Added 1.2kg blackberries and topped up to 2kg with mixed fruit as I like blackberry better blended. Yeast is Philly Sour to produce lactic acid. Water was a blend of 2:1 RO water to my super hard tap water plus 1g calcium chloride.
Tart, berry flavoured refreshing, almost champagne like fizz. Maybe a touch lemony. The berry flavour could be stronger and I thought the lactose would come through a little better with more balancing sweetness, would be really dry without it! The vanilla is "just" there in the aftertaste. All in all a great effort but not quite up there with the vault city stuff I was hoping to emulate, those are really intensely flavoured, must us so much fruit. Blackberry is kinda subtle in flavour unless cooked so maybe I'll stew them if I do this again.
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