25 posts tagged with fermentation.
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Fermentation: how make naturally carbonated beverages that are sweet?

I've been making ginger beer naturally, using a ginger bug in swing top bottles. My goal is to get a dry, very fizzy ginger beverage. I'm wondering if it's possible to do this and have the beverage be mostly dry, but not completely devoid of sugar. [more inside]
posted by cotterpin on Sep 15, 2016 - 13 answers

Safeguarding Intellectual Property in a Southeast Asian frontier market

I am writing a business plan to start a beverage factory in Thailand, and would like some advice on how I can protect my IP (recipe and methodology). [more inside]
posted by cryptolex on Dec 23, 2015 - 6 answers

Best equipment for cabbage shredding and sauerkraut fermentation?

If you have personally made sauerkraut, what equipment would you recommend/not recommend? [more inside]
posted by mysterious_stranger on Dec 16, 2015 - 22 answers

Brownish liquid in fermenting fennel?

Dig this jar of fermenting fennel in the style of sauerkraut. It's all bubbly and shit! But also the water at the top is all brownish and shit! Is this something I should be concerned about?
posted by kenko on Jun 19, 2015 - 9 answers

Hello, giant jar of homemade sauerkraut. How do we cook with you?

Best uses for homemade kraut? [more inside]
posted by Kitteh on Nov 28, 2014 - 24 answers

How much sugar/sweetness do oak barrels add to whiskey?

The other night a friend of mine argued that aging in oak adds a minimal amount of sugar to whiskey: oak's main addition to the end product is flavour, with the majority of the sugar in whiskey being a product of the fermented mash. Is this true? Does the oak have a significant role in the sugariness and/or sweetness of the end product?
posted by wrabbit on Oct 17, 2014 - 11 answers

What home-made items benefit from aging?

If all goes well, I'll be away from home for up to 20 months, beginning this winter. What home-made foods, etc., could I make before leaving that would be super-awesome after aging for a year or two? [more inside]
posted by Mngo on Aug 4, 2014 - 17 answers

Does this batch of kombucha look, umm.... normal?

My first quart-sized batch of kombucha didn't look like this at all. It looked pretty normal. I'm not sure if I just need to wait, or if this is mold and I need to throw out the juice and start over, or what. Judging by these pictures, can you tell if this batch is a variation of normal, or a flop?
posted by luciddream928 on Aug 25, 2013 - 12 answers

Will I regret this apple cider experiment?

What is going to happen to this fermenting apple cider while I'm out of town? [more inside]
posted by sa3z on Sep 21, 2012 - 17 answers

Hang on scoby, scoby hang on.

Can I save my scoby? [more inside]
posted by oinopaponton on Aug 20, 2012 - 5 answers

Spoiled for Choice, Sour by Choice?

Sour Milk, Soured Milk, and Spoiled Milk. Is there an effective chemical difference? To what extents are any and all unsafe to cook and eat? [more inside]
posted by Ambrosia Voyeur on May 30, 2012 - 9 answers

Yay fermented milk!

Is jar sterilization necessary when making fermented milk products like kefir and yogurt? [more inside]
posted by susanvance on Apr 21, 2012 - 14 answers

Ideas: what to do with extra marinade

What do I do with this kimchi marinade? [more inside]
posted by parapluie on Apr 8, 2012 - 9 answers

Currant wine

I've made some delicious red currant syrup (currants+sugar), but I left it too long in the fridge and it fermented. What can I do with it? Vinegar? Wine?
posted by leigh1 on Feb 1, 2012 - 7 answers

But can you make beer in it?!

Mefites! I got a fermentation crock for Xmas. Direct me to some great fermentation resources! [more inside]
posted by torisaur on Dec 28, 2011 - 6 answers

Kefir is the mind killer.

So I got these kefir grains, but what the heck do I do with them? [more inside]
posted by Think_Long on Dec 21, 2011 - 5 answers

Rizzy fed wine

Someone gave me a bottle of homemade red wine. It was filled right to the top of a screw-top bottle. It's a little fizzy, and light in colour (not as light as a rosé- just not as deeply coloured as most red wines I'm used to). I had a little sip and it doesn't taste too bad. Why is it fizzy? More importantly, should I drink it?
posted by pseudostrabismus on May 9, 2011 - 17 answers

Refining Buried Cider from the Basement

What can I do this old apple cider? I found a 30 year old jug in my inlaw's basement. It's funky and drinkable! What can I do to kick it up a notch? [more inside]
posted by bobbyno on Jan 20, 2011 - 6 answers

What's your favorite kind of sauerkraut?

I love sauerkraut, and have my own favorites, but I'd like to try some new varieties. What is your favorite kind of sauerkraut (or other fermented cabbage/leaf/something) and where do you buy it? [more inside]
posted by fake on Aug 1, 2010 - 17 answers

oh, to be able to eat...

Living without a fridge. As a vegetarian. In Paris. Also, how to find fermentation starters... [more inside]
posted by kaibutsu on Apr 17, 2010 - 23 answers

Bacteria: How much is too much?

I eat lots of yogurt and drink lots of kefir and kombucha. Do all these cultures live compatibly in my digestive system, or am I creating World War III in there? [more inside]
posted by hermitosis on Feb 23, 2010 - 11 answers

Why did my food explode?

Why did my hummus explode? [more inside]
posted by dame on Apr 9, 2007 - 25 answers

Do the berries make it boozier?

Does a vodka fruit infusion ferment? Is the resulting drink more alcoholic than the base distilled spirit? [more inside]
posted by aneel on Apr 11, 2006 - 14 answers

Fermented applesauce good to eat?

I've got a jar of organic applesauce that started smelling sour about two weeks after I bought it. Should I eat it? [more inside]
posted by breath on Apr 30, 2005 - 15 answers

The science of alcohol

I know that there are no carbs in hard liquor (gin, vodka, etc), but why? I've been told that the carbs are burnt off in the distilling process, but I'd like to know exactly how that occurs. Weblinks are helpful.
posted by Juicylicious on May 13, 2004 - 6 answers

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