Tips for housewives from the “houseowner”.
A few years ago, I got tired of carrying four-liter bottles of all kinds of quasi-juices and other “soft drinks” from the store.
“After thinking and deciding”: Why would I carry heavy bottles of water to which a hundred or two grams of some kind of pseudo-concentrate (possibly obtained synthetically) have been added?
I have water at home.
And the concentrate? I’ve already run into these concentrates a couple of times, expensive and tasteless.
I started buying jars of apricot and strawberry jam (without any synthetic additives!) and make soft drinks out of them.
The technology is the most primitive: I empty 500 grams of jam into a saucepan, Pour it with four liters of boiling water, stirring so that the jam partially dissolves and partially disintegrates into thin pieces, which then pass through the neck of the funnel.
I began to make himself a drink. But it was, although quite acceptable to taste, but somehow “boring”.
I decided to squeeze lemons and add a squeeze with “shaped elements” of lemon cells and pits to a CHILLED drink.
It got tastier, but that’s where the main effect came out! Three or four lemons per four–liter bottle, being in the REFRIGERATOR, nevertheless caused the FERMENTATION of the drink and three or four days after pouring a fresh portion, the drink turned into cider. I emphasize that it was not kept warm at room temperature, but immediately after cooling it was put in the refrigerator. The “sparkling” taste of the cider was quite distinct and another proof of the natural fermentation process: When unscrewing the cork, carbon dioxide accumulated from fermentation escaped from the bottle. Obviously, lemons are very conducive to the reproduction of acidophilic bacteria (creating an acidic environment) and they vigorously undertake the fermentation of sugar and glucose.
I think that it is possible to make a “sparkling” drink from ANY solution of sugar and glucose, including coffee and cocoa.
And another strange effect: After two weeks of staying in such a solution, the lemon pits, which were then buried in moist soil, nevertheless GERMINATED and became lemon trees!
Charles Darwin’s grandfather played the trumpet in front of the FLOWERS, believing that sometimes the most absurd experiments can produce some new and unexpected effect.
I don’t know to play the trumpet, and just for fun, I collected the colored pits from the bottom being for two weeks in such a solution and planted them in an empty pot with soil!
Those who wish can easily check this biochemistry.
Perhaps this recipe has been known for a long time, but for me personally it turned out to be a pleasant surprise.
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P.S. I looked at the ingredients belatedly: Sugar, apricots or strawberries, pectin, citric acid!
This means that it’s not just about “acidification”, but about creating a more intense acidic environment and, possbly, in the living cells and pits of the lemons themselves, which already HAD acidophilic bacteria or their spores, and which, despite the cold, began to multiply rapidly in a favorable environment.
