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Joined 1 year ago
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Cake day: July 12th, 2023

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  • Do as much as you can, when you can, where you can. However, to be fluent one needs to speak. I know, it sucks, but it is the necessary evil here. You can try a few applications like: Tandem; Conversation Exchange. These places you can find people/groups and chit-chat. It helped me. BUT, my tool was the immersion method, as I live in South America.

    -Fluent in Spanish as an English native, living in Chile. Please, feel free to ask me anything!















  • I do NOT wash the fruits of choice. I crush them, and let the wild yeasts on the skins/outsides do the magic for me. I WILL however, adjust the sugar content and acid levels BEFORE fermentation to how I want it designed, then, let it ride! It usually starts 2 days after, and not 24 hours. Oh, and I also maintain everything spotlessly clean during the entire process to make sure that just the wild yeasts are jumping in there vs. some random stuff… Have also experimented with open-top fermentation and wild yeasts where you leave the lid off.