.....wanted to ask if I can leave the ferment for longer than 4 weeks,& if so how long can these ferment go/2 mths /longer?
They sure can, Sandy. Let them ferment for as long as you'd like; 2 weeks, 2 months, 2 years, 2 decades. Completely up to you. Just make sure to keep a watchful eye on your airlocks (if you're using them). You definitely don't want them drying up
Does it have to be refrigerated if it is allowed to go longer...or will a cool place suffice?
No, refrigeration (cooler temps, in general) will actually slow the process down. Anywhere from 70-85*ish is optimal. In the wintertime, when my house is a little cooler, I actually put my fermenting jars on a seedling heat mat in the cabinet above my range/microwave to keep them warmer
I have some carambola /starfruit and tamarind pulp...can I add these,in different bottles when I start the ferm process?
Absolutely. I'd say that 95% of mine start off with every single ingredient, right from Day 1. Doesn't mean you have to; it's just my preference. My view is that you won't have to worry about the pH rising, by adding more "fresh" ingredients at processing time, post ferment
Looking forward to seeing what you come up with!
Edited by MikeUSMC, 21 August 2018 - 09:22 AM.
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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