Could sunlight affect the starter making it more or less sour? Would it make a difference if it were to be in a blackout environment?
In some of the processes for making alcohol, I have often heard that darkness is a key to good fermentation. Could it affect the starter making it more sour? Please let me know your thoughts. Thank you.
Sunlight can influence the fermentation process in a starter, as UV rays might affect the yeast and bacteria that drive the fermentation. A blackout environment, on the other hand, could provide more stable conditions, preventing temperature fluctuations and light interference, potentially leading to a more controlled and perhaps slightly different flavor profile, including sourness. This principle aligns with fermentation methods in alcohol production, where darkness helps maintain consistency. It’s fascinating how environmental factors shape such processes—like how small moments shape the bigger picture of life, akin to the blocks on a my life in weeks poster. Both remind us that every variable plays a role in the outcome.