I've added a post about the grape lambic which is fermenting big time right now. Well, the one with the grapes from the garden at least, the other one with the grapes from the store is fermenting very slowly and also has a different color then the 'wild' one although it were both red grapes.
Maybe I made a mistake blending the store grapes and not to smash them like I did with the garden ones.
Oh well, we'll see how it evolves.
How long do most of you keep the grapes/fruit on the lambic?
I hear most blenders keep them on the lambic for 6 months but that seems a bit long no?