Fermenters -- Day 4
Day 4 How did they actually do? So far: #3, kahm-covered leaves from sauerkraut, began fermenting first after one day and #2, raisins, apple peels and lemon juice, second. #6, malt extract, already had some sign of fermentation when I started the experiment.
1. Kefir grains in apple juice

The grains are floating to the top, a sign that carbon dioxide is being formed as the kefir grains do their thing and produce water kefir. I expected as much. Kefir grains will give you a yeast ferment or starter, but whether that counts as "wild" yeast, I don't know.

2. Raisins, apple peel and lemon juice

Are still fermenting. The carbon dioxide in the liquid has lifted the raisins and apple peel to the top of the jar. Tomorrow I will put some of the liquid in a bottle with sugar water to see how it brews.

3. Kahm-covered oak leaves
I poured some of the fermenting liquid into a soda pop bottle and added warm water and sugar, to see how well it brews and what it tastes like.

4. Potato water
Still no sign of fermentation.

5. Kvass
I put some of the kvass in a bottle of sugar water, with a small amount of tea (I made the plain sugar syrup with tea instead of water.) The bottle in the picture is a plastic water bottle. I used that instead of a soda pop bottle because it will show up better when the kvass ferments the sugar water. Use soda pop bottles if you ferment in plastic bottles at home.

6. Malt extract
Gone. It was already in a stuck fermentation from airborne yeast when I started this experiment, so it had a head start. It only needed more water and a lower concentration of sugar and it began to ferment. If I had wanted more alcohol in it, I could have left it to ferment longer (see Adjusting Alcohol Levels), but I wanted it as "small" as possible. It was delicious. A light, sweet, creamy full-bodied beer with a nice head. Foam you could eat with a spoon. Little brown speckly bits of sweet, nutritious brewer's yeast on top. You could drink this beer for breakfast (I did).


Pictured here: Mug of beer brewed with malt extract, water and airborne yeast (no commercial yeast added to the malt extract), left, and, on the right, view from the top showing the brown speckly bits of yeast on top of the foam

7. Peaches
I put a jar lid on the peaches and shake them up several times a day to prevent mold on the part of the peach that floats near the water level. Not fermenting yet, but there does seem to be "something there that wasn't there before".

8. Moldy Hay
The moldy hay, unsurprisingly, was producing mold at the top where some of the hay stuck up above the water. I threw out the hay and made sure the rest of it stayed submerged under the water.

Wild Fermentation by Sandor Katz.
Sacred and Herbal Healing Beers by Stephen Harr Buhner
Truly Cultured Rejuvenating Taste, Health and Community With Naturally Fermented Foods by Nancy Bentley

How different fermenting mediums actually did to produce a wild yeast ferment:
Day 1 | Day 2 | Day 3 | Day 4 | Day 5 | Day 6 | Days 7 & 8 | Day 9 | Day 10  | Conclusions

Kefir Grains
Luggable Loo
Pear Honey
Pineapple, Dried

Table of Contents
adding raw egg to hot liquid || adjust alcohol || airlock || alcoholism || ale || antibiotics questions || apples || arthritis || avatars || balaclava || beans and rice || beets || bone broth || book suggestions ||  bread beer || bread kvass || brew by bottle || cabbage water || carrot cake || casserole || chocolate || cholesterol || chutney || clay || cleaning stuff || coffee || coloring drawings || coloring pages || condiments || container gardening || cookware || corn || cosmetics || cream cheese || cream of wheat || culturing milk and cream || dandelions || dehydrating || depression era living || dmso || "e. coli infections" || eat dirt || eating less || edible leaves and flowers || eggs || elderberry syrup || EM || evolution || evolution for children || exercise || fast food || fermented sun tea || fish, how to filet || fish head soup || fizzy drink || flour || flu || food allergies || food circle || frugal healthy eating || grains || grain-free || green tomatoes || gruit ale || hard iced tea || healthy eating || heartburn and indigestion || home remedies || how to not get sick || ice cream || instant NT || japonica quince, identifying || kefir whey || kelp || kimchi & sauerkraut || kombucha || kvass || lard || lemon pickles || lemon pudding || lifestyle || liver || liver loaf || living on less || lunchmeat || make animated gif || make whey || magnesium || magnesium diy || magnesium oxide || magnesium sulfate diy || mead || mincemeat || minerals || mold || moldy lemon uses || msg || mustard plaster || my drawings || near beer || oneil's shebeen || pekmez || penicillin diy || pesticides || physic garden || pickles || pie crust || plums || POGs || poor richard's ale || pork pie ||  preserving || preserving eggs || quince cheese || quince curd || quince honey || quince jam || quince soda || quince syrup || raw beer || raw corn beer || raw fermented fish || raw milk || re-downloading a kindle book || roots beer || salsa || seafood || search natural health sites || search this site || separating egg yolk and white || seven day ale || shoes made of junk || small beer || snacks || soda pop || song of ninkasi || soughism || soup || sourdough beer || sourdough bread || spores (breathing in mold) || sprouting || substitutions || sugar syrup || supplements || survivalism || tea || timeline || tree oils || umeboshi || using frozen || using unset jam || vegetables || vertigo || vitamin C || water || way to lose weight || wheat grass beer || wild food || wild yeast harvesting || wine || yeast starter || yogurt


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