Spontaneous fermentation success

Well Tuesday was 2 weeks since transfer....Whatever yeast was fermentating is starting to flocculate out....
I have noticed the fruity, spicy aroma has reduced over this past week as the yeast really began to ferment. Now there is also a light sulphur smell coming out of the airlock.

Here some updated pictures....

 

I have not yet....everything I have read and seen in video said to wait atleast 30 days....to be safe....so I planned on taking a sample on the 14th which would put it at 4 weeks since cooling.....

I am open to suggestions though....I have about read everything I can find on the net..And still have some questions...I have the book American sours coming as well.

 

Checked on it today and the sulphur has almost completely disappeared.....

 

Took a sample today....

If the calculations were/are correct the OG was 1.048....It is sitting at right now about 1.028/.027. So it looks like it is about 2.6% alcohol.

PH looks to be sitting lower then 4.6. I know strips are not as accurate but was all I had/have on hand and did see color change to the 4.6 color on the comparison chart...I might go get the other strips that test lower or. Titration test kit....

When I pulled the air lock there is a heavy tutti fruity aroma with some spice. No sulphur at all...It has completely flocculated out on this first stage.

Taste was quite bitter from I assume the mosaic hops. Followed by a strong fruit flavor that was similar to the aroma and a bit more alcohol then I would have guessed for it possibly being 2.6%....There is still positive pressure being seen in the airlock....so I think I will just let this go for a few months and see what happens.

It has some pretty nice color to it...

 

Well here's to hoping....lol It tasted much better then I expected....still young and needs more time.

 

Update.....Well after a week of taking the sample we now have a police forming...So there is some souring starting....Pellicles are really cool looking...

 

No problem....Pretty interesting watching this change. Two days ago I noticed a white spot the size of a quarter or so....Looked tonight and its what is pictured.....

And this new phone spell check has changed pellicle to police every time I have typed it....lol I see it did it here as well....to late to edit.

 

I will.....once this step takes off it will probably be more time in bettween posts.

I am reading American Sours right now as well....and Emailed Michael Tonsmeire(the author of American Sours) about wither I should just let this age out or use this as a starter on a bigger batch. He mentioned the first step was to take a SP gravity reading and PH....If that is with in proper ranges then a taste test.....I have done that and it shows a really positive future. So I think my next step will be to brew a pretty standard sour wort and pitch this into it....Then let it do it's thing long term....Now that it has went through the initial phase it should be good to go...

 

Absolutely.....I am always looking for resources and other paths of information....The more the merrier as far as I'm concerned.....

 

Yes......James Wesley....I have a bunch of frog pictures....that's the easiest way to know you have the right guy.....