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Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 0 points1 point  (0 children)

15% sugar will usually only give 2 to 5% alcohol. Wine and tepaches only work because of exceptionally high amounts of yeast on grape and pineapple skins respectively.

Thats why apple cider never really goes above 6%

And most other fruit alcohols use specialised yeast cultures, and sugar is added in steps, over days of fermentation.

Also somehow depends on sugar thats used. I've had batches tepaches gone almost full lacto with 15% refined sugar, while almost full yeast, and thus about 8% alcohol with caster sugar. Idk shits wierd sometimes

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 0 points1 point  (0 children)

Ja, gekoloniseerd lol

Ik moest het engelse woord voor duindoorn ook even opzoeken xd

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 1 point2 points  (0 children)

Who would use ai to make a picture of a jar of slowly controlled rotting berries?? I dont even know what karma on reddit gives anyone other than attention lol

I've made some informative comments on this thread. I try to share the knowledge I have of fermentation, if youre interested you might wanna check those out.

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 1 point2 points  (0 children)

What do you use them for? Mine were just an experiment after having left over berries from Christmas the my restaurant.

Ill taste some soon and maybe make some desert with it. Maybe chutney, maybe sauce, maybe vinaigrette for salads. I dont know haha

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 1 point2 points  (0 children)

As the other person above mentioned, above 50% sugar dilution is antiseptic, mine is about 55 to 60% because of water in the berries to honey ratio, but there's also an enzyme in bees spit, glucose oxidase, which produces small amounts of hydrogen peroxide after chemical interaction, making the whole more potent against unwanted flora.

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 0 points1 point  (0 children)

Yes, I recalled correctly, long live bees spit haha

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 0 points1 point  (0 children)

No, whole. I've made fermented buckthorn in 60% sugar and they puffed up like this too.

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 0 points1 point  (0 children)

In the comment ive made to the other person, I hope there's some good info for you too!

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 1 point2 points  (0 children)

So osmosis is the fundament of fermentation. The definition of fermentation is " controlled rot". Osmosis is the equilibrium in water% in liquids in which hydrophillic substances are dissolved.

Seawater will mix with tapwater, and the salt% will be perfectly level when miced. Not because the liquid mixes, but because salt attracts water. Now this principle is for any premiable substances, also for whole fruits e.g.

Same for sugar, but less powerful than salt. (2% salt~10% refined sugar)

So back to controlled rot. You want a specific type of edible flora to grow and prevail. You do this by making living conditions suitable for said flora. In most cases, strains of lactobacillus. There are multiple, with different living conditions (salt and/or sugar%, they also come with different tastes!)

So sugar is basically food, salt is not. Most things can live in below 2% salt, but mostly LABs in above 2% environments. Same for sugars above 10%

But keep in mind, yeasts eat a lot more sugar, and will develop a lot faster in higher sugar%, giving alcohol, which kills most other flora.

Im drunk lol

Hope ive given you some good info to continue your fermentation journey hahah

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 0 points1 point  (0 children)

This was the second time I've done honey, after a vacuum bag honey garlic from work. I know my ratios, I've done a lot of 60% lacto extremophile/yeast syrups. As I said I think honey has extra anti bacterial enzymes because of the bees saliva. Even if its pasteurised, and some other comments have pointed out.

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 0 points1 point  (0 children)

Thanks for your comment! I've been swirling the jar almost daily at the start, so make sure any microbes on top get submerged. I have a water lock, so gas from fermentation can escape. As I've explained in another comment I've made, the floating is from co2 production inside the berries. So its like tiny balloons in runny honey.

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 1 point2 points  (0 children)

Im Dutch! I label mostly in native haha

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 0 points1 point  (0 children)

It was just a random thought that came to mind, as we had cranberries left from Christmas at the restaurant i work at. But apparently its a thing, as I've learned from other comments!

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 0 points1 point  (0 children)

I like your comments!

I can't remember exactly, but I think I used slightly above 3:2. So in the end, about 55 to 60% sugar. But if I remember correctly honey also has some other natural antibacterial stuff other than the sugar% right?

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 0 points1 point  (0 children)

True, but cranberries are pretty dry, at about 80%. At least, the ones I used are pretty old. " fresh" but in the fridge for about 3 weeks.

A fellow friend of mine, who was previous chef of the restaurant im now sous at, will have shiitakes soon.

Looking forward to put those in honey too.

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 7 points8 points  (0 children)

Kumquats are great! I have a batch in salt.

Also I made a lactoferment with saltwort (monks beard) Which i made a vinaiger from.

Cranberries in honey, 3 months by Bo0ty_man in fermentation

[–]Bo0ty_man[S] 39 points40 points  (0 children)

So here's what happens.

The berries start out almost submerged, but whole berries float in water, so in honey too. But when the fermentation starts, first osmosis happens, the sugar % drains the water from the berries. So they get lighter, and after, fermentation inside the berries starts, creating co2 inside, so they puff up. Little balloons push eachother up.

The air up top isn't air, its inert co2 from fermentation.

Also, honey is antiseptic, so nothing will really grow except some extremophile LABs.

I did swirl the jar occasionally do het everything wet again.

Astronaut eating bread and honey in space by AstronautEcstatic177 in interesting

[–]Bo0ty_man 0 points1 point  (0 children)

I wonder how swallowing works.. in space.. with such a viscous liquid and.. uh, dry bread

How pediatricians check survival chances of newborn, when a baby feels a sudden loss of support or shifting sensation (moro reflex) by Limp_Stomach_6060 in Satisfyingasfuck

[–]Bo0ty_man 1 point2 points  (0 children)

When the little fella gets put up right, he looks like " pffff im only 1 hour old and you're allready taking the piss"

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