Front Left - Orange & Mango cordial Front Right - Ginger beer from cordial Left Rear - Stawberry Jam Wine Right Rear - Cyser Bochet

Using the Bray Denard methodology for the bochet minus GoFerm (didn’t have any at the time). Using Voss Kveik yeast from LalBrew for the bochet and the jam wine.

The two from cordial are using EC-1118 primarily because I had it lying around not being used. They also have added sugar - brown for ginger beer, white for orange & mango.

I will be interested to see how the orange and mango goes for two reasons: It had preservatives that normally prevent fermentation, and you don’t normally use orange juice to ferment.