What You Need to Know
Backslopping introduces a complex microbial consortium (Saccharomyces cerevisiae, Zymomonas mobilis, Lactobacillus spp.) that rapidly acidifies fresh aguamiel while producing ethanol (2-8% ABV) and exopolysaccharides.
Creates viscous, slightly sour alcoholic beverage while preventing pathogenic contamination in open fermentation.
Key Parameters
Temperature
20°C
16°C - 28°C
Time
3 days
36 hours - 5 days
Equipment
Wooden tina (traditional)Food-grade plastic drums (modern)Cheesecloth for covering
Steps
- 1.
Pulque curado (Mexico City): Base for fruit-infused versions (guava, pineapple)
The Science
Primary Reaction
Lactic acid fermentation