Earlier i ground up 35g of cacao nibs (didn't roast or boil - raw) and poured maybe 50 to 70 ml of bourbon on top swirled around and then added one vanilla bean (cut and scraped).
Just walked past and noticed that it now has a foam head and up against the light there is lots of bubble activity.
So my question is, can this be fermentation? In a spirit at 37 % abv? Smells like bourbon atm.
EDIT: They were Cacao crunch which had a coating of panela or something - a sugar source i guess.
I will let it sit for a few days just to see what is happening and either use in small portion of batch or mixed with coke or put down the sink.
Just walked past and noticed that it now has a foam head and up against the light there is lots of bubble activity.
So my question is, can this be fermentation? In a spirit at 37 % abv? Smells like bourbon atm.
EDIT: They were Cacao crunch which had a coating of panela or something - a sugar source i guess.
I will let it sit for a few days just to see what is happening and either use in small portion of batch or mixed with coke or put down the sink.