I've never tried, but as a biologist I have to say if you do try, be careful. You're trying to grow yeast and symbiotic bacteria, so you're providing an ideal environment for all kinds of bacteria to grow.

Good point. I'm a biologist too, so I think my lab and culinary experience would come in handy but I'm human and would be working my home kitchen so it would be easy to make mistakes.

I read somewhere recently that it has about a 3% alcohol content, so if you have any issues with alcohol or serve it to anybody else, be aware.

It wasn't too bad when I did it.

I have no idea but I hope you have fun!

I did small batches in Mason jars.

horribilis: Interesting point. The bottle I just finished says 0.5% but that could easily be much larger when made at home! I'm fine with alcohol but it's definitely a point to consider.

I've dabbled with it. It's not complicated, just make sure to keep stuff clean and not ingest anything that smells off or is moldy. It does taste different than the store bought stuff, so keep that in mind.

the longer you leave it to ferment and as long as you don't do a second ferment, it should keep the alcohol content down. It's a bit of a process to find out how long to ferment it while still keeping it

palatable to you. And for goodness sake cover the jar with a coffee filter and rubber band! Cheesecloth has way too loose a weave to keep out fruit flies.

Yes to coffee filters.

Coffee filters are good for so many things! Even if you didn't use them for coffee, it would be worth having them around.

I looked into it once, but I forgot about doing it before I did it.

It's not difficult. Check out Fermenters Kitchen on FB.