I know that warm day temps 75+ F (summer in Western NY) aren’t good for spontaneous ferments. I tried this in the summer with an extra gallon of wort and now have a fine nail polish remover ferment of foulness. Is this a lost gallon? Will this clean up eventually, and if so how long will it take?
I am looking for advice to do this correctly with 5 gallons, so… what day and night temperatures should I look for, and how long to set my 5 gallon coolship out in the vinyard/orchard for spontaneous inoculation and fermentation of a pLambic? Ok, my 5 gallon plastic bucket, but you get the idea.
What success are people having with fermenting in plastic and/or glass and how long are you leaving in each?
I just ran across a thread where someone forgot to pitch the yeast in a starter and it began to ferment. Maybe a couple low grav “starters” without yeast should be made, set out over night in the vinyard throughout the next month or so, and if they have a non-putrid ferment with no off aromas, then pitch that in 5 gallons of properly prepared lambic wort?
Any help and advice are greatly appreciated.