So I had some extra wort left over on my Sunday sour brew day big batch got gigas fast souring lacto and will be finished with 001 and possible a dry hop of simcoe and cascade not sure will decide after samples
But I had left over from that and decided to toss in some hallo oranges we have for the kid, I cut 3 up tossed half in around 110 degrees and threw the other half in around 75. She's fermenting away beautifully, my questions are:
1)should I rack off the fruit or will it be fine on the fruit for awhile?
2) any tips for a first time spontaneous brewer that might help the process
Pics of said spontaneous fermentation
This was a day after:
This is two days after
Any help knowledge is welcome thanks in advance. Hoppy brewing