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.
I have some great apple cider vinegar! The controlled approach delivered a clear,, flavorful and strong vinegar. In later episodes, […]
Welcome to my ongoing series on making apple cider vinegar! My goal has been to access different ways of making […]
The results are in! In this particular run, adding yeast to my juiced apples came off without a hitch. The […]
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, […]
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.