FFj
Let me try this again ,lol !
How do I know when my Apricot FFJ is done ? I’ve made several Fpjs but this so different visually .
I’m in a coastal area so we don’t get a lot of heat here . It smells delicious & is a slightly darker color than when it started. It is no longer bubbling, I’m 4 days in on this now .
Thank you !
Top answer
From the KNF library
From the KNF library
Drafted by Claude from Office Hours and the books
·
Sep 2026
·
3 sources
Drake tries not to tell FPJ from FFJ, since the split came from a mistranslation. (Office Hours Ep. 11, 30:02)
Cho's text on plant juice says to judge a finished batch by color and smell. (Cho, Theory, p. 71) The color shifts and a sweet smell comes out. That means fermentation is over. (Cho, Theory, p. 71) At around 20 Celsius he gives five to seven days. (Cho, Theory, p. 71) He says the time shifts with the season. (Cho, Theory, p. 71)
- When it is done, strain out the solids. (Cho, Theory, p. 71)
- Then saturate the liquid with sugar to arrest fermentation. (Pure KNF Manual, p. 38)
- To store it, add more sugar so it does not oxidize or turn to alcohol. (Cho, Theory, p. 71)
The library says nothing specific about apricot. It also does not say whether the end of bubbling means the batch is done.
Sources
- 30:02 Office Hours Ep. 11 (Nov 2021) — Fish Amino Acid vs Hydrolysate, IMO Heat, Seed Soak Storage · “I try not to differentiate between FPJ and FFJ because that was also kind of a mistranslation type of thing.”
- p. 38 Pure KNF Manual · “we want fermentation to occur once, then we want to super saturate the liquid with sugar to arrest the fermentation”
- p. 71 Cho, Theory · “The factors to determine whether the materials are fully fermented are colors and smell.”
