Yummie! I think your idea of fermenting and adding Passion Fruit juice at the end sounds delicious, too. I wonder if fermenting some mango or apple along with it would taste good? I loved the way my apple tasted in the sauerkraut. If the fruit is fully fermented, it loses it's sweetness but keeps it's bouquet of flavor.

It should be fine. I finished processing mine yesterday, which was just around a month long. I opened the crocks up, skimmed off the funny looking stuff, then used a food processor to break it down in smaller bits, and then ran it through a food mill on the medium sized screen, the one that won't let the seeds through the holes. Its fizzy, thats the Kefir, and what makes it so good to eat. I had some on a burrito last night, and just for lunch, I finished a big bowl of that imitation crab with the stuff poured all over it. Ate a pint already. The best way to keep this is fresh in the fridge, where it should last weeks. Next best is freezing. Yesterday I tried canning it, and its ok, but separates. Don't use quarts, that just made a big mess - boiling up and out of the jars, and I had to redo them in pints.

Dump the tannin, yeast nutrients, campden, and pectic enzyme. Adding sugar adds alcohol to a point... yeast dies when exposed to excessive alcohol. Low alcohol content wines will ferment faster because they don't have as much alcohol to produce. Really roughing it to use straight juice with its natural sugar content but that was the way for thousands of years before refined sugar. Honey can be used... honey is the base for mead. Honey often carries it own load of wild yeast. Tannin is to give a dry woody taste. Yeast nutrient is basically fertilizer... nitrogen. Urine would be the only source of nitrogen so I'd hope there is enough natural nitrogen in the juice.... probably is! Other then being gross urine is normally a sterile fluid and soldiers far from help will wash wounds with it. Pectic enzyme is to break down starches so the wine is clear when cold. Campden tablets are the sulfides I like to avoid. They are sometimes used in small amount to kill any wild yeast in the juice for a taste true to the domestic yeast. I never use sulfides because I simply don't like them. Bread yeast can be used but who knows what it will taste like. Bread and wine yeast are basically the same yeast. Just differant "breeds" of yeast some know to make good bread and some known to make good wine. I'd give bread yeast a try if nothing else is available... dry yeast packets are light weight so maybe they can be mailed to a destination? Probably can substitute some citrus for the acid blend. Jailhouse wine is often made with bread and raisins! Hard part is going to be keeping it covered with an bubbler lock. It can be crock fermented which relies on the layer of carbon dioxide bubbles to keep oxygen out.. oxygen will allow bacteria to turn it into vinegar. Crock style is pushing toward jailhouse wine... a quick ferment of 10 days and drink up. Probably fairly rough stuff but I'll bet it is necter of the gods to someone that has not had alcohol in awhile. A "home" trick is to attach a rubber balloon over the opening of a narrow necked bottle... the balloon expands so the bottle does not explode while keeping the CO2 inside and the O2 outside.... probably best bet. Figure ancient man probably put juice in a bucket, watched it bubble, and gave it a taste. At worst the juice rots or turns sour. : ) lyra

Are there recipes that would allow you do do that safely? No. Eventually, I would open a jar here or there and make hot sauce with it. Fermented sauce is made with all the ingredients added to the pot at the same time. Fermented HOT sauce is made using hot ingredients all added at the same time. ie Tabasco Sauce - all ingredients go into the fermentation barrel at the same time. Doing otherwise voids the safety guidelines. Vinegar-based (pickled) hot sauce is a totally different thing than fermented hot sauce. But vinegar-based sauces are also made with all ingredients added at the same time. In both cases it is the pH and the density of the contents that determines its safety to consume and store. The only way you can control both and keep them within safe limits is to either pickle it all at the same time or ferment it all at the same time. Hope this clarifies. Dave