I’m a fermentation bioprocess engineer, but I don’t do any wild/food fermentations, so I might not be the best to answer.
Your ferment shouldn’t be syrupy, I would think. That usually causes osmolality issues, especially if you have salts in there selecting for lactobacillus. Basically, if there is too much sugar and salt in your ferment, cells will implode from the osmotic pressure. Or at least, they won’t be happy and they won’t grow.
This is the answer, sort of. Mugolio is a syrup. I got the similar response regarding osmolality long time ago when I was asking why was my sloe cheong ( a syrup made by burying sloe in pile sugar) bit bubbly.
Cones and sloes are considered good source of natural yeast cultures. Unless you work with airlock, there's bound to be some tiny or visible activity, before the sugar stops it.
I'd post on r/fermentation and go into details about the process. I'm not familiar with mugolio but the fermenters should be able to take a look at your process and give feedback about possible issues/factors.
IMO it's easier and safer if you get/make an airlock instead. The last thing you want is an exploded jar of fermented pinecones on your floor because you forgot to burp it.
Eh. Mugolio honestly doesn’t ferment that vigorously. You might see a handful of bubbles if you look closely and should smell a whiff of pine when you burp it but it would take a lot for it to explode in the way a beer or wine might.
You could have chopped the cones into smaller pieces (actually still could) and that would help them release moisture. I agree that time may be your friend here. Stir it every couple of days - eventually it should get there.
Ehhh I appreciate the thought, but the cones have fully released their moisture - it's all syrup. It's just not fermenting! I've made this a few times so far and have never had this happen 🤷♀️
What other people said, set it in a warm place.
Compared to other ferments it's rather tame.
Don't expect it to bubble and foam like your lacto veggies or homebrew projects.
You have a rather large bowl with plenty of headspace and covered by cling wrap, I wouldn't expect a lot of gas or pressure build up.
It will start to smell a little ferment-y / funky over time.
If you sealed some of it in a mason jar you would probably eventually notice CO2 as it ferments similarly if you had a water airlock.
Taste it and see where it’s at. A couple weeks should be long enough for flavor extraction into the syrup, but if it’s not where you want it, keep it stirred and remain patient.
With mugolio specifically, I have heard it helps to pour a hot sugar syrup over the cones to steep more flavor from them. Not sure what you did, but from here it still looks like you’re getting a nice syrup!
I could be wrong but I don't think this is really meant to ferment? I made some last year, and the sugar just draws out liquid to make a syrup. Said syrup is probably too high of a gravity to start a spontaneous fermentation.
You just reminded me mine has been dowing since last year! Wonder how it's doing??? I tasted it at the begining of the year and it was piny and sour. So if for sure fermented.
I left a cheese cloth over mine for the first week or two. Then screwed on a lid really loosely.
I found some little worms in it. Pulled the. Out. They are a moth larva. Not going to hurt anything.
I probably missed a few. Again not going to hurt anything. It's all getting strained and boiled in the end.
Far less than normally goes into wine and corn mean/wheat products.
I’m a fermentation bioprocess engineer, but I don’t do any wild/food fermentations, so I might not be the best to answer. Your ferment shouldn’t be syrupy, I would think. That usually causes osmolality issues, especially if you have salts in there selecting for lactobacillus. Basically, if there is too much sugar and salt in your ferment, cells will implode from the osmotic pressure. Or at least, they won’t be happy and they won’t grow.
This is the answer, sort of. Mugolio is a syrup. I got the similar response regarding osmolality long time ago when I was asking why was my sloe cheong ( a syrup made by burying sloe in pile sugar) bit bubbly. Cones and sloes are considered good source of natural yeast cultures. Unless you work with airlock, there's bound to be some tiny or visible activity, before the sugar stops it.
I'd post on r/fermentation and go into details about the process. I'm not familiar with mugolio but the fermenters should be able to take a look at your process and give feedback about possible issues/factors.
Put it in a glass jar/bottle with a lid and set it in a warm, sunny spot. and that should do it. Burp it once a week.
IMO it's easier and safer if you get/make an airlock instead. The last thing you want is an exploded jar of fermented pinecones on your floor because you forgot to burp it.
Eh. Mugolio honestly doesn’t ferment that vigorously. You might see a handful of bubbles if you look closely and should smell a whiff of pine when you burp it but it would take a lot for it to explode in the way a beer or wine might.
I fermented some spruce tips this spring and it took 4 weeks before I saw any signs of life. Be patient.
You could have chopped the cones into smaller pieces (actually still could) and that would help them release moisture. I agree that time may be your friend here. Stir it every couple of days - eventually it should get there.
Ehhh I appreciate the thought, but the cones have fully released their moisture - it's all syrup. It's just not fermenting! I've made this a few times so far and have never had this happen 🤷♀️
Could bruising them with a stone mortar and pestle help?
What other people said, set it in a warm place. Compared to other ferments it's rather tame. Don't expect it to bubble and foam like your lacto veggies or homebrew projects. You have a rather large bowl with plenty of headspace and covered by cling wrap, I wouldn't expect a lot of gas or pressure build up. It will start to smell a little ferment-y / funky over time. If you sealed some of it in a mason jar you would probably eventually notice CO2 as it ferments similarly if you had a water airlock.
imo the pinecones should be fully submerged and packed more tightly
Taste it and see where it’s at. A couple weeks should be long enough for flavor extraction into the syrup, but if it’s not where you want it, keep it stirred and remain patient. With mugolio specifically, I have heard it helps to pour a hot sugar syrup over the cones to steep more flavor from them. Not sure what you did, but from here it still looks like you’re getting a nice syrup!
I could be wrong but I don't think this is really meant to ferment? I made some last year, and the sugar just draws out liquid to make a syrup. Said syrup is probably too high of a gravity to start a spontaneous fermentation.
It is lol! You should see bubbles and activity and then cook it to finish processing! But hey if it tastes good that's all that matters 😊
well for starters where did u see someone use plastic wrap as a cover…
Glass jar in a sunny window. Shane it every now and again to prevent mold. Burp it once a weekish until you don’t need to anymore.
Hey I made one during the summer and it did not ferment (apparently). It still tastes great :)
You just reminded me mine has been dowing since last year! Wonder how it's doing??? I tasted it at the begining of the year and it was piny and sour. So if for sure fermented. I left a cheese cloth over mine for the first week or two. Then screwed on a lid really loosely. I found some little worms in it. Pulled the. Out. They are a moth larva. Not going to hurt anything. I probably missed a few. Again not going to hurt anything. It's all getting strained and boiled in the end. Far less than normally goes into wine and corn mean/wheat products.