Cabernet Sauvignon inside a 80 ton fermentation container.

Water kefir (sweetened with molasses, hence the dark color), lactofermented okra, and jun.

Start with 3 terracotta pots (1 large, 2 identical smaller ones), some sand and 2 drip trays.

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...

Au-delà de l'un des moulins de Castelnau-Montradier, l'orage se prépare.

Eugene pushes down to seat the fermentation lock in the neck of the fermenter.

From the Homebrew set

發酵與焙火程度關係圖表 by 有記名茶

Nothing fancy here

Now for the kefir I strained earlier. I whisk the liquid and solids together to get a smooth creamy texture.

Made according to my family's secret ancient recipe.

Last saturday a friend and I made these delicious vegetables.

They are so healthy and soooo good.

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.

A chemical conversion of sugars into ethanol under anaerobic conditions with the use of bacteria or yeast

At Swedenberg Winery in Virginia

Sake Fermentation using amazake.

Willeme is introducing the new speaker during the Pis's Talk. Lou Buche pisses out typographic pieces using nothing more than beer as an incentive.

Please check out full details and many unique recipes at Garrett's Table!

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Check out these awesome fermented products. Pickled lemons (a complex and interesting African dish), fruit kimchi and traditional kimchi. I can't wait for these to be finished - they look good already. Link through for more details about each dish at Garrett's Table!

kitchen

This is kimchi, a korean cabbage side dish. It is first fermented before eating. First time with no beer in the house.

Early bottles of Ritchie, Municipal IPA, Sunday Session

Computer artwork showing yeast cells in suspension

Le vin est en train de se faire ...

Grape turning into wine

"Be on guard so that your hearts are not are not weighed down with dissipation and drunkenness and the worries of this life, and that day catch you unexpectedly, like a trap..."

Luke 21:34-35

I had to look up the word "dissipate." Apparently, not only does it mean to disperse and dissolve, it also means to over indulge in sensual living, especially in relation to alcohol. The text for this week (Luke 21:25-36) ends with a warning about dissipating as we await the return of Christ. This seems to be especially true during the season of Advent. Rather than indulging in excessive celebrating and spending during the holidays, this is to be a time of fermentation, not dissipation. It is a time to wait, to rest, to age... to prepare.

Once you're close you can put the smaller pot in to see how your shape is doing.

In this experiment, students connect evidence from the changes in mass and BTB color to develop explanations about what is happening when yeast ferment sugars. See: www.glbrc.org/education/classroom-materials/biofuels-vs-f...

This is the cleanest water I have ever seen during underwater fermentation in Ethiopia.

Some places say they change water every 6 hours, but I think mostly it is changed maybe once a day.

Idido, I think, is changing every 6 hours – man, that is A LOT of water usage.

Fermentation vessels at Adnams brewery

Bubble bubble bubble

At Anchor Steam Brewery

Leith Nye and Joyce Parker demonstrate how to take ethanol readings in the fermentation in a bag experiment using a breathalyzer. See: www.glbrc.org/education/classroom-materials/fermentation-bag

West Coast IPA