I'm fermenting my first "lambic" using the Apple Pseudo-Lambic recipe from BYO. It's sitting on apples at this point and I'm wondering how long to let it sit. The recipe says 10-15 days, but everything that I've read so far, says to let it sit a lot longer than that. Any advise would be greatly appreciated.
From the recipe: Ferment relatively warm (70° to 75° F) until the first phase of fermentation is done (three to five days, usually), then rack into a secondary in which you have already placed the chopped apples. Pitch prepared Wyeast 3278 (formerly labeled as Brettanomyces Bruxellensis, but now simply called B-yeast), close up, and condition cool (50° to 55° F) for 10 to 15 days.