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.
Beer
Wine
Mead
Cider
Kombucha
Making Apple Cider Vinegar, Part 5
I have some great apple cider vinegar! The controlled approach delivered a clear,, flavorful and strong vinegar. In later episodes, […]
Making Apple Cider Vinegar, Part 4
Welcome to my ongoing series on making apple cider vinegar! My goal has been to access different ways of making […]
Making Apple Cider Vinegar, Part 3
The results are in! In this particular run, adding yeast to my juiced apples came off without a hitch. The […]
Making Apple Cider Vinegar From Home: Part 2
My goal here is to start with apples and go in a two step process toward making apple cider vinegar. […]
Flashback Friday: Homemade Vinegar Demonstration on Ozarks Local
In my role as “Science Feller”, I did quite a few science demonstrations. My first attempt at producing homemade vinegar […]
Making Apple Cider Vinegar at Home: Part 1
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.