This is my second attempt to do FPJ from unripe baobab fruit (I’m a farmer in west africa). After 2 to 3 days, the buckets overflow with a foamy sludge. The taste is good, as well as the smell. But I don’t know what to do to prevent it from overflowing.
I tried adding sugar but it doesn’t help much. So right now, I just divided the content of 1 bucket into 2.
So what am I doing wrong?
At harvest, the fruits fall on the ground so there is some soil attached to the skin of the fruit that I can’t take out without washing it so I just left it there. I cut the fruit in small pieces, mix them in sugar (white sugar, I don’t have access to brown sugar at a reasonable price right now) and put the mixture in white buckets (so I can see through a little bit). And I cap it with sugar. Buckets are more or less 2/3 full. You can see liquid after a couple of hours (even though baobab fruit is quite hard and dry). But then, after 2 to 3 days it overflows.
So if I collect the liquid after 24 hours, I don’t think there will be any fermentation. When the fermentation starts, it doesn’t seem to want to stop before everything is on the floor. Even when I remove the foamy part and put it separately in a bucket, it continues to “ferment”.
Thank you for your help (and for all the information available on the web)
I also have this effect happen to me when I ferment ripe banana fruit. I make KNF Food according to the recipe, but the banana material traps in the gasses more than other materials, so it will rise above the 2/3 mark and many times overflow.
It sounds like after 3 days the material is probably pretty well fermented? I would imagine your climate is relatively warm as from my research west africa is even closer to the equator than Hawaii. If there is a slight alcohol smell, that is tell tale that the fermentation is complete.
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