Search for fermenting in Topics


accidental syrup fermentation

I made some blackberry simple syrup the other day, and realized that it has started to ferment. I was baking bread around the same time, and it smells like bread yeast, so I imagine that's the culprit. It's currently in empty glass Izze bottle with a plastic bar stopper in my pantry, and is happily bubbling away. My questions are: How do I keep it fermenting? (does it need to be in dark/light, what are good temps, should I put a different stopper on it, how can you tell when it's done?) Has anyone fermented with bread yeast, and how does that turn out? Has anyone fermented syrup before? Does it make mead, or does it turn out more like liqueur? Thanks for the interest, and hopefully this will turn into an instructable later! 

Topic by luckbug    |  last reply


fermenting Kobucha tea /drink how do I get started on Kobucha? Answered

Starter for "kobucha" is it easy and what are the ingredients ?

Question    |  last reply


Fermenting HOME BREW in the bottle?

Hey all, i am a complete newbie to home brew and wanted to know if anyone knows if you can ferment in the bottle. i only want to make a small batch to see what it's like before lashing out on a full kit

Question by furby    |  last reply


Yeast fermentation for composting solution?

I threw some hay off my lawn and some green weecds into a garbage can, some sugar and yeast and formented it to slug beer but the slugs did not like it. It then fermented further to vinegar, and a crust of green "Mold?" covered it. seems to have protected the vinegar from further fermentation. I tried a second bigger batch ( morning glory weeds) with less sugar but after a few days of good fermenting it went rotten and stinky. So there are probably thresholds for sugar content. Would the yeast be a way of adding fertilizer to organic gardens? Yeast can (I think) convert urea and nitrate to protein. Perhaps some green stuff has enough sugar to work without sugar addition. vine prunings? maybe. The first batch, i put bleach in to kill off microbes before I added water and yeast. Perhaps hydrated lime would work instead of bleach and also get the ph good for yeast fermentation. This might be a cheap way of liming your garden. (Here in victoria, hydrated type s lime is cheaper than limestone for garden addition. (But it contains more calcium!) The "yeast tea" or vinegar tea could be used on the garden and the weeds could then be transfered to normal compost or used as mulch. It might be an alternative way of using diseased materials of composting seedy weeds to kill the seeds. Brian

Topic by gaiatechnician    |  last reply


Salami Fridge/ Fermentation Chamber

I am trying to set up a salami / prosciutto fridge at home. This is good for everybody haha.FYISalami needs certain parameters to correctly culture and age.Day1 22-24C 95% Humidity Day2 18-20C 90% Humidity Day3 16-18C 85% Humidity Day4 14-16C 80% Humidity Day5 12-14C 80% HumidityDay6 12-14C 75% Humidity Day7 10-12C 75% Humidity To Age 10-12C 75% Humidity I have-a domestic fridge which I have cut and fitted an exhaust fan in the front a humidifier a light globe (for warming) a grey electrical box – holes cut and 4 single power points fitted.a Lcd display and control board (from Jaycar) for the arduinowhat it needs to do is the following I want the control panel to have, temp control, humidity control, I want the exhaust fan to run 1min every 4 hours – this is because ammonia builds up as a gas in the chamber, this needs to be removed via the attached fanI want the humidifier, the light and the fridge to be controlled by the same “temp” control; Ie Day1I set the fridge to 95% humidity and 24CLight on to temp then off - or on/off as needed Humidifier on to correct parameters then off - or on/off as neededExhaust fan comes on and the computer compensates this evacuation and temp/humidity is onDay2I set the fridge to 90% humidity and 22CLight on to temp (or fridge cooling, depending on temp)Humidifier on to correct parameters Exhaust fan comes on and the computer compensates this evacuation and temp/humidity is onEtc.. etc..etcNow this also means this needs to be adjustable via the little control box because some thicker sausage takes longer and thinner less… ie Humidity1=95%H 2=90%H 3=85%H 4=80%H 5=75%Htemp1=24C 2=22C 3=20C 4=18C 5=16C 6=14C 7=12C 8=10CAnddddd prosciutto doesn’t need this type temp/humidity drop. It only needs a stable 75% humidity and 12CThe idea is Ill have a sparkey wire up plugs into the humidifier, light, fan and fridge.. they all plug into my super sexy grey box that has 4 plug holes on it ( ill send you pictures)..The inside of the box - a 4 switch relay... to power the toys a connection and lead in that gives power…. And I have access to the liitle LCD screen to adjust the parameters when needed.I assume I need to get more electrical/computer parts for this.. and the program written that controls all this info.any info will be rewarded with salami.!!!!!!!

Question by BojanG4  




Anyone interested in a tobacco fermenter 'ible?

I have been growing my own tobacco for about 5 years now and mostly have only been drying/aging it.  The homegrown tobacco always seems to have a bite to it unless it's flue cured or something. Traditionally, tobacco is dried, then fermented in large heaping piles and finally cured. As a home grower, I don't have a 1/2 acre plot growing to create such piles. On youtube, surfmonkeycoconut made a small fermenter using a styrofoam cooler & shop light. I'm taking his idea and running with it by making a fermenter out of an apartment sized fridge. I'm almost done with it but it's not too late for me to start the 'ible on it. My tobacco that has been drying for 6 months is now up & it's time to ferment.  I can't say how well it will work but I am trying to duplicate the "pile" conditions so after the "build 'ible" there would be the "using it 'ible." The plan is to be able to ferment anywhere from one leaf to 5 pounds of tobacco "Ron Popeil style" (you know, "set it! and forget it!). If anybody wants to see how, please let me know. I would be happy to make the 'ible if at least one person wants to see. Thanks.

Topic by laughingjungle    |  last reply


Fridge freezer to kegarator fermenter combo?

Gooday all, One for your Homebrew/refrigeration techs out there. I've got an old fridge freezer that I have decided to try put to some use by converting the freezer compartment to a fermentation chamber and the fridge area into a kegarator. I'm pretty confident I can do the necessary work for either of these jobs (with instructables guidelines!) but not sure about a fridge freezer as it's running off one compressor so (and I'm guessing here) if I have the freezer only kicking in occasionally to cool my fermenting chamber will that mean the fridge only kicks in occasionally too?? Will I not be able to have cool kegs and warm fermenters??? Help please, I’m getting thirsty just thinking about it!

