Background
Testing a simple dilution and fermentation of birch syrup to evaluate how the flavor profile shifts as the sugars ferment and acidity develops.
Formula
- 10% Birch Syrup
- 15% Starter (active culture)
- 75% Water
Notes and Observations
- Flavor Profile: Still very fruity, retaining the characteristic notes of the birch syrup, but it has become noticeably more sour. It is now reminiscent of a fresh fruit juice or berry juice.