There’s enough sugar in natural lemon juice to ferment well enough to get the job done. All you need to add is time and open air for the first day, and you’ll have an endless supply of alcohol.
Once you see bubble start forming seal it up to keep excess and less wanted bacteria from piling in, unseal to vent the building co2 on the regular, and when the bubbling dies down, drink up. If you save some starter from your last batch to toss into each new batch it will help get a happy yeast colony growing faster, for more faster drunky.
There’s enough sugar in natural lemon juice to ferment well enough to get the job done. All you need to add is time and open air for the first day, and you’ll have an endless supply of alcohol.
Once you see bubble start forming seal it up to keep excess and less wanted bacteria from piling in, unseal to vent the building co2 on the regular, and when the bubbling dies down, drink up. If you save some starter from your last batch to toss into each new batch it will help get a happy yeast colony growing faster, for more faster drunky.