What are you fermenting today?

[Farmfresh]

Prepared tabasco peppers to start fermenting for sauce!

 

[freemotion]

FD, I meant to comment on your winemaking but was rushing this past weekend....I opened my primary fermenter for my big batch of peach a few days ago and took a quick sniff.....YIKES! It hurt my sinuses and made me dizzy! Learned a lesson....Probably won't remember it, though.

How much yeast did you use to how much liquid? My take is that a packet makes "1-5 gallons" so one can just dump a whole packet in a one gallon batch...or divide it up if using it really fast. I've been dividing a packet between two batches, one gallon each, to be frugal and because I am not organized enough to make four or five one-gallon batches at once.

 

[urban dreamer]

The sauerkraut passed the "hubby test"!!!! DF will eat that stuff right from the jar and he downed 1/3 a QUART of it last night (with a couple of chili dogs)! I'm happy and also irritated because I'm gonna have to make more so soon! YAY I FERMENTED!!! I'm working on bean paste right now! Gotta cook my beans when I get home today!

 

[FarmerDenise]

FD, I meant to comment on your winemaking but was rushing this past weekend....I opened my primary fermenter for my big batch of peach a few days ago and took a quick sniff.....YIKES! It hurt my sinuses and made me dizzy! Learned a lesson....Probably won't remember it, though.

How much yeast did you use to how much liquid? My take is that a packet makes "1-5 gallons" so one can just dump a whole packet in a one gallon batch...or divide it up if using it really fast. I've been dividing a packet between two batches, one gallon each, to be frugal and because I am not organized enough to make four or five one-gallon batches at once.

I got my yeast at a vinters supply, and it is a large package. So I am quite sure a whole package would create quite a mess with the contents of my 5 gallon bucket I ended up using about 1/8 tsp to about 4 gallons juice. I am still not sure if it is right. The directions were in german and technical wine lingo at that. Even the google translater couldn't translate it all And it still made little sense.

I think I need to get myself some better directions, before I try this again But then I tend to just go and jump into things and give a go at it. I's half the fun.

Thanks for the advice though.

 

[urban dreamer]

Bean paste is fermenting in the back of the pantry. Should be moved into cold storage tonight. Gotta make chips!

 

[~gd]

FD, I meant to comment on your winemaking but was rushing this past weekend....I opened my primary fermenter for my big batch of peach a few days ago and took a quick sniff.....YIKES! It hurt my sinuses and made me dizzy! Learned a lesson....Probably won't remember it, though.

How much yeast did you use to how much liquid? My take is that a packet makes "1-5 gallons" so one can just dump a whole packet in a one gallon batch...or divide it up if using it really fast. I've been dividing a packet between two batches, one gallon each, to be frugal and because I am not organized enough to make four or five one-gallon batches at once.

I got my yeast at a vinters supply, and it is a large package. So I am quite sure a whole package would create quite a mess with the contents of my 5 gallon bucket I ended up using about 1/8 tsp to about 4 gallons juice. I am still not sure if it is right. The directions were in german and technical wine lingo at that. Even the google translater couldn't translate it all And it still made little sense.

I think I need to get myself some better directions, before I try this again But then I tend to just go and jump into things and give a go at it. I's half the fun.

Thanks for the advice though.

If you make the right starters one package of yeast can be used for a 1000 gallon or larger batch. all you do is wait until the starter is actively fermenting(lots of gas production) and transfer it to a larger starter batch. The general rule of thumb is no more than an 100 fold increse at each step like 1 ounce>1gallon> to 100 gallons. Larger steps can be taken it just takes longer to get each starter to full ferment.

 

[~gd]

I have got to get a copy of NT. The yogurt I made is almost gone and I had to make more sour dough starter. To make ACV do you just take apple cider, mix in a little ACV and let it set for a few months? I don't have a mother and I bought some pasturized apple cider.

Holachicka, I've never heard of fermented mustard.

More to learn (heads off to google)

If you search for Apple Cider Vinegar, or ACV, or Making Vinegar you will find lots of information on how to do it, both in this particular thread, and several others. Its easy, but for the first time you will need either unpastuerized cider, or a vinegar mother - or both . Once you have the good beasties you can keep them working in pastuerized cider if that is what you have.

As someone (probably freemotion) has pointed out, back in the old days all our condiments, like mustard, catsup, pickles were made at home, and fermented. The standardized jars we find on the store shelves were developed exactly so that they could be standardized, and made in large quantity.

Check the label on any pasturized cider, much has preservatives added and just plain won't ferment. add mother and the preservatives kill her off...

 

[freemotion]

FD, I meant to comment on your winemaking but was rushing this past weekend....I opened my primary fermenter for my big batch of peach a few days ago and took a quick sniff.....YIKES! It hurt my sinuses and made me dizzy! Learned a lesson....Probably won't remember it, though.

