Harvest and filter

The day-ninety harvest is anticlimactic in the best way. If the batch smells right, the rest is just kitchen work.

• A large bowl.
• A colander or coarse sieve.
• A piece of clean muslin, an old cotton T-shirt or a coffee filter.
• Bottles for storage — plastic or glass; both are fine now that the fermentation is finished.
• A funnel, if the bottle openings are narrow.

1. 1

   Pour off the liquid

   Open the container over the bowl and pour the liquid through the colander. The scraps stay behind. The liquid should be amber and mostly clear.

2. 2

   Squeeze the scraps

   Lift the scraps out with a spoon or gloved hand and squeeze the last of the liquid out over the colander. The pulp should look tired and pale.

   tip — Do not skip this step. A significant amount of the finished liquid is held in the scraps.

3. 3

   Second filter

   Line the colander with the muslin or cloth and pour the liquid through a second time. This catches the sediment. If you want a very clear liquid, filter a third time through a coffee filter.

4. 4

   Bottle

   Funnel the liquid into bottles. Leave a couple of centimetres of headspace in case there is any residual gas. Label with the date.

5. 5

   Rest

   Let the bottles sit for a week before using. Any last cloudiness settles to the bottom and the liquid clarifies further.

The pulp is not waste. A few options, in rough order of usefulness:

1. Bury it under a fruit tree or in a garden bed. It composts quickly and feeds the soil.
2. Add a small handful to your next batch as a starter. Not required, but it helps a new batch establish itself faster.
3. Dry it in the sun and grind it as a mild soil amendment.
4. Add it to a home compost bin. Do not use it in a worm bin; the acidity is too high.

Store bottles somewhere dark and reasonably cool. A cupboard is fine; a refrigerator is unnecessary. Direct sun over months will fade the colour and, over years, weaken it.