Fermentation (part 3): it’s alive again again

[anon27554371]

In praise of these:

Fermenting

Just added the brandy to the nectarine, apple, blueberry port. I also used medium toast oak and fresh grape leaves for tannin. It is off gassing like crazy.

Fermenting part 2

To further explore the topic of fermented things, as presented in this earlier thread: What are your favorite foods to ferment? What are your go-to recipes/instructions? What sort of equipment do you use? Have you tried the latest newfangled airlocks? What works best?

And in praise of gut biota:

Gut microbiome and depression: what we know and what we need to know - PubMed

Gut Microbiome and Depression: How Microbes Affect the Way We Think

Welcome… to the latest edition of “microbes are working for us” and thanks in advance for insights, recipes, pictures and reports of tasty results.

Continuing the discussion from Harvesting metal from plants that suck it out of the ground:

[anon27554371]

Harvesting metal from plants that suck it out of the ground

That sounds fascinating. Can you use kombucha scobies to ferment it? Lord knows we have those out the wazoo. I have made them into jerky (not bad) and gummies (taste like apple pie!) and composted gobs of them. Might have to try that as an experiment.

and

Harvesting metal from plants that suck it out of the ground

The SCOBY for jun is definitely different and my friend tells me there’s a second fermentation, anaerobic, that can push the alcohol content up to ~18%. Kombucha tops out at a few percent total alcohol level. I apologize for being off-topic. I suppose I really ought to split this fermentation discussion off to its own thread…

I am sorry for being so clumsy.
I am learning.

[anon29537550]

I will have to look into jun. I have lots on honey and always looking for fun ways to use it.