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Joined 1 year ago
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Cake day: July 12th, 2023

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  • I do NOT wash the fruits of choice. I crush them, and let the wild yeasts on the skins/outsides do the magic for me. I WILL however, adjust the sugar content and acid levels BEFORE fermentation to how I want it designed, then, let it ride! It usually starts 2 days after, and not 24 hours. Oh, and I also maintain everything spotlessly clean during the entire process to make sure that just the wild yeasts are jumping in there vs. some random stuff… Have also experimented with open-top fermentation and wild yeasts where you leave the lid off.