To get down to under 10g of sugar per litre (i.e. 1%) the brew should be left until around day 7 to 10 (based on an average temperature of 24 degrees).
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Unknown titlehe sugar in the brew is eaten up pretty quickly so I would suggest a taste test after around day 4 or 5 at which stage the brew will be still be slightly sweet but with a good hint of tartness. <span>To get down to under 10g of sugar per litre (i.e. 1%) the brew should be left until around day 7 to 10 (based on an average temperature of 24 degrees). Does it contain alcohol? A little is produced as a by-product of the fermentation process. But because the fermenting is done in broad bowls or jars, covered with a piece of muslin or a Summary
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