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Post by sterlitzia on Jul 6, 2007 6:06:17 GMT -5
I have cocoa pods and would like to know how to go about the fermentation process. Have read as much as I can find on the net but would like to know when the process is finished.
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Post by seneca on Jul 6, 2007 10:48:36 GMT -5
This is a really complex question with no simple answer...it will depend on what you're trying to achieve, your local climate (and microbiology), # of turns, size of batch, starting sugar levels....you get the idea. There are several pretty good books on the subject, and personally I definitely benefitted from an older one called "Scientific Aspects of Cacao Fermentation" by Arthur Knapp. It's out of print, but you can usually find copies available online.
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