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Tag Search Results For 'fermentation' (55)
Fermentation Continues - After a Break
The Rakia Site | October 7th 2008 by Martin Miller-Yianni
The homemade Rakia in Yambol that I started is coming on well. I was told to take the barrel of fermenting grapes outside into the yard and let the sun shine on it. This will increase the temperature and make the fermentation more active.The trouble read more
Superfood Discovery From Patagonia
Natural Superfoods for Optimal Nutrition | October 5th 2008 by NaturalSuperfoods
The History and Legends of the Maqui Berry Maqui berry is a deeply purpled berry from the Patagonia region. It is a sacred plant to the Mapuche Indians, the indigenous inhabitants of Central and Southern Chile. The Mapuche Indians is the only unconq read more
Why Sauerkraut? And other probiotic questions.
Veggie Queen Adventures | October 1st 2008 by Veggie
I read an article yesterday that in a poll of 1000 people in the US only 15% had any idea of what probiotics are, and my guess is that many have heard the word but are still unsure of what these living marvels do. This means that there are far too ma read more
Sugar Wasted on the Floor Floored
Bad Luck Scenarios | September 24th 2008 by Martin Miller-Yianni
Mixing the grapes juice, which is basically wine now after two weeks of fermentation, I had to add more sugar to make the alcohol content higher for distilling into rakia later. The bags are plastic and rip very easily.Normally they are placed over t read more
Could Plastic Be Made From Bacteria?
Impact Lab | September 23rd 2008
What if plastic wasn’t made from oil or natural gas? What if it was made from bacteria? Would it be safer for the environment? Would it be safer for us? What if the bacteria were genetically engineered Escherichia coli (E. coli)? read more
Homemade Rakia Process Started
The Rakia Site | September 22nd 2008 by Martin Miller-Yianni
Well on the way to my own grape Rakia being made now as the process in in full swing.It was a couple of weeks ago that the grapes from my farmhouse were harvested, put into big plastic bags and transported to Yambol. They were put into a big plastic read more
Kombucha Update
Halfway To A Dozen | August 28th 2008
Well I have now officially made a couple batches of Kombucha. My first batch tasted "ok" to me when I first tried it. It had a strong taste but I liked the bubbly consistency. However I made the mistake of not capping my jars to store. I had heard so read more
Tea - Secrets of The Orient
Natural Superfoods for Optimal Nutrition | August 21st 2008 by NaturalSuperfoods
Oriental and Indian cultures have known about the benefits of tea for thousands of years. The rest of the world is slowing catching up and being educated on the immense variety of healthy teas available. photo credit: Ikhlasul Amal The color of te read more
Kombucha
Halfway To A Dozen | August 17th 2008
I would be considered by most I believe to be fairly "crunchy". After all I cloth diaper, eat organic whenever I can afford, homebirth, homeschool etc... But I think I have now officially added a whole new level of "crunch" LOL. I have started brewin read more
Prebiotics, FOS, GOS, health benefits
Healthy, Digestion and Nutrition | August 4th 2008
Prebiotic is a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gut bacteria leading to benefits for the host well being and health. Synbiotic is a combination of prebiotic and probiotic. B read more
Wu-Yi Tea Weight Loss System - As Seen on CNN, NBC, Today Show &…
Natural Superfoods for Optimal Nutrition | July 31st 2008 by NaturalSuperfoods
How your tea is produced is too important a matter for you to take for granted. It is the core of the whole question of what you get for your money. And there is a vital difference in the harvesting processes of different Wu-Yi tea. What you really read more
How to Eat Foods of 5 Different Colors Every Day.
Natural Superfoods for Optimal Nutrition | July 18th 2008 by NaturalSuperfoods
Boy, that’s a lot of food to think about. The more colors you eat daily, the more you will benefit from a healthy variety of vitamins, minerals, fibre, and phytonutrients that Mother Nature has to offer. Phytonutrients [...] read more
My First Impressions Of The Tap-A-Draft Kegging System
Scott "The Wine Making Guy's" Blog For Wine Making Enthousia… | July 8th 2008 by Scott Young
Tap-A-Draft kegging systems for carbonating beer and wine coolers and here are some initial thoughts. read more
What Do You Know about Global whiskey
IBS Pro! | July 6th 2008 by bengkyo
Scotland is not the only country that can put a quality scotch product. Many countries have ventured into the field of spirits. Canada is one of them. The Canadian whiskey are beginning to shine with products that are crisp and fat for taste. After s read more
Another Distilling Process
The Rakia Site | July 4th 2008 by Martin Miller-Yianni
Another traditional Bulgarian rakia-making process was experienced this week. Rakia in case you didn't know is what everybody calls 'Bulgarian brandy.'Fruit flavour is it unique charatoristic quality unlike many other liquors from around the world,Th read more
In The Kitchen: Chicken Stock, Yogurt and Kimchi
Practical Nourishment | July 2nd 2008 by Jessica Jones
This week brings another build-up of kitchen projects. I like keeping my family well-nourished, though often it seems like I spend a LOT of time in the kitchen. I've been working on doing one project each day rather than all of them at once, but th read more
Beer Yeast, Fermentation, and Home Brewing
BeerSmith.com Home Brewing Blog | June 18th 2008 by homebrewer
Today we look at home brewing beer yeast, fermentation, and how it affects the flavor and character of finished beer. Yeast is one of the most important ingredients in home brewing, but also one of the least understood. read more
What's in the Kitchen Today?
