After harvesting and evaluating the balimbing fruit enzyme, I noticed that there were still numerous bubbles rushing to the top. The natural yeast flora was still active and was still converting sugars to alcohol.
I capped the bottle loosely to allow the release of carbon dioxide being released by the process. Stored it again and checked the bubble production every week.
After three weeks, the bubble production finally stopped. It was expecting a change of flavor, was hoping it was better than before.
I was right. It got better. Flavor became milder, more alcoholic, less sweet and the slightly pungent aroma disappeared.