I've been experimenting with a few fruit mashes and have found that they tend to stall at some stage due to the PH becoming too acidic, add a neutralising solution and Bam fermentation kicks off again.
However different Alkaline solutions (just like acidic solutions) add different flavours to the end product and my question to all the fruit fermenter's is,
What is your favourite Alkaline solution in terms of either neatural or enhanced flavours?