Very informative. Thanks for the link. I am trying to rapidly figger out why this stuff needs to be held at 85 f. when beer and wine ferments like crazy in the 80 degree range and just takes longer lower than that. Would be a much more plausible attempt to try to hold a room at for six weeks? Is there some type of consistent yeast strain which arises from the raw cukes to cause the ferment? I'm not used to fermenting stuff like this..but will testify raw blueberries can set up a ferment in 100 proof hooch..mainly effecting the floaters. Things get real nasty when that happens as its the opening salvo of the rotting process. Some of this stuff is puzzling.