Fermentation machinery at Casa Rodena Winery in Albuquerques north valley. Used in red Ravine post Every Party Has A Pooper. This Pooper Has A Wine Allergy.

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- 5 gallons kombucha

- 15 pounds sauerkraut

- 88 oz root beer

- 2.5 gallons ginger beer

- 1 gallon kvass

WILL THE KVASS BE GROSS OR GOOD?!

Additionally, will all the anti-biotics in the kombucha totally destroy my immune system!?!?

I love going into fermentation rooms at wineries. I like the smell of wine being made, and the rooms are always nice and cool.

A Little Sumpin' Sumpin' Ale, after being Instagrammed

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Whisky is a local product here in Zeilitzheim. I got to witness the distillation of a fresh batch today.

This is the fermentation chart for my 2005 Vidal Icewine. The large red line tracks the sugar, while the orange line tracks the temperature.

They allow the sweet juices to ferment naturally. As long as it takes.

honestly, i could eat it all right now. it's going to be so awesome in a few days, though, so i can wait.

kimchi is cured using a method called lactic fermentation; it's how most pickles were made before canning became popular. traditional sauerkraut was made this way, as were many other pickled veggies in both asia and europe. lactic fermentation retains the vitamins and nutrients found in the raw veggies, while creating probiotics and enzymes that aid digestion and the immune system. it's also just really, seriously delicious.

you can use kimchi as a side dish, or relish, or as an ingredient in all sorts of thing. when this batch is done i want to make some kimchi pancakes, as well as some kimchi and tofu soup.

Or perhaps fermenting cider?

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This is where the real action happens.

Serious Fermentation

The fermenting bottle is stoppered, and a blow-off tube is added, blowing off excess air created from fermentation into a tub of sanitizer (this keeps the bottle from exploding).

We are crazy about a good chutney. Since pineapples are showing up at

our supermarkets for as little as $1.50 we figured it was time to take

advantage of new lacto-fermentation tricks and the cheap fruit. All

the stuff you might expect went into this chutney:

pineapple (big triangles)

grated ginger

minced greens

mint leaves, chopped

fresh cilantro, chopped

honey

lime juice

salt

cultured whey (small amount)

pasteurized whey (half the jar)

water for top off

Fermentation!

the mother is resting at the bottom but in a couple of days, she floats to the top!

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.