Ever ferment stuff?

Ever ferment stuff?

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  1. 3 weeks ago
    Anonymous

    yes, I create yenkem regularly

  2. 3 weeks ago
    Anonymous

    No but I want to start. Look how fricking cold it is where you live. Yuck

    • 3 weeks ago
      Anonymous

      Wish it looked like that outside my window.

  3. 3 weeks ago
    Anonymous

    Yes, I'm making mead currently.

    What's the clear stuff in the top of the left jar?

    • 3 weeks ago
      totally not a fed

      looks like a shot glass being used as a weight

    • 3 weeks ago
      Anonymous

      Gas release valve for the co2 being produced so that top doesn't blow off.

  4. 3 weeks ago
    Anonymous

    I routinely fart.

  5. 3 weeks ago
    Anonymous

    yeah, it's really fun, love watching the yeast get to work producing co2
    drinking it at the end is pretty cool too I guess

    • 3 weeks ago
      totally not a fed

      based quads

      whatchu got there?
      my latest batch is a cranberry apple cider using some belgian saison yeast. should be done with the primary next week.

      • 3 weeks ago
        Anonymous

        right is old orchard strawberry kiwi concentrate diluted to what'll be a bit over 13% when done. assuming this is decent I'll probably try making it at cider strength next
        other two are just regular apple juice around 6.5-7%. really just curious if I can tell the difference between the super cheap store brand and the fancy stuff that's 3 times the price.
        still new so keeping things pretty simple. bought a lalvin yeast sampler and these are using k1v at 54-58f in the basement. other than the random "hmm I wonder if that would make a good wine" ideas, my main goal is making my perfect cider since it's so damn hard to get dry cider at least where I'm at in america. already contemplating a keg setup since bottling is a pain, but then I'd have to graduate up to 5 gallon batches and that means spending more money
        I'd like to mess around with ale yeast, but man it's so much more expensive than wine yeast. not breaking the bank expensive by any means, but still enough of a difference to make me hesitant to bother. do you carbonate your cider?

        • 3 weeks ago
          totally not a fed

          hell yeah man.
          Bottling does suck, kegs are a dream. 5 gallons at once seems like a lot but it's worth it to fill the keg and use all the yeast in the packet.
          lalvin is great, i like the k1 v1116 personally. the ec-1118 makes a lot of alcohol but the end product is bone dry. i dont find cider yeasts to be particularly worth it when wine yeast is usually less than $2
          if i can suggest trying something new, try flavoring with tea. one of my favorite batches was apple, honey, and concentrated jasmine tea

          • 3 weeks ago
            Anonymous

            once I get a recipe I'm happy with I'll have no issues making 5 gallons, it's just the annoyance of needing to buy more gear and find a place for it lol
            I've been tempted by those straight tea wines where you make up a gallon of whatever tea you like and then add sugar to get it to wine levels. stuff like that seems really interesting since it'll never be sold in a store. I'm not a huge tea guy though, so I'd probably use a fruity herbal tea "tea"
            have you ever thought of fermenting in the keg? usually when I read about people using a keg it's either stabilizing and using co2, or fermenting under pressure with an auto release for when it builds up too much. your way is definitely a cheap and easy way though, no need to buy co2 and you get less gunk at the bottom of your keg compared to if you fermented in it

        • 3 weeks ago
          totally not a fed

          when i carbonate in bottle it's a little shy of 1 tbl sugar per liter.
          since ive been kegging, i carbonate it barn style and add all the sugar to the keg and let it go, keeping it at about 8-12 psi with a psi gauge.

    • 3 weeks ago
      Anonymous

      right is old orchard strawberry kiwi concentrate diluted to what'll be a bit over 13% when done. assuming this is decent I'll probably try making it at cider strength next
      other two are just regular apple juice around 6.5-7%. really just curious if I can tell the difference between the super cheap store brand and the fancy stuff that's 3 times the price.
      still new so keeping things pretty simple. bought a lalvin yeast sampler and these are using k1v at 54-58f in the basement. other than the random "hmm I wonder if that would make a good wine" ideas, my main goal is making my perfect cider since it's so damn hard to get dry cider at least where I'm at in america. already contemplating a keg setup since bottling is a pain, but then I'd have to graduate up to 5 gallon batches and that means spending more money
      I'd like to mess around with ale yeast, but man it's so much more expensive than wine yeast. not breaking the bank expensive by any means, but still enough of a difference to make me hesitant to bother. do you carbonate your cider?

