Fermentation

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Fermentation

As already mentioned, bakersbakers’ yeast can make up to fourteen per cent of alcohol by volume, while wine yeast makes from fifteen per cent to eighteen per cent by volume.

To get the maximum alcohol and to get fermentation over without undue waste of time we must keep the fermenting wine warm.  The ideal temperature at which to keep a ‘must’ is between 65 degrees F. and 70 degrees F.  However, few can manage this, but if fermenting wines are kept warm throughout fermentation time, this will do.  Most people use an airing cupboard for this and it works well.  Others use all sorts of ingenious devices and these are described under he heading ‘Aids to Fermentation’.

Do not be tempted to keep a ‘must’ hot during fermentation; during the warmer weather almost any warm spot in the kitchen will do, but during cold weather and especially during very cold nights it is always best if a little added warmth can be given.

When a ferment is allowed to become cold the yeast ceases to work. This means that at some time later, if the weather turns warm, fermentation begins again. If the wine has been bottled in the belief that fermentation has ceased for good, the result is a popping under the stairs and corks flying in all directions and the loss of valuable wine.

FERMENTATION  AIDES

fermentMost beginners will be content to keep their fermenting wines warm in an airing cupboard or near the boiler in the kitchen. Others will want to know how they can make a special fermenting cupboard.

If only two or three jars of wine are fermenting at one time, a small cupboard with a small electric heater installed will be ideal. Alternatively, an electric light bulb hanging in a cupboard and the jars grouped round this will serve the purpose just as well, especially if the cupboard is just

large enough to accommodate the jars and not so big that a lot of warmth is lost. I know of people who group several jars round a small safety paraffin lamp, but this would only be satisfactory when the wine is under a fermentation lock otherwise the wine might become tainted by fumes.

Other aids to satisfactory fermentation are good nutrients. Yeast nutrients, as they are called, are carefully balanced yeast foods which assist the yeast to reproduce and therefore make the largest possible amount of alcohol. Sufficient nutrient speeds fermentation so much that, once you have used a good one, you will always do so. I know from my vast experience that warmth, a good yeast and good nutrient will together make wines ten times better than any old yeast, no nutrient and a warm atmosphere one day and a chilly one the next. We want the best; very well, let us take just that little extra care and spend those few extra coppers which will make such an immense difference to the finished product.

Suppliers of special ingredients offer a variety of nutrients are accompanied by directions how to prepare. In most cases it is just a matter of mixing the nutrient with some of the prepared liquor and then adding it to the brew with the yeast. Now, a word about ‘invert’ sugar.

Most of you will be content to use household sugar and it is household sugar that I include in the recipes. However, I have proved beyond doubt that invert sugar gives better results. this is also obtainable from the same fires.

elementA summary of the foregoing is this: the inexperienced wine maker who uses bakers’ yeast, no nutrient, household sugar and who allows the wine to ferment anywhere cannot possibly expect the results which can be achieved by following my advice. By doing so anyone, including beginner who do not have to endure years of apprenticeship, with the aid of a fermentation lock, by keeping the wine warm during the whole of the fermenting period, using the appropriate wine yeast, invert sugar and nutrient will obtain wines with a strength, clarity, flavour and bouquet of which they will be justly proud.

When bakers’ yeast is used it is crumbled into the prepared liquor.  When wine yeast is used the directions supplied by the dealer must be followed.  This involves starting what is called a ‘nucleus ferment’.  A half-pint mild bottle will do for this.  About a quarter-pint of water and a teaspoonful of sugar are boiled together for a minute and then allowed to cool.  This is then put into the milk bottle-sterilized as directed later on- and the yeast then added in whatever form it is obtained.

The neck of the bottle is then plugged with cotton wool and put into a warm place. Within a few days-usually three-this little lot is fermenting merrily ready for adding to a batch of wine that you will be waiting to make.

If you prepare the liquor for wine-making and then add the wine yeast it will take three or four days to begin to  ferment. Better therefore to get the nucleus fermenting ready to add to the liquor when you have prepared it so that the whole lot is quickly in a state of vigorous fermentation.

