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Fermenting small batches of cacao in a controlled temperature oven

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Robert Osgood
@robert-osgood
05/26/09 12:31:20
2 posts
Thanks Tom. I followed Bittenbender's fermentation procedure fairly closely. Fermentation was for 5 days at 100-105 degrees oven temperature. I suspect bean temp. was higher than the oven temp. When removed from fermentation I noticed a few black beans, about 2 percent. Any idea what causes this. I have separated the black beans on the sun-drying table.
Clay Gordon
@clay
05/26/09 08:22:15
1,692 posts
I think this is the thread Tom is referring to.


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@DiscoverChoc
Tom
@tom
05/25/09 20:56:02
205 posts
There is a good pdf download addressing this in the thread of a similar name in the HomeBrew group.
Robert Osgood
@robert-osgood
05/22/09 01:34:32
2 posts
I am currently fermenting a small batch of trinitario beans (1816 g) in an oven set at 100 deg F. Today (day two) I added some bakers yeast to the beans. How long should I ferment? The beans are draining quite a bit.Robert
updated by @robert-osgood: 04/11/25 09:27:36

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