View allAll Photos Tagged Fermentation
Our first white wine is out of the fermenter and into the bottles. We
filled 29.5 bottles to be precise. It is a riesling which already
tastes pretty good based on the mouthfuls I swallowed during the
siphoning process.
I'm learning chemistry from Kevin M Dunn's book, "caveman chemistry". Dunn had put together 28 projects for his students and Hamden-Sidney College, that took students from the creation of fire through metal and glass to the development of plastic. Along the way, the book explains through imagery and history the development of practical chemistry.
Tonight I did the chapter on fermentation. I mixed up a wort of honey and water, added proofed yeast, and cranked on an ad-hoc fermentation lock built of a latex balloon and a coke bottle cap with a hole in it. Six hours later, the balloon is starting to fill with carbon dioxide. I won't know for several weeks if I've produced ethyl alcohol (C2H5OH) or acetic acid (CH3COOH). But one way or another, I've initiated fermentation. The Druid in me is kind of excited that I may have mead I brewed myself at the next lifting of the Hirlas Horn.
Inside a giant tank inside an abandoned brewery on the top floor in the middle of the day, alone.
Music - Circuit - (extended live take) David Rubato
Air conditioner installed but still work to do. It needs a temperature controller and foam insulation on the wall with the A/C.
I almost got drunk wirth the smell of the grapes fermenting, it is quite an experience on all the senses.
Publication:
1869
Format:
Still image
Abstract:
Fermentation apparatus for the detection of sugar in the urine.
Related Title(s):
Is part of: Researches on the nature and treatment of diabetes.; See related catalog record: 66110910R
Extent:
1 print
Technique:
woodcut
NLM Unique ID:
101434290
NLM Image ID:
A012638
Permanent Link:
Paul Hughes, head of Oregon State University's new distilling program, shows a copper brandy still in OSU's pilot distilling lab. Photo by Gail Wells
The Fermentaion room is probably the most intact part of the brewery. The original vats remain all be it with a chunk sawn from the side of each one to prevent them being used again.. charming
Sugar + yeast + expertise = rum
Something like that. And they use ex-bourbon barrels to age and colour it, I think the man said.
8.5 hour bulk fermentation
40% whole wheat including sourdough preferment
80% hydration
2.5 hour proof
baked in cast iron dutch oven
May 8th, 2009 Boston University Future of Food conference
Sandor Ellix Katz workshop/talk on wild fermentation.
If you ever have a chance to see him or do a workshop, DO IT, he is simply amazing.
His site is at www.wildfermentation.com
Sunny: See those pointy things? They are just the bottoms of huge tanks. This is where the liquid from the boiler goes and then yeast is added. Then it ferments! One of those tanks would give four people lots of beer a day for 40 years! The same for most Domos. I think for certain purple Domos it would be enough for a year!
Demonstrating kombucha mother
May 8th, 2009 Boston University Future of Food conference
Sandor Ellix Katz workshop/talk on wild fermentation.
If you ever have a chance to see him or do a workshop, DO IT, he is simply amazing.
His site is at www.wildfermentation.com