My first brewing experience is gonna be bread Kwass (following this recipe). Now, I browsed a bit to get some info, and I only managed to get terrified. There are three concerns that I would like you to help me with, if possible.
- What do I have to do in order to avoid a dangerous amount of methanol in the end-product.
- About botulism: How do I avoid clostridium botulinum to germinate during the fermentation process (and kill everyone)? If the bread was not super fresh (a few days old, but no fungus on it), does it increase its chances of appearing?
- I am planning to use a Fido bottle for the fermentation process. How often shall I "burp" it in order for it to not explode?
Thank you very much for your help.