u/Jack_Ferment_Fizz

Has anyone here experimented with fermented citrus soft drinks?

We’ve been working on a fermented lemonade concept built around whole lemons, peel, and controlled fermentation rather than flavourings or acid blends.

Interesting part is how much fermentation changes citrus structure.

The lemon becomes less sharp and more rounded, while the peel develops a deeper bitterness and almost wine-like depth over time.

Not kombucha or water kefir

Curious whether anyone here has played with similar processes or flavour profiles.