Hi Everyone. Im fairly new to brewing and fermenting. I accidentally left a half opened gallon of motts apple juice in the basement and have discovered that it is now fermenting. I transferred it to a 1 gallon carboy and left the top off to see what will happen. My question is twofold. First is the basement a good area for spontaneous fermentation? or will only bacteria rather than wild yeast populate the juice. And second is spontaneous fermentation in the basement dangerous i.e is this...
Open/ Spontaneous Fermentation in the Basement
Open/ Spontaneous Fermentation in the Basement