Question by AshoBo    |  last reply


Official Rules, Scoochmaroo Weekly Challenge: Ferment

PLEASE REVIEW THESE OFFICIAL RULES BEFORE ENTERING THE CONTEST.  ENTRANTS WHO ARE MINORS: YOU MUST OBTAIN THE CONSENT OF YOUR PARENT OR LEGAL GUARDIAN BEFORE ENTERING THE CONTEST. ENTRY TO THE CONTEST IS FREE AND NO PAYMENT OR PURCHASE IS NECESSARY TO ENTER OR WIN, EXCEPT FOR THE STANDARD CHARGES OF YOUR INTERNET ACCESS PROVIDER. A PAYMENT OR PURCHASE WILL NOT IMPROVE YOUR CHANCES OF WINNING. VOID WHERE PROHIBITED BY LAW. BY ENTERING THE CONTEST YOU ACKNOWLEDGE THAT YOU HAVE READ AND AGREE TO THE TERMS AND CONDITIONS OF THE INSTRUCTABLES TERMS OF SERVICE AND PRIVACY POLICY SECTION A – SPECIFIC TERMS FOR THIS CONTEST Sponsor. The Instructables Scoochmaroo Challenge: Frement (the "Contest") is a skill-based contest sponsored by Instructables, Inc., a Delaware corporation ("Sponsor"), in connection with the Instructables.com website (the "Sponsor Site"). The Contest is co-sponsored by the company or companies listed here, if any (each, a "Co-Sponsor"): none. The Contest is governed by these Official Rules (these "Rules"). Overview; Object of the Contest. The object of the Contest is to create an Instructable using fermentation and that meets the Criteria (as described in Section A.8 [“Judging”] below) and are submitted in accordance with the format, content and other requirements identified in Section A.5 (“How to Enter”) below. All currency value references in these Official Rules are to United States Dollars, Euros, and British Pounds Sterling as indicated. Eligibility. THE CONTEST IS OPEN ONLY TO NATURAL PERSONS WHO, AT THE TIME OF ENTRY, ARE REGISTERED MEMBERS OF THE SITE, WHO ARE AT LEAST FOURTEEN (14) YEARS OLD AND ARE LEGAL RESIDENTS OF THE 50 UNITED STATES (INCLUDING THE DISTRICT OF COLUMBIA BUT EXCLUDING PUERTO RICO), CANADA (EXCLUDING THE PROVINCE OF QUEBEC, CANADA), UNITED KINGDOM, AUSTRALIA, BELGIUM, CHINA, THE NETHERLANDS. If on the Start Date you are a “minor,” meaning that you are under the age of majority in your jurisdiction (currently 18 or 19 in most U.S. states, and provinces of Canada and Australia; 18 in Belgium, China, and, for the UK, 16 in Scotland and 18 in most other parts of the United Kingdom), you must obtain permission from your parent or legal guardian, and your parent or legal guardian must consent to be bound by these Rules as if he or she were an entrant, before you submit an entry. Sponsor reserves the right to require minors to submit proof of parental/guardian permission and consent to these Rules at any time, without which they may be immediately disqualified from the Contest. Certain individuals are excluded from eligibility to enter or win, as described in Section B below. No purchase or payment is necessary to enter the Contest, and no purchase or payment, including choosing to purchase any “Instructables Pro” or other paid membership to the Sponsor Site will improve your chances of winning in any way. Deadline. The Contest begins at 12:00 a.m. Pacific Time (PT)/8AM GMT on April 23, 2012 (the "Start Date"). Entries for the Contest must be received by Sponsor by 11:59 p.m. PT on April 29, 2012 /7:59am GMT on April 30, 2012 (the "Deadline"). How to Enter. All entries must comply with the entry requirements identified in these Rules (including in this Section and in Section B below), as well as with any specific formatting or content requirements identified in Section A.2 above or on the "How to Enter" page https://www.instructables.com/id/Scoochmaroo-Challenge-Ferment/ for the Contest on the Sponsor Site. It is each entrant's responsibility to ensure compliance with those requirements. To enter a new project in the Contest, follow these steps: First document your project in the step-by-step or photo,Instructables format. When your project is ready to be published to the Sponsor Site, visit the Sponsor Site and follow the instructions for publishing your project to the Sponsor Site.  You must be a registered user of the Sponsor Site in order to publish a project to the Sponsor Site. If you are not already a registered user of the Sponsor Site, you will be prompted to create an account on the Sponsor Site during the publication process. Please note: in some jurisdictions, the publication of your project on the Sponsor Site could materially affect rights (e.g., adversely affect patent rights), you may own in the project.  You should make your own inquiries and seek your own advice on this issue. When you have published your project to the Sponsor Site, if you have reviewed the entry requirements for the Contest, believe your project qualifies for entry, and want to enter it in the Contest, leave a comment on the Contest page, and include a link to your published Instructable. Instructable must be published during the Contest period. You may not enter the same Instructables project in more than three (3) Instructables contests in total. Projects published prior to the Start Date are not eligible for entry.  You may not register the same Instructables project in more than three (3) Instructables contests in total. Further information about entry can be found in Section B below. Winner Selection. There can be up to 21 possible winning entries, depending on the number of eligible entries. The winning entries will be selected on or around May 2, 2012, and Sponsor will announce the winner(s) on or around May 2, 2012. There must be a minimum of the number of eligible entrants described for each tier listed below for it to be awarded.  Each winner will be awarded only the applicable prize according to the following: Prize(s). Tier #1: If there are at least 5 but no more than 9 eligible entries, the winner will be awarded a prize package including a 1-year Instructables Pro membership, and a Sugru sample pack.  Approximate retail value: $44, £ 27.98; or Tier #2: If there are at least 10 but no more than 24 entries, the entrant with the highests judges' score will be awarded a prize package including a digital scale, Ball Canning Kit 1-year Instructables Pro membership, a Sugru sample pack, and an Instructables robot apron.  Approximate retail value: $99, £ 6140. The entrants with the next 3 highest judges’ scores will each be awarded a prize package including a 1-year Instructables Pro membership, a Sugru sample pack, and an Instructables robot apron.  Approximate retail value of each prize package: $59, £ 37.51; or Tier #3: If there are at least 25 but no more than 49 entries, the entrant with the highest judges’ score will be awarded a prize package including a Cuisinart 7-cup Food Processor, Ball Canning Kit, 1-year Instructables Pro membership, a Sugru sample pack, and an Instructables robot apron.  Approximate retail value: $179, £ 111.17. The entrants with the next 5 highest judges’ scores will each be awarded a prize package including a 1-year Instructables Pro membership, a Sugru sample pack, and an Instructables robot apron.  Approximate retail value of each prize package: $59, £ 37.51; or Tier #5: If there are 50 but no more than 99 entries, the entrant with the highest judges’ score will be awarded a prize package including a Kitchenaid 5-quart Mixer, Ball Canning Kit, a 1-year Instructables Pro membership, a Sugru sample pack, and an Instructables robot apron.  Approximate retail value: $334, £ 207.14. The entrants with the next 10 highest judges’ scores will each be awarded a prize package including a 1-year Instructables Pro membership, a Sugru sample pack, and an Instructables robot apron.  Approximate retail value of each prize package: $65, £ 42. Tier #6: If there are 100 or more eligible entries, the entrant with the highest judges’ score will be awarded a prize package including an iPad 2, Ball Canning Kit, a 1-year Instructables Pro membership, a Sugru sample pack, and an Instructables robot apron.  Approximate retail value: $569, £ 353.39. The entrants with the next 20 highest judges’ scores will each be awarded a prize package including a 1-year Instructables Pro membership, a Sugru sample pack, and an Instructables robot apron.  Approximate retail value of each prize package: $65, £ 42. With respect to any prizes that include any gift cards, pre-paid debit cards,  similar cards, or any other items or services that are subject to third party terms and conditions or restrictions, acceptance and use of the prizes are subject to all eligibility criteria, expiration dates, service or dormancy fees, and all other terms and conditions (if any) imposed by the issuer of such cards, items or services. Neither Sponsor, nor any Co-Sponsor, nor any of their affiliates is the issuer of any such cards, items or services, and none of them are responsible for establishing those terms and conditions, for disclosing or explaining any of those terms and conditions to entrants, or for any winner's failure to comply with any of them.  If a winner does not comply with all of those terms and conditions, the winner may not be able to obtain the maximum value, or any value, from his or her prize. The estimated retail value of all prizes to be awarded in the Contest depends on the number of eligible entries and equals approximately: $1869, £ 1160.80. Judging. 1.Entries will be judged on the basis of the following criteria (the "Criteria"):  relevance, originality, usefulness, simplicity, and clarity of instructions, each of which will be given equal weight.  Entrants will be judged by the contest manager. Further information on the steps and process of voting and judging can be found in Section B below. Size of Entry Pool. Winning entries will be selected by the Judges in accordance with the Criteria as described in these Rules. The chances of any entry winning a prize depend on the number of eligible entries received between the Start Date and the Deadline and the quality of that entry as compared to the other eligible entries, as evaluated by the Judges in the manner described above. Sponsor does not know in advance the number of eligible entries that will be received. The number of entries received, and the number of winners chosen, in prior contests of Sponsor, including the three (3) most recently completed contests, can be found through the “Contests” page of the Sponsor Site, which can be found here https://www.instructables.com/id/Scoochmaroo-Challenge-Ferment/ instructables.com/contest]. The number of eligible entries for Sponsor’s recently completed contests generally has ranged from approximately forty (40) to approximately six-hundred fifty (650), and generally has averaged approximately one-hundred fifty (150), but Sponsor cannot predict or guarantee any specific number of eligible entries for the Contest.  SECTION B – ADDITIONAL TERMS FOR THIS CONTEST   General Conditions. By entering the Contest, each entrant agrees to abide by the terms of these Rules and by the decisions of Sponsor and the Judges, which shall be made in all cases in their sole and absolute discretion and are final and binding on all matters relating to the Contest. These Rules are a legally binding contract, with equivalent effect to a private contract between each entrant and Sponsor. The Contest is void where prohibited by law The Contest is governed by Sponsor's Terms [https://www.instructables.com/tos.html] and Privacy Policy [https://www.instructables.com/about/privacy.jsp]and other policies (collectively, the “Policies”) pertaining to the Sponsor Site, although the Rules will govern any conflict between the Rules and the Sponsor’s Terms or the Rules and the Privacy Policy. Exclusions from Eligibility. Employees of Sponsor, any Co-Sponsor, or their respective parents, subsidiaries, affiliates, partners, suppliers, or advertising or promotional agencies (including without limitation any Judges who are employees of Sponsor, any Co-Sponsor or any of their respective parents, subsidiaries, or affiliates), as well as members of their households or their immediate families (i.e., spouses, parents and children), may submit entries in the Contest, but any such entries are for information and entertainment purposes only and are not eligible to be considered for the purpose of selecting finalists or winners. Judges who are not employees of Sponsor, any Co-Sponsor or any of their respective parents, subsidiaries, or affiliates, are not eligible to enter or win, nor are members of their households or their immediate families (i.e., spouses, parents and children). Notwithstanding the foregoing, Sponsor shall have no liability to any entrant or any other person in the event that Sponsor inadvertently awards a prize to any non-eligible person(s). In addition, each entrant acknowledges and accepts that Sponsor may be prohibited by applicable law from permitting entry by or awarding a prize to any person falling into one or more of the following prohibited categories: (a) a national or resident of Cuba, Iran, Iraq, Libya, North Korea, Sudan, Syria or any other country for which trade with the United States has been prohibited or restricted by any statute, regulation, order, rule, treaty, or other law of the United States or any other applicable jurisdiction in any manner that would prevent the awarding or delivery of any prize to the entrant; (b) a person on the U.S. Table of Denial Orders, Entity List, List of Specially Designated Nationals and Blocked Persons, or any other similar list of any applicable jurisdiction, or any person affiliated with any person or entity on any such list; (c) an official or representative of any foreign government; or (d) any other person to whom the awarding or delivery of any prize would violate any applicable statute, regulation, order, rule, treaty, or other law or any of Sponsor's policies (See: https://www.instructables.com/about/privacy.jsp). If an entrant falls into any of the above prohibited categories, such entrant is not eligible to win any prizes. Entry. Multiple entries are permitted, but only one entry per entrant can win a prize in the Contest. Entrants must be registered members of the Sponsor Site to enter the Contest. Registering for a Sponsor Site membership account for purposes of entering the Contest is free of charge. Entries can be the work of more than one person, but for purposes of the Contest, each entry will belong to the “Primary Author” named in the entry, regardless of the number of contributors to that entry. For winning entries, Sponsor will award the applicable prize to the named entrant only, except in the case of a minor, to such minor’s named parent or legal guardian only unless specific consent from such parent or legal guardian to award the prize to such minor in accordance has been obtained by way of a duly signed Winner’s Declaration and Release (See Section A.7 above), and will not be responsible or liable for apportioning any prize among contributors to a winning entry. Upon submission, all entries become subject to the Policies (including without limitation the provisions regarding ownership and use of user submissions as stated in Sponsor’s Terms [https://www.instructables.com/tos.html]) and further described in Section B.15 (“Advertising and Marketing”). Notwithstanding the foregoing, entries to the Contest shall only be valid after the entry is accepted by Sponsor, and its acceptance occurs at Sponsor’s location in the United States.  