For the fist time in my life I make a apple cider vinegar and don't know anything about mold in the scoby. What I know is there is a mother that will formed in
What defines the outcome of the fermentation? You put the veggie, fruit in an anaerobic environment and you either get "Alcohol fermentation" (ethanol) or "Lact
'Saccharomyces' gives us 'ethanol' (i.e. alcohol). Then 'acetobacter' makes 'acetic acid' (i.e. vinegar) On the other hand, 'lactobacillus' gives us 'lactic aci
When I've read kombucha recipes a last recommended step was to bottle the liquid, allow some gas buildup to carbonate it, and then refrigerate it to stop the ba
Normally (e.g. here) the recipe for oladyi (thick palm-sized pancakes) requires kefir, a fermented milk drink similar to a thin yoghurt or ayran. There is one w
I'm making apple cider vinegar. I strained the scraps from the liquid and some time later, found a single fruit fly inside the jar. I took it off, but didn't th
I found this mold in my new vinegar batch. It has grown in the second refill of alcoholic soda when the mother of vinegar was already formed.
I'm attempting a recipe for buckwheat milk from Blissful Basil. The recipe calls for the following ingredients: 1 cup raw buckwheat groats 1 tablespoon apple ci
The label says "Apple Cider Vinegar (5% acetic acid) 500 mg". Does one gummy have 25mg of acetic acid or 500mg of acetic acid?
I made pineapple vinegar by just putting all of the fibrous and hard to eat parts of the fruit in water with some sugar. It did ferment and make vinegar, in tha