Description
Traditional method using previous batch microbiota to ferment agave sap.
Technical
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.
Culinary Significance
Creates viscous, slightly sour alcoholic beverage while preventing pathogenic contamination in open fermentation.
Gear for Pulque Backslopping
As an Amazon Associate, Foodgeist earns from qualifying purchases.