How much yeast did you use to how much liquid? My take is that a packet makes "1-5 gallons" so one can just dump a whole packet in a one gallon batch...or divide it up if using it really fast. I've been dividing a packet between two batches, one gallon each, to be frugal and because I am not organized enough to make four or five one-gallon batches at once.

I got my yeast at a vinters supply, and it is a large package. So I am quite sure a whole package would create quite a mess with the contents of my 5 gallon bucket I ended up using about 1/8 tsp to about 4 gallons juice. I am still not sure if it is right. The directions were in german and technical wine lingo at that. Even the google translater couldn't translate it all And it still made little sense.

I think I need to get myself some better directions, before I try this again But then I tend to just go and jump into things and give a go at it. I's half the fun.

Thanks for the advice though.

If you make the right starters one package of yeast can be used for a 1000 gallon or larger batch. all you do is wait until the starter is actively fermenting(lots of gas production) and transfer it to a larger starter batch. The general rule of thumb is no more than an 100 fold increse at each step like 1 ounce>1gallon> to 100 gallons. Larger steps can be taken it just takes longer to get each starter to full ferment.

OK, you need to 'splain this a bit more to me. How long can I keep this starter going? Can I take some wine from one carboy and put it into the new batch of wine in the primary as a starter? Or are we talking about getting a packet of yeast going and then, all in one day, making a thousand gallon batch? How does this translate to someone like me, who has two 5-gallon carboys and 6 one gallon carboys?

 

[ORChick]

I have got to get a copy of NT. The yogurt I made is almost gone and I had to make more sour dough starter. To make ACV do you just take apple cider, mix in a little ACV and let it set for a few months? I don't have a mother and I bought some pasturized apple cider.

Holachicka, I've never heard of fermented mustard.

More to learn (heads off to google)

If you search for Apple Cider Vinegar, or ACV, or Making Vinegar you will find lots of information on how to do it, both in this particular thread, and several others. Its easy, but for the first time you will need either unpastuerized cider, or a vinegar mother - or both . Once you have the good beasties you can keep them working in pastuerized cider if that is what you have.

As someone (probably freemotion) has pointed out, back in the old days all our condiments, like mustard, catsup, pickles were made at home, and fermented. The standardized jars we find on the store shelves were developed exactly so that they could be standardized, and made in large quantity.

Check the label on any pasturized cider, much has preservatives added and just plain won't ferment. add mother and the preservatives kill her off...

Thanks for pointing that out. I am such a label reading obsessive that I often forget that not everyone is.

 

[~gd]

I got my yeast at a vinters supply, and it is a large package. So I am quite sure a whole package would create quite a mess with the contents of my 5 gallon bucket I ended up using about 1/8 tsp to about 4 gallons juice. I am still not sure if it is right. The directions were in german and technical wine lingo at that. Even the google translater couldn't translate it all And it still made little sense.

I think I need to get myself some better directions, before I try this again But then I tend to just go and jump into things and give a go at it. I's half the fun.

Thanks for the advice though.

If you make the right starters one package of yeast can be used for a 1000 gallon or larger batch. all you do is wait until the starter is actively fermenting(lots of gas production) and transfer it to a larger starter batch. The general rule of thumb is no more than an 100 fold increse at each step like 1 ounce>1gallon> to 100 gallons. Larger steps can be taken it just takes longer to get each starter to full ferment.

OK, you need to 'splain this a bit more to me. How long can I keep this starter going? Can I take some wine from one carboy and put it into the new batch of wine in the primary as a starter? Or are we talking about getting a packet of yeast going and then, all in one day, making a thousand gallon batch? How does this translate to someone like me, who has two 5-gallon carboys and 6 one gallon carboys?

In theory you can keep a yeast starter going for decades like a sourdough starter, in practice other yeast join in and changes the flavor profile. If yor first carboy is actively fermenting you can add a small amount to a second carboy. or a third etc to act as a starter to later batches. It usually takes 1-2 days for a started batch to reach the full ferment so no you won't have good results going from one ounce to a 1000 gallon batch in one day. yeast growth goes in stages 1st is the stationary stage where the yeast wakes up and gathers stregth(sp)2nd is the ferment stage where it really kicks out the alcohol and CO2, 3rd is the decline where it starts to run out of sugar for food and the amount of alcohol starts to kill it off. You with your small fermenters could do like this making berry wine; first day pick some berrys that night add the yeast and the berry juice to your one gallon carboy. Next day pick more berries. If your 1st carboy has reached full ferment stage(it probably won't) add a pint of juice to the 2nd carboy and fill both with the juice from the berries you picked the 2nd day and so on until you get sick of picking berries and you go buy enough to fill your 5 gallon carboy. select the starter for this carboy from the one that is fermenting best, draw off a quart to start your 5 gallon carboy and replace the juice from where you took the starter carboy. This is very much like you maintain a sourdough starter and is the actual method my mother used to use to make her black berry wine.