I have a question for anyone who knows about fermenting foods. A friend of mine got me into fermenting fruit for health tonics. I just started a batch of pomegranate juice but noticed that the recipe called for almost a 1:1 ratio of fruit to white table sugar. I know that fermenting consumes the sugar, but even after 5 days the juice tastes sweet. I didn't notice any carb symptoms but then again I only tasted a sip. I don't have a glucometer so I don't know what it did to my blood sugar levels. So basically my question is- how do I know when a fruit has fermented enough so that none of the fructose or sucrose remains?
I do a lot of fermentation kitchen experimentation, and my rule of thumb is that if it tastes sweet, it's not done. I like my ferments very sour, and I'm very sensitive to sugar, so for me, sour = stable blood sugar and therefore, stable mood.
I make water kefir and after the initial fermentation it can be described as "mildly sweet" but most of the sugar is gone. For a fizzier drink (yes, just like a fruit soda) you strain it to remove the culture, seal it and ferment again and the remaining sweetness disappears. The final product is mellow and fruity but not sugary. It has almost no impact on my blood sugar.
It's hard to describe, but my water kefir is not sour or bitter--it's like a mellow cider.