berkeleyfermentation.blogspot.com

Berkeley Fermentation Log

Sunday, January 11, 2015. I normally throw the following four ingredients into a wide mouthed glass jar:. Flavor base like a sweet syrup - You can start with raw fruits like pineapple or apple but I tend to favor fruit syrups (i.e. Elderberry Syrup/Lingonberry Syrup) as the base as the resulting vinegars come out more intense. The sugars have to convert to alcohol and then to vinegar. My most successful variations have been:. Best with fruit salads, esp. citrus and shaved fennel. Honey sake- sake makes t...

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Berkeley Fermentation Log | berkeleyfermentation.blogspot.com Reviews

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Sunday, January 11, 2015. I normally throw the following four ingredients into a wide mouthed glass jar:. Flavor base like a sweet syrup - You can start with raw fruits like pineapple or apple but I tend to favor fruit syrups (i.e. Elderberry Syrup/Lingonberry Syrup) as the base as the resulting vinegars come out more intense. The sugars have to convert to alcohol and then to vinegar. My most successful variations have been:. Best with fruit salads, esp. citrus and shaved fennel. Honey sake- sake makes t...

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1 berkeley fermentation log

2 micro batch vinegar

3 moderately successful

4 pomegranate syrup rum

5 not so successful

6 posted by hster

7 no comments

8 email this

9 blogthis

10 share to twitter

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berkeley fermentation log,micro batch vinegar,moderately successful,pomegranate syrup rum,not so successful,posted by hster,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,labels vinegar,tepache,mother of vinegar

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Berkeley Fermentation Log | berkeleyfermentation.blogspot.com Reviews

https://berkeleyfermentation.blogspot.com

Sunday, January 11, 2015. I normally throw the following four ingredients into a wide mouthed glass jar:. Flavor base like a sweet syrup - You can start with raw fruits like pineapple or apple but I tend to favor fruit syrups (i.e. Elderberry Syrup/Lingonberry Syrup) as the base as the resulting vinegars come out more intense. The sugars have to convert to alcohol and then to vinegar. My most successful variations have been:. Best with fruit salads, esp. citrus and shaved fennel. Honey sake- sake makes t...

INTERNAL PAGES

berkeleyfermentation.blogspot.com

1

Berkeley Fermentation Log: September 2013

http://www.berkeleyfermentation.blogspot.com/2013_09_01_archive.html

Wednesday, September 4, 2013. Last week in Fruitvale, I was lucky enough to try tepache at a Mexican restaurant called Huarache. Originating from the Free and Sovereign State of Jalisco, tepache is a tangy fermented pineapple brew spiced with cinnamon and cloves. The taste was deliciously funky embodying all the complexity of fermentation. Subscribe to: Posts (Atom). Awesome Inc. template. Powered by Blogger.

2

Berkeley Fermentation Log: Mother of Vinegar

http://www.berkeleyfermentation.blogspot.com/2013/05/mother-of-vinegar.html

Tuesday, May 21, 2013. Behold- the mother of vinegar. The white suspicious rubbery layer - the mother- is a mat of acetobacter. Responsible for converting the alcohol to acetic acid a.k.a. vinegar. I had just a little square inch of it from a store-bought Italian raw apricot vinegar and from that inch, these discs grew. But also in the unfiltered vinegar body, you will see fuzzy mucus-like. One can eat the mother as it's purportedly good for your digestive health- it's chewy and slightly sweet and you ca...

3

Berkeley Fermentation Log: January 2015

http://www.berkeleyfermentation.blogspot.com/2015_01_01_archive.html

Sunday, January 11, 2015. I normally throw the following four ingredients into a wide mouthed glass jar:. Flavor base like a sweet syrup - You can start with raw fruits like pineapple or apple but I tend to favor fruit syrups (i.e. Elderberry Syrup/Lingonberry Syrup) as the base as the resulting vinegars come out more intense. The sugars have to convert to alcohol and then to vinegar. My most successful variations have been:. Best with fruit salads, esp. citrus and shaved fennel. Honey sake- sake makes t...

4

Berkeley Fermentation Log: Tepache

http://www.berkeleyfermentation.blogspot.com/2013/09/tepache.html

Wednesday, September 4, 2013. Last week in Fruitvale, I was lucky enough to try tepache at a Mexican restaurant called Huarache. Originating from the Free and Sovereign State of Jalisco, tepache is a tangy fermented pineapple brew spiced with cinnamon and cloves. The taste was deliciously funky embodying all the complexity of fermentation. Subscribe to: Post Comments (Atom). Awesome Inc. template. Powered by Blogger.

5

Berkeley Fermentation Log: Micro Batch Vinegar

http://www.berkeleyfermentation.blogspot.com/2015/01/my-vinegar-recipes.html

Sunday, January 11, 2015. I normally throw the following four ingredients into a wide mouthed glass jar:. Flavor base like a sweet syrup - You can start with raw fruits like pineapple or apple but I tend to favor fruit syrups (i.e. Elderberry Syrup/Lingonberry Syrup) as the base as the resulting vinegars come out more intense. The sugars have to convert to alcohol and then to vinegar. My most successful variations have been:. Best with fruit salads, esp. citrus and shaved fennel. Honey sake- sake makes t...

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Berkeley Fermentation Log

Sunday, January 11, 2015. I normally throw the following four ingredients into a wide mouthed glass jar:. Flavor base like a sweet syrup - You can start with raw fruits like pineapple or apple but I tend to favor fruit syrups (i.e. Elderberry Syrup/Lingonberry Syrup) as the base as the resulting vinegars come out more intense. The sugars have to convert to alcohol and then to vinegar. My most successful variations have been:. Best with fruit salads, esp. citrus and shaved fennel. Honey sake- sake makes t...

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