It is most important that the yeast is not added to hot because a temperature well below boiling will destroy the yeast. Let the little drop of sugar-water cool well before adding the yeast and later let the prepared liquor cool well before adding the nucleus or ‘starter bottle’ as we call it.

In the recipes I shall refer to adding the yeast as ‘adding the nucleus’ on the assumption that you will have taken my advice and will be using wine yeasts prepared as directed, but if you must use bakers’ yeast merely crumble this into the liquor at the time you would add the nucleus.

It will be seen in the recipes that all the sugar is not used at once, this is because yeast ferments much better if the sugar is fed to it in stages. Too much sugar at the outset might cause the yeast to stop fermenting at around ten percent of alcohol. Inexperienced operators might think fermentation has finished naturally and put their wine in a cool place to clear- which, of course it would do.

But it would be an over-sweet wine likely to start fermenting again at any time. For a simple re-statement; having prepared the liquor as the recipes advise, the yeast or nucleus is added together with the nutrient and the wine put in a warm place until all fermentation has ceased.

In some of the recipes (chiefly those calling for flavoring  to be added at a late stage of production), directions read: ‘leave until fermentation has nearly ceased’.  This is rather a broad term to beginners, but where fermentation locks are in use they will know when this stage is reached because the water will remain pushed up to one side of the lock and a bubble just manages to push through every two or three minutes.

Where fermentation locks are not in use, but where clear- glass jars are being used, beginners will be able to see the bubbles of gas rising. All the time there is quite a mass of them rising steadily, fermentation is quite vigorous.

But when there is only the faintest trace of a line of bubbles round the perimeter of the wine and where only a few bubbles are seen rising slowly to the surface they may say, for all intents and purposes, that fermentation has nearly ceased-though it may go on for several more weeks.

Kombucha Starter Kit

 You Can Do It Yourself

Commercially-produced kombucha is widely available today and can be found in most supermarkets and health food stores. However, it’s actually easy to make your own fizzy kombucha beverage right at home using only a few necessary ingredients.. All you need is: • A large clean glass jar • Green or black tea • Sugar • Water • Wooden spoon • A coffee filter or cheese cloth • A rubber band • 1 SCOBY (symbiotic culture of bacteria and yeast) The SCOBY is responsible for the fermentation and production of healthy probiotic bacteria. You can purchase a SCOBY online or ask a friend who already makes their own kombucha. After that, it’s as easy as following a few simple steps until you’ve got your own homemade kombucha tea beverage.

[table id=1 /] By reducing the amount of chemicals entering the body we reduce disease and disorders.

Kombucha Tea

Personal Experiences ....

Frau T. S. from P., Germany, writes: "I have had it (the Kombucha tradition) for 6 months now, and my well being is bettering at all times, In short, I believe nice. I additionally handed it directly to buddies who're additionally more than happy with it and feature been cured of rheumatic pains and liver court cases, for instance.(...) I would not love to must surrender consuming the beverage."   "Since consuming Kombucha Tea I've spotted a drastic aid within the signs of HAY FEVER AND SINUS that I have been experiencing. I've a big VARICOSE VEIN on my proper calf All over the time I've been consuming the Kombucha Tea, I've spotted that it's been shriveled and it does now not itch or pain because it used to. I actually have a SENSITIVE STOMACH which has been relieved, and I'm additionally in a position to deal with REGULAR BOWEL ACTIVITY."
Mr H. Wilkins... Springwood, Qld.
"For about 17 years I have been affected by serious MIGRAINE HEADACHES, no less than thrice per week at a minimal. I used to be completely resigned to the truth that I'd proceed to be afflicted by this criticism and ache for the remainder of my fife. When visiting some buddies one night time I used to be requested if I would really like to take a look at one of the most " MIRACLE" drink referred to as Kombucha Tea. I used to be hesitant, however I did take a look at it anyway. It tasted fairly refreshing, however unknown to my buddies I had a ache in my higher gastric area which have been there many of the day. To my astonishment, inside part an hour of consuming this Kombucha Tea my ache had completely disappeared. After starting up to drink this tea two times day-to-day for the closing two and a part months I HAVE NEVER EXPERIENCED ONE MIGRAINE AT ALL. I'm so extremely joyful so to percentage this enjoy and inform other folks how this Kombucha Tea has benefited me and CHANGED MY LIFE."
Fay Haddrill ... French's Wooded area
Kombucha Tea is a fermented drink made with tea, sugar, bacteria and yeast. Although it’s sometimes referred to as kombucha mushroom tea, kombucha is not a mushroom — it is a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and tea, and allowing the mix to ferment. Kombuca Tea has been taken for its natural probiotic healing properties for thousands of years and due to recent information provided by RainTree Nutrition and The National Health Sciences Institute, there has been tremendous excitement to take this ancient elixir. Kombuca Tea is a powerful herbal supplement that the Shaolin Monks and Eastern Mystics have used for centuries to strengthen the body’s natural defenses including memory problems, premenstrual syndrome (PMS), joint pain and rheumatism, appetite loss, high blood pressure, constipation, arthritis, hair growth, immunity issues and cancer. Kombucha Tea can be brewed in your home with a Kombucha SCOBY. It produces a sweet, slightly sour Elixir that you can drink at anytime. Kombucha (formal name: Medusomyces gisevii, also called tea mushroom and manchurian mushroom) is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a “symbiotic ‘colony’ of bacteria and yeast” (SCOBY). What makes Kombucha Tea so unique is its wide variety of bioactive phytonutrients, which work naturally at the cellular and systemic levels.

