/FNG/ Fermentation Nation General

[Anonymous No.14066848]

Today’s pic: Ruby Porter, Apfelwein, kimchi. Not pictured: I also have a Bill F Murray Malt Liquor bubbling away under the house where it’s nice and cool.
So! Any of you making booze, yogurt, kefir, kombucha, sauerkraut, kimchi, or anything else fermented? How’s it going?

[Anonymous No.14066925]

>>14066848
I started brewing mead a couple weeks ago.First time I ever did some home brewing so I hope it comes out well.

I plan on racking it next week and adding some fruit. My goal is to have a nice semi sweet carbonated mead.

[Anonymous No.14066964]

>>14066848
I actually tasted my first ever batch of kimchi for the first time today. I think should have made it more spicy, but it was pretty good. I threw it with some pulled pork and made a fantastic sandwich with it. It's only been going for about 5 days, I'm curious how it will change with a few more days.

[Anonymous No.14067023]

>>14066848
I'm afraid of doing anything like this because I don't trust the bacteria to not produce toxic shit

[Anonymous No.14067024]

what's the easiest and cheapest fermented food to make in bulk?
I make a tiny bit of milk kefir to use basically everyday but wanna try other stuff

[Anonymous No.14067026]

>>14066848
>>14066925
>>14066964
>>14067023
>>14067024

shut up.

[Anonymous No.14067050]

>>14067023
Are you afraid of the cost or just failing?

If its cost you can easily find most of the equipment you need under $50. You can also just use a 1 gallon bucket so you can try it out to see if you like it.

[Anonymous No.14067051]

>>14067050
*brap*

[Anonymous No.14067065]

>>14067050
Failing and getting poisoned

[Anonymous No.14067107]

>>14067065
You will be fine if you use proper equipment and sanitize properly, plus you will know if something is wrong from the smell or taste.

[Anonymous No.14067186]

>>14066925
As long as you use a proper mead yeast and dilute the honey properly you should be fine. Just be patient though as mead takes ages to become drinkable and the longer you wait the better it gets.
>>14066964
5 days should be enough for the character to develop, but it’ll keep getting tangier as it ages.

[Anonymous No.14067257]

>>14067026
Oh look it’s a faggot who doesn’t drink alcohol or eat bread.

[Anonymous No.14067287]

>>14067186
Definitely used the wrong kind of yeast so we will see how this goes.

[Anonymous No.14067298]

>>14067065
people have been fermenting stuff for millenia. The way my Grandmother makes sauerkraut is litteraly just cutting up the cabbage, salting it, kneading it so it lets out its liquid and putting the cabbage + liquid + any spices you'd want into a washed out empty yoghurt jar. That's it. no weird 50€ fermentation jars, no meassuring the salt to the gram, i don't even think she washes her hands most of the time before doing it. If there's obvious mold don't eat it its as simple as that. Those last few years people made such a science out of fermenting, when it's litteraly just letting some veggies rot in a controlled environment.

[Anonymous No.14067324]

>>14067298
>Weird fermentation jugs
Its literally just a few jugs that have rubber seals.

[Anonymous No.14067425]

>>14067024
Kimchi or sauerkraut are by far the easiest foods to get started with, look up ‘lactofermentation’.
Basically you use a salt solution to kill undesirable surface bacteria on the veggies, leaving behind yeasts. Then you pack the veggies tightly into a jar and leave in a warm place out of direct sunlight for 3-4 days. Check for bubbles (yeast produces carbon dioxide as it works).
The main difference is kimchi uses gochugaru (seedless chilli flakes) with garlic, ginger, fish sauce and a little sugar; sauerkraut is basically plain, although you can throw in a little caraway seed and juniper berries if you like it spicier.
Best part is that if it goes wrong, you can always start again.

[Anonymous No.14067445]

Some more interesting ferm supplies. Far right is gochugaru used to make kimchi. The rest is glutinous rice, Chinese yeast balls, angel yeast, and red yeast rice, all used to make various forms of Chinese rice wine. It’s a fun and easy introduction to brewing booze!

[Anonymous No.14067460]

>>14067287
Where do you live? If you can get your hands on this stuff it’s ideal (as per the packet).

[Anonymous No.14067471]

im not new to making kimchi but one day i decided to make a batch of it but with just regular not-nappa cabbages

i ended up making spicy sauerkraut instead

[Anonymous No.14067486]

>>14067024
Oh and the easiest thing to ferment is wine. I use a dozen 2 litre bottles of preservative free juice (the apfelwein in my OP photo is AUD$1 a litre), a dessert spoon of preservative free raisins, and a malic acid reducing yeast like Mangrove Jacks MA33. You can also use an all round wine yeast like Lalvin EC1118. Ferment it for a week or two, stick it in 2 litre Pepsi bottles with 2 tablespoons of glucose/dextrose per bottle, leave it for another week, then get fucking hammered off 12-14% home made bum wine for just over a buck a litre.

