TERMINOLOGY THURSDAY
THE WORDS FOR TODAY ARE
OPEN AIR FERMENTATION
SO OPEN AIR FERMENTATION
IS IN OPPOSITION TO
CLOSED FERMENTATION
WHEN YOU CLOSE
YOUR FERMENTATION
YOU HAVE A LOT OF CONTROL
OVER WHAT GOES ON
DURING THE
FERMENTATION PROCESS.
THERE'RE NO WILD YEAST
STRAINS GOING IN, 
AND NO OTHER BACTERIUMS 
THAT YOU DON'T WANT TO
BECAUSE YOU'VE SEALED OFF THAT
CONTAINER AND YOU'RE
CONTROLING THE TEMPERATURE.
BUT IN OPEN AIR FERMENTATION,
ALL THE VARIABLES ARE WIDE OPEN.
YOU HAVE WILD YEAST STRAINS
COMING IN FROM THE OUTSIDE AIR.
POSSIBLY OTHER BACTERIUMS AS WELL
THAT WILL ALL CONTRIBUTE
TO THE FLAVOR
OF WHATEVER FERMENTED
BEVERAGE YOU'RE CREATING
THAT YOU WILL THEN DISTILL
INTO WONDERFUL SPIRITS
OF YOUR CHOICE.
OPEN AIR FERMENTATION OCCURS
A LOT IN THE MEZCAL WORLD,
SOMETIMES, THEY HAVE TO
WAIT THREE TO FOUR WEEKS
FOR THESE WILD YEAST STRAINS
TO DIGEST THE SUGARS
IN THEIR MOSTO
TO FINALLY BE ABLE TO MAKE
MEZCAL FROM THEIR MEZCAL WINE.
OPEN AIR FERMENTATION.
WHO REALLY KNOWS
WHAT'S GOING ON IN THERE?
IT'S A YEASTY MYSTERY!
CHEERS TO YOU!
THIS IS NOT MEZCAL.
AHHH. I CAN TELL
IT'S NOT MEZCAL.
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