Wendy and I needed to head out of town for a long weekend of book tour stuff. This is what our cooler looked like. You can see clearly see our fermentation and juicing fetish. The tea label is actually a cherry kombucha and the kimchi's are the unlabeled white lids. We used it all up and could have used more for the 3-day trip.

About 4.5 hours.

Our weather has been going into full on winter mode. Just before we got hit with really cold temperatures and snow our wine kits arrived from Midwest Brewing. It's exciting watching a storm come in and knowing that you have a 3 month supply of wine and mead.

Hai hiện tượng chính xảy ra trong quá trình chế biến sau thu hoạch cà phê, đó là hoạt động của vi sinh vật trong môi trường chế biến và sự chuyển hóa các chất bên trong hạt cà phê. Động lực học của quá trình lên men tập trung vào quá trình tiêu thụ các chất dinh dưỡng (của quả cà phê) và tạo ra các sản phẩm chuyển hóa thứ cấp của vi sinh vật, cũng như sự biến đổi liên tục của các tiền chất hương vị trong hạt (nghĩa là sự thay đổi về thành phần, tỷ lệ của nhiều hợp chất khác nhau trong hạt cà phê). Sự phức tạp này xuất phát từ nhiều công đoạn của một quy trình chế biến cũng như sự phụ thuộc vào các yếu tố bên ngoài khác chẳng hạn như nhiệt độ, giống cà phê và thiết bị chế biến,..

primecoffea.com/vai-tro-cua-vi-sinh-vat-trong-qua-trinh-l...

Bend, OR

Close Up.

screwdecaf.cx/fckit.html

Tripel jumping out of the fermenter!

The wort is cooled to 70 degrees in an ice bath and funneled into the fermenting container. As you can see, we lost a lot of the liquid due to probably not straining the mash enough, and evaporation. Next time I guess we'll start with more liquid.

A Little Sumpin' Sumpin' Ale

Cervejaria bohemia

Petrópolis, RJ

This chart is tracking the progress of my 2006 Gewurztraminer Fermentation. It will be updated every couple of days until fermentation is complete.

The red (sugar) and orange (temp) lines are tracking 45L of juice fermenting with R2 yeast.

The blue (sugar) and light-blue (temp) lines are tracking 15L of juice fermenting with BA11 yeast.

My complete notes are here

Between last night and this morning I poured off both of our "wines"

and our "hard cider" into their secondary containers. The ones still

had too much carbonation to go into a sealed container so they have

balloons still. The hard cider had lost its CO2 umph after five days

so it has been bottled up. I tasted all three during the racking

process. The first wine made with bread yeast was drinkable, but

nothing special. The second wine using real wine yeast, yeast

nutrients, and acid blend was like liquid sweet tarts. The hard cider

using bread yeast was drinkable, but nothing to brag about. I'm going

to try another cider mix tonight.

Ok, I know this does not look like much to most people but to me it's a ballet of bubbles a veritable festival of fermentation.

My last batch of beer failed completely so I am delighted to see this one is off to a good start.

Filling our jars. Adding our own flavours, extra hot chili flakes, garlic, chopped ginger root.

Fermenters unite. The last episode of Radio Lab entitled "Guts" has a awesome research story about lab mice being more relaxed and able survive stressful events due to eating a common yogurt bacteria (lactobacillus).

4.5 hours.

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.

.

Olde Burnside Brewery

- 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

\

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