Entries will not be acknowledged or returned. Entrants are permitted to modify or update an entry after submission, but are not permitted to do so after the Deadline. Entries may remain posted on the Contest page of the Sponsor Site indefinitely following the Deadline, but Sponsor reserves the right to delete entries from the Contest page after the Contest ends, in its discretion, and Sponsor reserves the right to delete entries from the Contest page and other pages of the Sponsor Site, at any time in its discretion, if such entries infringe or may infringe any third party’s rights. Entries may not be created or submitted through any software-generated, robotic, programmed, script, macro, or other automated method. Sponsor and Co-Sponsor will have no responsibility for, and will have the right to refuse in its discretion, any entries that have been tampered with, or entries that are misdirected, incomplete, non-conforming, corrupt, lost, late, or ineligible, whether due to Internet or e-mail server failure or otherwise. Proof of transmission of an entry shall not constitute proof of receipt. It is each entrant’s responsibility to keep Sponsor informed of any changes to entrant’s contact or other information during the Contest. Use of Personal Information. Registering for an account with the Sponsor Site, which is required to enter the Contest, may require each entrant to submit entrant’s name, e-mail address, age or date of birth, and other contact details, and in the case of a minor, contact details for a parent or legal guardian for purposes of obtaining proof of parental consent, if Sponsor elects to do so. For further information concerning how Sponsor handles personal information, as well as provisions on confidentiality and the cases in which Sponsor may be entitled to disclose entrant’s information to third parties or upon request of an authority, consult Sponsor’s Privacy Policy [https://www.instructables.com/about/privacy.jsp], which is incorporated herein. Additional Entry Requirements. Each entry must comply in all respects with the Policies, including without limitation all requirements for user submissions, as stated in the Terms and Conditions of Use [https://www.instructables.com/tos.html] for the Sponsor Site. Without limiting that requirement, each entry also must comply with the following: Each entry must be entirely the original work of the persons identified in the entry; If persons other than the entrant have contributed to an entry, the entrant must have the written permission from each contributor prior to submitting the entry; Entries must not have been published prior to the Start Date; Entries must not have been entered in more than two other contests of Sponsor; Entries must not contain anything that is or may be: (i) threatening, harassing, degrading or hateful; (ii) defamatory; (iii) fraudulent or tortious; (iv) obscene, indecent or otherwise objectionable; (v) deemed to cause feelings of disharmony, enmity, hatred or hostility between different religious or racial groups; (vi) protected by copyright, trademark, patents, utility models, design patents or other proprietary right without the express prior written consent of the owner of such right; or (vii) dangerous or potentially dangerous, or that would encourage dangerous behavior from viewers, such as use of explosives and/or harmful substances; or (vii) contrary to governmental policies of any country whose residents are eligible to enter the Contest. Entries must provide proper safety instructions, as applicable, such as with respect to the use of knives, cutting devices and other tools; and Entries must not contain any material that would give rise to criminal or civil liability or that encourages conduct that constitutes a criminal offense. Judging Process. The winner(s) will be determined by the Judges, who will apply the Criteria to evaluate entries. The entries with the highest score(s) will be selected as the winner(s), and the number and type of winners will be as identified in Section A above. The Judges have the right to disqualify any entry that is not in compliance with these Rules, in the Judges' discretion. In the event that a winning entry is disqualified, the next-highest scoring entry will be selected as the alternate winner.  In the event that one or more of the identified Judges is unavailable, Sponsor reserves the right to substitute Judges of comparable qualification, to be determined by Sponsor in its discretion. The Contest is entirely skill-based and contains no elements based on chance. The standards applied during the judging process focuses on assessing each entry’s properties. By the mere submission of an entry, an entrant acquires no automatic right to be awarded a prize, nor any other right except for the right to have such entry reviewed and evaluated subject to these Rules.   Prize Terms. All values are stated in United States Dollars, Euros and British Pounds Sterling, as indicated. If a stated prize is unavailable, Sponsor has the right to substitute one or more items of equal or greater value, in its discretion. No prize is, and the winner(s) have no right to claim that any prize is, exchangeable, transferable, or redeemable for cash. The winner(s) will be solely responsible for all expenses related to the receipt and use of all prize(s) other than those expenses expressly included in the description of the prize(s) in Section A above. The winner(s) will be solely responsible for complying with any and all applicable statutes, laws (including, without limitation, common law, if applicable), rules and regulations and for bearing any personal income, VAT, withholding taxes, customs duties, or other taxes, fees, insurance, surcharges or other costs relating to receiving, claiming or collecting any prize.   Winner(s) are hereby informed of the liability to pay all taxes on the prize(s) received; such taxes shall be paid by the winner(s). Each winner shall be responsible for reporting his or her individual income tax generated from the prize to relevant tax authorities on his or her own and, for residents subject to tax obligations on the prize by any country, shall promptly submit to Sponsor a tax payment proof showing that such tax has been fully paid. If the winner fails to submit such proof within a reasonable period of time as required by Sponsor, Sponsor reserves the right to disqualify the winner from entitlement to the prize and the winner shall be deemed to have waived his or her right to claim the prize and shall be further obligated, upon Sponsor’s request, to return the prize to Sponsor at his or her own cost. THE PRIZE(S) WILL BE GIVEN AWAY BY SPONSOR AND ANY CO-SPONSOR(S) “AS IS.” SPONSOR AND ANY CO-SPONSORS DO NOT MAKE, AND EXPRESSLY DISCLAIM, ANY WARRANTY, WHETHER EXPRESS, IMPLIED, OR STATUTORY, REGARDING ANY PRIZE OR PORTION THEREOF, INCLUDING WITHOUT LIMITATION ANY IMPLIED OR STATUTORY WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, TITLE, OR NON-INFRINGEMENT. SOME JURISDICTIONS MAY NOT ALLOW THE EXCLUSION OF IMPLIED WARRANTIES, CONSUMER GUARANTEES AND SIMILAR RIGHTS, IN WHICH CASE SUCH EXCLUSION SHALL APPLY ONLY TO THE EXTENT PERMITTED BY APPLICABLE LAW IN THE RELEVANT JURISDICTION. WITHOUT LIMITATION, TO THE FULLEST EXTENT PERMITTED BY APPLICABLE LAW, ALL WARRANTIES AND REPRESENTATIONS, IN RELATION TO THE PRIZES, WHETHER EXPRESS OR IMPLIED BY STATUTE, LAW (INCLUDING, WITHOUT LIMITATION, COMMON LAW, IF APPLICABLE), RULE, REGULATION, OR OTHERWISE, ARE HEREBY EXCLUDED.   Announcement; Award of Prize(s). The winner(s) will be notified by e-mail within seven (7) days of selection. The winner(s) (and, if a winner is a minor, the winner’s parent or legal guardian) may be required to sign a Winner’s Declaration and Release which includes a declaration of eligibility, grant of publicity rights and a liability release, to the extent not prohibited by law, prior to receipt of a prize. The prize(s) will be awarded by way of delivery to Winner’s designated valid delivery address set forth on the Winner’s Declaration and Release. Unless otherwise specified in Section A, and provided that direct shipment costs by mail or parcel post (expressly excluding import duties and other duties or taxes, which are the winner’s sole responsibility) to Winner’s designated valid delivery address shall be borne by Sponsor, provided, however, if delivery is declined or fails by reason of winner’s failure to timely accept receipt or pay appropriate import duties and other duties or taxes) then the winner will be deemed to have declined acceptance of the prize and Sponsor reserves the right to reclaim the prize whereupon the prize will be returned to Sponsor and winner will no longer be eligible to receive the prize. The winner(s) may be required to provide Sponsor with a social security number, taxpayer identification number, or other identification or account number (if applicable) for tax purposes, and will provide Sponsor with all other information as may be required for Sponsor to comply with all applicable laws in connection with the award of any prize(s) to the winner(s). The winner(s) also may be required to provide Sponsor with proof that he or she is the Authorized Account Holder of the e-mail address associated with the winning entry. An “Authorized Account Holder” is the natural person who is assigned to an e-mail address by an Internet access provider or other organization responsible for assigning e-mail addresses to the domain associated with an e-mail address. In the event of a dispute, an entry will be deemed to have been submitted by the Authorized Account Holder of the e-mail address submitted at the time of entry. Failure to respond to a winner announcement, or return any required declarations or releases within fourteen (14) days (or any longer time specified by Sponsor in the applicable winner announcement) or to comply with any of the foregoing may result in disqualification and the selection of an alternate winner. It is Sponsor’s policy to assist U.S. government employees in meeting their obligations under their standards of ethical conduct; any prize(s) won in violation of those Standards should not be accepted and should be returned at Sponsor’s expense or destroyed. Without limitation, Sponsor shall not be liable for any failure to deliver any prizes due to any winner’s failure to accept delivery, to meet any of his or her obligations hereunder or due to the submission of any false, inaccurate or misleading information. Representations. By entering the Contest, each entrant represents and warrants that: (a) the entrant meets all eligibility requirements of the Contest; (b) in entering and participating in the Contest, the entrant has complied and will comply in all respects with these Rules, the Policies, and all applicable statutes, laws (including, without limitation, common law, if applicable), rules and regulations; and (c) the information provided in the entrant’s entry, including without limitation all contact information, is true, accurate, and complete in all respects. Assumption of Risk. By taking any action to create an entry for the Contest, each entrant, on his or her own behalf and on behalf of his or her personal representatives, heirs, executors, and assigns, acknowledges and agrees that: (a) ENTRANT AND HIS OR HER PERSONAL REPRESENTATIVES, HEIRS, EXECUTORS, AND ASSIGNS HAVE THE SOLE RESPONSIBILITY FOR THE CREATION OF THE ENTRY, WHICH IS DESIGNED AND CREATED BY THE ENTRANT FOLLOWING HIS OR HER OWN DECISION AND INITIATIVE DEPENDINGG ON THE WAY, IN HIS OR HER SOLE DISCRETION ENTERANT DECIDES TO CREATE SUCH ENTRY, AND EVEN THOUGHT THE CONTEST DOES NOT REQUIRE OR OTHERWISE ENCOURAGE DANGEROUS BEHAVIOR, THERE MAY BE DANGER AND RISK OF BODILY INJURY, DEATH, OR PROPERTY DAMAGE INVOLVED IN CREATING AN ENTRY; (b) THESE RISKS AND DANGERS MAY ARISE FROM FORESEEABLE OR UNFORESEEABLE CAUSES; (c) SUCH ENTRANT AND HIS OR HER PERSONAL REPRESENTATIVES, HEIRS, EXECUTORS, AND ASSIGNS ASSUME ALL RISKS AND RESPONSIBILITY FOR ANY PERSONAL INJURY, DEATH, PROPERTY DAMAGE, OR OTHER LOSS ARISING OUT OF THE CREATION OF ANY ENTRY, WHETHER CAUSED BY NEGLIGENCE OR ANY OTHER CAUSE; and (d) Subject to applicable law, such entrant and his or her personal representatives, heirs, executors, and assigns are relinquishing any and all rights he, she, or they now have or may have in the future to sue or take any other action against Sponsor, any Co-Sponsor, the prize manufacturers, any other entities involved in the administration of the Contest, each of their respective parents, subsidiaries, and affiliates, and each of their respective officers, directors, employees, agents, and representatives (the “Sponsor Parties”) on the basis of any injury, death, damage, or other loss that may be suffered arising from any action taken in the creation of any entry, including but not limited to claims based on allegations of negligence by any of the Sponsor Parties or use of any machinery or materials. Without limitation, Sponsor Parties shall have no liability to any entrant or any other person in the event the entry or any acts or omissions of the entrant violates any of these Rules.   