[Anonymous No.14067492]

>>14067471
I almost always include Savoy cabbage in my kimchi, makes a nice contrast to everything else I normally include.
I want to try a kale kimchi at one point. Will let you all know if and when it happens.

[Anonymous No.14067508]

>>14067486
>preservative free juice
1 - Are you sure this exists?
2 - How is this not cider?

Also I feel like any "wine" you make using not-grapes is always going to be shit, whereas home brewed beer is only slightly worse (if that) than commercial beer. Same steps but water + malt instead of juice and sugar instead of raisins.

[Anonymous No.14067526]

>>14067508
>1 - Are you sure this exists?
>2 - How is this not cider?
A lot of fruit juices are acidic enough (pH < 4.5) to just require mild flash pasteurization (at 74°C or so) to become shelf stable without messing that much with their taste.

[Anonymous No.14067556]

>>14067460
I made the mistake of not doing as much research as I should have. I talked to the guy at the home brew store, he just gave me some yeast thats used for wines.

Thanks for the tip, next time I will find some of that.

[Anonymous No.14067562]

>>14067508
>home brewed beer is only slightly worse (if that) than commercial beer.
>worse
Beer is actually pretty hard to fuck up if you sanitize properly and maintain the right temp for the yeast you're using. It's truly that simple to make beer. Maybe you just need more practice. Simple recipes are always better with beer.

[Anonymous No.14067567]

>>14067508
Yup, in Australia, supermarket branded preservative free juice is definitely a thing (not sure if it is where you’re from).
I’m not making sophisticated Shiraz here, I’m making goon.
Also, here in Oz, ‘cider’ specifically means apple juice that’s been fermented so it contains alcohol (it is also incorrectly used to perry, but w/e).
And my beer is preservative free, and normally runs at 6-8% ABV, so that makes up for any perceived shortcomings in other areas.

[Anonymous No.14067573]

>>14067556
Wine yeast will do fine, as mead is honey wine. I was worried you’d used bakers yeast or something.

[Anonymous No.14067579]

>>14067562
I'm not fucking up, sounds like your commercial beer is garbage.

[Anonymous No.14067588]

>>14067573
From start to finish how long do you usually wait until you bottle?

[Anonymous No.14067615]

>>14067567
>No preservatives, artificial colours or flavours
>Reconstituted Orange Juice (99.8%), Natural Flavour, Vitamin C, Acidity Regulator (Citric Acid)

Is citric acid not an artificial preservative?
Or are we calling citric acid that could've been there naturally, but isn't, natural? Same for the 'natural' flavour.

[Anonymous No.14067635]

Do you know where to find a bio non chemicaled SCOBY or kefir grains ?

[Anonymous No.14067655]

>>14067588
Mead? I wait for a specific gravity of 1.020 to 1.030 for a dry-ish mead before final racking and a couple of months aging somewhere cool and out of the sun.I like to flavour mead with a little rosemary, candied orange peel and cinnamon during the aging process (go very light on the rosemary though).
>>14067615
You do know that orange juice is loaded with citric acid naturally, right?
I’d avoid trying to make citrus based wines though, unless you added some edible base to bring the pH closer to neutral. Apple, grape, cran-apple, berry, pear, anything clear and not cloudy.

[Anonymous No.14067669]

>>14067635
Natural food co-ops often have scobys ready to go. Kombucha and kefir aren’t really my thing though.

[Anonymous No.14067671]

>>14067655
Not enough apparently, they've had to add more.

[Anonymous No.14067676]

I do Kombucha but it's kinda fucked and I might have to reset from a store-bought culture, I cleansed my last batch because of a yeast overrun. I'm going to see how the next ferment goes before I decide if I nuke fucking everything though.

[Anonymous No.14067678]

>>14067669
Thanks for the info !
I’m looking for those sweet probiotic

[Anonymous No.14067689]

>>14066848
nice jenkem

[Anonymous No.14067690]

>>14067678
If you just want to start a culture and have patience, you can use a bottle of "raw" Kombucha like GT brand. Look for unflavored if you can since flavors can influence the culture. The "mushroom" floating on top that everyone calls the SCOBY is actually just a celluose pellicle that is created as a by-product. It's valuable, since it provides a good place for the bacterial aspect of the culture to live, but the actual SCOBY is just the liquid. If you make a fresh batch of tea, add sugar and then add a bottle of raw unflavored Kombucha and leave it for a few weeks you will develop a Cellulose pellicle and fermented tea that you can use for future batches.

