NUEVO DICCIONARIO DEL VOYNICH SECCION HERBOLARIA

Sheet f1r documents the entire start-up, management, and stabilization of an assisted fermentation process, where the base material is taken from soaking/wet milling to pre-fermentation maceration, lysis, and the appearance of fermented product, through the controlled application of heat and steam, aeration, and repeated purging, and constant observation in successive trials (cycle 2). The process does not declare a final closure, but rather ends in a monitored operational state, indicating a method of controlled acceleration of natural fermentation without forcing the stability of the system.