Questions tagged [fermentation]

During fermentation yeast converts sugar into alcohol and carbon dioxide by feeding on a series of increasingly complex sugars, essentially breaking the sugar down into other compounds which enable it to grow.

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3answers
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Sugar before bottle

I did a set of Brewdog Punk IPA with the kit they are selling. In the howto they put sugar in the bottle before filling. Is it mandatory to have a good beer ?
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1answer
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Can a kiwano melon become alcohol?

Could someone make wine (or any other alcoholic beverage) from kiwano melons aka horned melons? Like, if you needed to make alcohol and the only prominent fruit is kiwano, could you make it work? In ...
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1answer
142 views

How to obtain Amanita Muscaria in California for brewing

I just read an article about brewing with Amanita Muscaria. Does anyone know the best way to get the mushroom in California?
3
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1answer
210 views

Why did my cherry juice turn directly into vinegar while never being wine?

These canned, additive-free cherries are packed in their own juice, watered down. I previously left this juice in a plastic water bottle while drinking it, for only three days, and it became ...
3
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4answers
229 views

Made from flowers?

What alcohol is made from the solely from the nectar of flowers (with no hops in it) like honey suckle? Where could I buy that? Pull a honey suckle flower inside there is about two drops of nectar ...
3
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2answers
7k views

Fermenting Bananas

Is there a method of fermenting bananas? I have a lot of bananas here, apparently they are Cavendish(?) bananas. Is there a simple method to produce a sort of palatable drink from them? Bare in ...
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2answers
310 views

Fermenting milk?

Different animals' milk contains more sugar than others. I have read that the Huns drank fermented horse milk, but what are the types of milk that are fermented around the world today?
4
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3answers
132 views

Wine fermentation in steel tank

When fermenting wine in a steel tank, should one put on the lid or should one leave it open? Now as I understand, if it's open to oxygen, the yeast will multiply much faster and so the fermentation ...
6
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2answers
106 views

Wine and variety of flavours

I have a simple question. If you taste or read about wine, you encounter all kinds of flavours: butter, cherry, thyme etc. etc. But the grapes have never been in touch with butter, for example. Where ...
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1answer
57 views

muscadine wine fermenting

I made wine last fall (2015) September and racked it one time. After that I left it in the carboys. It stopped fermenting and cleared. I never bottled it, it's still in there with the airator top ...
3
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1answer
56 views

Recommended fermentation time for cider

I know this is more preference than rule but I am a beginner and from what I have read it is: 2 weeks in the fermenting jug; bottle, add sugar and sit for another 2 weeks. Any body else have ...
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2answers
156 views

Craft beer - Ambient temperature for fermentation

I am thinking about make my first beer in this summer. However, in my country the summer has an ambient temperature about 25-30º. So my question, is what type of beers are adequate to this conditions? ...
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1answer
90 views

How much is open fermentation affected by the environment?

If you had two identical brewing processes set up and left them both out for open fermentation, what would be the distance needed to create a tangible difference between the two? 10 miles? 100 miles? ...