[Anonymous No.14067692]

>>14067671
Increased acidity is used as a natural preservative.

[Anonymous No.14067699]

>>14067692
Decidedly unnatural.

[Anonymous No.14067705]

>>14067699
We can disagree on that point then. The artificial preservatives you need to stay away from are things like sodium metabisulphite and chloramine.

[Anonymous No.14067716]

>>14067690
>>14067690
I’ve got a store bought of neutral kombucha. There’s a slight deposit at the bottom. Can I use this ?

The tea. Green or black ?

[Anonymous No.14067727]

>>14067716
>there's a slight deposit at the bottom
That's good, it's likely accumulated yeast which means it's a live culture.
Black tea, you can blend a bit of green tea in but you should use mostly black. Green tea is used for a different type of fermented tea called "Jun" which is green tea + honey but requires a different kind of SCOBY with a different biotic composition. Some people say you can transition a Kombucha SCOBY to Jun, and you probably can, but if you use primarily Green tea without slowly upping the ratio you'll simply starve your Kombucha culture and it'll die.
Recipes online will tell you to use a LOT of sugar. Don't skimp on this- this is what feeds your culture and if you try to use too little because you're worried the end-product will be too sweet you'll end up with a stunted fermentation.

[Anonymous No.14067738]

As an addendum, if you add TOO much sugar you can cause an excess amount of yeast. For your first batch, since you lack a pellicle (what everyone calls the "SCOBY") you might want to dilute the tea a bit (use one less teabag than the recipe calls for) and add a little less sugar (80% or so)
This will slow the growth of the yeast and give the bacteria more time to build a pellicle. Your end result will be a ferment that takes significantly longer and likely a weaker finished product (if you plan to drink your first batch,) but you'll end up with a stronger bacterial culture for your next ferment.

[Anonymous No.14067755]

>>14067727
>>14067738
If you use sucrose (sugar) you are giving your kombucha fructose and glucose locked together. You’re making the kombucha work harder for its food.
You could consider using glucose/dextrose which can just be consumed by the scoby without having to be ‘digested’ first.

[Anonymous No.14067770]

>>14067755
You could feed it raw glucose, but regular sugar is much easier to come by at a grocery store.
The additional consideration is that the Yeast breaks down the sugar and produces by-products that then feed the bacteria. If you use pure glucose you again run the risk that the yeast grows too quickly and throws the entire mixture out of balance. It's hard to find many resources online detailing pure Glucose ferments for Kombucha - they'd definitely work, and if you want to experiment with them it's not as if it's a bad idea.
If you just want a fast ferment though I'd recommend Jun since it turns over in about half the time a Kombucha ferment takes. You don't get the same sour kick though, if that's what you enjoy about Kombucha.

[Anonymous No.14067797]

>>14067770
Handy info, good stuff.

[Anonymous No.14067833]

>>14067425
if you're using half heads of lettuce, you have to get the salt nice and deep in between the leaves

[Anonymous No.14067860]

ok frens, how do I ferment like 5kg of cabbage without buying special gear? I used fido glasses before, but its too little yield

[Anonymous No.14067895]

fermented about a kilo of cream, gonna make butter today.

[Anonymous No.14067970]

>>14066848
Latest batch of kimchi was fantastic at three days of fermentation but I read that it gets better after one to two weeks so I left it untouched for about ten days but it ended up stinking a LOT. It's a sort of rotten smell that I think my nostrils are warning me against. If I dilute it in a lot of food it's edible but still remains unpleasant.
I used gochujang instead of gochugaru and that may have fucked everything up. Learn from my mistakes anon.

[Anonymous No.14067999]

I like kvass, and I like baking sourdough. It's probably possible to combine the two, right?

[Anonymous No.14068008]

>>14067833
Nah, use a strong salt brine for about 6-8 hours, then drain well.
>>14067970
Once the primary ferm is done you should really refrigerate it to reduce the bacterial activity. And commercial gochujang is garbage, full of fillers and carbohydrates that are going to make your lactos do weird things.
I use garlic shoots to add flavour and throttle back the ferment a little, maybe that might work for you as well?

[Anonymous No.14068015]

>>14067999
Oh hell yeah, especially if you make darker bread (ie sourdough rye). Kvass is great.

[Anonymous No.14068023]

>>14068008
Ah that makes sense for commercial gochujang having messed up with the bacteries. Never seen garlic shoots sold anywhere but I'll keep on the lookout, cheers anon !

