Stir the water and sugar together in the jar to dissolve. Add the spruce tips and fold to combine. Place the lid on lightly, and set somewhere away from direct sunlight, but a spot you’ll see every day. Open the lid once a day to release any excess gas.
Fermentation should start between day 3 and 5. You will notice small signs like tiny bubbles forming around the spruce tips or foam rising to the top of the jar.
Taste the liquid on day 6. If it is still very sweet and you would like it to be more tangy, or complex, allow it to ferment until it is to your liking - up to 20 days. Be advised that the longer it ferments, the more likely it is to develop a bit of alcohol, so be aware of that.
You can enjoy the Forest Sprite at this stage (serve over ice with a squeeze of lemon or lime juice), or strain out the spruce tips and bottle the liquid in the flip-top bottle. Leave the bottle sealed, at room temperature for another day or until the bubbles to be more pronounced. Store leftovers in the fridge for up to three months. Say thank you to the trees, and enjoy!
