Great video as always. I started out my fermentation experience with sourdough then shortly after finding your channel made tepache then cider then beer and now kombucha and mead. Going to try making fermented pickles this year with cucumbers from my garden. Thanks for all the great inspiration and information.
Yeah, even if you get right by saying... cider there always gotta mistakes that you didn't realise. I got some instance that was either too sour or just too sweet in general. So, this is quite useful video to let brewers know this.
I would say table sugar is more stable/ predictable than some of the other types of sugar, at least in my experience. The only time I ever got a bottle bomb was from mixing different sugars because I ran out of corn sugar and wasn’t sure how much to add of raw cane sugar as my substitute for priming a batch of beer.
It can use other sugars, but has different names. If you use honey, it's called "jun". And table sugar could be from either sugar beets or sugar cane, and both sources should be perfectly fine.
@@oglothenerd it's not like I'm making the word up. Feel free to look up "jun (drink)" on wikipedia. Not only can honey be used, it has been used successfully to the point a word exists for its use. And honey is used for other fermentation like mead, fermented honey garlic and so on.
Hey Trent, great video. I know in the past you've done some home brew myth videos. I think it would be interesting for you to make some experiment videos and bring on taters to do triangle tests, just a thought
Great stuff dude! I tried Tejunio(sp?) when we were in Mexico a few years back. My wife didn’t like it at all because it was a little salty, but I quite enjoyed it! Cheers bro 🍻
Is it keto? No, not really because of the initial sugar you add to a ferment but because of the ethanol end product which will knock you out of ketosis at least for a short time. The body metabolises in order of preference ethanol-glucose-ketones, perhaps unsurprisingly this is also in order of toxicity.
I have not tried that hop yet so I can’t say. But I would start light and taste and if you aren’t getting enough flavor try adding a little more. Looks like it’s also described as “sweet fruit” which could be fantastic
Another good video Trent. Question about your use of table sugar. Does this work better than Dextrose? If I were to build a recipe where I’m going to use dextrose, is it a one for one swap with table sugar? For example: if it calls for 1 pound of dextrose, I can just use table sugar? If this is true, then I’m doing that from now on because I already have table sugar haha.!
I usually swap dextrose and table sugar 1:1 but I have seen in my beer/other ferments that dextrose is more fermentable (gets more dry) so you could probably use a little less than you would table sugar. But really there is no difference so use whichever you got
I would like to know the percentage range of the active fruit water yeast starter that need to be added to certain volume of he fruit juice. Also, do we need to adjust the % if we are fermenting mango juice vs. lemonade.
That’s a tough one since every fruit is a little different. But using something like a refractometer which measures sugar content can help you get a better idea of how sugar a juice or fruit might be. Then you can start to play around with amounts to find the perfect amount for your taste
can i ask you about a concern i have about one of your shown recipes (due my own mistake) i'm trying to do the "boozy chai" you posted recently but i tried to make the infusion of tea myself instead of buying it,except when i followed the recipe online i accidentally added some milk (200ml) because i realized too late it was the full tea instead of just the infusion i did everything just like shown,will it be safe to drink or is there any risk?
Be careful with plastic bottles. Make sure you follow his instructions and chill when the bottle gets slightly firm. Plastic bottles can explode and it is not safe. I know this from making root beer. It was crazy!!!
8 วันที่ผ่านมา
Many human hands coming in contact with produce is the LEAST of your worries.
![Answering Your TEPACHE QUESTIONS [+Dragonfruit Tepache Recipe!]](http://i.ytimg.com/vi/7o7s05le4u8/mqdefault.jpg)
![Answering Your TEPACHE QUESTIONS [+Dragonfruit Tepache Recipe!]](/img/tr.png)
Next up I'm making Kvass! What else should I ferment? I need your ideas!🙏
Toilet wine next?
Pruno? Sounds like a good one haha
Like to see a video on fermented pickles. I know other people have made them but Im curious how you might do it.
Make sauerkraut yet?
@@patrickglaser1560 haha I’ve made it personally and it was fantastic!
Can I use the old mystery bottle of God knows what in the back of my fridge?
Do it and let me know how that turns out lol
Great video as always. I started out my fermentation experience with sourdough then shortly after finding your channel made tepache then cider then beer and now kombucha and mead. Going to try making fermented pickles this year with cucumbers from my garden. Thanks for all the great inspiration and information.
Heck yeah! You should check out the book “The Fermented Man”. Guy survives off only fermented foods for a year
Favorite non beer ferment…..sourdough!!! Cheers Trent 🍻
Oh man I love sourdough! It’s a problem how much I have a week
Really Appreciate Your Video , Thanks ! 🐯🤠
Botulism IPA
No, not really...
LFG!!!
Yeah, even if you get right by saying... cider there always gotta mistakes that you didn't realise. I got some instance that was either too sour or just too sweet in general.
