Will Smith
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I'm about to start my first fruit (papaya) sour (using the very easy method from this thread Fast Souring - Modern Methods)
I know general practice is to add the fruit after initial fermentation subsides, but what is the reasoning behind this? Is it to preserve the fruit flavour or yeast health?
Thanks for any help!
I know general practice is to add the fruit after initial fermentation subsides, but what is the reasoning behind this? Is it to preserve the fruit flavour or yeast health?
Thanks for any help!