Hello, I am new here so please forgive any unorthodox behavior on my part.
So with that out of the way, this is my first ferment and it has been a learning process for me. I am following a fairly basic recipe for Colonche (Fermented Prickly Pear).
The recipe called for the pears to ferment in honey and water for about 5 days, and then to strain and bottle it. Now, all that is done and it went fairly smoothly I hope.
The problem is that the recipe doesn't give any other instructions on how long to bottle and the conditions that the bottles should be in. Thus far, they have been bottled for a full 24 hours in a dark cool pantry.
After some research it seems like the bottling process varies quite a bit depending on the ferment, so I was wondering if anyone would be able to fill in the blanks here?
Thanks all.