- 1 gallon (4,50 liter) water
- 2 lemons
- 1 sweet orange
- ½ LB kelp flakes (225 gram)
- 2 ¼ LB sugar (1000 gram)
- Citric acid (2 oz/50 gram)
- Yeast
*add to 1 gallon of water a spoon full of citric acid, two spoons full of
sugar and a little bit of yeast. Stir and leave for 24 hours to start the
fermentation.
*Add ½ LB of kelp, immerse it. Stir three times a day for three day’s.
Strain through a sieve and collect the extract (water fase) and put it in
the fermenting bottle.( Yield about ½ gallon.)
Seaweed will absorp about half a gallon of water and will try to hold
on to it.
*Add the same amount of fresh water to the seaweed and stir again.
After three days, strain again through a
sieve and transfer the extract (liquid) to the fermenter.
*Add fresh water to the seaweed. Stir three times a day and after three
days separate the extract from the seaweed. If you do have a press you
can use it to remove as much water as possible.
The nutrients inside the seaweed will transfer in to the liquid fase .
However the seaweed will hold on to the water fase with the nutrients.
You will have to replace the water fase a few times to get the nutrient
rich fase out.
*Add the sugar to the fermenter.
*Peel oranges and lemons (discard all white pith, this is important because
it will effect the taste afterwards). Boil the the peels in the sap for 20
minutes and add to the fermenter.
*Add yeast and stir well, until all sugar is dissolved.
*Mount airlock.
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