12-26-2005, 12:03 PM
Some salt would probably slow it down a little, maybe start with alittle "starter" batch of yeast , sugar, water, and juice. Let thatrun for a day or so, then add it to your spinach mix, and cap it up.If the yeast culture has a head start, I think it'll be OK.--- "Craig" wrote:>> Ive got some squeezed out spinach juice leftover from a holiday> recipe. Theres a little salt in it. My question is; will the salt> encumber the brewing process? taste is not much matter as im gonna> tweak it in the special ways i have. thanks>ORGINAL POSTER: willum