or cold place to stop fermentation.

You could also pasteurize the liquid after filtering it to kill the bacteria
as well as the yeast, just in case the liquid got infected with external
bacteria. Safer. :p

<*>I can't wait to see how this comes out. ^_^

Welll...... ^_^;; Unless you boil it off a bit, it'll be watery sugar water
with alcohol in it. {brewer's yeast}.

And if you didn't make sure to check for cleanliness and to prep the items as
well as pasteurize the final drink... you could be looking at food poison.
^_^;;

Just so some of ya know. ^_-

{no, the alcohol in the drink won't kill the bacteria.}

Wing.

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