Boost Your Immune System

Those who love to look for natural health remedies will love the fact that kombucha is actually a natural antibiotic. This is because of the process of fermentation and its by-products. One of which is acetic acid, which creates a kind of sterile environment which inhibits the growth of unhealthy bacteria. The probiotics also fight the bad bacteria so whereas pharmaceutical antibiotics kill off all the bacteria in our systems, kombucha leaves the good and kills the bad. No bad bacteria means no infections which equals a healthy, happy immune system!

Helps With Digestion

Speaking of those probiotics…kombucha is full of healthy bacteria that do plenty of good for our bodily functions. One of kombucha's primary benefits is that its probiotics, yeasts, and enzymes help with digestion by breaking down food for better nutrient absorption. They also promote the growth of healthy gut flora, which help us to digest our food better and maintain a healthy pH level. Your gut also gets a break because it doesn’t have to work as hard to break down fermented foods because the bacteria have already done some of the work.

It’s Alcoholic

If you’re familiar with the brewing processes of beer, wine, or spirits, you’ll know that fermentation involves alcohol. This is because as the yeast breaks down the sugar, they release two things: carbon dioxide and ethanol (aka: bubbles and booze.) The level of alcohol is fairly low because the fermentation time isn’t that long and while commercially made kombucha beverages have found ways to reduce their alcohol content in order to comply with sales regulations, if you brew a batch at home there will definitely be some alcohol present. Something to keep in mind for pregnant or nursing mother

Kombucha Cocktails Anyone?

Here’s a fun fact: kombucha can be used to make cocktails! Not as the alcohol component, but rather as the mixer. Its sweet, sour, tangy flavor makes it a perfect compliment to your favorite spirit and can be used to make drinks such as a Kombucha-Rita (kombucha, ice, lime juice and taquila), Kombucha Sour (kombucha, whisky and lemon juice), or a kombucha version of a Shandy (half beer and half kombucha.) Furthermore, when you make your cocktails with kombucha rather than soda, you’re less likely to experience that dreaded hangover! This is because the antioxidants and detoxifying properties help combat the symptoms that lead to that terrible morning after feeling.

Loaded With B and C Vitamins

In addition to being full of many other beneficial nutrients, kombucha is loaded with Vitamins B and C, both of which are essential for optimum health. Vitamin B helps to ease stress levels, curb sugar cravings, lower your risk of heart disease, and help memory functions. It’s clear that B vitamins are pretty powerful, but those C vitamins present in kombucha have their own set of benefits. Among them are increasing the strength of the immune system, reduced risk of cardiovascular disease and playing an important part in the improvement of eye health. That’s a lot of benefits in one bubbly beverage!

