I'm fermenting with my Anova Sous Vide right now. I see it to 120 from the start. I can definitely smell a chocolate smell when I open the jars. The jar of all Trinitario was the first to have a scent. The other jar has a few Trinitario, but is mostly Forastero seeds that were much drier. Today, which is Day 3, it is starting to smell the same as the first jar. I received your book One Cacao Tree today and am diving into it. I've been growing Theobroma cacao here in Indiana, indoors, since the early 2000's.
Wow! 🤯 Homegrown cacao pods in Indiana is amazing!!
I usually keep the ferment at a lower temperature (90-100) for the first few days to allow the yeasts time to act. My guess is that you will get enzymatic breaks down within the seeds, but you may not have an acid flavor? Let me know! Are you checking the inside for brown liquid (“gravy”) and enhanced grooves?
Huge congratulations on this! I am amazed! Please keep me updated!
Thank you! I had a couple crack open and yes, I saw the brown gravy. I'm guessing I knicked them with the knife, but didn't realize it. Then I saw you said not to use those. Should I fish them out and compost them? I only realized it when I started turning the mixture today, so obviously they have been in there. I'm on Day 4.
Currently on day 3 of fermenting some cacao using my joule sous vide! I’m finally starting to get some color and alcohol forming and I’ve been keeping my beans at around 111-112 degrees. I read the ideal fermentation only lasts about 3 days but my beans definitely need more time. So nice to read others experimenting at home as well! 💗🍫
So happy you are doing this! Please report back when you know how they turn out. 😊
If you don’t want advice, please ignore the following: You may want to try a bit lower temperature for the first few days, since yeast like the temperature a bit lower, then increase the temperature for the bacterial phase. Home fermentations typically are 7-10 days, in my experience and from others I’ve talked to.
I'm fermenting with my Anova Sous Vide right now. I see it to 120 from the start. I can definitely smell a chocolate smell when I open the jars. The jar of all Trinitario was the first to have a scent. The other jar has a few Trinitario, but is mostly Forastero seeds that were much drier. Today, which is Day 3, it is starting to smell the same as the first jar. I received your book One Cacao Tree today and am diving into it. I've been growing Theobroma cacao here in Indiana, indoors, since the early 2000's.
Wow! 🤯 Homegrown cacao pods in Indiana is amazing!!
I usually keep the ferment at a lower temperature (90-100) for the first few days to allow the yeasts time to act. My guess is that you will get enzymatic breaks down within the seeds, but you may not have an acid flavor? Let me know! Are you checking the inside for brown liquid (“gravy”) and enhanced grooves?
Huge congratulations on this! I am amazed! Please keep me updated!
Thank you! I had a couple crack open and yes, I saw the brown gravy. I'm guessing I knicked them with the knife, but didn't realize it. Then I saw you said not to use those. Should I fish them out and compost them? I only realized it when I started turning the mixture today, so obviously they have been in there. I'm on Day 4.
Currently on day 3 of fermenting some cacao using my joule sous vide! I’m finally starting to get some color and alcohol forming and I’ve been keeping my beans at around 111-112 degrees. I read the ideal fermentation only lasts about 3 days but my beans definitely need more time. So nice to read others experimenting at home as well! 💗🍫
So happy you are doing this! Please report back when you know how they turn out. 😊
If you don’t want advice, please ignore the following: You may want to try a bit lower temperature for the first few days, since yeast like the temperature a bit lower, then increase the temperature for the bacterial phase. Home fermentations typically are 7-10 days, in my experience and from others I’ve talked to.
Thanks so much for the advice I will try that next time!