Comment on Hi I just started testing home fermenting to expand the hom cookbook. I have a few questions.
Coolcoder360@lemmy.world 1 week agoNot sure what you mean by unknown biology. I’m assuming the goal is to produce alcohol so measuring density will tell when the sugars have stopped being converted to alcohol because the specific gravity will stop lowering. Assuming proper sanitation has been performed of course to prevent other things growing…
Or do you mean if he’s fermenting not with yeast but like lactofermentation?
alzymologist@sopuli.xyz 1 week ago
I mean it certainy looks like fermentation started late and there always are wild things on fruits. No boiling mentioned. There must be at least active lactics and mould seeds. Something might always try to wake up later.