View allAll Photos Tagged fermentation
Als großer Freund des heimischen Sauerkrauts wollte ich es endlich einmal selbst herstellen. Bei der Suche nach einer Anleitung wie dies zu bewerkstelligen sei, bin ich auf das großartige Buch "Milchsauer eingelegt" von Claudia Lorenz - Ladener gestoßen. Sie erklärt darin, wie es gelingt, heimisches Gemüse durch Fermentierung zu konservieren.
Hier habe ich nun zwei Rettiche fein geraspelt, gestampft und mit Salz vermengt. Das Ganze habe ich dann in ein Einmachglas gegeben und mit Wasser aufgefüllt (damit keine Luft an den Rettich kommt). Eine kleine Plastiktüte mit Wasser befüllt dient als Gewicht, damit der Rettich unter Wasser bleibt. Fest verschlossen gärt es jetzt eine Tage bevor ich den Rettich kühl und dunkel im Keller lagere.
Milchsäure - Bakterien verrichten hier ihren wertvollen Dienst, verhindern, dass es fault und - wenn alles klappt - habe ich im Winter Vitamin C aus eigener Herstellung.
Almost forgot to cut them up and space them out before their final proof.
I did 3 coil folds for my bread. Would have like to given it another, but it's hot and I didn't want to risk over fermentation.
Bend, OR - This building was once was a mill supply store, then a transmission shop and now a brewery. Of the several breweries we visited this one by far was my favorite. More accurately it's one of my all time favorite breweries I have ever visited.
A different view of the brewery can be seen HERE.
Founded in 1926 and now part of the diverse UM Group, United Molasses grew to become the world’s largest supplier of molasses - the thick, heavy, dark brown liquid that remains after cane or beet has been refined to extract the maximum amount of sugar crystals. Rich with minerals and vitamins, molasses are used in the production of animal feed and in the fermentation process. An early adopter and loyal customer of Scammel trucks, the company progressed from the long-running R8 eight-wheeler through the various marks of Scammel Routeman, owning 30 of the 100 Mk Is built. This digital representation is not exact in every detail, but is representative of the type and of UM’s distinctive livery. The company turned to Magirus-Deutz after being quoted a long delivery date on a proposed order for six Scammell Crusaders, and followed this through with batches of Fodens and ERFs, before returning to the Scammell-built products in the form of Leyland Crusader 8s. Thanks to Graham Newell for the base image (15-Feb-19).
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Cover ebook Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods by Drakes Press in ift.tt/1YXO4eV
Norwegian Kviek yeast loves heat! I have it sitting over my heater vent at 86 degrees and it is fermenting twice as fast as my traditional mead fermenting in the garage with the temperature controlled glycol system at 64 degrees.
Last night, we met Jason (and his wife Hannah) as they opened the doors of a brand-new brewery in St Louis Park. As with any new business venture, the story of Steel Toe Brewing is filled with trials and tribulations - some of which they told us about while we tasted (and then happily purchased a growler of) the first release of Provider Ale, and others I read on their website. Hint: The Packers winning the Super Bowl and the Minnesota state government shutdown were not very helpful. Next weekend, they release Size 7 IPA and Dissent stout…can't wait to try them all!
This picture is #4 in my attempt to complete the 100 Strangers project. Find out more at the 100 Strangers Flickr Group page
After fermenting 5 gallons of "show" mead for 3 weeks I racked it off the yeast cake into 5 1-gallon carboys and mixed fresh fruit or spices into each one. Ginger, almond extract and vanilla extract in first. Fermented Italian black cherries and fresh vanilla bean in second. Freshly cored pineapple in 3rd. Freshly chopped strawberries in the fourth.
Sandwich loaf of 450g white bread flour and 50g Kamut flour. Made with 100g of sesame/flax/poppy seeds and cold bulk fermentation. Very nice flavor, soft and chewy. Expected more oven spring, but very happy with the results.
Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.
Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.
Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.
We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.
The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.
Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.
Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.
Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".
Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.
Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".
Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.
That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.
Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.
Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.
Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.
Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.
Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.
We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.
The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.
Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.
Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.
Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".
Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.
Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".
Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.
That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.
Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.
Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.
Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.
Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.
Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.
We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.
The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.
Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.
Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.
Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".
Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.
Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".
Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.
That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.
Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.
Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.
Craig Venter gave a fascinating talk at our CEO Summit with topics ranging from genetic alchemy to panspermia.
Looking out across the rows of awe-struck tables in the room, Craig reminded me of the bright sledgehammer thrower in the Apple 1984 commercial. One CEO told me he could feel his mental models of the world shifting in real time.
I hosted a wine reception with Craig and the companies focused on microbial engineering. Simon on the right is from the DFJ Brazil office, where they have a keen interest in the bio-energy revolution.