View allAll Photos Tagged Fermentation
watch as I push the kombucha culture back down into the jar. I wish you could've heard the satisfying PLOP.
That's explosions in the sky playing in the background, which made this all the more creeeeepy!
Once the grains are transfered into the jar, add fresh milk. Don't fill all the way, as some pressure will build up in the jar if sealed tightly.
The milk I'm using comes from grass-fed cows on smaller Iowa farms. It's 2% milk fat, rather than whole milk. This is the only milk I've tried. It makes excellent kefir.
I do all kinds of weird projects here in Wonderland, so why not smelly, finicky salt-rising bread?
Get the recipe on Wonderland Kitchen.
I chose to take this bottle of wine in my house since fermentation occurred for sugars to transform into alcohol.
We had botched up a few batches of kombucha (letting the mothers sit
too long) and skipped making kimchi for the last month. Now we can
happily report that we are back on track with our live food setup.
I have been looking forward to providing simple electronic kits to
help people with homesteader projects. My first kit is going to be a
thermostat with 4-line text display. The idea is this thermostat can
be used with a device like a chest freezer to convert it over to a
refrigerator. This setup can reduce home refrigeration utilities by
20x. The same kit could also be used as a fermentation control device.
Using this kit would allow for a precision temperature controlled
environment which is important for things like tempeh, yogurt, cheese,
wine, etc... Here is the sketch of how things would connect. When
being used as a fermenter a heating element (20W light bulb) would
normally be used instead of the freezers compressor.
As part of the barrel ride at the Scotch Whisky Experience one passes through the fermentation stage, represented here by lit, colored spheres.
Back left to right - container for garlic/onion paper so mike can make paper from it, two kombuchas, two different experiments in apple cider vinegar (first one using just apples and water, second one using apple cider & apples)
Front left to right ~~all saved from a destiny of rotting in a landfill - kimche being pressed (coleslaw mix, onions, chilies, garlic), eggplant sliced with garlic & rosemary
****I left my camera battery at school so I only have my cell phone...
Eugene pushes down to seat the fermentation lock in the neck of the fermenter.
From the Homebrew set
These vessels form an integral stage of the brewing process, when fermenting wort is pumped regularly from the bottom of the chamber over the yeasty head to ensure that the solution is well mixed.
Since brewing yeasts like Saccharomyces cerevisiae were discovered by mankind hundreds of years ago, they have undergone a kind of natural selection and evolved into strains which are specifically suited to their task, in much the same way as generations of breeding have resulted in domesticated animals like cats and dogs.
While the nature of yeast was not fully understood until the Carlsberg brewery isolated a single yeast cell in the 1800s, brewers in Bavaria had for centuries been selecting cold-fermenting lager yeasts by storing ("lagern") their beers in cold alpine caves. The process of natural selection meant that the wild yeasts that were most cold tolerant would be the ones that would remain actively fermenting in the beer that was stored in the caves. The yeasts seen at work in this picture are of a different type, but the same mechanisms of evolution are at work and brewers make sure to use favourable strains to make their drinks.