I was planning on 8 or so hours. I am used mid-sized spegetti sauce jars with voile fabric over the top to keep insects out. I figure I will let them ferment some then take a small sample with a straw and if it is ok make a small 1 gal batch of beer to build up a culture.
Primary: Chesterfield wild Lambic(1 gal),
Up coming beers: Sati, Summer in Sommelsdijk, Koyt or schipluyden.