It takes a long time for the first batch. But yes, it develops a nice scoby! The scoby tends to sink, so I put mine on "floats" (old wine corks!). It DOES need...
Vinegar is produced by the aceto bacteria. This bacteria is available in the air (as are pathogens as well). This bacteria produces vinegar (acetic acid) from...
If you don't have any luck going that route, you can either try some Bragg unpasturised vinegar, or google: homebrewing "mother of vinegar" As many homebrewing...
Found the answer! from WAPF website: The Japanese have traditionally used a variety of fats and oils. Delicious tempura-vegetables and fish dipped in batter...
The balsamic vinegar has infused balsam or pine needles, as well as the oak extracts from the aging barrel. The conifer resins may well inhibit the growth of...
Been awhile since I posted here but I've been getting back into fermented goodies and I have a simple project going that I had some curious results with. I...
Hi Sally, I have rendered my own lard and it is soft at room temp and also somewhat soft at fridge temp. This is because it is half saturated and half...
My kefir was producing a little too rapidly so I had heard you could slow it down by putting it in the fridge. So I put the grains in a clean jar and poured...
No. One week in the fridge shouldn't harm or kill them, but it will dramatically slow down or possibly even prevent the fermenting process. Though, I've known...
Beau, sounds interesting. Is it possible for you to take a picture. Unfortunately most of the images of mold (on the web) are through a microscope. It would be...
I agree with Patricia from my own lard rendering experience that it can be soft at room temp (depending on how warm the room is). Ghee and coconut oil can vary...
thanks, I'll try that ________________________________ From: Tonio Epstein <tonio@...> To: Microbial_Nutrition@yahoogroups.com Sent: Saturday, May 2,...
Below are a couple photos. Last night I decanted the starter liquid, and went ahead and used it to start the gallon of ginger beer. Like I mentioned it smelled...
I'm looking for some kefir grains and a kombucha baby here in NYC. If anyone has to spare I'd gladly come to pick it up in Manhattan or Brooklyn. Other places...
Hi there, hey great pics. It looks to me like the cottony strands of mycelial growth. This would indicate a fungus is present and an aggressive one at that to...
Thank you, people, for all the info on vinegar brewing. I added a bit of water in hope of speeding up the vinegaring process. Will see the result only after...
Definitely look mycelial to me, just puzzled that if it is a rogue/wild fungi how it managed to take hold in the heavily innoculated liquid. Microbes happen I...
Wine vinegar is seriously easy to get started though: 1. Buy a bottle of wine. 2. Drink 3/4 of it. 3. Cover the top with some cotton cloth and a rubber band. ...
u say dring 3/4 of it... since i don't like wine, can i just make vinegar from all of it? also, i have had some wine unopened for years. can i use that? ...
The "drink it" part was meant humorously. Basically what you need is airspace in the bottle. I pour the whole bottle into a Sun tea jar (a big gallon glass jar...
This may be a little off topic but still deals with microbes. Sometimes we leave a metal spoon or fork in a jar. We do not lick the spoon or anything like...
... Wow, haven't heard that term in a long time, and wasn't sure of the definition. Basically it seems to mean "food poisoning of unknown origin"? My question...
Well, good stainless anyway. I left a little spoon in my sea salt jar, you know the moist sea salt? I know, that was dumb. But the tip of the spoon rusted. So...
LOL. Hi back! Yeah, I should have mentioned that. I had a bowl that started going weird when I made kimchi in it. Metal of any kind isn't great for things that...
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