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bloody mary mix made with pickle brine, and with pickled veggie garnishes. in this case, dilly beans.
The gigantic conical has clearly got fermentation going at a nice pace - the bubbles are going crazy.
Since I'm prepping for The Big Brew (25 Gallons for the 50th anniversary party at work in June), I needed to clear out the cider that's been taking up a carboy since October.
Finished out at 7.5% abv, and very, very clear and crisp. Already good dry, I expect this will be even better once it carbonates.
I christened this one "HC3" (Hartland Cider #3)
Dr. Nathan Duncan, associate professor of chemistry, explains the new fermentation and brewing process to students from BUS-259: Intro to Event Planning on Monday, Sept. 16, 2024 at the Maryville College Downtown Center. (Wes Hope/Maryville College)
After mashing is complete, the wash is then distilled in pot stills. Each distillery has their own shape of stills, which gives unique taste. The distillation is repeated 2 or 3 times, with the process varying between brands.
After about 48 hours, the mother is still lurking on the bottom, and nothing is forming on the top. Maybe I should add more sugar.
A day and a half after pitching the yeast fermentation is well on it's way. The trub on the bottom has been stirred up by the fermentation.
Tour of the Maker's Mark Distillery. They actually let us put our finger in and give it a taste at this stage. It was sort of like flat beer.
This batter consists of half wheat flour and half teff flour (I want to try it with only teff), inoculated with sourdough started and fermented about 24 hours. This batter was started Wednesday night and may have cooled down too much overnight when the building heat went down, so to add more bubbles and create more air pockets in the bread, Sandor added baking bowder.