Recent content by HonestEmber

You could blend it for a longer time to break it down more. When I upgraded my blender (to a Vitamix 5200) I noticed that my sauces needed much less water to acheive the same level of runniness. 

I think adding acid to a fermentation can either stop the fermentation or produce off-flavors. In the future you might want to just let nature run its course, sometimes it takes longer to begin fermentation