Background
Testing the viability of sorghum syrup as an alternative sweetener and fermentation substrate, specifically as a replacement for refined sugar in Kombucha production.
Formula
- 10% sorghum syrup
- 15% starter culture
- Rest water
Notes and Observations
- Day 4: The ferment is showing promising development. It has a distinct citrusy profile with subtle notes of apricot and stone fruit. It is notably more citrus-forward than other sweetener trials.
- Extended Fermentation & Secondary Fermentation: Allowing the ferment to run longer, including a secondary fermentation phase, resulted in off-flavors. The profile became somewhat unpleasant and developed an eggy aroma.
Future Adjustments
- Timing: Stopping the fermentation early (around day 4) is critical to capturing the bright, fruity, and citrusy notes before the sulfurous, eggy off-flavors develop.
- Application: This shows strong potential as a specialty sweetener for kombucha batches if the fermentation duration is strictly controlled.