Fermented lemonades have been very popular with lovers of sweetly tingling soft drinks for several years. Because the fermentation gives you a unique taste note.
The basic principle of production is simple: A lemonade basis is made from juice, water and sugar. During the subsequent fermentation, useful bacteria or yeast consume the sugar in the lemonade base and produce carbonic acid, creating a bubbling and lively drink.
The Fermentation process As a rule, by adding a Starter culture Started, controlled and much accelerated.
The Millivital is recommended for home use Micro fermentation accelerator As a starter culture, since it contains a wide mix of different lactic acid bacteria. So the fermentation runs quickly and easily.
Fermented lemonade can be made in different ways. The most common species There is:
- Mix fresh lemon or orange juice, molasses or maple syrup and water in a fermentation glass.
- Add a starter culture.
- Close the fermentation glass so that the carbon dioxide that arises during fermentation can escape but cannot penetrate oxygen.
- Ferment the lemonade approach for 1-2 days at room temperature.
It is important to occasionally monitor the fermentation process in order to avoid over-fermentation that can lead to an excessive acidic or alcoholic drink. This can happen at very high temperatures in summer.
As soon as the desired degree of fermentation is reached, the fermented lemonade is drunk and drunk.
Freshly fermented lemonade also contains probiotic culturesthat arise during the fermentation process.
It is worth trying out various recipes for fermented lemonades that match your preferences.