I started seven days ago with about 50-50 unbleached bread flour and spring water, and maybe a pound of organic raisins, my thinking being that it's impossible to find organic grapes around here in January.
I've been letting it sit in a covered, but not tightly covered, container in a cupboard in the kitchen, away from light, and have only checked it a couple of times.
It's quite foamy and active but smells somewhat like vinegar. Has it gone far enough? Too far? Not far enough? How do I know when it's ready?