Spontaneous fermentation: measuring, not trusting

The standard

A monitored spontaneous fermentation is measured daily and given a limit beyond which an intervention follows. Without that limit, trust cannot be distinguished from loss of control.

Criteria

• Density and temperature are recorded daily
• A stopping limit is fixed before the start
• The option of adding yeast remains open
• Volatile acidity is measured alongside

Distinction

Spontaneous fermentation ≠ non-intervention: the monitored spontaneous fermentation forgoes the yeast, not the measurement. Spontaneous fermentation ≠ wine style: it widens the possible spectrum without promising a result. Its risks are the stuck fermentation and unwanted reduction.