Grod1
Well-Known Member
- Joined
- Feb 3, 2015
- Messages
- 499
- Reaction score
- 154
Hey guys just over here thinking again.looking to have a discussion with like-minded people. If anyone has any sort of an opinion or original thought please share.
This is the idea.
Fruit juice/puree/ whole fruit in water or w/e. c02 purged. 90-120F temps with fresh lacto or pedio pitch.1-5 days depending on taste.
What do you think, crazy tart fruit flavors great for blending or some nasty crap?
other unanswered sour kettling ideas i have
herbal sour mash
secondary fermentation high temp souring
This is the idea.
Fruit juice/puree/ whole fruit in water or w/e. c02 purged. 90-120F temps with fresh lacto or pedio pitch.1-5 days depending on taste.
What do you think, crazy tart fruit flavors great for blending or some nasty crap?
other unanswered sour kettling ideas i have
herbal sour mash
secondary fermentation high temp souring