View allAll Photos Tagged Fermentation
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).
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!
This is a small starter tank of rice, koji and yeast ready to be added to a larger fermentation tank.
Core and skin from an organic pineapple, red pepper flakes, oregano and whey.
Added some to my cortido when I jarred it.
LOVE.
Hangar de fermentation de la filiale AES spécialisée dans le traiment et le reyclage des déchets verts.
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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.
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.