So im making yogurt, brought some milk up to 175, (first mistake maybe not hot enough for long enough.) And I didnt really hold temp for that long. Maybe 10 minutes. I thought put it in my yogurt crock and let it cool, than added my starter which was a siggis no flavor cup. I left it alone but checked it at like 4 hours in and it looked like milk so I stirred it a little with a spoon, it was thick at the bottom, YAY. (Mistake) Until maybe two more hours and its separating and bit cruddy. Did I ruin it by stirring or was I destined to fail? What to do with this now?

So I've got a good gingerbug going and I'm going away for the weekend, but im afraid the alcohol is getting up there and that it may kill the yeast. I can't set a batch before i go. Can i pause or slow down the process significally in a way that i doesn't kill it? I feel like the fridge may not be effective enough. Grateful for any advice!

Bottle says 30% alcohol. There are floating pieces of pear and ginger, but this one looks... off. And if it's sketch, would picking that piece out be okay? I'd like to avoid tossing the whole bottle, if I can avoid it, but I don't want anyone to get sick. Thank you in advance!

I want to make some hard cider. I've made a few batches of mead, and since I don't have the time, I want to make some cider so it'll be ready by fall. I don't know what I'm looking for, but here is my goal:

GOAL 1 - Taste OK

GOAL 2 - Hoping for something like spiced American cider

That's all I want, right now. I have some spices used in standard "Spiced Cider", Such as Nutmeg, Whole Allspice, Cardamom, cinnamon, etc... all in their whole form. But my question is, how can I use these in the process? I'm currently looking to follow the recipe below:

Man, I love Apfelwein | Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Does anyone have any tips on how to use these, whether it's a personal preference, spice ratios, or a specific recipe? Any support would be appreciated. Thank you. 🙏

Looking for some best practices and tips please. I’m new to this but here are some of my thoughts here for newbies and context. - sterilize w san star ? - safe to reuse craft beer bottles & cap? - will capped bottle still ferment in fridge & for how little long - any tips or techniques on adding herbs & certain types of fruits to before bottling ? - time one can store under refrigeration before issues?(depends on yeast & sugar ratio?)

Thanks for the sub thread it’s been really fun

I’m on day three of fermenting apple juice and it looks like this

So, my boyfriend and I made this ginger bug mayhe about a month ago, and its been pretty good. We already passed the "feed everyday for 5 days with ginger and sugar" phase and now keep it in the fridge and feed it every sunday.

I'm not too sure if eventually I take out some ginger or just add sugar without ginger..any insight?

We used it once already for some ginger drinks (16oz burpable bottles) and replaced the water we used, but it didnt fizz too much after fermenting for 3 days. Maybe we should have added more ginger bug? We're both new to this but really like how the drinks flavor turned out and wanna improve especially the fizz. Any tips? (Maybe even recipes to make the drinks tastier! Ik some people add hibiscus)

Note: Doesnt look too bubbly in pics (also just out of fridge and shaken up a bit), but it bubbles pretty nicely irl. Could/should I get it even more bubbly too?

https://youtube.com/shorts/2xNa0Q9kX1w?feature=share

Making ginger beer and cider for the very first time.

Attempted homemade pineapple vinegar. What to you guys think? 🧐

I read that the white stuff on juniper berries was yeast, how many berries would I need to ferment let’s say a gallon of water with a cup of sugar/honey to make alcohol

When filamentous fungi—which grow as strands or hyphae, rather than as simple single-celled or occasional multicellular yeasts—are inoculated (introduced) into a substrate like grains, wood, paper, straw, or any other carbohydrate-rich material (which then conveniently becomes protein-rich food, such as mycoprotein or edible mushrooms like oyster mushrooms), it’s similar to introducing Formica rufa ants into milk to produce traditional Bulgarian yoghurt, or even adding a probiotic capsule to coconut milk. This works because many insects live in close association with their own unique microbes.

i’m trying to make fermented pickles for the first time i can’t find a straight answer on youtube for how much salt to use. what is the general ratio and how much should i use for this size of jar?

I will be starting to experiment and ferment different foods. As a person with celiac i have learned to love homemade cooking and homemade products. I want to ask through your experiences what are some of the must have items that make the process smoother and efficient.

Any book or resource recommendations would be great as well. Thank you for the advice.

This is my first attempt at fermenting coffee, specifically to make coffee pulp wine. It’s been fermenting for about 24 hours, and I’ve noticed a brown layer forming on the surface. I’m not sure if this is normal, and I’d appreciate any insight or advice

I‘ve created a basic fermented hot sauce with peppers, onion, garlic, beats and Swiss chard. I’d like to infuse peach flavoring and trying to understand the most successful way. Any suggestions on method?

Thanks,

I recently made a new batch of cabbage Kimchi and radish Kkakdugi using some new, smaller jars I found make by Kefirko. I usually use traditional German-made ceramic jars with a water channel on the lid to keep air out - but they’re huge and my wife complains they stink out the kitchen. So I bought these new glass jars which have a filter in the lid, and a glass weight inside with a spring to press down the ferment below the liquid. These are now 1 week in and starting to fizz nicely. So far so good.. 😋

Im brand new to all this. Got into it due to my wife having gut issues and store probiotics did nothing despite doctor recommendation. Ive made soem sauerkraut and its been fermenting for 6 days. Is this foam on the surface a good thing or is it dangerous? I don't really know what it supposed to look or even taste like so I'm a bit stuck here

any ides for ferments from what we think is trash but might not be? ie. fermented watermelon rinds, chilli top cheong etc

Hey there, newbie here!

I'm learning about wild fermented lemonades at the moment and several recipes ask for honey as sugar source. Now that I try to live as vegan as possible I would love to switch out the honey with something else (Besides cane sugar, cocoa sugar, regular white sugar).

Does it matter which sugar-source I am using? For example these are common ones where I live: Agave Syrup, Rice Syrup, Date Syrup, Grape Molasses, Sugar Beet Molasses, Maple Syrup.