Fermentation Videos

www.cejavineyards.com Sparkling wine - gotta love it. Michael Wray explains the three processes of making this bubbly beverage but focuses on the traditional "methode champenoise." Of course, talking about has his limits so Michael indulges the audience on proper opening techniques using a Pinot Noir Brut Reserve from Domain Chandon. Cheers! www.saludnapa.com

http://www.kefir-grains.org Make Milk Kefir with Real Live Caucasus Kefir Grains. Special Kefir Bonus.

Resonant Carboy is a generative sound installation that offers high concentrations of microbiological life a unique mode of performative expression. In this installation, yeast cells (Saccharomyces cerevisiae) are given voice as they fervently reproduce during the process of fermentation. Real-time chemical reactions become the generative process powering this unfolding temporal form. Up to 1.7 trillion yeast cells will trigger a self-organizing soundscape in real-time, as they feast on the monosaccharides available in a solution of honey and water. As the yeast cells digest the sugars, they yield large quantities of carbon dioxide. The release of this gas will drive a computer software environment an instrument that gives voice to the microscopic chorus of chemical transfiguration as a hybrid texture of amplified natural and synthetic sound.

Author: HellaDelicious Added: Tue, 04 Aug 2009 10:32:57 -0800 Duration: 0Bright colored full sense learning experience! Watching mung bean sprouts grow and then transforming them with the help of some friendly bacteria to create an edible and healthy side dish is fun for the whole family. Music: Italian Waffles by Mujaji Distributed by Tubemogul.

Author: HellaDelicious Added: Tue, 04 Aug 2009 10:32:57 -0800 Duration: 0Bright colored full sense learning experience! Watching mung bean sprouts grow and then transforming them with the help of some friendly bacteria to create an edible and healthy side dish is fun for the whole family. Music: Italian Waffles by Mujaji Distributed by Tubemogul.

The Wine Experience - Stainless Steel versus Oak Barrel Fermentation

Professor George Wolfe discusses anaerobic respiration and the fermentation of pyruvate in this video from Thinkwell's online Biology series.

The Tasting Your Wine crew visits Springhouse Cellar winery in Hood River, OR. They meet the winemaker and get to taste his wines and explore his winery. They also explain some of the issues in producing fine wines. He produces some excellent wines, sangovise, merlot, zinfandel, homestead red (a blend), chardonnay, and more. They discuss grape sourcing and appelations/AVAs (American Viticultural Areas).

Not your average brewery tour. Amy from http://www.hereforthebeer.com takes a tour geared toward a more advanced beer crowd. Brewer Mike Gerhart from Wolavers Brewery gives an informative look at more than just the basics of a full scale brewing operation.

Once your bokashi bin is full with layers of food waste and bokashi bran, you should leave it sealed for about 2 weeks to ferment. Here's a quick tip to make sure your waste ferments properly and you get the best possible compost.