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Equipment: Fermenter

Info

  • Simple equipment for fermentation of various items, with complex variables

Process (Liquid Fermentation)
  • When choosing to ferment any given product, do research into potential toxins or chemical by-products that may be produced. Do not proceed with fermentation unless certain no dangerous chemicals will be created. Take special care when looking into fruits that may generate methanol during fermentation.
  • Once you are certain it is safe to ferment, process the ingredient into a liquid.

    If this is a fruit, then puree the fruit with Pectinex SPL and spin the resulting puree in the centrifuge. Using either program 2, or a 20 min spin at 20ºC at 4200rpm.

    If this is a grain for example, then you may want to simply soak the grains with water, or you may want to create a mash or wort with the grains to extract a different flavour profile.
  • After clarification you may choose to add extra water and sugar depending on the desired final ABV and the initial sugar content of your fermentable liquid.
  • Check the initial gravity of the liquid before pitching in yeast, and record this so we have an accurate ABV reading once the fermentation has finished. Use either the Brix meter or the gravity probe to find this reading.
  • In a separate glass, mix 200ml body temp water with yeast (check the package for instructions, currently Lalvin EC-1118 yeast), yeast nutrient, and a Protofloc tablet. Ensure these are dissolved in the water, and once both the ferment liquid, and the yeast water have reached similar temperatures then you can pitch the yeast into the ferment vessel along with the liquid to ferment.
  • Using either a whisk (in a large top ferment bucket, or by swirling in a Demi-John) aerate the ferment liquid to incorporate extra oxygen to help the yeast breed.
  • Secure the top of the ferment bucket, or inset the bung into the Demi-John, and then add an airlock, add a small amount of vodka to the airlock to ensure CO2 can escape, and no bacteria can get into the ferment.
  • When you have done this, fully label the ferment with the product, time, date, and initial gravity. Set alarms to check on the progress every other day; we are looking for continual activity in the airlock, showing fermentation activity. If the activity has stopped for 2 consecutive days, then pull the ferment, and spin in the centrifuge. Once the liquid has been clarified, add 0.25g Potassium Sorbate per Litre liquid. Store in the fridge, and use within 3 months.
  • Ideally do not leave more than half of the ferment vessel empty, a head space of 1/4-1/3 is sufficient and any extra head space can lead to too much oxygen being present. This could lead to 'off' notes in the final ferment. If you discover these off notes when the ferment is finished, discard the ferment and do not use.
  • If you have a more full ferment vessel, then the addition of brewers anti foam is important, as this will help to ensure the bubbling ferment liquid does not escape through the airlock. Add 1ml per litre of ferment liquid to suppress any natural foaming.
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