Release. To the maximum extent permitted by law, by entering the Contest, each entrant releases and holds harmless the Sponsor Parties from any and all responsibility, liability, damages (including, without limitation, direct, indirect, incidental, consequential, punitive, statutory, and other damages), losses, costs, or expenses of any kind arising out of or relating to: (a) entry or participation in the Contest, including but not limited to disputes among individuals claiming to have contributed to any winning entry; (b) any violation by the entrant of these Rules, the Policies, or applicable laws; (c) misappropriation, infringement, or other violation of any copyright, trademark, patent, trade secret, right of publicity, privacy, or other legal or contractual right of any person attributable to entrant or any entry submitted by entrant; (d) the acceptance, possession, receipt, or use of any prize or any item purchased with any prize (e.g., if the prize includes a gift card); (e) any entries or votes that have been tampered with or that are misdirected, incomplete, non-conforming, corrupt, lost, late, or ineligible; (f) any problems or technical malfunctions (including but not limited to errors, omissions, interruptions, deletions, defects, or delays in operation or transmission) of any computer, telephone, modem, cable, satellite, network, hardware, online system, server, software, or other equipment or provider, including any incorrect, incomplete, garbled or jumbled information resulting therefrom; (g) any Internet traffic congestion or website accessibility or delays; (h) printing or typographical errors in any Contest-related materials; or (i) any other technical or human error that may occur in connection with the Contest (the “Causes”).  If anyone makes any claim against any of the Sponsor Parties arising out of or relating to any of the Causes attributable to the entrant, the entrant will pay for any damages, losses, liabilities, costs, penalties, and expenses, including without limitation attorneys’ and experts’ fees and costs, incurred in connection with such claim. WITHOUT LIMITING THE GENERALITY OF THE FOREGOING, THE SPONSOR PARTIES SHALL NOT BE LIABLE FOR ANY LOST PROFITS OR ANY SPECIAL, INCIDENTAL, INDIRECT, PUNITIVE, EXEMPLARY, OR CONSEQUENTIAL DAMAGES ARISING OUT OF THE CONTEST, HOWSOEVER CAUSED, WHETHER ARISING IN STATUTE, TORT (INCLUDING, WITHOUT LIMITATION, NEGLIGENCE) CONTRACT, OTHER LEGAL THEORY OR OTHERWISE, AND ALL SUCH DAMAGES ARE HEREBY DISCLAIMED AND EXCLUDED. SOME JURISDICTIONS MAY NOT ALLOW THE LIMITATION OR EXCLUSION OF LIABILITY FOR DAMAGES AND OTHER LIABILITY (INCLUDING INCIDENTAL OR CONSEQUENTIAL DAMAGES) IN WHICH CASE SUCH LIMITATION OR EXCLUSION SHALL APPLY ONLY TO THE FULLEST EXTENT PERMITTED BY APPLICABLE LAW, RULE, STATUTE OR REGULATION IN THE RELEVANT JURISDICTION. NOTHING IN THESE TERMS EXCLUDE LIABILITY FOR FRAUD, OR FOR PERSONAL INJURY OR DEATH CAUSED BY NEGLIGENCE TO THE EXTENT SUCH EXCLUSION IS PROHIBITED BY APPLICABLE LAW.   Misconduct. Sponsor reserves the right, in its discretion, to disqualify any entrant who: (a) tampers with the entry or voting process, the operation of the Contest, the Sponsor Site, or affiliated websites; (b) acts in an unsporting or disruptive manner, or with intent to annoy or harass another person; or (c) is otherwise in violation of these Rules, the Policies, or any applicable laws.   Termination. Sponsor reserves the right to suspend, modify, or terminate the Contest at any time for any reason, in its discretion, including without limitation in the event of fraud, abuse, tampering, technical, administrative, financial, or other difficulties. In such cases, Sponsor will post a notice on the Contest page of the Sponsor Site. Should the Contest terminate prior to selection of the winner, Sponsor will announce an alternate means of awarding the prize on the Contest page of the Sponsor Site. Any entrant may withdraw from the Contest at any time by contacting Sponsor by email at [service@instructables.com] or by phone at (01-510-473-7626) or by mail at the address identified in Section B.18 (“Winner’s List; Mailing List”) specifying the name of this Contest and any other relevant information.   Advertising and Marketing. By entering the Contest, and in consideration of Sponsor’s potential review and evaluation of his or her entry, each entrant grants to Sponsor the non-exclusive right to use his or her entry as provided in the Policies, including without limitation the provisions of the Terms and Conditions of Use [https://www.instructables.com/tos.html] regarding ownership and use of user submissions. WITHOUT LIMITING THE FOREGOING, TO THE MAXIMUM EXTENT PERMITTED BY LAW, BY ENTERING THE CONTEST, EACH ENTRANT CONSENTS, AND WARRANTS THAT IT HAS OBTAINED THE LEGALLY-BINDING WRITTEN CONSENT OR OTHER LEGALLY BINDING AUTHORIZATION (INCLUDING WITH REGARD TO THE USE AND MANAGEMENT OF COPYRIGHTS IN ALL CREATED CONTENT) OF EVERY CONTRIBUTOR TO THE ENTRY (INDIVIDUALS WHOSE NAME, LIKENESS, PROPERTY, RESULTS AND PROCEEDS APPEAR IN THE ENTRY), TO THE USE BY SPONSOR, ANY CO-SPONSOR, OR ANY THIRD PARTY CHOSEN BY SPONSOR OR ANY CO-SPONSOR, OF ANY AND ALL INFORMATION (INCLUDING PERSONAL INFORMATION), DRAWINGS, TEXT, PHOTOS, IMAGES, VOICES, VIDEOS, OR OTHER MATERIAL CONTAINED IN AN ENTRY OR OTHERWISE PROVIDED BY SUCH ENTRANT RELATED TO THE CONTEST FOR ADVERTISING AND MARKETING PURPOSES. Otherwise, each entrant retains whatever rights it may have in each entry to the extent provided in the Policies. The Sponsor, at its discretion, may require entrants to provide evidence of such written consents or other legally binding authorization. To the maximum extent permitted by law, by accepting a prize, a winner consents on his or her own behalf, to the print and online publication of the winner’s user name, stated country of residence and winning entry as part of the official winner’s list on the Instructables Site (and to submit this information, along with the winner’s first and last name, address , phone, email or other contact information to governmental agencies if required by applicable laws) without additional compensation other than the consideration specified in this Section 15 (Advertising and Marketing) for the entire protection term of the rights concerned and for all methods and means of exploitation. Each entrant and any other contributor whose personal information is being so used by Sponsor may request access to his or her personal information held by Sponsor and that Sponsor correct the data if it is inaccurate or delete the data if Sponsor is not required to retain it by law or for legitimate business purposes. Access, correction, deletion requests or withdrawal of consents can be made by contacting Sponsor by email at [service@instructables.com] or by phone at (01-510-473-7626) or by mail at the address identified in Section B.18 (“Winner’s List; Mailing List”), however, no consents will apply retroactively to any entrant’s personal information used prior to Sponsor’s receipt of any consent withdrawal. Other than as set forth herein, Sponsor will treat any personal information supplied by entrants in connection with the Contest in accordance with Sponsor’s Privacy Policy [https://www.instructables.com/about/privacy.jsp], as modified by these Rules. Governing Law; Dispute Resolution. By entering the Contest, entrants agree that these Rules will be governed by and construed in accordance with the laws of (a) Switzerland if the entrant’s principal place of residence is in a country in Europe, Africa or the Middle East, (b) Singapore if the entrant’s principal place of residence is in a country in Asia, Oceania or the Asia-Pacific region, or (c) the State of California (and, to the extent controlling, the federal laws of the United States) if the entrant’s principal place of residence is in a country in the Americas (including the Caribbean) or any other country not specified in this Section 16 (Governing Law; Dispute Resolution); provided, however, that in respect of all claims, actions and disputes brought by any of the Sponsor Parties, these Rules and shall be governed by and construed in accordance with the laws of the State of California (and, to the extent controlling, the federal laws of the United States). The laws of such jurisdictions shall govern without reference to the conflicts-of-laws rules thereof. The UN Convention on Contracts for the International Sale of Goods and the Uniform Computer Information Transaction Act shall not apply to (and are excluded from the laws governing) these Rules. In addition, by entering the Contest, entrants agree that any claim, action or dispute arising under or relating to this Agreement will be brought exclusively in (and the parties will be subject to the exclusive jurisdiction of) the Superior Court of the State of California, County of Marin, or the United States District Court for the Northern District of California in San Francisco, except that (other than with respect to claims, actions or disputes brought by any of the Sponsor Parties) if the entrant’s principal place of residence is in (a) a country in Europe, Africa or the Middle East, any such claim or dispute will be brought exclusively in (and the parties will be subject to the exclusive jurisdiction of) the courts of Switzerland, or (b) a country in Asia, Oceania or the Asia-Pacific region, any such claim or dispute will be brought exclusively in (and the parties will be subject to the exclusive jurisdiction of) the courts of Singapore. By entering the Contest, each entrant submits to the jurisdiction of those courts and waives any objection to those courts, whether on the basis of jurisdiction, venue, inconvenience of the forum, or otherwise.  Notwithstanding anything to the contrary, nothing will prevent any of the Sponsor Parties from bringing an action for infringement of intellectual property rights in any country where such infringement is alleged to occur. Miscellaneous. If any part of these Rules is held by a court of competent jurisdiction to be invalid, illegal, or otherwise unenforceable, such part will be modified by such court to the minimum extent necessary to make it enforceable while preserving to the maximum extent possible the original intent of and the remaining parts of these Rules will remain in full force and effect. Nothing contained herein or in any of the Contest related materials should be construed as an endorsement by Sponsor of any Co-Sponsor, or of Sponsor or any Co-Sponsor of any third party, product, or service. Notwithstanding anything to the contrary, Sponsor may decline to process requests that are unreasonable or unreasonably repetitive. Winner’s List; Mailing List. The user name(s) and entries of the Contest winner(s) will be posted on the Contest page https://www.instructables.com/id/Scoochmaroo-Challenge-Ferment/ of the Sponsor Site, within fourteen (14) days of the Deadline. In addition, the names of the winner(s) may be obtained by sending a written request and a self-addressed, stamped envelope to the below address (mailed requests must include the words “WINNER’S LIST” and the full name of the Contest prominently in the first line of the address): Instructables 82 2nd St. San Francisco, California 94105 USA or by contacting Sponsor by email at [service@instructables.com] or by phone at (01-510-473-7626) or by mail at the address identified in above. All requests must include the words “WINNER’S LIST” and the full name of the Contest prominently in the subject line or in the voicemail, as the case may be.   All such requests must be received within six (6) months of the Deadline. Sponsor’s telephone number for Contest purposes is (01-510-473-7626). Entrants who opt to join Sponsor’s electronic mailing list agree to be contacted by email by Sponsor. Requests for removal from Sponsor’s mailing list may be made as instructed in any such email, or by sending a written request and a self-addressed, stamped envelope to “Instructables Mailing List” at the above address, by calling the above telephone number, or as otherwise indicated on the Sponsor Site. Residents of Vermont may omit return postage on winner’s list and mailing list requests.   © 2012 Autodesk, Inc. All rights reserved. INSTRUCTABLES is a registered trademark or trademark in the United States of Autodesk, Inc. Other brands may be trademarks of their respective owners.

