While making juice you can taste while mixing and add required syrup ,water and lemon juice accordingly.
Soaking nannari overnight releases all the juices, so its a necessary step not to skip.
While crushing nannari there is no need to remove the centre white part as we are going to filter it finally.
For sugar syrup a thick sticky stage is itself enough there is no need of any string consistency.
It stores well if stored in a sterilized jar.