"Take a Chance"

I have started my first spontaneous fermentation. On July 4th 2011 at 3:15 pm I mixed 1.75 cups raw honey with 4 cups warm water in a 1/2 gallon mason jar. Initial Gravity reading was 1.130. I used this as a starter for a larger batch.

  As you can see the initial starter was working fine. I had it sitting in the corner of my kitchen by an open window with a washcloth rubber-banded around the top. I (or my wife) would stir this with a chopstick 2-3 times a day. by the second day it was starting and by the third it was really starting off. I waited till day five to make sure that the yeast had really taken hold of what was there because I was adding it to four gallons of water which I did at 2:00 today July 9th, 2011.




The gravity reading after the rest of the 5 lbs, and 4 gallons were added was 1.048 with a estimated finishing gravity of 1.012 (according to Qbrew, but I personally think it might go lower.), and estimated A.B.V. of 4.7 (we'll see about that).

I have moved the carboy to the brew corner of my basement where I will let it sit for 1-2 weeks before either transferring it or bottling it depending on what happens. I might take a gallon of this and dry-herb it for another couple weeks. Maybe with some oak chips and coffee beans, or with some Borage.

Spontaneous Fermentation

I have been reading about and thinking about doing a "naturally fermented" mead commonly known as Tej (an Ethiopian honey wine). I first read about this in Sandor Katz's book "Wild Fermentation".

A basic recipe is:
    3 quarts water
    3 cups honey (preferably raw)
Mix this in a large enough open container and stir till mixed thoroughly. Leave uncovered by a open window for 3-4 days (longer if cool outside) stirring when you think about it (about 2-4 times a day) till bubbly. When it starts to bubble good transfer it to a gallon carboy and cap with an air lock. let ferment for 2-4 weeks until fermentation slows. Bottle and drink or age.

Any number of fruits or herbs could be added at just about any stage of the process. Chopped fruits in the beginning will get it started faster and stronger while some herbs you may want to put in during the sealed fermentation or aging stages.

Any spontaneous fermentation will tend to be cloudy and might taste a little funky.

An informative page is here