Topic by Penolopy Bulnick    |  last reply


If I tried to strangle a seal, would it's blood eventually become alcoholic? Answered

I read that when low on Oxygen, diving mammals switch to fermentation instead of respiration, which would make their blood alcoholic. At least, this is what I think.

Question by hydrnium.h2    |  last reply


HOW TO STOP TODDY FROM FERMENTATION ? Toddy - Indian Local Alcoholic Drink

Toddy - Indian Local Alcoholic Drink. and local drink extracted from either a coconut tree or a Palm tree flower. In the states of Tamil Nadu and Kerala, it is known as "Kallu".  The malays call it Tuak . Drinking toddy has the same effect as drinking any alcoholic beverage.Alcoholic Strength:  Strength of the alcohol is like wine. But is not too strong. i WOULD LIKE TO KNOW HOW TO STOP "fermentation" IF any one have an ans .please write to me or e-mail.to me ar rmschan@hotmail.com                    

Question by rmschandran    |  last reply


Build a warming/cooling box for maintaining temperature range year-round

Hi all, I need to build a box about 75cm wide, 50cm tall, 50 cm deep, that will maintain a temperature range of 20-30 degrees C (about 68-86 F) in ambient temperatures of 0-35 C (32-95 F).  What are my best options for heating and cooling? For temperature regulation I imagine I'll be using an aquarium thermostat for the heating end of things.  What would be best for cooling? I am imagining a plywood frame with a plastic tray insert, covered with styrofoam sheets. Pretty simple stuff. It will probably hinge open on the front face.  I'll be keeping fermenting and sprouting foods in it. thanks for any help and ideas! -bs

Topic by bluescrubby    |  last reply


How tom make your own Yeast Flocks? (As food complement)

Is it simply liquid fermented dow dehydrated at low temperature?

Question by FeteLeToiMeme    |  last reply



Looking for a Mother!

I'm looking for a kombucha mother culture and maybe some starter brew to start my own batch! I live in SF. Anyone have some to spare? After my first successes, I'll have some to share too!

Topic by scoochmaroo    |  last reply


I want to make ethanol from food waste for my science fair project. How to remove co2 while remaining anarobic, Thanks

I want to make ethanol from food waste for my science fair project. I use food waste and yeast for this process. I wantr to know how to remove Co2 produced in this process while remaining anarobic for the fermentation to occur. If i put a tube, will it bring back outside air into the system? Thanks,

Question    |  last reply


do you like kimchi?

Kimchi is a traditional Korean food, one of the types of pickled vegetables that are fermented spicy seasonings. Once salted and washed, mixed vegetables with shrimp seasoning made from krill, fish sauce, garlic, ginger and chili powder merah.Di Korea, kimchi is always served at meals as one of the most common type of Banchan. Kimchi is also used as seasoning during cooking kimchi soup (kimchi jjigae), kimchi fried rice (kimchi bokkeumbap), and various other dishes.

Topic by sarah widita putri    |  last reply


Ginger Beer not working?

Hey all, i have a ginger beer that i made. first ferment: Ginger, Sugar, water. then i split & filtered into 2 separate containers #1 added 500g honey, 500g sugar, & 1pkt yeast  (1080 SG) #2 added 850g Golden Syrup, 500g Sugar & 1pkt yeast. (1095 SG) both are airtight and have new airlocks and tubs have been sterilized.  the first one is working fine. the second one however looks like it is "eating" the yeast

Question by furby    |  last reply


How to make Commercial Grade Apple Cider?

