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 -
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 -
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 -
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 -
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 -
Mefites! I got a fermentation crock for Xmas. Direct me to some great fermentation resources! [more inside]
posted by torisaur
on Dec 28, 2011 -
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 -
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 -
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 -
Living without a fridge. As a vegetarian. In Paris. Also, how to find fermentation starters... [more inside]
posted by kaibutsu
on Apr 17, 2010 -
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 -
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 -
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 -
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 -