My first batch of cobs, the ugly Critical ones, are done fermenting. The smell is quite similar to before as I recall, but now I'm starting to enjoy the smell. Every time I've opened my vacuum bags to wipe off my cobs I've slowly started to appreciate it. Right now, as the cobs lie on a plate without a vacuum bag, the smell is spreading throughout the flat - just beautiful.
Am I supposed to let them air dry now for some time? 4-5 days, or less perhaps? And then vacuum and put away in room temperature for some months, right?