I'm not sure if my question was forwarded, so here it is again!  I have a Food Grade 250gal container that is within a medal cage, that keeps the container from over expanding!  What I want to know is how much Sterling Compound do I need per gal.?  I also want to know how much Yeast it takes for a 'start'? Is it possible, to put Whole Cored Apples into the container and let them break down a 'must'  much like Whole Cluster Fermentation in Grape Wine?

Question by Geno Landrum    |  last reply


food for teeth ?

Hello. I've heard that teeth were able to absorb some substances/molecules thanks to the porosity of the enamel. Unlike bones, as they are not self-regenerating from the outside, I was wondering what substances may be usefull to offset the erosion of the enamel (remineralization ?). Is there something that could be concidered as a "food" for teeth ? Also, about dental caries, as they are mainly caused by bacteria eating "fermentable carbohydrates" who generate acidity, here is a question that may sound stupid, but that is serious : - to make the work of those bacteria harder, is it better to sleep with the mouth wide opened (oxygened mouth) or with the mouth closed (anaerobic conditions) ?

Topic by chooseausername    |  last reply


Help making a heating pad

Hi folks, Essentially, I'm trying to make a heating pad and I'm becoming terrible confused. . . Let me start by offering some background on my project. I'm building a fermentation cabinet that will be cooled by a window A/C unit. The cabinet will be split into two halves. The first half, with the A/C unit, will be for lagering beer and cold conditioning. Temps will be around 40° F. The beer fermenting in the second half show be kept at about 60°-70° F.  The 120mm PC fan will turn on and blow cold air into the second chamber when the temperature drops below a set point. I would like to have heating belts wrapped around the containers in the second chamber to bring the heat of the liquid up when it drops too low. This is where I'm getting very confused. I'm basically an idiot when it comes to electrical work. . . I would like to use about 7' of 30 AWG Teflon coated copper wire as my heating element. I've calculated the resistance of the wire at .722 ohms (this is the part where you ought to start speaking up and correcting me). Can anyone help me figure out what type of resistor I would need to drop the voltage down enough to get a 20W heating element? I'm starting with 120V from the wall. The sketch below is the cabinet design. Thanks, Chris

Topic by Soulproperty    |  last reply


Coconuts

I recently got the urge to get a coconut from the store and so I got one. I got one with the plastic on it and made sure that I heard the water sloshing around it in. Using one of the techniques I pulled out of here I tried to open the coconut with out using the stove method. Well After several tapping in a circle sessions on the top part of the coconut, it still wouldn't crack open the top. I eventually gave up. So I picked one of the eye holes and jammed in to one of the eye holes using the blunt end of my butter knife. I managed to make an access point and the air rushed out.  Something seemed odd and when I went to taste a bit of the water from inside, it tasted fermented or sour, like a off putting lychee. Do you think that this coconut is rancid? I cracked the rest of the coconut with a hammer from the garage or basically smashed it open. Washed the coconut and tried the meat. Still the fermented taste. It looked pretty OK but there was a slight off green on the edge of the meat where it connects to the shell. Now I have the rest of it sitting in the fridge wondering what to do next. So what do you think? The last time I had a fresh coconut was when I was in late grade school. I remember it tasting plain essence of coconut and a bit sweet both the meat and the water.

Topic by Treasure Tabby    |  last reply


Can I store ginger beer in screw-top metal flasks?

I used to make ginger beer as a kid in England when there was ample access to screw-top soft drink bottles, but now they are like hen's teeth. I have been saving these sturdy, metal (aluminium, I believe) screw-top flasks which seem to be lined with some plastic material. So, can I ferment my ginger beer in these flasks, as opposed to the always stipulated "glass screw tops"? I am sure they are strong enough to withstand the pressure buildup. TIA

Question by TheGarpster    |  last reply


How do i make ethanol from sugar cane? Answered

Its cane harvest season and the railway pickup lines are littered with pre chopped sugar cane stalks that fell off the carts while loading, also every road side creek is surrounded by sugar cane which is unharvestable and for all intents and purposes, as useful as grass, so with either nobody will object to me taking them. Especially since its all on public property now anyway. Now, i want to produce as much ethanol as i can from a single batch using a 20L pressure cooker, the end use of the ethanol is for fuel, sterilization and cleaning, not drinking, infact i actually want it to produce more isopropinol alcohol if at all possible, iso is expensive and it would be fun to try to distill it out, or otherwise leave it in the end spirits. Now, i have no idea on how i can cleanly ferment sugar cane. Im going to ferment it sealed inside the pressure cooker, but first sterilize it as i dont want any other smelly volatiles to grow. also in the pressure cooker i can hook the pressure releif valve directly to the condenser. So, any idea on how i go about doing this? am i ok to just crush and chop the stalks and turn them into a dense soup, or is there a reason as to why i should need to juice them? Also do i need to add yest, and if so how much? This is as an experiment, to do it because i can and nothing more, im well aware i can easily go out and buy methanol, ethanol and isopropyl alcohol and make them that way, but this is a DIY site, who the hell here goes and buys something when they can make it themselves. So any suggestions would be well appreciated.

Question by oldmanbeefjerky    |  last reply


Cold thermostat and temperature recorder.

Cold thermostat and temperature recorder. Good day everyone! I luckly obtained for free a freezer with a broken thermostat. I am planning to brew some lager beer, so I would like to replace the thermostat with a digital one, in order to set the temperature on 4°C / 39,2°F / 277,15K (ahah) (lager beer brewing temperature!) and to record it during the fermenting process, transfering then the data on my computer. Before I get lost through the universe of electronics, could anyone of you give me a good advice on where to look? I suppose an Arduino could do the trick, but I know almost nothing about it; so i ask you. Otherwise, I scavenged a "working", non-digital fridge thermostat, but I've just seen that it makes the freezer to get no warmer than -10°C: does anyone know if it is fixable and how to? Many thanks for the attention, and have a good day!

Question by FrancescoC12    |  last reply


I need some help in Tennessee shooting videos

I have LOTs of ideas, research, and projects.  unfortunatly I don't have a lot of time, money, or help.  My wife and I just had a baby, so my camerawoman is now performing mommy duties so I am looking for someone to help me in the mad scientist lab. I have some ideas for shooting some disaster scenario videos, how to, training (mostly firearms related), cooking (cheese, bread, fermention), beekeeping, and all sorts of urban homestead type stuff. I cannot pay at this time, but depending on the person, and what they bring to the table I am willing to negotiate for a more permenant arraigement. What I suggest is that if your interested take a look at my website, and if you think it is useful, and that you can enhance it shoot me an email or message me here. If your really good, I can offer you firearm classes in trade, up to and including instructor certifications for those that are qualified.

Topic by Daves Homestead    |  last reply


(newsletter) DIY Smoker, Make a Snuggie, Sound-Proof Studio

  Art | Craft | Food | Games | Green | Home | Kids | Life | Music | Offbeat | Outdoors | Pets | Photo | Ride | Science | Tech Beat the Winter Blues! Winter is the time to learn something new! We've found a pile of great new craft, food, and organization projects for you to try, and some classic guides full of even more ideas. Try them out, and give the authors some love! New Contests: Sew something warm to win a combo sewing, embroidery, and serging machine from Singer in the Sew Warm Contest, or show off your romantic side in the Valentine's Day Contest to win some gourmet chocolate from Cocoa Puro and Socola! Coming soon: Randy's Dead Computer Contest where you can find a cool use for your old electronics gear and win a new netbook! Build a Sound-Proof Recording Studio Corn Starch Candy Molds Vegan Marshmallows Put Your Thumb Through a Can! Deconstructed Flower Vase Make Your Own Snuggie The Uranium Rosary Start an Orange Tree Amplify a NES Guitar Simple Thread Rack Hanging Shelves from Longboards "Tiny Turtles" Recipe The Convertible War Board DIY Smoker Simple UV LIghtbox Vacuum Infused Fruit Guides 5 Minute Projects Dessert Recipes Laser Cut Projects Fermentation Instructables.com - 82 2nd St. - San Francisco, CA

Topic by fungus amungus    |  last reply


Join me at the Craftcation Conference in Ventura, CA - March 21-24

  Have y'all heard of this? I heard about the Craftcation Conference last year and wanted to go so badly, but I had just moved to California and was still getting settled. But this year I'll be there, along with some other fancy Instructables ladies! (Scoochmaroo is presenting three different times over the weekend, and angelabchua will be there too!)  If you're near California and you love to craft or if you own a small business you should make the trip. :D It's going to be held in Ventura, CA at the Crowne Plaza Hotel. Click here to check out ticket prices and find out more about all the awesome things your tickets will cover! Registration closes March 1st so you better get on it! Tickets are available for the whole weekend, and you can even get a daily ticket for just Friday or Saturday. You should check out the schedule - there are so many amazing workshops and speakers I can't handle it. I have no idea how I'll choose where to go each day! The 2013 schedule includes: SMALL BUSINESS: starting a creative business, social media & PR, wholesale, retail, craft fairs, ETSY, legal & financial, publishing and more! DIY CRAFT WORKSHOPS: sewing, knitting, soap from scratch, photography, letterpress, terrariums, bookbinding and more! DIY FOOD WORKSHOPS: pickling & fermentation, artisan ice cream, salted caramels, farm to fork meals, seasonal jams, rustic italian cooking and more! COMMUNITY EVENTS: happy hour networking, bbq opening celebration, pop-up shop, yoga, dance party and more! (link to www.craftcationconference.com) Still not sold? Check out this video from last year's Craftcation:   Craftcation 2012 from Letter Box Films on Vimeo.   You know you need to come. It's going to be so much fun! :D

Topic by jessyratfink    |  last reply


The secret to storing Loquat for wine making!