[Anonymous No.14068025]

>>14067024
Yogurt

[Anonymous No.14068028]

>>14067860
Get a 20 litre food grade bucket with an airtight lid, a ‘top hat’ grommet and an airlock.
What kind of a ferment are you making? Sauerkraut or kimchi, or something else?

[Anonymous No.14068041]

>>14068023
I live in Tasmania (bum-end of the world) and I get garlic shoots from the Asian grocer or farmers markets. They’re about an eighth of an inch across and about a foot long, and solid like asparagus. They’re not as strong in flavour as raw garlic, you can even eat them raw. If you live in the right parts of the US you might also consider using Ramp.

[Anonymous No.14068057]

>>14068041
Tasmania sounds like a fantastic place, I'm glad you can still get exotic ingredients. I live in the south of France and we have spring garlic and fresh garlic to play with but I'm curious about the ones you talk about. I'm all for a lot of greenery in kimchi, cheers.

[Anonymous No.14068220]

>>14068028
Sauerkraut, ser

[SCHUTZSTAFFEL !JuN.8Ir9OE No.14068423]

>>14067508
>1 - Are you sure this exists?
I don't know what country you live in, but bottled juice will say in the ingredients and/or somewhere on the outside of the bottle if it contains sulfites or other preservatives.

>Also I feel like any "wine" you make using not-grapes is always going to be shit, whereas home brewed beer is only slightly worse (if that) than commercial beer.
Awful post.

[Anonymous No.14068767]

>>14067186
different anon about to start his first batch of traditional mead as soon as the ec-1118 arrives, do most meads need the aging? Past settling and racking off the sediment will a carefullt fermented mead (nutrient addition, aerated then sealed, etc) be drinkable within 2 months of pitch? just impatient

[Anonymous No.14069646]

>>14066848
You dont have a fermentation chamber to regulate temp, so sad

[Anonymous No.14069663]

>>14066848
What ever happened to the anon fermenting porn n beans? Did he died?

[Anonymous No.14069666]

Been some years since I last made cider. But isn't this thread on diy and out as well? Anyway, what's something interesting I should ferment? Currently only brining olives

[Anonymous No.14069671]

>>14069663
>porn
Pork
Sorry am dum

[Anonymous No.14069701]

>>14066848
I made Sweet Potato Maekgolli, I got the recipe from The Art of Fermentation. It was a bit sour and earthy from the potato (I used yellow sweet potato), it was better when I added some honey and watered it down a bit. I’ll probably try it again but with peaches or something fruity, it was super cheap to make though, like $16 for 7 quarts.

[Anonymous No.14069716]

>>14067065
Botulism is the most concerning thing, but if you keep stuff submerged and salted in liquid it should be perfectly safe. Vegetables and alcohol aren’t tricky, you could try make a sauerkraut first since it’s just cabbage and salt.

[Anonymous No.14069753]

>>14068767
2 months? Yeah you’ll be able to drink it, but good mead takes closer to a year. If you’re impatient, make a fruit wine you can drink in 2 weeks, then make your mead. The ec-1118 will work for both.
>>14068220
Easy enough. Finely slice the cabbage, brine it in a strong salt bath for 6 hours, drain well (maybe even rinse it a little) then pack it firmly in the bucket and leave it somewhere warm. You’ll know it’s fermenting by the bubbles in the airlock.
>>14069646
Don’t need one. I have an old fridge in the shed I was going to use but instead decided to use yeasts that ferment at the natural ambient temps in my house.
>>14069666
The /diy/ thread is specifically for alcohol only, and it’s full of elitist fuckwits and dipshits (who couldn’t brew a simple Pilsner) making gay IPA’s with 17 different additional flavourings. We’re a broader church, in that we are discussing all fermented foods and drinks, not just booze. You’ll also notice that people being dickheads aren’t getting much play here too.
>>14069701
The Chinese rice wine I make is similar to makgeolli, I’d be interested to know what yeast you used?

[Anonymous No.14069808]

>>14069753
You’ll need to find Nuruk, I got a bag of it at my local Korean market. I steamed 5lbs of sweet rice, added 1.5 gallons of unchlorinated water, and 1 lb of the Nuruk. I also added 3 steamed sweet potatoes. This made 7qts though, maybe only do 1 lb of rice and adjust the ratio from there.

[Anonymous No.14069999]

>>14069808
We don’t have a Korean market here (I consider myself lucky that the Chinese grocer carries gochugaru). I’ll have to see if I can get some online.
Here’s a photo of my kimchi fermenting nicely, roughly 18 hours in, note the fine bubbles forming.

[Anonymous No.14070027]

>>14069999
I wanna make kimchi but I’m afraid it’s gonna make my entire fridge smell like kimchi. I’m planning on finding a cheap used fridge to store any ferments I make.