 It Can Help With Stomach Issues

We mentioned before in the digestion slide that kombucha is more easily digested. We mentioned before in the digestion slide that kombucha is very easily digested. This is because the fermentation helps to pre-digest some of the enzymes, which means your pancreas doesn’t need to work as hard or secrete as much digestive fluid. Kombucha also helps to achieve a healthy PH balance in the gut and promotes the growth of healthy bacteria. For these reasons, the beverage has been known to help those suffering with stomach issues such as Irritable Bowl Syndrome, Crohn’s Disease, Celiac Disease, and Candida overgrowth. It Strengthens Your Stomach Walls Another component of kombucha is a substance called Butyric Acid, which is another by-product of the fermentation process. Butyric Acid is known to have antimicrobial and anti-carcinogenic properties as well as being known to strengthen the walls of your gut, kill parasites and protect against yeast infections. It’s an interesting substance that promotes overall digestive health from the inside out.

 It Strengthens Your Stomach Walls

Another component of kombucha is a substance called Butyric Acid, which is another by-product of the fermentation process. Butyric Acid is known to have antimicrobial and anti-carcinogenic properties as well as being known to strengthen the walls of your gut, kill parasites and protect against yeast infections. It’s an interesting substance that promotes overall digestive health from the inside out.

 It Helps With Joint Health

You may have heard of the amino sugar called Glucosamine, you may even give it to your elderly pets (or family members) to help with stiff or sore joints. In fact, glucosamine is one of the most common non-vitamin, non-mineral supplements used by adults in the USA today. Another amazing fact about kombucha is that it contains naturally occurring glucosamine which means this drink can help keep your joints healthy and moving correctly and even prevent arthritis. This is an especially appealing aspect for athletes who need to keep their bodies in top shape for as long as possible. It’s no secret that antioxidants are good for you. They neutralize free radicals in our bodies, which can cause cell damage relating to cardiovascular disease, cancer and other ailments.  
The best sources of antioxidants are fruits and vegetables but Kombucha is also full of these hard working little compounds which means that kombucha actually has detoxifying properties, which can help cleanse the liver and prevent cancer.
Kombucha is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a “symbiotic ‘colony’ of bacteria and yeast” (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.
Kombucha originated in what is now Manchuria around 220 BCE, and is said to have been imported to Japan around 400 CE by the physician Kombu. It is commonly It is commonly drunk in the United States.
Kombucha is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a "symbiotic 'colony' of bacteria and yeast" (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.

Kombucha originated in what is now Manchuria around 220 BCE, and is said to have been imported to Japan around 400 CE by the physician Kombu.[4] It is commonly drunk in the United States.


Kombucha Scoby

Believed to have originated in the Himalayan mountains, Jun is a special kombucha culture that feeds on honey rather than sugar. The result is a mouth-coating, mead-like kombucha with an unforgettable flavor – from which you may never look back! This is an excellent move toward sustainable ‘buch, as you can easily source local honey and explore the nuances of your region’s terroir. We find that lesser-oxidized teas tend to make the most pleasant Jun. Our Jun SCOBYs are made fresh every week with local honey and fair-trade, organic teas.

Brewing kombucha at home is easy and fun! You might be wondering, just what is kombucha and why would I want to brew it at home? Kombucha is a healthy fermented tea that is often used for medicinal purposes. It is a type of fermented food, where bacteria and/or yeast digest the sugars in a food to create different compounds that are anecdotally thought to support health.


Kombucha is tea and sugar that is fermented using something called a SCOBY, or a symbiotic colony of bacteria and yeast. The scoby digests the sugar in the tea, creating acetic acid (vinegar) and glucoronic acid, which is one of the components of kombucha that may be responsible for its purported health benefits. Once fermented, kombucha contains multiple species of yeast and bacteria along with active enzymes, amino acids, organic acids, and polyphenols produced by the yeast and bacteria. It can contain a small percentage of alcohol.

Brewing kombucha at home is much less expensive than buying it in the store, supporting goals of self-sufficiency for homesteaders. It is also easy and fun. If you’re a do-it-yourselfer, kombucha is a natural fit (as are all fermented foods!). Just set up the brew and let time and the scoby do the work.

In the photo above you see a scoby. SCOBYs are sometimes called “mother cultures” or “kombucha mushrooms.” In order to brew kombucha, you will need to get a SCOBY.

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