Background
The goal of this experiment is to evaluate the effects of a hybrid fermentation medium using a watered-down wine base, targeting a 2% salt concentration and a 5% total brine strength.
Notes and Observations
- Flavor Profile: The resulting ferment has a highly savory, wine-like taste.
- Character: The addition of the wine definitely increases the overall savory qualities of the batch, potentially introducing notes of yeast autolysis.