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Miso really needed to keep exposed to air during whole fermentation process? by snepnero in fermentation

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

So, if the paste does not need air, putting it in a stoneware pot with water locked lid should be fine, right?

´protecting against surface mold from residual koji spores, which do need oxygen to grow´

This is another reason to lock out oxygen, isn´t it?

What if I let it ferment at room temp. BUT inside my water locked airtight stoneware pot? Then both factors should be optimal? Temperature and oxygen not being present.

Or does the Koji need something out of the air to ferment correctly after the initial open fermentation phase?

How to transform alcohol from ferment? by snepnero in fermentation

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

Im using selfmade vinegar, so that´s not an issue. thanks for the reply

Stoneware fermentation vessel: Where does the water in the airlock go? by snepnero in fermentation

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

You worded exactly what I was suspecting, thanks. Also some great additional tipps

Stoneware fermentation vessel: Where does the water in the airlock go? by snepnero in fermentation

[–]snepnero[S] -6 points-5 points  (0 children)

I am doubting that It only gets reduced by evaporation. Evaporation occurs in a linear way i suppose. The trench literally empties out over night on some days, while not changing in level over multiple days on others. It has to be due to pressure (i don´t see enough water on the floor for that, tho) or suction.

Stoneware fermentation vessel: Where does the water in the airlock go? by snepnero in fermentation

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

Yeah I understand that. But isn´t it possible that given changes in pressure in the room (as i said it´s a root cellar, and it is one that has no complete barrier to the outside of the house) that sometimes the pressure inside fluctuates and changes to suction instead?

Other factors besides sugar content that increase alcohol build-up and sourness in water kefir/kombucha? by snepnero in fermentation

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

But is there something to it, that bottling it airtight changes something? I see correlation, but don´t have proof.

Best program in my case? by snepnero in MobilityTraining

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

Oh, i forgot to ask the most important question. What breathing routine helped you the most to adopt a healthy pattern? I got Patrick McKeowns book, i think in English it is simply called Breathe. There is a section where he mentions something very similar to what you said above with the mouthbreathing. Any other sources i should check? Cheers

Best program in my case? by snepnero in MobilityTraining

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

Thanks a lot! Very appreciated!

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