What You Need to Know
Millet mash undergoes an initial heterofermentative lactic acid fermentation that lowers pH to 3.5–4.0, followed by yeast‑driven ethanol production. The concurrent metabolism generates carbon dioxide, contributing to slight carbonation, while the acidic environment suppresses undesirable clostridial growth. Temperature control between 15 °C and 25 °C balances acid and alcohol yields, producing a mildly sour, lightly alcoholic beverage.
The Science
Primary Reaction
lactic acid fermentation and alcoholic fermentation