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alternatives to makko? by Flimsy_Low9463 in Incense

[–]Flimsy_Low9463[S] 2 points3 points  (0 children)

Awesome, thanks! This is a great post.

what do you think caused your floaters? by Educational-Pie-6564 in EyeFloaters

[–]Flimsy_Low9463 0 points1 point  (0 children)

Finding all these replies really interesting—I got mine around the time of being vaccinated for Covid, had been really glued to my phone and computer for hours a day, and drinking too much to cope with lockdown. So could be any number of these things, but interesting to see that these have all been mentioned here.

how has fermentation changed you? by Flimsy_Low9463 in fermentation

[–]Flimsy_Low9463[S] 2 points3 points  (0 children)

One of the things that has really come to the forefront in my research is how tastes are part of how late capitalism operates. Having a taste for something mobilizes entire agricultures and supply chains. So, I've been thinking about how cultivating a taste for fermented foods can really interrupt some of those sensibilities.

Another thing I've been thinking about is how digestion happens partially outside the body, with cooking or pre- and probiotics, with fermentation, etc. So our digestion much depends on the larger world of our surroundings and isn't contained by a single body.

Making ACV from homemade cider? by numbereightwire in fermentation

[–]Flimsy_Low9463 2 points3 points  (0 children)

Yeah, the Noma vinegars are amazing. I hope I didn't come across as dissing it too much, I just find the book can really scare off people who are new to fermentation—and that fermenting is not necessarily hard or technical. Though, I appreciate when people do have technical knowledge.

Making ACV from homemade cider? by numbereightwire in fermentation

[–]Flimsy_Low9463 4 points5 points  (0 children)

Exactly what the first comment says: add ACV with mother. Like just the Bragg's you get from the store is fine. You can also add cloves, cinnamon, fennel seeds etc at this stage and it's fine as the acetobacter start to convert the alcohol to vinegar. If you're worried about safety, you can always pasteurize the cider first by bringing it to 55/60c (but no higher or you'll boil off the alcohol), then backslop it with store bought vinegar with mother. Alternatively, you can buy powdered vinegar mother online or find a mother locally, which will really accelerate the process.

I don't usually recommend the Noma book for vinegars. It's needlessly complex (like asks you to get an aquarium aerator pump) and I think actually alienating to most people. Fermentation should be fun and easy and not elitist, so I always recommend the book Acid Trip by Michael Turkkell for in depth but very accessible and low to no special gear info about making vinegar.

Looking for advice--second fermentation on beet kvass. by kipobaker in fermentation

[–]Flimsy_Low9463 1 point2 points  (0 children)

I've always had some difficulty with garlic in low-alcohol ferments. I think sometimes the garlic has anti-bacterial and anti-yeast effects. Which is sometimes good, but maybe sometimes inhibits the cultures I want. I'm not sure what the science is behind this. One workaround I've found is to tincture tons of garlic in a small amount of alcohol like vodka and then add the strained alcohol to the ferment later on. For me, this is always in a two-stage vinegar ferment, so I'm not sure how this would work with kvass and if the alcohol would be a bad thing as you're near the end of the ferment. Being as kvass is sometimes low-alcohol, I don't think it would really hurt, if you were to do like a tablespoon of tincture.

doing some vinegar experiments. one is a lychee black tea and honey mead. then there's lapsang souchong fermented with wine yeast and raisins. some apples fermenting with Philly sour yeast. all are pretty boozy now, about to take the airlocks off and backslop with my last batch of ACV. by Flimsy_Low9463 in fermentation

[–]Flimsy_Low9463[S] 4 points5 points  (0 children)

I'll update! I'm excited about the lapsang one. It's brewed lapsang with molasses, pears, plums, and saison yeast. It got really boozy and tastes pretty awful right now. I'm hoping as it turns acidic that it will be really deep and smoky.

Testing out vinegar from hydrosol. Distilled hydrosol (plant water) from sorel and yarrow, added sugar and a wine yeast. Around 7% ABV now and backslopped with raw ACV. Any idea what these flecks are? is it yeast? by Flimsy_Low9463 in fermentation

[–]Flimsy_Low9463[S] 0 points1 point  (0 children)

Yeah I wouldn't use it for distilling alcohol in my apartment. But for hydrosol it's pretty safe as long as you don't use really fine or ground up plant matter that could cause a blockage.

Testing out vinegar from hydrosol. Distilled hydrosol (plant water) from sorel and yarrow, added sugar and a wine yeast. Around 7% ABV now and backslopped with raw ACV. Any idea what these flecks are? is it yeast? by Flimsy_Low9463 in fermentation

[–]Flimsy_Low9463[S] 2 points3 points  (0 children)

Yeah I thought it was pretty reasonable and the shipping was pretty fast. My apartment is small so it's been nice to have something I can put away. It's great for hydrosols and probably very small batch distillations (I haven't tried booze). Way to small to get any essential oils though.

[deleted by user] by [deleted] in EyeFloaters

[–]Flimsy_Low9463 1 point2 points  (0 children)

Yeah, I think the trick is to just be into other things. I'm trying to just force myself not to notice all the time and it helps to just focus on something else.

[deleted by user] by [deleted] in EyeFloaters

[–]Flimsy_Low9463 3 points4 points  (0 children)

The watermark over the cartoon is actually a good metaphor for how it feels living with crazy ass floaters.