Assumed audience
- Reading level: technical.
- Background: basic fermentation concepts.
- Goal: understand the microbial and chemical dynamics.
Yeast metabolism
Yeast converts glucose and fructose to ethanol and carbon dioxide. The rate depends on temperature, sugar concentration, and strain.
Acid balance
Citrus lowers pH, which affects yeast activity and microbial competition. A pH around 3.2 to 4.0 suppresses many spoilage microbes.
Carbonation dynamics
CO2 dissolves into the liquid under pressure. Warmer temperatures raise pressure faster, but lower solubility.
Practical implications
- Cooler fermentation reduces pressure spikes.
- Sugar amount controls final CO2 and residual sweetness.