tag:blogger.com,1999:blog-8100426126143646306.post2872845478602700184..comments2014-07-12T14:48:39.051-03:00Comments on chicha de jora: Brewing Time!Unknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8100426126143646306.post-48491211575807966522008-03-24T22:49:00.000-03:002008-03-24T22:49:00.000-03:00Here's what my (lambic) research has suggested as ...Here's what my (lambic) research has suggested as a reason the wild one goes slowly.<BR/><BR/>In a wild fermentation, the first organisms to take hold are enteric bacteria, who do a mixed-acid fermentation (what you observed), creating alcohol, acetic acid, and lactic acid. After 1-2 weeks, the saccharomyces take hold, but the enterics have depleted the nutrients (free amino nitrogen), so the saccharomyces never reach a really high population and do their work slowly, which can take some months. After they've done their work, if you keep it around, you'll get a further lactic fermentation and then some wild yeast will take hold and slowly work away at your dextrines.<BR/><BR/>Cheers,<BR/>KaiAnonymoushttps://www.blogger.com/profile/07735483817055014059noreply@blogger.com