The alcohol in Pulp Culture is a result of a unique and natural fermentation process that takes place over three months. Unlike many alcoholic beverages that use added sugars or artificial additives to speed up fermentation, Pulp Culture relies solely on the power of nature and the wild fermentation process.
What sets Pulp Culture apart is its use of 100% raw, fresh juice. This means that the juice used in the fermentation process is not pasteurized or processed in any way. By using raw juice, Pulp Culture retains all the natural flavors and nutrients that are present in the fruit.
During the fermentation process, the naturally occurring yeasts present in the juice consume the sugars and convert them into alcohol. This is a completely natural and spontaneous process, often referred to as “wild fermentation.” Pulp Culture does not add any additional yeasts or sugars to the juice, allowing the fermentation to occur naturally and at its own pace.
As the fermentation progresses, the yeasts produce alcohol as a byproduct. The alcohol content in Pulp Culture is approximately 4.9% ABV (Alcohol By Volume). This makes it comparable to many traditional beers and ciders in terms of alcohol strength.
It is important to note that Pulp Culture is a bone-dry beverage, meaning it contains no residual sugars. This sets it apart from many other fermented beverages that may have a higher sugar content. The absence of added sugars ensures that Pulp Culture remains a low-calorie and low-carbohydrate option.
In addition to alcohol, the wild fermentation process also creates other beneficial compounds. Pulp Culture contains 6 billion naturally occurring probiotics, which are beneficial bacteria that can support gut health. These probiotics can help promote digestion and boost the immune system.
Furthermore, the fermentation process produces organic acids, which contribute to the tart and tangy flavor profile of Pulp Culture. These organic acids also have potential health benefits, such as aiding in nutrient absorption and supporting a balanced pH level in the body.
The alcohol in Pulp Culture is a result of a natural and wild fermentation process that occurs over three months. This process allows for the development of a bone-dry, zero-additive beverage with 4.9% ABV and a plethora of naturally occurring probiotics, organic acids, and vitamins.