Practical Nourishment | June 18th 2008 by Jessica Jones
Boiled/Deviled eggs- This one is not complicated, but it is an important staple in our house. We eat eggs for breakfast, lunch, and snacks. Having boiled or deviled eggs on hand helps us make sure we have food ready to eat when we are hungry.Roaste read more
Homemade Red Wine
IBS Pro! | June 14th 2008 by bengkyo
Among the many types of wine, red wine is among the best. There are many types of red wine, although most are manufactured using the same methods. This very exciting type of wine is made from black grapes, drawing their color of the skin of grapes. D read more
How To Make Wine: Does The Type Of Yeast You Use Make A Differenc…
Scott "The Wine Making Guy's" Blog For Wine Making Enthousia… | June 12th 2008 by Scott Young
What kind of yeast do you use to make your wine? Ever thought of using liquid yeast instead of dry yeast? In my latest video I discuss the pro’s and con’s of using dry yeast and liquid yeast to make your wine. Would love to hear what you read more
My Kitchen, Land of Projects
Practical Nourishment | June 2nd 2008 by Jessica Jones
Here are some of the this weekend's kitchen projects:Soaked and dehydrated nuts. We love nuts, and I love feeding them to my family once they are properly prepared. Traditional people always soaked or partially sprouted their s read more
Herbal Beer & Wine Making
the seed | May 31st 2008 by Caroline Luley
DIY Project: No Equipment NeededBesides being used for remedies and in flavoring food, the third most popular use of herbs throughout history has been for making drinks. Fermented drinks were the most popular because they extracted the best qualiti read more
Why Green Tea Has More Antioxidants Than Black Tea
Fitness And Healthy Blog | May 26th 2008 by kon5518
Processing green tea differs from black tea. This difference determines the amount of antioxidants present in the final product. Processing green tea differs from the way black tea is processed. Antioxidants in the tea leaves are nearly exhausted a read more
Kimchi Nutritional Value
My Korean Diet | May 26th 2008 by Hyonjoo
Low calorie and a lot of fiber. Vitamins and minerals. Organic acids produced during fermentation. Kimchi promotes intestinal health. Kimchi helps lower cholesterol. Kimchi keeps most of its nutritional values fresh for longer days. Low calorie and read more
My Kitchen: Land of the Living Dead
Practical Nourishment | May 24th 2008 by Jessica Jones
"Fermentation is an act of life upon death. Living organisms consume dead food matter, transforming it and on the process freeing nutrients for the further sustenance of life." Sandor Katz, Wild FermentationAbout once a week my kitchen counter is f read more
Your Enzyme Potential & How To Improve It - Part 3
Natural Superfoods for Optimal Nutrition | May 17th 2008 by NaturalSuperfoods
Enzymes are energized protein molecules are actually available from a multitude of sources. Raw foods all contain enzymes. The reason it’s hard to get enough simply from your diet is cooking, heat greater than 50 degrees Celcius destroys enzy read more
Homegrown Wine
Practical Nourishment | May 3rd 2008 by Jessica Jones
One of my spring/summer hobbies for several years has been making homemade wine. The process sounds complicated at first glance, but like anything it can be as simple or as complicated as we want it to be. I prefer the simple way.There are a few pi read more
Beer after a week.
My Fine Asian Skin Glows | April 21st 2008 by ryos
You need to a flashplayer enabled browser to view this YouTube video Marc and I moved the beer into his 5 gallon carboy. According to Marc we do this to remove the deposit at the bottom of the carboy (which are dead yeast and other fun junk. While at read more
Fermentation
My Fine Asian Skin Glows | April 16th 2008 by ryos
Marc sent me a picture and a video showing the progress of our beer!! It’s pretty nasty as it looks, but according to Marc this batch is doing well, so I’ll just have to trust him! You need to a flashplayer enabled browser to view this Y read more
explain about ... how whisky is made
there is a whisky for everyone | April 15th 2008 by whiskyforeveryone
the principals for the distillation of whisky have changed little over the last 200 years. just three basic ingredients are needed - water, barley and yeast. technology now aids production, but traditionally there are five stages to the process - read more
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