Four days later my forest soda came to life. The maple syrup fed the wild yeast. The yeast released carbon dioxide. The bubbles built naturally inside the bottle. I strained it to remove the pine cutting. Then brightened it with a little lemon and lime. Terpenes from the pine plus citrus made the flavor crisp and refreshing. This is fermentation doing what it does best. Safe notes: Use edible pine only such as Eastern White Pine, Red Pine, Fir, or Spruce. Avoid Ponderosa, Yellow, Yew, Lodgepole,

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