[Anonymous No.14070048]

>>14070027
Once it’s fermented and in the fridge in an airtight container you probably won’t notice it.

[Anonymous No.14070069]

>>14070027
My friend makes a lot of ferments. He said that when he started it was like he hired someone to fart full time in his apartment

[Anonymous No.14070093]

>>14070069
LOL depends on how much you’re making and what type I guess. Start out small and see how it goes. Fruit wine is a good place to start as it doesn’t have a lot of the sulphur characteristics that kimchi does.

[Anonymous No.14070531]

>>14070093
Yeah, mostly just shared it as an amusing anecdote. He's actually dove into fermentation pretty hard. He does kimchi, sauerkraut, lacto pickles, shitakes, kombucha. He's a ferment king, and all of it is organically grown from his garden. Pretty cool dude to have as a friend desu

[Anonymous No.14070644]

Is Gruyere style cheese easy?
Ever since someone pointed out that fresh and aged cheese technically have the same production cost, I've been thinking about it.

[Anonymous No.14070656]

Any good kill you recipes? I dont know where to start.

[Anonymous No.14070665]

>>14070048
Alright you convinced me to ferment a vegetable, I’m gonna go to the farmers market and see what I can do

[Anonymous No.14070694]

>>14066848
what kind of carboys are those op

[Anonymous No.14070700]

>>14067486
Is presertive free juice, and fruit imperative? Also by glucose you just mean regular sugar right? Could you get by with using yeast that is not specifically made for brewing? Just kind of a bare bones wine that can be made from a trip to the grocery store.

[Anonymous No.14070764]

How does one start kombucha without store bough kombucha or scoby?
in sauerkraut and sourdough bacteria and yeast just appear out of air, why does scoby need a a starter?

[Anonymous No.14070792]

>>14068041
>eighth of an inch across and about a foot long
Didn't know you lot still used imperial. Keep fighting the good fight.

[Anonymous No.14070794]

>>14070531
Everyone I know that’s into fermenting tends to be pretty easy-going. I suspect it’s got a lot to do with not being impatient.
>>14070656
You mean kilju? Dissolve 2kg of sugar in 20 litres of boiled water, cool to 20 degrees c ASAP then throw in a couple of teaspoons of dried yeast. Pour into a sterilised bucket, put doubled cheesecloth or muslin over bucket mouth to keep out debris, and leave in a warm dark place for 1-2 weeks.
If you want to be fancy you can add a handful of raisins or sultanas as long as they don’t have any preservatives or anti bacterial treatment (like sulphurs).
But kilju is shit, seriously, even fruit bumwine is a better choice.

[Anonymous No.14070799]

>>14066848
Has anyone here fermented meat?

https://www.youtube.com/watch?v=e7vFUhS9HtA

[Anonymous No.14070854]

>>14070794
I kind of wanted to larp as a finnish punk, and save money, and I hear it's one of the easiest wines to brew.

[Anonymous No.14070965]

>>14070694
They’re just 26 litre and 30 litre, food grade plastic, screw top containers with taps and airlock holes in the lid. In Australia these are easily obtained from home brew shops complete for about $30.
>>14070700
Preservative free is absolutely imperative, ‘preservatives’ work by killing micro-organisms and they don’t care whether they’re desirable or not.
Glucose/dextrose are the simplest sugars accessible by the yeasts. Plain sugar is glucose and fructose locked together and before it can be used, the yeast has to pull the two sugars apart, delaying fermentation. Glucose/dextrose is not hard to find but you can substitute sugar if you wish.
Any yeast will eat saccharides (sugars) to produce carbon dioxide and alcohol, but you’re far better off using a yeast that’s fit for the job. Lalvin EC-1118 is a good generic yeast for winemaking, and it’s not hard to find. Bakers yeast will work but may introduce flavours you really don’t want.
>>14070764
Scoby: symbiotic colony of bacteria and yeast. In sauerkraut and sourdough it’s just natural wild yeasts.
>>14070792
We don’t use Imperial but I use it here because most of 4chan is American. I’m trying to get more people over there into fermenting, so I use imperial.

[Anonymous No.14070988]

>>14070965
>We don’t use Imperial
Got straffe Tasmania

[Anonymous No.14070992]

>>14070965
I know what scoby stands for, what I don't understand is why all kombucha recipes call for scoby starter while I'd rather cultivate my own, except no recipe I found includes that step.
Somebody somewhere makes that scoby from scratch and I want to do it too.

[Anonymous No.14071075]

>>14070854
Yeah it is, but it tastes like shit (proper alcohol yeast is illegal in Finland so they use brewers yeast). If you must make kilju, you might want to use 4-5 kg of sugar to 20ltr water and invest in a packet of wine yeast for best results. And definitely include preservative free dried fruit, especially sultanas and raisins, for flavour and natural yeast.

