My homebrew rig. That's the 5-gallon carboy. When it's done fermenting I'll transfer over to a 6-gallon carboy.

I had to replace the fermentation lock with this tube and pot of water rig because I had kraeusen blow off (i.e., so much of that foamy stuff/gas produced during fermentation that it started to leak out).

Homebrew porter and homebrew journal, as well.

Napa cabbage for the kimchi. I used the mandoline and walked away with ALL of my fingers.

Another view of fermentation controller.

A large fermentation barrel at Silverado winery.

Benelux Brasserie Artisanale, Verdun, Quebec.

Took some boiled chestnuts and blended them into a sweet, fluffy "flour". Mixed them with local rye flour, my sourdough starter, some bacon fat and salt. Very sweet and moist bread. Next batch I will ferment for 24hrs to get a more tart finish, but delicious none-the-less!

Fermentation in progress.

Some of the fermentation vessles at McMullens. There were probably about 10 in total.

Time lapse series with pics taken every 15min for 48 hours.

This is a small starter tank of rice, koji and yeast ready to be added to a larger fermentation tank.

fermentation du raisin dans une cuve

Προστόφα - Θάλαμος βελτίωσης ζύμης (PS-166)

Pre-fermentation chamber (PS-166)

www.clivanexport.gr

Core and skin from an organic pineapple, red pepper flakes, oregano and whey.

Added some to my cortido when I jarred it.

LOVE.

Ready to take home our jar of sauerkraut.

cabbages

Vincent Arroyo winery.

Check out FoodCraftLab for more tasty information.

Processed with Analog

Hangar de fermentation de la filiale AES spécialisée dans le traiment et le reyclage des déchets verts.

www.paprec.com/fr/solutions-services/marques-entites-papr...

scoby

Kimchi lacto fermented aged 3-days!

We filled 2 five gallon buckets with pickles.

No stirring / agitation. The combination of yeast and heat creates all of this foam.

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.

re-organized!

2nd preserving class- Fermentation! We made kraut, cortido, kimchi and dilly beans.

This is the temperature controller attached to the back of the fermentation chamber. The heart of it is a digital two stage controller I got from Hong Kong on EBay. It's wired to a power cable and two 3-prong outlets (not shown; on the bottom of the case). The freezer plugs into the controller, the controller into the wall.

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