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]
If you have personally made sauerkraut, what equipment would you recommend/not recommend? [more inside]
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?
Best uses for homemade kraut? [more inside]
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?
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]
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?
What is going to happen to this fermenting apple cider while I'm out of town? [more inside]
Can I save my scoby? [more inside]
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]
Is jar sterilization necessary when making fermented milk products like kefir and yogurt? [more inside]
What do I do with this kimchi marinade? [more inside]
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?
Mefites! I got a fermentation crock for Xmas. Direct me to some great fermentation resources! [more inside]
So I got these kefir grains, but what the heck do I do with them? [more inside]
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?
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]
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]
Living without a fridge. As a vegetarian. In Paris. Also, how to find fermentation starters... [more inside]
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]
Why did my hummus explode? [more inside]
Does a vodka fruit infusion ferment? Is the resulting drink more alcoholic than the base distilled spirit? [more inside]
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]
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.