Fermenting. - Page 68

Nematode · February 4, 2019

Quote:

Originally Posted by imp

How pretty, Nematode, how was the taste?

Delicious!
Its a real crowd pleaser.
Was going to make a traditional juniper caraway kraut, but this one keeps ending up in the crock.

Shrinkrap · July 6, 2019

I'm making pinapple vinegar.

Worth1 · July 7, 2019

Pray tell how is this done?
Inquiring minds want to know.

Shrinkrap · July 7, 2019

I'll have to get back to you with multiple conflicting links. I was hoping you could help me sort it out!

This one has some useful information.

https://www.mountainfeed.com/blogs/l...ur-own-vinegar

This one includes some back story

https://www.fermentedfoodlab.com/how...apple-vinegar/

The conflicting information is about "wild" vs wine yeast, the proportion of sugar, and adding vinegar; none, unfiltered, vs "raw", with "mother".

I added sugar and wine yeast, but had no "mother", which some say gets added on the third day, or after the bubbling stops.

There was a you tube that stressed the importance of two phases; the first is fruit juice to alcohol, which he said should be anaerobic, and the second, alcohol to vinegar, which is aerobic.

ETA

Here is the video

https://youtu.be/bxH9tL78r6g

It seems the take home message was 3-7 days aerobic with brewing yeast and an airlock to convert sugar to alcohol, THEN add the vinegar/mother bacteria, and continue aerobically to convert to vinegar.

Here is another informative video, but with a different take home message. She is using a fruit where fermentation started before the fruit is cut up! Is it yeast or bacterial?

https://youtu.be/PH8JH5gctcA

Worth1 · July 7, 2019

I looked through both sites and am flummoxed.

Worth1 · July 13, 2019

I watched the video too and I have no idea what is going on.
It is almost as if they are just making soured fruit juice.

Shrinkrap · July 13, 2019

Thanks for watching Worth!

I seem to have a "mother" forming on my two versions of pinapple vinegar, so I'm going to keep going. I'll add pictures soon.

In the meantime....

https://preserveandpickle.com/how-to...inegar-mother/

Worth1 · August 3, 2019

Deli pickles.
3/4 of a gallon.
Added a wee bit of live culture juice from some fermented habanero peppers I keep in a bottle in the refrigerator.
Be ready in about two weeks or less.
I can't wait.

IMG_20190803_56329.jpg

Worth1 · August 3, 2019

The cucumbers are already building up a head of steam.

Worth1 · August 4, 2019

Cracked the jars this morning and they bubbled like soda pop.

Shrinkrap · August 4, 2019

I am tasting my pinapple vinegar, one jar having been visited by what I assume is so a fly, in spite of the cheesecloth covering. It is VERY sharp. Is there a way of checking if your vinegar is okay, or could be better?

Worth1 · August 4, 2019

I have no idea I only give advice or information by way of experience in these matters.
My pickle brine got a small spider and a wasp in it before I could use it and used it anyway.
I think both came out of my RO spout in the garage when filling the jar.

clspie · August 4, 2019

I am fermenting some cucumber slices. I added 3 tablespoons of salt to 5 pounds of slices. They made plenty of brine on their own to cover. I read that most people use a 5% brine for cucumbers. So I have no idea what percentage my brine is. Any advice?

Worth1 · August 5, 2019

Quote:

Originally Posted by clspie

I am fermenting some cucumber slices. I added 3 tablespoons of salt to 5 pounds of slices. They made plenty of brine on their own to cover. I read that most people use a 5% brine for cucumbers. So I have no idea what percentage my brine is. Any advice?

I have no idea either.
The only way would be to test the brine and that would be difficult.

Worth1 · August 7, 2019

Taste tested the pickles today.
The long sliced ones are dead on but am going to let them ferment for one more day and off to the refrigerator they go.
The flat sliced ones I added one more tablespoon of salt (eyeballed) and swished it around.'
>>>>>Experiment<<<<<<
Here is the deal.
At night when I come home I turn the thermostat down to 70 F.'
In the day time while I am at work it gets turned up to 80 F.
I give this information because temperature is everything.

