View allAll Photos Tagged Fermentation
Last Sunday I was bored and got this crazy idea. I mashed in some wheat malt, crystal malt and roasted barley. Then I mixed the wort with honey and water and boiled with Saaz hops (20 min + 1 min). I cooled it off and measured it SG1080. Then I pitched some drops of California lager yeast kept in the fridge from a previous brew. Dry hopped with some more Saaz a couple of days ago.
2 liters hopped mead fermenting, for a week now and still bubbling.
Fridgidaire 14 cu ft chest freezer from Lowes. Shown are circulation fan, stirplate with flask and growler for blowoff.
In our Lithuanian tradition we used to ferment, mostly cabbages, because we had too many of them, but it turns out sauerkraut is super good for us.
In my digestion-fermentation classes i explain how digestion works and how fermented vegetables are beneficial, then people are getting motivated to start fermenting at home.
I've been experimenting with the making of water kefir. It involves the fermentation of kefir grains in water (rather than the usual dairy), and results in a fizzy, delicious beverage that is a probiotic powerhouse. It's cheap, and self-replenishing. I was never a soda drinker to begin with but this is definitely a healthy alternative.
Shown here in the background is my first batch which was made with blackstrap molasses, hence the dark colour. Batch 2 was made with cane sugar and dried currants (fruit sugar), with a few slices of ginger. It will be ready tomorrow.
When we asked Gaspara about her process, she told us that before putting each day's harvest of coffee through her small depulper, she sorts out the unripe (green) cherries by hand and then puts all the good coffee into one of these plastic tubs with water in order to skim off the lower-quality "floaters." After removing the skin of the cherry, she leaves the coffee to ferment for two nights, or around 36 hours, underwater, and that's what's happening in this photograph.
We didn't have time to do many farm visits on this trip, so it's possible that underwater fermentation is the norm in Concepción Huista, but as it's pretty unusual for small-scale coffee growers to ferment coffee underwater on their farms, I'm guessing that this one is an exception as opposed to a rule. Regardless, it's interesting!
Banana peppers make a nice addition when canning tomato sauce, but are yielding a few weeks ahead of the tomatoes. I guess I'll ferment the early birds.
Fermentation in process in this Bright tank where beer is going through fermentation before being bottled at the Brasserie de la Senne. The hose going into the bucket is releasing gas into the water from the fermentation process, without this release, the tank would explode. Without the water, contaminants could come up the hose into the beer and ruin the batch.
In Burundi the traditional first stage of fermentation is:
Coffee is first fermented for 12-18 hours "dry" meaning not submerged in water.
As you can see lots of the coffee skin is in with the coffee beans.
Many washing stations have actually started to only do a single, dry fermentation, but Buziraguhindwa still does traditional double-fermentation.