What You Need to Know
Yeasts first ferment fruit sugars into ethanol (C2H5OH), followed by Acetobacter species oxidizing ethanol to acetic acid (CH3COOH) through the Krebs cycle, with intermediate ester formation contributing aroma compounds.
Provides balanced acidity and fruit complexity to cocktails while acting as a natural preservative for seasonal produce.
Key Parameters
Temperature
22°C
15°C - 30°C
Time
2 weeks
5 days - 6 weeks
Equipment
Cheesecloth for strainingWide-mouth glass jarsWooden spoon (non-reactive)
Steps
- 1.
Switchel (Colonial America): Base for ginger-infused haymaker's drink
- 2.
Shrub cocktail (Modern mixology): Provides acid component in place of citrus
The Science
Primary Reaction
Alcoholic Fermentation