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.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
20°C optimal
16°C to 28°C range
Time
3 days
36 hours – 5 days
Equipment
Wooden tina (traditional)Food-grade plastic drums (modern)Cheesecloth for covering