[Anonymous No.14071357]

>>14070992
Ah gotcha, wish I could help, maybe one of the other /FNG/s can assist.
>>14070988
My car gets 14 roods to the hogshead and that’s the way I like it.

[Anonymous No.14072137]

The best quick simple mead is probably JAOM. Look up the recipe but it uses bread yeast. I've made a lot of mead and usually bulk age for a year but JAOM is good in 3 months.

[Anonymous No.14072141]

is this the vinegar shits general?

[Anonymous No.14072453]

>>14067970
I was leftover from a 6 month old kimchi, it's still good

[Anonymous No.14072457]

>>14070027
Use a mason jar with a rubber joint

[Anonymous No.14072479]

>>14072457
That’s what I do, just make sure you open the jar briefly 1-2 times a day to reduce pressure.

[Anonymous No.14072493]

>>14072479
Is that really necessary? Didn't do it for my first batches and everything was ok...
Quick question though I made a leek Kimchi with free leeks from the farm nextdoor and my jar is only half full. Everything is well coated but should I still use a weight?
Also I tried Swiss chard kimchi because I got a bunch of them for free, not incredible but mixes well in salads

[Anonymous No.14072565]

>>14072493
Depends on how well the jar seals and how much headspace you leave. Cheap Chinese jars aren’t airtight so don’t need it. Proper food preserving jars are airtight so if you’re filling them close to the top they may need burping.
If you look at my OP pic you’ll notice that I’m leaving quite a bit of head space, so burping isn’t needed here.
I only use weights for brining, once the kimchi is in the jar I just push it down, but I don’t know how you did yours. As long as they’re coated in the mix (so the lacto can access the plant material) you should be fine.

[Anonymous No.14072998]

here’s my 3 gallon kombucha setup with a thermo jacket. made blueberry jun and strawberry most recently, mango lemongrass currently brewing.

[Anonymous No.14073020]

>>14070799
>fermented meat
do duck prosciutto and pastrami count?

[Anonymous No.14073026]

got about 8lbs of curdito style kraut thats at the one month mark today

should I harvest and jar it or let it ferment longer? Still hearing a bubble ever hour or so

[Anonymous No.14073058]

Anons, if I get miyako koji mould from a japanese grocery store, how do I propagate and store that mould so that i don't have to keep buying it again?

[Anonymous No.14073068]

>>14073058
maybe try replacing spores for the mold you acquire in a koji recipe? I know koji requires temperature and humidity management, so it takes a little bit of a set up to make on your own.

[Anonymous No.14073073]

>>14073068
Like what do have to do exactly? Should I blend the koji block into a powder, sprinkle it over some warm steamed rice, cover and maintain and see if it will propagate more spores in a few days?

[Anonymous No.14073076]

>>14067024
Try water kefir. Brown sugar, some raisins and water is all you need. Add a few fruits if you feel like it. Takes a few days, and will actually continue to slowly ferment in the fridge, even after you remove the grains. If you plan to keep them, dont use an airtight bottle.
Also, the grains multiply a lot faster than the milk variant, so watch out for the fermentation time getting shorter after several uses, unless you measure out the amount of grains you want to use each time

[Anonymous No.14073482]

SCOBY <3

[Anonymous No.14073790]

>>14066848
i made some hooch using turbo yeast, its 18% ABV completely gray in color and tastes like a nail salon smells HORRIBLE, i've drinken about 10 gallons so far and i'm covered in bruises that i don't remember getting and i'm missing a cabinet door and can't find it for the life of me

[Anonymous No.14073807]

>>14073790
Sounds like some good stuff

[Anonymous No.14074116]

is this the vinegar shits general?

[Anonymous No.14074205]

>>14074116
Yes.

[Anonymous No.14074662]

>>14073807
it gets me drunk but that is the only positive thing i can say about it and i'm getting towards the bottom of the drywall bucket and its getting nastier. I made some with champaign EC-1118 yeast and raw cane sugar and it came out tasting really decent, tasted like flat champaign and was a strong 16% ABV but it took 1 month to ferment and another month for the yeast to settle out and i don't have that kind of time

[Anonymous No.14075258]

super good thread; as someone who's just starting out with kombucha, lactofermented fruits and JAOM -- what's a reputable website that you guys find recipes and inspo?

tired of mommy blogs and brain dead 20somethings yuppies from new england websites

[Anonymous No.14075376]

is this the vinegar shits general?

