My mother is an avid caner. This year she flash pasteurized some late harvest concord grapes and 1 out of 50 fermented, and it's tasty! Mouth puckerily sour with no barnyard aroma.
I'm planning developing a culture and souring a Belguim Brown I have in the pipeline, What's the best way to keep a starter of these bugs?
Since it took 4-6Mos for the can to build pressure I probably have Lacto B and Brett right? As of now my best plan is to feed a trough of this stuff every 4 mos with some dextrin/sucrose mix and run off a bit when I need it... good idea?
I'm planning developing a culture and souring a Belguim Brown I have in the pipeline, What's the best way to keep a starter of these bugs?
Since it took 4-6Mos for the can to build pressure I probably have Lacto B and Brett right? As of now my best plan is to feed a trough of this stuff every 4 mos with some dextrin/sucrose mix and run off a bit when I need it... good idea?