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Some salt would probably slow it down a little, maybe start with a
little "starter" batch of yeast , sugar, water, and juice. Let that
run 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
>



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ORGINAL POSTER: willum
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