So, this is quite useful video to let brewers know this.
I would say table sugar is more stable/ predictable than some of the other types of sugar, at least in my experience. The only time I ever got a bottle bomb was from mixing different sugars because I ran out of corn sugar and wasn’t sure how much to add of raw cane sugar as my substitute for priming a batch of beer.
Great job! I love fermenting and aging things for consumption, of course.
Fermentation is the way!
[7:15] Kombucha is specific in that it needs evaporated cane juice crystals. (White cane sugar essentially.)
It can use other sugars, but has different names. If you use honey, it's called "jun". And table sugar could be from either sugar beets or sugar cane, and both sources should be perfectly fine.
@@finntheraven Please don't use honey... honey is antibacterial.
@@oglothenerd it's not like I'm making the word up. Feel free to look up "jun (drink)" on wikipedia. Not only can honey be used, it has been used successfully to the point a word exists for its use. And honey is used for other fermentation like mead, fermented honey garlic and so on.
@@finntheraven Interesting.
Neat! Can't wait to try my hand at these various different drinks.
Hoping to complete my botulism-free raspberry fermented soda today😂😋🙌
Hey Trent, great video. I know in the past you've done some home brew myth videos. I think it would be interesting for you to make some experiment videos and bring on taters to do triangle tests, just a thought
That reminds me, I want to try a root beer!
You should! I made mine from extract and then fermented it but would be cool to see your take on it
Another great video Genius.. 👍 Regards from Buenos aires
I’m wanting to make fermented kimchi. Nice video braj 🍻
Oh you should it’s so much better than store bought!
I love your videos. It is very interesting and informative.
Thank you!
Great stuff dude! I tried Tejunio(sp?) when we were in Mexico a few years back. My wife didn’t like it at all because it was a little salty, but I quite enjoyed it! Cheers bro 🍻
Oh interesting I’ll look into that!
Great faq
Another super informative video! 👏👏
Is it keto? No, not really because of the initial sugar you add to a ferment but because of the ethanol end product which will knock you out of ketosis at least for a short time. The body metabolises in order of preference ethanol-glucose-ketones, perhaps unsurprisingly this is also in order of toxicity.
Great Top10 cheers amigo ! 🍻🍻
was wondering have you ever dry hopped with hallertau tradition? is it a good idea or bad? i heard its overly grassy but not sure if its true or not.
I forgot to add. 0.5 of tradition for dry hop or a full 1 oz?
I have not tried that hop yet so I can’t say. But I would start light and taste and if you aren’t getting enough flavor try adding a little more. Looks like it’s also described as “sweet fruit” which could be fantastic
Great video as usual, Trent. I have a few obscure ferments you may find interesting.
Send me some ideas! I’d love to have some in the pocket to try out
@TheBruSho I sent them to you on the discord.
Another good video Trent. Question about your use of table sugar. Does this work better than Dextrose? If I were to build a recipe where I’m going to use dextrose, is it a one for one swap with table sugar? For example: if it calls for 1 pound of dextrose, I can just use table sugar? If this is true, then I’m doing that from now on because I already have table sugar haha.!
I usually swap dextrose and table sugar 1:1 but I have seen in my beer/other ferments that dextrose is more fermentable (gets more dry) so you could probably use a little less than you would table sugar. But really there is no difference so use whichever you got
I would like to know the percentage range of the active fruit water yeast starter that need to be added to certain volume of he fruit juice.
Also, do we need to adjust the % if we are fermenting mango juice vs. lemonade.
That’s a tough one since every fruit is a little different. But using something like a refractometer which measures sugar content can help you get a better idea of how sugar a juice or fruit might be. Then you can start to play around with amounts to find the perfect amount for your taste
I just made a ginger bug following the directions in your ginger beer video but you didn’t say to wash the ginger there.
👀
Question; is light an absolute killer of ferments?
It’s not an instant death but it will greatly reduce the bacteria’s growth and stunt it. I think long term exposure to direct sunlight will kill it
Why can’t you just use some yeast to produce carbonation quicker? Why would that not have any health benefits?
can i ask you about a concern i have about one of your shown recipes (due my own mistake)
i'm trying to do the "boozy chai" you posted recently but i tried to make the infusion of tea myself instead of buying it,except when i followed the recipe online i accidentally added some milk (200ml) because i realized too late it was the full tea instead of just the infusion
i did everything just like shown,will it be safe to drink or is there any risk?
You forget dextrose. 🤭😛
Be careful with plastic bottles. Make sure you follow his instructions and chill when the bottle gets slightly firm. Plastic bottles can explode and it is not safe. I know this from making root beer. It was crazy!!!
Many human hands coming in contact with produce is the LEAST of your worries.
First 🥇
Maybe ?