Transforming a liquid to contain alcohol (ethanol) or souring a food (latic acid) is how I define zymurgy. The science of doing these things is referred to as zymology.
My experience to date has been almost exclusively with beer but I have made a batch of mead, cider and vinegar too.
The transformation is brought about through the use of a microorganism such as yeast or bacteria. In light of this, the list of foodstuffs can actually be broadened to include bread, cheese, yogurt and any pickled product.
My goal here is to start with apples and go in a two step process toward making apple cider vinegar. […]
In my role as “Science Feller”, I did quite a few science demonstrations. My first attempt at producing homemade vinegar […]
I’ve made vinegar before but its been a while. I choose apple cider vinegar this time for several reasons. First, […]
Kombutcha is a very popular drink nowadays. I try to consume some every day. Not much of a stretch for […]
Getting together to brew beer is wonderful! Since this video aired back in 2011, I have built an entire room […]
O.K. to start, we are not professionals! So this won’t be a systematic review of each and every place we […]
While I primarily make beer, I have hopes of delving into the other listed fermentables one day.
Fermentation is not to be confused with distillation. Distillation takes a fermented product (barley and some corn as an example) and heats it to remove the water and concentrate the alcohol (making corn whiskey). Spirits are basically a distillation of a fermented product.