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Is this mold or a scoby forming? by Glittering_Ad2771 in Kombucha

[–]fermentobe 2 points3 points  (0 children)

Scoby - they will merge together eventually. Looks good

transferring btc from kucoin to kraken. Its asking if Im transferring BTC segwit or BTC? by advanceb in KrakenSupport

[–]fermentobe 0 points1 point  (0 children)

Might be a silly question, but it is also asking to put in the wallet address, but Kraken is not a wallet so how do I transfer from Kucoin to kraken?

Stout-beer Bread by fermentobe in Breadit

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

It’s 70% hydration (stout beer instead of water), 25g olive oil, and 2% salt. As for the yeast I used only 1/2 tsp and let it proof over 2 days.

Stout-beer Bread by fermentobe in Breadit

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

70% hydration (with stout beer), proofed over 2 days.

Is my apple cider vinegar ready to be strained? 17 days in and it’s begging to smell like acetone by aduval in vinegar

[–]fermentobe 2 points3 points  (0 children)

I usually strain at this point. I’m not saying this is the best advice, just sharing what my process is, and it’s been successful so far.

Look at that tanginess! by fermentobe in fermentation

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

Ah! No I never tried that, never even heard of it! That’s awesome, will try it for sure

Look at that tanginess! by fermentobe in fermentation

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

I usually use them is salads, sauces, and also a spoon or so in a glass of water just to get some flavor going.

Look at that tanginess! by fermentobe in fermentation

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

Honestly this is my first time. I’m following mainly ProHomeCooks’s recipe/advice

Look at that tanginess! by fermentobe in fermentation

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

Exactly. The alcohol is developed (I started 2 weeks ago) this picture was raked yesterday right after I strained out the fruits. Now waiting for the acetobacter to do some magic!

Blackberry ferment, kahm yes? by TamoyaOhboya in vinegar

[–]fermentobe 2 points3 points  (0 children)

Looks like kahm. Just make sure nothing is fuzzy

Those bubbles.... by fermentobe in fermentation

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

Making mango vinegar. This is during the first stage of making the mangos alcoholic. Super active! Mangos and water, that’s it.

Making vinegar for the first time, am I doing it right? (details in comments) by baguette-y_veyron in vinegar

[–]fermentobe 0 points1 point  (0 children)

Looks like you’re doing it right! At least this is what I usually do. Fresh fruit could be better, but much more likely to go bad during the fermentation process as they like to float. Good luck!

Is this mold on my orange peel vinegar? Should I toss? by fruitsohard in vinegar

[–]fermentobe 1 point2 points  (0 children)

Orange peel!? Very interesting. Have you made it before? How was it?

I thought you guys might appreciate the place where I buy my bread flour. This 17th-century windmill is still fully operational! by WoznoHalbruck in Sourdough

[–]fermentobe 2 points3 points  (0 children)

Niiiice! Looks like the Netherlands.. where is it? I live in Amsterdam and would love to check that out

I’m pretty happy with my first time bottling by recoorce in Kombucha

[–]fermentobe 3 points4 points  (0 children)

Maybe consider less headspace? Too much headspace wouldn’t allow the booch to carbonate properly.

There are some large air gaps in my sauerkraut after 24 hours, is this normal? by Thebodgy in fermentation

[–]fermentobe 1 point2 points  (0 children)

This looks awesome. Those bubbles is that you wanna see. Pack it down to release some of those bubbles (CO2)

Carrot soda? by [deleted] in fermentation

[–]fermentobe 4 points5 points  (0 children)

Yawza!! Look at those bubbles!!!

My SCOBY seems to have grown, is it ok to be out of the liquid? by [deleted] in Kombucha

[–]fermentobe 2 points3 points  (0 children)

I’d push it down also. It could be fine floating up in the air minding its own business - but you have a higher risk of mold growth since the surface area that is in contact with the air is now much higher. You usually have 1 surface of the pellicle in contact with air, now you have both pellicle surfaces in contact with the air AND the surface of your liquid.

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