View allAll Photos Tagged fermentation
An open fermentation vessel, containing red grape must fermenting on the skins to extract colour, complexity and aging potential. The wooden baton is used to stir the skins occasionally to increase contact, and to extract the tannins and anthocyanins which aid aging and provide the health benefits.
At Oinolpi Vineyard, Machairado, Zakynthos.
Here's the strainer and whisk I use. Because the kefir grains will come in contact with the strainer, I sterilize the strainer in boiling water before starting. I put an inch of water in a pot, put the strainer in the pot with a lid and bring the water to a boil. After several minutes of boiling/steaming, I take the strainer out. It cools very quickly.
"Stones" is a Sheffield icon, and the beer is prominent in two of the most iconic films set in the area: When Saturday Comes (the protagonist works at the Cannon brewery) and The Full Monty.
During the 1980s it was sold as Stones Best Bitter. Sometime during the 1990s the canned and keg versions were reduced from 4.1% to 3.9% and finally 3.7% ABV.
Making small batch sauerkraut and sour pickles by natural fermentation. Being my first time trying fermentation, I only allowed these to ferment a few days before refrigerating. The cabbage did not have enough time to ferment into a true sauerkraut. Tasted more like salty cabbage. The pickles tasted sour-ish, but I am sure they needed more ferment time also.
I was using old (nearly 50 years) Ball mason jars here. When I tried making sauerkraut in one of them at another time, the jar proved to be too fragile and cracked on the bottom. Now, I just use those old jars for decorations.
Today seemed like non-stop fermentation work. We made cheese, sourdough bread, started pickles, started sake, racked the pinot noir and added the fruit flavors to two dozen bottles of mead.
This is the washing station manager checking to see if the fermentation is done. Essentially he takes the coffee and rubs it in his hands to see if the coffee mucilage has broken down enough to come off.
An amazing beer which changes languages when you pour it out. Sampled at Bar Fringe, Manchester.
Please feel free to join the new Beers at Christmas group and post your festive fermentations. Beers do not have to be specifically a Christmas beer, but a seasonal touch would help.
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!
This is a very famous snack in Anhui province, China. The fresh bean curds has been fermented with salt for a few days until haired, then fried. Very very delicious.
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.
Active fermentation of the "Big Punisher", a double 'India' Pale Ale (DIPA).
Howard County (Laurel), Maryland, USA.
8 March 2014.
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▶ Yeast is producing alcohol, flavor, and carbon dioxide. Most of the CO2 escapes the tank via a side-tube, and bubbles through a pail of sanitizer liquid.
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▶ Jailbreak Brewing is scheduled to open to the public in April 2014. It will be Howard County's first-ever production brewery. When I visited in early March 2014, construction of the tap room was underway, but beer was already fermenting in the tanks.
▶ More photos: here.
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▶ Photo by Yours For Good Fermentables.com.
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▶ Camera: Olympus Pen E-PL1.
— Lens: Olympus M.14-42mm F3.5-5.6 II L
— Focal length: 21 mm
— Aperture: ƒ/4.1
— Shutter speed: 1/60
— ISO: 200
▶ Commercial use requires explicit permission, as per Creative Commons.