Fermenting and distilling eventually are like value adds, basically, right?
from fermenting .
of fermenting change in China and progress.
and fermenting the beer out with this controlled yeast culture, you cool the beer in a big open vessel exposed to the outside air.
and kind of fermenting the food, spitting out, you know, like lactate or like yeast does.
I love fermenting and preserving.
I've been fermenting some ideas for a different type
They're fermenting it in poly barrels, polyurethane I think.
It's an actively fermenting thing.
And they're fermenting that, in which case it's a big tub of basically a liquid that gets fermented .
Hallie: Bottom fermenting , um, at a lower temperature for a longer amount of time.
digesting well it's fermenting in your body and you're not going to get all the nutrients you need so often times people
So we do a ton of lacto-fermenting at the restaurant, whether it's sauerkrauts or kimchis or we'll do a dill carrot, dill pickles.
What is the detailed process for fermenting the tea leaves?
And there's the shark fermenting .
They actually start with like fermenting the sharks in those barrels under like a pressure before they actually then hang them up
Christina: It is a bottom fermenting yeast.
That's that batch of beer fermenting in the barrel just from natural yeast and bacteria from Portland.
uh that had a nucleus and and was was fermenting through the cytoplasm.
of all, it's fermenting , okay?
A lot of people are trying their hand at fermenting their own cabbage and cucumbers.
The lower fermentation, fermenting a lager at 48 or 50 degrees, you're going to have much less fruitiness from that, and the malts and hops are going to be
strawberry and taking that and then he was fermenting it and um the liquid that came out of this maybe I think after
And you don't want to move it while it's fermenting .
So you go to Brooklyn and everyone is fermenting food, and everyone-- oh no, I see two beards, oh wow.
made me slow down and just-- when the dough is fermenting , you can't do anything but wait.
Drying, fermenting . One of the reasons we love fermented food so much is the development of these glutamates.
And he actually puts it in barrels and keeps the barrels outside pretty much fermenting until the winter.
Well, you did it by fermenting food.
And we're bottling that beer I think Monday -- this batch -- two years old after fermenting spontaneously in French oak.
And so actually, it ends up leaving-- the food ends up fermenting in your stomach because it's undigested and uncooked, especially
from tours and tastings to grain selection to mashing, fermenting , distilling, barrel maturation, bottling.
So soaking them, sprouting them, or fermenting them can actually-- which is traditionally how people ate those kinds of things, the seed
They're all smoked, but the drying, fermenting extra six months is only from the whole ones, which is in my bag.
He's eating Korean food and he's like fermenting kimchi.
Traditional ways of preparing nuts and seeds and grains and legumes-- soaking, fermenting , baking, sprouting.
This is elk that got drunk, because it was eating fermenting apples.
And it was really cool 'cause he picked some of it out and I got to try it while it was fermenting .
They're still fermenting .
It's actually like five to seven days, more or less, when they're fermenting .
Unfortunately, what you get here has never been the six-month period of smoking and drying-- no, no, drying and fermenting .
There’s one I think that’ll never take off, Pulque, Pulque is the oldest, one of the oldest alcohols known to man that’s made from fermenting the sap of the maguey
So, the essence of the sauce, these blue tubs you see here, that's the sauce fermenting away.
Because let's face it, a lot of these situations, in almost all of them, somebody is fermenting or distilling something cloudy in a backyard
And there's a company in Sonoma called Enologix , that more or less can predict the Parker wine score before the wine is even finished fermenting
at the tombs were bronze, wood and terracotta and so our three breweries are doing the exact same recipe but fermenting the beer with different material.
And you know, we were concerned, because we had a 500-gallon batch of beer -- which at the time was pretty big for us -- that just basically wasn't fermenting , and we couldn't
Well, I came into work probably two weeks after that -- or maybe even a little bit longer, three weeks -- and it was fermenting again.
And you can see it bubbling when it's fermenting .
And sure enough, we ran it through the lab; there was a wild yeast that was fermenting this beer.