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#fermentation
allium-girl · 4 months
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Pine Needle Soda: Fermentation for Beginners
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2001hz · 1 year
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Mana Models x Takato Yamamoto: 'Fermentation of a Hermaphrodite' 3D Collaboration Figure (2018)
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mindblowingscience · 2 months
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In a major stride towards sustainable industrial fermentation, a team of researchers at Delft University of Technology (TU Delft) in The Netherlands, has unveiled pioneering advancements in the purification of isopropanol and acetone from the fermentation of waste gases. The study, published in the Journal of Chemical Technology and Biotechnology, introduces novel processes that promise to elevate the efficiency and viability of large-scale production. Isopropanol and acetone have a combined global market of $10 billion. Both chemicals are important industry solvents, and isopropanol also has significant applications as a pharmaceutical ingredient due to its low toxicity. Conventional production relies on fossil carbon-dependent methods, which are becoming less favorable as stricter environmental regulations come into place.
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no-srry · 2 months
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everyone please pause and admire my sourdough loaf that turned out extra good today :-)
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boissonsaumiel · 5 months
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Forbidden Rice Wine & Maple Wine Update
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I strained the forbidden rice wine (made from Dongbei black glutinous rice aka "forbidden" rice) today with a nut milk bag. Way more labor intensive than I anticipated squeezing all the liquid out, and clean-up was a pain. My fingers were all wrinkled by the time I was done. The jar ended up a little over ¾ full after straining, and then I added a couple glasses of water. It still tastes a bit sweet so I don’t think it’s quite done fermenting.
I tasted the maple wine too. Turns out maple syrup really just tastes like wood once you ferment away all the sugar. All that sugar kinda makes you forget that maple syrup is just concentrated sap, but once the sweetness is gone you're like, "Damn. This tree juice sure does taste like the juice of a tree." Not sure if I like it, but I don't dislike it. It's not unpleasant or bitter or anything. Smoother than I expected.
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silverbridge-harbor · 7 months
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I like fig nuts and a can of lye
This barrel will ferment some rye
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sjsnowyowl · 6 months
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Tiny Blog Stuff: sharing some lab stuff from college
Electrolysis of dyes
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Cell Structure through a microscope (plant cell and onion cell)
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Photosynthesis/Celluar Respiration with a cabomba plant
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Fermentation of yeast
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I like lab and biology but lectures always makes me sleepy…
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ancientorigins · 4 months
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It’s no secret that many of us are partial to a glass or two of beer. It turns out the ancient Egyptians felt the same and were brewing “liquid gold” using the millennia-old Egyptian beer recipe.
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goddessclara420 · 5 months
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Add up
Google chat : [email protected]
Telegram: goddessclara420
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mentally-illenial · 6 months
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Bottled my batch of Prickly Pear Hibiscus mead today! 🌺 Came out at 13% ABV!
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Aaaand started my biggest batch yet, with a new recipe: 5 gallons of Spiced Pear and Pomegranate! 🍐
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allium-girl · 11 months
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Peach Mead Recipe with Summer Roses and Elderflowers
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mindblowingscience · 7 months
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If the difference between staying on Earth and leaving for the moon or Mars is that you won't get off-world kombucha, then scientists are working to assuage your fear.  Not only might some of the microbes that help ferment kombucha survive in harsh conditions outside Earth's atmosphere, but scientists also speculate the organisms could provide future space-dwellers on Mars or the moon with far more than a tasty beverage. These bacteria might help astronauts create the oxygen they need to breathe. "Due to their ability to produce oxygen and function as bio-factories, this biotechnology could significantly enhance future space missions and human space exploration efforts," Nicol Caplin, an astrobiologist at the European Space Agency (ESA), said in a statement.
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clatterbane · 6 months
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Redneck Brewing #34 (I think): Banana Tropical Smoothie Wine
Just got another batch of "sounds interesting and pretty cheap to make" grocery store wine going. This time taking advantage of the remaining yeast layer from that batch of Cran-Lingonberry Pineapple stuff. (Which turned out looking and tasting more like pineapple, mixing them half and half.) Didn't seem like the little remnants of that batch should actually have much effect on the taste of this one.
Those labels should be easy enough for English speakers to decipher: a fairly thick smoothie-like juice concoction that's pretty heavy on the banana, mango, and passionfruit pulp in a mostly apple juice base. Plus some generic "no pulp" (because that's what they had) tropical juice blend which has less banana, but also some pineapple and orange in the mix.
The results were better than I expected with that other similar tropical blend juice, and I know a lot of people really like to use banana in wines and meads though I have yet to try it. So, I saw that smoothie thing with the smaller bottles on sale (this 1L was actually full price but still less per volume unit than the sale bottles), and thought I may as well give this mix a try. Worst case, it's a waste of under $4 worth of juice and a little sugar. ¯\_(ツ)_/¯
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I let the juice come up at least to room temperature before mixing this up. But, it can have a little extra warmth from that old trusty kitchen radiator tonight to hopefully help it kick off. (Again, it doesn't get over 25C/77F up there.)
With all that fruit pulp in there, I fully expect it to foam up like crazy, and lose a lot to sediment in the end. But, it should hopefully make for better flavor.
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boissonsaumiel · 6 months
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Reddit, why are you like this?
I suppose I should have specified that my homebrewing budget does not cover the cost of an 8400km round-trip excursion.
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