Has anyone had good results with spontaneously fermenting juice made from a fruit, berry or vegetable (like carrot or beetroot)?
After tasting mikkeller's lambic with beetroot I have half a mind to just try to ferment beetroot juice I've made myself from beetroots put through a juicer. I'm thinking beetroot as I don't have any berries or fruit in larger quantities and it's almost winter in Sweden. Not sure if beetroot have that much wild yeast on them though.
Or perhaps I could use frozen berries from the store, or are they sanitized somehow before freezed?
Would you recommend adding just sugar for fermentation, or malt?
After tasting mikkeller's lambic with beetroot I have half a mind to just try to ferment beetroot juice I've made myself from beetroots put through a juicer. I'm thinking beetroot as I don't have any berries or fruit in larger quantities and it's almost winter in Sweden. Not sure if beetroot have that much wild yeast on them though.
Or perhaps I could use frozen berries from the store, or are they sanitized somehow before freezed?
Would you recommend adding just sugar for fermentation, or malt?