[Anonymous No.14075379]

>>14075376
based

[Anonymous No.14075832]

>>14074662
Yeah, turbo yeast is for brewing spirit washes for reflux stills. It’s a terrible way of getting drunk. Try fruit bumwine with the EC1118, it’s much kinder to your body, and ferments in about 10-14 days.
>>14075258
I don’t have a specific website, because as you’ve noticed, most of them are 90% bloggers jacking off about how awesome they are. I created /FNG/ as inspiration.
There are some great books though, I’ve heard ‘the art of fermentation’ is a great start.
Pic: my kimchi at 44 hours.

[Anonymous No.14076177]

>>14067050
it is easy to fail or at least make subpar beer that you don't really want to drink.

[Anonymous No.14076204]

>>14075832
Looking good OP

[Anonymous No.14077031]

>>14076204
I tried some over some rice earlier today, it definitely needs more maturing, but it’s on its way.

[Anonymous No.14077353]

>>14068057
I've seen a recipe to make garlic cream from the inner peel of fresh garlic, it's in French somewhere.
Lots of Garlic fields around here but never saw shoots on the market like the one used for kimchi

[Anonymous No.14077475]

>>14070988
>imperial
kid stuff

[Anonymous No.14077491]

I have a huge scoby hotel at the moment, not sure how to best consume all this extra scoby material. Any suggestions for healthy scoby-based recipes, anons?

[Anonymous No.14077513]

>>14077491
>Scoby
I mean, well done anon I truly mean it. But fk that grosses me out.

[Anonymous No.14077538]

>>14077513
The image isn't mine. My scoby mass is significantly larger. I am aware that people eat them, but I have no concrete idea on how to implement them into any meal. I've heard of people pureeing them, or mixing them into smoothies/fruit. The nutritional benefits alone interest me in doing this, but if I can make it palatable, that would be ideal. I just have so much of it...

[Anonymous No.14077581]

>>14066848
>Government illegalized purchasing of alcohol during quarantine
>Tried making my own alcohol, blended some apple, pear and pineapple separately and put them in a 5L bottle with yeast and sugar
>Left each one under the sun during the day and gave it a shake twice a day, decanted them after 7 days

Pineapple and pear one got me extremely drunk from 2-3 tall glasses, while I felt a very tiny buzz from drinking around 4 of the apple one. Any way I can make this process more efficient? Should I have left the apple out for longer? I'm thinking about adding ginger in next time

[Anonymous No.14077594]

>>14077538
>nutritional benefits
It's just cellulose, unless you're a dietlet who doesn't get enough fiber there's really no reason to eat it.
Just cure it into SCOBY "leather" if you don't want to shit can it, you can make a gross little wallet out of it and creep out your friends/family.

[Anonymous No.14077598]

>>14077594
Isn't there a fair amount of protein and probiotics in scoby, though? Seems like such a waste.

[Anonymous No.14077607]

>>14070992
>Somebody somewhere makes that scoby from scratch
It happened a long time ago in a specific part of the world, likely somewhere in Russia or China. The odds of you successfully recreating it at home using wild yeast from the air and acetobacter from fuck if I know where you're getting it (raw vinegar?) are incredibly slim, and that's ignoring whatever other bacteria make up the culture. The amount of trial and error and trouble you would have to go through to make it "from scratch" is insane, it would take you years to get an acceptable SCOBY when you could just buy one for like $3-4 at a grocery store.
Nobody actually makes SCOBYs from scratch at this point in history - there are so many cultures in circulation that everyone simply buys/trades them. The original SCOBY was probably pure luck, and once the person who created it realized what he managed to get he started selling it to others and it spread.

[Anonymous No.14077725]

>>14077581
Yes. Use quality yeast, an airlock, and don’t leave your ferments where they can be exposed to UV light.

[Anonymous No.14077737]

>>14075258
on youtube, Brad Leone does fine.

"Noma Guide to Fermentation" has precise instructions for a lot of ferments, with an interesting is the discussion at the beginning of each section.

[Anonymous No.14077749]

>>14077725
What's the point of an airlock? I just put a plastic bag over my bottle so it doesn't build up gas. Used regular baking yeast at the store, they had more expensive ones and I didn't know the difference, I'll check that out for my next batch

[Anonymous No.14077963]

>>14075258
additionally, where do you guys cop supplies, etc?

i can't find scoby anywhere outside amazon

[Anonymous No.14077990]

>>14077749
Airlocks allow venting of carbon dioxide without backflow of air that may be contaminated. Not strictly necessary but handy if you want to make sure of environmental control.