If you don't know what Loquat means then just look it up on Google or Wikipedia ;)Mostly used as ornamental trees in the warmer climates Loquat fruits come into season right when the summer is on your doorstep.Although the fruits are delicious and high in nutrients, vitamins and so on: Most people do not even bother to try them :(So if you spot them please give the fruit a try and you might get hooked as did.The biggest problem of using Loquat for more than a direct snack is not the seeds inside.They are quite big and you figure ways out to get around them.Biggest hassle is how the fruits ripen.Unlike most real fruit trees there is fixed time.When the first fruits are ready then the last migh be ready about 3 or even 4 weeks later.And depending on the local wildlife you really need to check daily for ripe fruits....So how to do it properly then?Loquat goes bad really fast no matter what you try.Eat them quickly as otherwise they go off.Don't bother...Those are common answers you get from people who had those trees for years in their gardens.The trick however is really simple:Do not plug them off, cut them off!Some half decent pruning sizzors work great here, especially the smaller types.Cut the stem of the fruit so at least 5mm are left on the fruit.Without the hole from ripping the fruit off and handling it with gentle force there will be no damages or open areas ;)Like that the fruits stay fresh for a few days in your fridge, just make sure they are kept quite loose.Do not just fill a big box with them and hope all fruits survive the pressure ;)If in doubt layer them on soft foam strips or cardboard - works really well if can find complete clusters that are ripe enough.If you have access to more than one big tree you can get enough to even make a really nice wine from it.You need to be quick though, so let me tell you how I do it:Prepare a big enough fermentation vessel, in my case a 25 liter plastic drum, purpose made...Add about 10 liters of warm on prefably filtered water, some sugar and a good amount of your prefered brewing yeast.My personal favourite here is port wine yeast ;)You should prepare this drum once you can collect enough ripe fruits on a daily base.Prepare the fruits by removing the stems, the hard spot at the bottom and then cutting them in half.A small spoon can be sharpened to help to get the seeds out if have some with many little ones hiding.Have a pot with boiling water ready and put about 250 to 400 grams of prepared and cleaned fruits in it per load.A quick heating is essential as you want to keep the cooking time as low as poosible.90 to 120 seconds should be enough to get the heat throughout the fruit - please check every now and then that the fruits are quite soft now.This step is vital to prevent self fermentation - you only want your yeast cultures to work on the fruits ;)Squash the fruits when adding them into your drum.To make a full 25 liters with just a table spoon of sugar at the start you will need about 10 to 12 kg of fruits for a high volume and sweet result.The best option due to the constantly changing sugaar content in the fruits is to go with the flow.Stick to max of about 15 liters per 25 liter drum.Monitor the sugar content and alcohol level.Port yeast dies off at a bit over 14%vol of alcohol.Although some strong ones go up to 18% here...If the alcohol level goes over 10% while the sugar content is still quite high then you add water until you get down to about 7%.If the sugar content goes down too low you add more fruits.With still enough active yeast you can even transfer half oa drum to a new batch once the drum is getting too full and the sugar content is still too high.Just a matter of getting used to working with ongiong adding of fruits and water to compensate the time it takes to get enough ripe fruits.Of course there is always the option to go low and start with 5 liter canisters instead....

Topic by Downunder35m  


The little moonshiner....

