Comment on Hi I just started testing home fermenting to expand the hom cookbook. I have a few questions.
Coolcoder360@lemmy.world 2 weeks ago
You would also require a hydrometer in order to tell if the fermentation has completed. This is the only way to ensure that fermentation has finished and prevent making further bottle bombs such as the one in the picture.
Bubbles are not a valid method to determine fermentation and you will need to use the hydrometer to get a specific gravity reading at the beginning before fermentation begins, as well as throughout the fermentation process. If there is more sugar it is always possible for fermentation to begin again even if it had stopped. So you will need to also have stabilizers to prevent fermentation starting again should you decide to bottle.
alzymologist@sopuli.xyz 2 weeks ago
Even hydrometer is not safe method to tell that it’s done if you have unknown biology going inside. The safest thing to do is use plastic pressure-resistant bottles that do not shatter.
And yeah, cooling will only slow secondary and make the product taste differently (maybe better, expecially since winter is over). It will not make it safer in any manner.
Coolcoder360@lemmy.world 1 week ago
Not sure what you mean by unknown biology. I’m assuming the goal is to produce alcohol so measuring density will tell when the sugars have stopped being converted to alcohol because the specific gravity will stop lowering. Assuming proper sanitation has been performed of course to prevent other things growing…
Or do you mean if he’s fermenting not with yeast but like lactofermentation?
alzymologist@sopuli.xyz 1 week ago
I mean it certainy looks like fermentation started late and there always are wild things on fruits. No boiling mentioned. There must be at least active lactics and mould seeds. Something might always try to wake up later.