[Anonymous No.14079355]

>>14077581
i don't know what you made but i don't think it was alcohol

[Anonymous No.14079386]

>>14077749
Bakers yeast will die around 5% ABV, order some EC-1118 it will get you to 17% ABV. Add some pure sugar or molasses to boost the sugar content so the yeast has something to eat. Also keep in mind when using fruit you'll get a higher methanol content, not dangerous levels if you're not distilling but it greatly raise the hangover potential

[Anonymous No.14080074]

>>14077737
>Noma Guide to Fermentation
cool book to have, a shame that most stuff is 2advanced4me that needs a fermentation chamber which i'll never be assed to build. the only thing i've made from it are the fermented blueberries (literally just blueberries plus 2% of their weight in salt (non-iodized of course)). pretty nice to have in things that also have chocolate, like cakes or ice cream.

[Anonymous No.14080253]

how does /FNG/ keep sauerkraut from going bad?
mine always spoils after 2-3 weeks, after the fermentation is finished
tastes great, plenty of tang too, but even if i put it in the fridge it develops a nasty white mold on the water surface
i read you should just skim it off but i have to do it almost daily
my latest batch i just put in the freezer
hard to believe the stories where people keep it for several months at room temp

[Anonymous No.14081202]

>>14080253
never made it but are you canning it or just putting it in some Tupperware in the fridge?

[Anonymous No.14081296]

>>14080253
That's yeast, not mold but I've never dealt with it so I can't say why it's growing. Are you letting the cabbage self-brine or making it separately? I just put a clean lid on the jar after removing the airlock and throw it in the fridge, no problems. Mine usually absorbs most of the brine, fwiw.

[Anonymous No.14081385]

>>14066848
Thinking about making some homemade wine or sparkling wine. Does a low alcoholic content fruit wine/cider keep longer than regular cider?
I have a root cellar and would like to put some table drinks in it. Something cold, refreshing, carbonated and keeps well but i don't want to get hammered. Is it possible to get 1-2% alcohol, carbonated and sweet? Will it keep well?

[Anonymous No.14081398]

>>14080253
I've heard skimming is normal. You could pasteurize or can it I suppose.

[Anonymous No.14081432]

>>14081385
i'm pretty sure 1% beer is legally considered non-alcoholic

[Anonymous No.14081447]

>>14073482

how'd you grow that anon im looking to grow my own from scratch

[Anonymous No.14081635]

>>14081432
Thats fine, i just want something low in alcohol so i can drink a lot of it in summer and not get drunk. Plus long term storage and improving flavor through aging.

[Anonymous No.14082235]

I've been seeing kirby cucumbers are pretty good for pickling, but I can't seem to find any. Do they evere pop up in supermarkets? I doubt the farmer's market will be open this year. Is there a good online store for such things?

[Anonymous No.14082260]

>>14081385
Any level of alcohol will extend the life of an edible product as long as it can’t evaporate. You’ll have a tough ti e making something that’s only 1-2%. Normally you’d do this by brewing to that strength then using campden tablets to kill the yeast, but without yeast you won’t get a secondary ferment (and therefore carbonation).
I’d suggest you make a sweet, low acid wine using grape juice and Mangrove Jack’s MA33 yeast, campden when it hits say 10%, then dilute with a 50/50 mix of juice and sparkling mineral water when ready to serve.
Pic: my 7% malt liquor and 15% apfelwein, getting ready to bottle. Ruby porter already done.

[Anonymous No.14082459]

>>14067486
Even easier is sugar wine (kilju) if you just want to get shitfaced with pennies, if you let it ferment and settle properly its great to mix with pretty much anything. Just water, sugar and yeast, tastes like ass but you can dump in fruits if you want to get fancy.
Pretty popular stuff in Finland, or atleast it used to be, i've seen some people pick it up again.

[Anonymous No.14082481]

>>14082459
Yup, we’ve covered kilju earlier in the thread.

[Anonymous No.14082491]

>>14082481
Ah my bad, just skimmed the thread.

[Anonymous No.14083264]

I'm looking into making my own sauerkraut or kimchi, do I need mason jars or anything like that, or can I just get some jar from the dollar store or something? I hear a lot about jars/bottles exploding from the gas building up inside, how would I mitigate that, what precautions would I have to take?

[Anonymous No.14084009]

first time making kimchi and this fish sauce smells fucking weird. not even like fish more like smelly socks.
any fish sauce recommendations?

[Anonymous No.14084067]

>>14082260
this is good advice

[Anonymous No.14085542]

Do blackberries make good tinctures? What with the shutdown it's been impossible to get a hold of the blackcurrant puree that I used in the best thing I've ever made.

[Anonymous No.14085576]

>>14084009
>opened bottle of fish sauce for first time
>smelled exactly like my ex's pussy
>had depressing nostalgia trip for entire time cooking

Anyway, it's supposed to be that way. You use a very small amount.