July 7, 2019	#1009
Shrinkrap Tomatovillian™ Join Date: May 2006 Location: N. California Posts: 701	I'll have to get back to you with multiple conflicting links. I was hoping you could help me sort it out! This one has some useful information. https://www.mountainfeed.com/blogs/l...ur-own-vinegar This one includes some back story https://www.fermentedfoodlab.com/how...apple-vinegar/ The conflicting information is about "wild" vs wine yeast, the proportion of sugar, and adding vinegar; none, unfiltered, vs "raw", with "mother". I added sugar and wine yeast, but had no "mother", which some say gets added on the third day, or after the bubbling stops. There was a you tube that stressed the importance of two phases; the first is fruit juice to alcohol, which he said should be anaerobic, and the second, alcohol to vinegar, which is aerobic. ETA Here is the video https://youtu.be/bxH9tL78r6g It seems the take home message was 3-7 days aerobic with brewing yeast and an airlock to convert sugar to alcohol, THEN add the vinegar/mother bacteria, and continue aerobically to convert to vinegar. Here is another informative video, but with a different take home message. She is using a fruit where fermentation started before the fruit is cut up! Is it yeast or bacterial? https://youtu.be/PH8JH5gctcA Last edited by Shrinkrap; July 7, 2019 at 09:59 PM.

August 4, 2019	#1016
Shrinkrap Tomatovillian™ Join Date: May 2006 Location: N. California Posts: 701	I am tasting my pinapple vinegar, one jar having been visited by what I assume is so a fly, in spite of the cheesecloth covering. It is VERY sharp. Is there a way of checking if your vinegar is okay, or could be better? Last edited by Shrinkrap; August 4, 2019 at 07:31 PM.

August 4, 2019	#1018
clspie Tomatovillian™ Join Date: Aug 2007 Location: Erie, PA Posts: 44	I am fermenting some cucumber slices. I added 3 tablespoons of salt to 5 pounds of slices. They made plenty of brine on their own to cover. I read that most people use a 5% brine for cucumbers. So I have no idea what percentage my brine is. Any advice? Last edited by clspie; August 4, 2019 at 10:24 PM. Reason: incomplete information

July 7, 2019	#1008
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Pray tell how is this done? Inquiring minds want to know.

July 7, 2019	#1010
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I looked through both sites and am flummoxed.

July 13, 2019	#1011
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I watched the video too and I have no idea what is going on. It is almost as if they are just making soured fruit juice.

July 13, 2019	#1012
Shrinkrap Tomatovillian™ Join Date: May 2006 Location: N. California Posts: 701	Thanks for watching Worth! I seem to have a "mother" forming on my two versions of pinapple vinegar, so I'm going to keep going. I'll add pictures soon. In the meantime.... https://preserveandpickle.com/how-to...inegar-mother/

August 3, 2019	#1013
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Deli pickles. 3/4 of a gallon. Added a wee bit of live culture juice from some fermented habanero peppers I keep in a bottle in the refrigerator. Be ready in about two weeks or less. I can't wait. IMG_20190803_56329.jpg

August 3, 2019	#1014
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	The cucumbers are already building up a head of steam.

August 4, 2019	#1015
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Cracked the jars this morning and they bubbled like soda pop.

August 4, 2019	#1017
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I have no idea I only give advice or information by way of experience in these matters. My pickle brine got a small spider and a wasp in it before I could use it and used it anyway. I think both came out of my RO spout in the garage when filling the jar.

August 7, 2019	#1020
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Taste tested the pickles today. The long sliced ones are dead on but am going to let them ferment for one more day and off to the refrigerator they go. The flat sliced ones I added one more tablespoon of salt (eyeballed) and swished it around.' >>>>>Experiment<<<<<< Here is the deal. At night when I come home I turn the thermostat down to 70 F.' In the day time while I am at work it gets turned up to 80 F. I give this information because temperature is everything.