pLambic--extract with steeping grain
- Thread starter akueck
- Start date
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Wowzer! 100%? Are the Brett and bacteria able to break up the larger sugars (I knew some, but I didn't realize all)?
Yeah, they can and will, given the right conditions. I don't think Brett alone can do it, but who knows? Traditionally, lambics ferment for three years in an oak barrel, giving the bugs plenty of time and oxygen in order to get all the sugar broken down. I feel like the oxygen exposure is a key aspect of it, but I can't be sure.
After reading Wild Brews, I know that the first commercial lambic bottled (a rarity) after two years fermenting and shipped to the US ended up exploding en route because the bugs weren't finished eating the sugar. So, they started aging lambic for an extra year...just to be safe.
After reading Wild Brews, I know that the first commercial lambic bottled (a rarity) after two years fermenting and shipped to the US ended up exploding en route because the bugs weren't finished eating the sugar. So, they started aging lambic for an extra year...just to be safe.
Interesting; thanks, Yogi. Hopefully I'll be able to pick up that book soon.
And, Akueck, thanks for the update. I was recently reading this thread and was curious as to how it was progressing. Sorry to hear the gluten-free version is coming along as well (acetone, yikes!).
And, Akueck, thanks for the update. I was recently reading this thread and was curious as to how it was progressing. Sorry to hear the gluten-free version is coming along as well (acetone, yikes!).
