Difference between revisions of "Fermenting"

From Burden's Landing
Jump to: navigation, search
(Apple wine)
(Apple cider vinegar)
 
Line 7: Line 7:
 
* Burping — Airtight container. Let the gas out and mix once a day.
 
* Burping — Airtight container. Let the gas out and mix once a day.
 
* Cheesecloth — Mix once a day
 
* Cheesecloth — Mix once a day
* Airlock — specially designed lids that release gas without letting air in
+
* Airlock — specially designed lids that release gas without letting air in. Seems to be necessary for wine-making in particular.
  
 
= Water =
 
= Water =
Line 21: Line 21:
 
* [[fermented honey lemon soda]]
 
* [[fermented honey lemon soda]]
 
* [[apple wine]]
 
* [[apple wine]]
 +
* [[apple cider vinegar]]
  
 
= References =
 
= References =

Latest revision as of 18:08, 7 November 2019

Use 2 percent salt (by weight) to prevent bad bacteria while allowing good bacteria to ferment.[1]

Testing this with habanero sauce.

Things to try:

  • Burping — Airtight container. Let the gas out and mix once a day.
  • Cheesecloth — Mix once a day
  • Airlock — specially designed lids that release gas without letting air in. Seems to be necessary for wine-making in particular.

Water

For fermentation that requires water, you want to make sure there's no chlorine or chloramine. Brita filters apparently remove most of the chlorine and some, but not all of the chloramines. I'm taking filtered water, then boiling for 30 minutes.

More here.

Experiments

References

  1. 'Tabasco Style Fermented Hot Sauce." Hunter, Angler, Gardener, Cook,