      Very cool. I just finished making mead too, I did like you and used store bought apple juice. Like a moron I added too much sugar so I got a bit above 10% and now it tastes more like a wine. I've got 3, 1 gallon jugs and I'm practicing too before I make a 5 gallon batch

  6. 3 weeks ago
    Anonymous

    I let some berries get moldy for a few months. These blackberries had a pleasant sweet smell and the taste reminded me of licorice. The taste became more bitter towards the end but the smell was pretty good the whole way through

    • 3 weeks ago
      Anonymous

      I fermented some peppers to make hot sauce. It was fine but I'd rather dehydrate my peppers. I fermented some carrots and grew white stuff like

  7. 3 weeks ago
    Anonymous

    The raspberries smelled horrible and didn't taste good either. They looked like this for a while and eventually developed a dark brown and black mold

  8. 3 weeks ago
    Anonymous

    shit in a toilet. them some good fumes.

  9. 3 weeks ago
    Anonymous

    I've thought about it but figured I'd mess something up and poison myself

    • 3 weeks ago
      totally not a fed

      take heart and understand that less intelligent and less well equipped people have been doing it for thousands of years. you can do it to.

    • 3 weeks ago
      Anonymous

      If cobes can do it, so can you. TWU

    • 3 weeks ago
      totally not a fed

      If cobes can do it, so can you. TWU

      also, alcohol production is much easier and much safer than a lot of other fermentation. especially if you're using faster fermenting and higher abv tolerant yeast strains

  10. 3 weeks ago
    Anonymous

    yes I like making kimchi

    • 3 weeks ago
      Anonymous

      this is what I do.
      nappa cabbage is like 4 bucks. its way cheaper to spend the time soaking the cabbage and letting it ferment than buying a teeny tiny 5 dollar jar at the supermarket

      • 3 weeks ago
        Anonymous

        Not only that, but the tiny expensive jar is probably pasteurized and therefore dead and worthless.

  11. 3 weeks ago
    Anonymous

    I fear botulin

  12. 3 weeks ago
    Anonymous

    Yes. I used to make my own wine/mead/cider/beer. I need to get back into it.

    But every year I ferment vegetables from the garden. I still have a big batch of fermented hot sauce (inspired by El Yucateco XXXtra Hot Sauce, but more garlicky) sitting in the fridge from two years ago. I also like fermenting ripe jalapeno rings, and the leftover fermented brine is amazing added to stews or marinades.

  13. 3 weeks ago
    Anonymous

    Try curtido

  14. 3 weeks ago
    Anonymous

    I forgot a three-pound pack of ground pork in the refrigerator for two weeks, does that count?

    It literally turned blue when I peeled the wrapper off.

    >imagine the smell

    took a couple of days to air out the apartment.

  15. 3 weeks ago
    Anonymous

    Got 2 gallons of mead and 5 of wheat beer on the go right now. Thinking I might add cinnamon to one of the mead batches after racking.

  16. 3 weeks ago
    Anonymous

    Intentionally?

  17. 3 weeks ago
    Anonymous

    How hard is making kefir?

    • 3 weeks ago
      Anonymous

      Easy. Change the milk once a day basically, Of course, you can go longer with larger batches but it's pretty foolproof.

      • 3 weeks ago
        Anonymous

        moron easy, you just need the kefir grains

        Can I use any milk for it? The tutorials often mention not to use ultra-pasteurized milk

        • 3 weeks ago
          Anonymous

          I use regular whole milk but I've used some of the finished kefir to make creme fraiche with ultra pasteurized cream just fine.

    • 3 weeks ago
      Anonymous

      moron easy, you just need the kefir grains

      • 3 weeks ago
        Anonymous

        The microbes from the grains ferment the milk

  18. 3 weeks ago
    Anonymous
  19. 3 weeks ago
    Anonymous

    not on purpose

  20. 3 weeks ago
    Anonymous

    Yehmeh. I make beer once a month or so, sauerkraut when I have extra cabbage, I ferment 7pots when I grow too many.

  21. 3 weeks ago
    Anonymous

    Jenkem

  22. 3 weeks ago
    Anonymous

    ive made this stuff and it was heavenly
    https://moonandspoonandyum.com/fermented-sambal-oelek/

    • 3 weeks ago
      Anonymous

      I'm fermenting some greens kee noo's for just such a thing.

  23. 3 weeks ago
    Anonymous

    Too many bananas, gonna lacto-ferment 'em.

    • 3 weeks ago
      Anonymous

      Do you make something with them or just eat them?

      • 3 weeks ago
        Anonymous

        I just eat them. They're tangy and a little salty. Maybe I'll try these with yogurt.

  24. 3 weeks ago
    Anonymous

    Yep. Natto and Sichuan pickles.

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