Of course, not every fermentation is going to be perfect. Be sure to check your ferment frequently. If you see mold on top of it, it's possible there isn't enough salt in the brine, something poked out of the brine, and/or the temperature is a little too warm. You should throw th...
自酿啤酒HowtoBrew中英对照4.pdf,前言 目前可以找到有關自釀啤酒( homebrewing )的好書有很多,那麼你會問:為什麼還 要再寫一本呢?答案是:這是觀點的問題。幾年前當我開始自釀啤酒的時候,我閱讀了每 一本我能找到有關啤酒釀造的書,這些書的出版時間前後相差達十五年
The most significant difference between brewhouses and distilleries is the strength of the alcohol produced. While distilleries create stronger spirits, breweries create beer, a much lighter alcoholic drink. Making Your Own Alcohol If you were wondering, “How is alcohol made?” then we hope you’...
For example, Masa and I had aminimalist vegan weddingback in 2016. We sourced wine, champagne and beer that was organic and vegan. None of our guests were aware of these brands, but they loved the taste. Some friends continue to buy these brands of alcohol now. How cool is that? Furth...
A continuous method of fermenting wort, the present invention is that by fermenting the wort with yeast biologically active, to create the alcohol-containing fermented-liquid; biology of 10 g / l of at least be taken out separately from the supernatant liquid and yeast containing precipitate from...
physiologist and biochemist Otto Heinrich Warburg won the Nobel Prize for his discovery that cancerous cells—unlike most healthy human cells, which produce energy using oxygen via respiration—favor the anaerobic process of fermentation, or the conversion of sugar into acids, gases or alcohol, even...
lactic acid, acetic acid (vinegar), ethyl alcohol, and mannitol, all of which contribute to the characteristic flavor of high-quality sauerkraut. If the fermentation temperature is higher than 72° Fahrenheit (22° Celsius) they might not grow, which would be detrimental to the flavor of ...
The yeast ferments the sugars, releasing CO2 and ethyl alcohol. When the mai n fermentation is complete, the beer is bottled with a little bit of added sugar to provide the carbonation. Sounds fairly simple doesn' t it? It is, but as you read this book you will reali ze the ...
Now that your wine (notice I don't call it juice anymore) is securely in the carboy with the airlock on, the wine will continue to ferment. This is actually the yeast eating the remaining sugars, which in turn, is continuing to convert the sugars to... more alcohol. This will continue...
The solution is cooled and yeast is added to begin fermentation. The yeast ferments the sugars, releasing CO2 and ethyl alcohol. When the main fermentation is complete, the beer is bottled with a little bit of added sugar to provide the carbonation. Sounds fairly simple doesnt it? It is, ...