Fermentation carried out by yeast. The organism, conditions and resulting alcohol level depend on the preparation.
How producers use Yeast Fermentation
Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.
The component article names Pichia only at genus level. Chamomile flowers are also named in the drink, but their preparation is unresolved and is not invented here.[1]
Works as a liquid component.
The producer specifies wine yeast. The historical importer names Pichia kluyveri and redcurrant co-fermentation; those details are not treated as current producer-confirmed technique.[2][3]
Tart, deep, red-cherried.
Documented in historical Nuala sources. The February 2022 recipe-change post says Keemun tea was removed and replaced with more fermented blackcurrant skins; this entry does not reconstruct a current recipe from several versions.[4][5]
Works as a liquid component.
White currants are fermented with a special wine yeast and blended with the blackberry-leaf and linden-flower water kefir.[6]
Works as a liquid component.
Fermented gooseberry is supported by MURI. The archived importer account specifies Pichia kluyveri and later gooseberry-juice addition; its old URL was unavailable on 10 September 2026. The species is historical importer evidence, not a newly verified current production detail.[7][8]
Works as a liquid component.
Documented in the undated Passing Clouds component article. The article gives no recipe revision date; this is a source-qualified preparation, not proof that all listed fruit bases belong to one current bottle or batch.[9]
Works as a liquid component.
MURI uses Red Currant Wine in Sherbet Daydream: redcurrants fermented with a wine yeast into a still, rosé-style non-alcoholic wine.[10]
Tart, vinous, redfruited.
MURI uses Strawberry Wine in Uzume: strawberries fermented with a wine yeast into a non-alcoholic strawberry wine.[11]
Vinous, fruity, dry.