Found an old topic that someone reactivated with a reply, so I though I do a new one to make it easier. "Moonshine" can be as tasty as any good spirit from the shops. I have done a few liters back in my days... There are a few things to consider right from the start though. What type of sugar is used, e.g. fruits, corn, wheat, potatoes or plain sugar and water. Equally important is the yeast, some prefer natural fermantation, others use baker's yeast, most prefer dedicated yeasts for wine. Even the water used plays a role in the final taste!Hygine is another thing that many people overlook or neglect. Anything that can grow in a warm and sweet enviroment will grow rapidly! That means if your yeast is not good or fast enough, other cultures can take over and sometimes totally change the outcome and quality. In some cases, like with fruits to the better but usually to the worse. Imagine you want to bake a nice cake with vanilla in it. But since your vanilla stick is already quite old and you stored it together with your garden herbs in one jar.... You get the idea of taste I hope ;) Just go from start to finnish like you would prepare chicken meat together with fish - keep it clean, keep it healthy.The still.... Now, if you trust some old blokes doing moonshine since they were kids then it all sounds so easy. But for the hobby brewer there are now tons of options available. Basic pot stills you can put on your stove, electric ones that are basically just an electric boiler with a cooling tube, tower models with several levels of control or the good old "reflux" still in copper. Why is it important to know your way around stills? Again, if you ask a cook then he will tell you why he uses a certain pot for certain dishes or why he won't work with certain materials. Sometimes it is for taste or ease of handling, often just preference. Lets check the main differences in material. We have the modern stainless steel and the classic copper. Stainless steel is easy to clean, won't affect the taste and won't cause any chemical reactions that would alter the taste of your product. That is true only if you trust the manufacturers ;) To compensate for the problems I will explain in a bit they use all sorts of gadgets. I call them brewing helpers and explain them in a bit. Copper on the other hand is now quite expensive and also deemed to be a pain to clean and sanitise. To be honest: how hard it is to clean a still only depends on the design. If you can seperate it into nice straight pieces with good access you can clean anything. But copper was and still is the prefered option for drinking vessels and cookware in a lot of cultures - and it is coming back into our kitchens now as well. Why is that then? Copper has natural sanitising abilities but also reacts with a lot of chemicals. And since copper is considered to be a "good" metal, these reactions usually happen only directly on the copper. Meaning all reaction products stay on the copper as well. Work with fruits or potatoes and a copper still can look dark black and really ugly when done. Do the same in a steel still and then compare the taste ;) Copper produces a far better taste! Especially sufur based compounds react strongly with the copper but also anything causing bad smells or tastes is reduced big time. To flux, reflux not not to flux at all!? A basic still heats the mesh to a set temperature, a cooling coil or similar lets the steam condensate and the alcohol (and everything else) drips out. More complex models have a more tower like appearance and with that allow for a better temperature control. Here the steam will cool down in the tower and at the right height you have the outlet. Brings a much more refined product. The best is still the reflux still however. Here the steam is allowed to travel further and cool down completely. Only a fraction is allowed to come out while the rest runs back down into the heated pot. From first to last model the quality, taste and purity improve. Lets take a closer look on what actually happens inside a still:Once the mix is hot enough that something can turn into a vapor or gas form it will try to escape. That is why we usually discard the first "head" coming out - it contains the most methanol for starters but also the worst of tastes. Again more on heads and tails later ;)In a simple still all steam produced is now turned back into a liquid.One reason why the alcohol concentrations is quite low, around 40%.But also the reason for the low quality taste that can happen.Even with a generous amount of head removed literally everything that is in the opt ends up in the spirit.A good temperature control is a must have and the less deviation the better.And as with all pots running low, once you are low enough all impurities left in your mesh will be concentrated.If the bottom now gets too hot they release unwanted tastes...We skip the tower models and go right to the reflux as the later is just better and includes all there is to say about the tower models anyway.At least on a hobby level a reflux still already starts with a quite tall boiling vessel.It just allows a better and more evenly heating of the mesh inside.While the bottom part is hotter than the top currents form that constantly mix what is inside.The heat is controlled so there is no real boiling, in the best option so that no part of the pot will go over 85° C.When all is hot enough so the first alcohol could run out the system is actually still closed.All vapour has to run back down the tower - which is why some towers even come with cooling fins...As a result all things with a low boiling point will stay in the tower as vapor and once the still is opened they come out first.The heads can be much smaller then too ;)Since the outlet is set at a suitable height and is naturally cooler than the steam, a lot of steam will condense above the outlet.Much more below it and only a fraction is collected to run to the outlet.That means that once the system has reached stable temps throughout that the tower is filled with ethanol vapour only.And since it is constantly re-boiled and runs back down and up all that comes out is already at quite high concentrations.With a good setup as high as 95% vol.It also means that you can have a great level of control about what exactly ends in your ethanol.Depending on how high the outlet is located a different amount of things that can either bond with ethanol or have a similar boiling temperature will be collected.Sole reason why most simple pot stills are designed to work with sugar and clean water only...When working with fruits as a base you often want quite a lot of the flavours and tastes preserved.Only experience and trying will get you tot he sweet spot where the alcohol content is just right and all wanted flavours are included.Go too high with your quality and the alcohol is too pure, go too low and the taste is bad...Which of course brings us back to why you should take your time before the cooking starts!I know far too many people who have no patience when it comes to the end of fermantation.Some yeast might be still active, far too much sugar left over in the mesh or just not enough care in general...You want most if not all of the sugar gone and used.What is not dead in terms of yeast needs to be dormant due to the alcohol concentration.And that can be the tricky part already!You see, once yeast dies off quickly due to the alcohol only the strong survive.In some cases, especially if you re-use your leftovers often, these few can still be active at over 20% of alcohol volume in the mix.The best option is to have a spare fridge and to put the entire container or drum in there.Let it sit cold for a few days, the yeast goes dormant, all sediments settly down to the bottom as no CO2 is produced anymore.Once all is really nice and clear use a hose or similar to remove the clear content only!Be careful here and once the levels are low use a seperate container to drain off!Take out what you can and if in doubt let what you take settle again for a day or two.Doing this time consuming step will make sure you only boil up what brings you the good stuff.On the other hand, when using potatoes, fruits or such you might have to press the liquid out and and add that to what you drained off already.I prefer to do this first and just put it back into the big drum again to let it all settle together.Ok, you only use sugar anyway but what comes out just does not taste or smell right...Would also mean you only use a basic still...As mentioned before the heads are what contains all the nasties.There are ways to actually measure if there is methanol present but for what we do now this is not so important.When the dripping start use shot glasses or such to catch it.Preferably while watching it ;)Smell what it is the glass when you put the next one under.The first glass should smell quite bad anyways.Quickly the smell in the glasses will change to something more "pure" and alcohol like - now start collecting for use.With a simple but good controlled still you will see the flow increases and levels out at some point.When the volume starts to go down your tails start.It is good practise to now use a seperate collecting vessel for the rest until what comes to fully discard.At some point you will notice the difference between just enough and really good temperature control.In a really good system the flow will go down to a slow drip or even stop.While in a dirt simple one the flow will just slow down for a while and then suddenly start running again.This running happens when the remainig water starts boiling...Keep smelling what comes out and once the taste or smell changes noticably again use a different container to collet what comes out. - This is you first tail collection.What comes out until the smell and taste go bad is your second tail collection - now you can turn your still off for a while.Let all what you collected cool down to room temperature is not already.Check what you collected from the heads, helps to have small jars for this ;)From start to last the smell should get better.If the last two or three collections smeel somehow interesting then add them to your main collection.Smell the first tail collection again - it should not be that bad anymore, especially if you let it cool down slightly open.Especially when working with fruits you might to add quite a bit of this to your main collection.If only sugar was used just move on to the last tail collection.In case you still don't like the smell mix the tail collection together and keep in a seperate and sealed vessel.Those tail collections can then later be used to destill them again (with more tails from other runs) to get a decent cleaning alcohol or something that might still be worth adding in small amounts for a better overall taste.However for sugar only mixes it can be considered to be for cleaning purposes only.What you have now is little waste and a lot of almost good alcohol.It still contains more or less amounts of unwanted things that mainly come from the yeast and their by-products.To "clean" you alcohol the best option is to destill it again - it will also increase the concentration quite a bit.Best option here is to use properly filtered and prefeably demineralised water to get back to a full fill of the still.If your still is quite small and what you collected would make for one or two full fills then go for it.Be warned though that you should not fill it up to the full mark, a bit under is better as the mix now will boil far quicker and more violent.Personally I prefer to have the alcohol conectration in the still at around 205% only.As we already discarded the worst of the worst in the heads during our first run only a tiny amount, like half a shot glass should be too bad in terms of taste and smell.Whatever comes after shall be fine.Again, once the tails start try to be carefull and if you can slow things down a notch.You will see a quite destinct reduction in the flow rate once the tails start - use a new container right away.The alcohol concentration should now drop quickly too as another indicator.If you want just pure tasting alcohol add what you comes out from this point to your tails container for later use as you don't want to drink it.Again, for fruits and potatoes you might want to keep the first bit of the collected tails.You alcohol concentration should now be already over 75% even if a basic still was used.The overall volume you collected will be lower accordingly of course - so don't be too disappointed by the liters you got from the second run.In a perfect world you now would use some nice barrel and let your creation age...But since we do moonshine...There is a chance that even after two runs you still taste and smell things you don't want or like.So if in doubt do it all again and get to 90 or more percent...Either way the final stuff should be now either watered down (filtered and clean of course) to the desired level.How to further improve on the outcome....There are little helpers along the way to get far bette results than without using them.If you check ready to go kits then they often contain specialised yest strains, a carbon mix and some "clearing aids".The yeast part is obvious, although I do prefer life prt wine yeast anyway.Carbon or activated charcoal is used to bind some of the bad odors and tastes the yeast produces.Keep in mind they are designed to work together, unlike using proper wine making cultures.Using power yeasts without carbon always results in a low quality.The clearing aids actually change the acidity levels and cause some things to mineralise or otherwise change so they settle to the ground.But they mainly make sure the yeast is dead.If you only use sugar then these kits are your easiest option and just follow their instructions.For fruits or anything else however you might want to try the slow route and use actual wine making yeasts for a change ;)And of course here we do not use carbon at all as we actually want to keep the taste of waht we use.We already had the proper way of getting the mesh to settle down, so that bit is clear.For sugar only you can now try to run your creation through activated charcaol or just add it and mix it.Let it sit and mix again for a few days.You do not need to filter the black stuff out, just drain it carefully and run the last bit through a coffee filter.Nothing will end in your destilled product.Inside the still you can use ceramic bioling thingies of all sorts.They provide a surface for water or mix to boil on instead of just the bottom.If you can't them for a good price then just use the stuff for aquarium filters ;)As said earlier too, copper is good but most modern stills are made from steel.If you can't find any copper wool pot cleaners you can cut some plumbing pipe into small sections.Inside the boiling vessel they will quickly turn brownish black while collecting bad things.Cleaning is easy with some cirtic acid/delimer/coffee machine cleaner...For a tower or reflux still it really helps to have these copper pads or wool inside for a far greater surface area to aid condensation and slow down the run off.I know how hard it is to get the stuff these days so if no other option use stainless steel ones and only loose the benefit of more cleaning through chemical reactions.Tools that come in handy....Monitoring the sugar and alcohol level to know when the mesh is right is quite obvious.What might not be is that you can correct bad level towards the end of fermentation.Yeast already dying slowly but far too much sugar left? Just add luke warm water to lover the alcohol conectration...Yeast going dormant with low alcohol levels? The sugar might be out so chack and if in doubt add some more.A good stir will help the remaining yeast to get more active in a day or two.So these little glass measuring tools should be put to good use from the start.During the destillation a purpose made overflow pipe to hold your alcohol tester is extremly helpful!The destilled liquid goes in through a pipe or hose at the bottom of the pipe.The bottom is closed, the top open to allow to drop the alcohol tester inside.Overflow or outlet should be just under the rim.During your run you can now see directly how the alcohol content changes.It will stabilse once the heads are finnished and get a slight rise just before it drops during the tails section.Improving basic desing of a basic still...Once you are done with a dead simple pot still and buy a reflux or tower model you might wonder why you did not build one yourself.What looked good on the pics and in the shop turns out to be still a bit away from perfect.The outlet might not have any flow control or is located to low/high.The vital overpressure protection might be missing and the thing sometimes runs out like a garden hose...For the later you can slavage some old pressure cooker and use the weight with the screw in counterpart in the lid ;)A simple hole in the top with flat weight on it works too, I used an old rubber plug from my bathtub one (could not find the purpose made one in time).For the outlet you can cheat a bit ;)Wrapping the tower with some insulating material improves on the heat loss - this helps if the still struggles to heat enough to provide a proper flow rate.Cooling the tower with wet towels, running water or similar well help on hot days or if the outlet is located reall high with little chance to provide decent condensation in the lower parts.How to cheat with the barrel....No matter if you just run with sugar or if you prefern corn, wheat, fruits....For some spirits good taste means good age.And well, good age for commercial spirits usually happens by resting in wooden drums.Oak, white oak, red gum and several other types of wood are used.Some small destilleries even use only locally available wood and won't even tell you which tree it was...Means we have a few chocices if we don't want to stick to the well known classics.But how do we make a barrel ?A good one is not just made from any old wood - the wood needs to be of the right age and moisture.To keep it simple just treat it like your firewood and let it rest for the same time.A good barrel is often "charred" - burnt with a flame or by rolling it with burning charcoal inside.This does two imortant things:1: It provides charcoal to bind remaining bad stuff.2: It releases some sugars from the wood plus resins and othe stuff.Both are an essential part of the final product and aging process!Now it becomes clear why a good sprit cost more than vodka...Using a neutral vessel like glass to age your spirit is one thing, preparing the wood the right way another...You see, size matters here in several ways.Big chunks provide a decent surface are without causing too much debris.The also provide more tannins for the color and more resins and sugar.Smaller chunks provide more charcaol for a higher level or binding impurities.But both will soak up far more alcohol than the correspong barrel size would!Obviously, if you are on a small scale on only got about 5 liters of alcohol to deal with loosing much is bad.The best way to char the wood IMHO is inside a clsed can or steel box.Just a small vent hole and a lot of turning with the right eye for when the wood is charred enough to be black and sealed.Opinions vary here but I use about a cup full of wood per 5 liters of alcohol at around 93% vol.Some goes for the storage, apart from dark some can't really agree here.Tossing and turning is as much prefered as undisturbed resting - take your own pick.The thig I do differently after the filtering off is to re-use the wood that is soaked.It goes into a freezer bag until the next run of the still and then the frozen wood is just added to the second still run to get back the alcohol in it, plus some nice taste and smell :)

Topic by Downunder35m