Sentences with phrase «secondary fermentation»

We used to do secondary fermentation with fruit juice and after careful split testing decided we liked drinking our kombucha straight from the continuous brew over ice with no additives.

during the 16 hour fasting period would it be ok to drink kefir (water grains, with fruit juice used for secondary fermentation)?

pilsner ibu brew kettle, length secondary fermentation?

In summary, by using grapes raised at elevation, lowering sulfite levels, using optimum pH levels, using a malolactic, secondary fermentation along with tighter filtration, and avoiding the addition of any residual sugars, the end result is a clean, tasty wine with lower sugar, lower sulfites, lower impurities, superior taste, and just as much alcohol.

Extendd secondary fermentation is not recommended with agave.

You can drink this kefir as is, or you can do a secondary fermentation with additional fruits and flavors.

Black currants are added creating a secondary fermentation and yielding ale of exceptional flavor and complexity.

Made in the same way as Champagne (with a secondary fermentation inside the bottle to produce bubbles) and often with the same grape varieties (Chardonnay, Pinot Noir and Pinot Meunier), these crisp sparkling wines can be nearly as complex as Champagne — and are much less expensive.

Using the traditional four vessel brewing process, the Company often takes extra steps like dry - hopping, barrel - aging and a secondary fermentation known as krausening.

You may have purchased a jar that has started a secondary fermentation.

The consortium has recently sequenced another lactic acid microbe, Oenococcus oeni — used in the secondary fermentation of wine.

The acetic acid created in the secondary fermentation process is a component of the finished vinegar and has a host of benefits on its own.

If a secondary fermentation is done, the result is a naturally fizzy fermented probiotic drink that is reminiscent of a fruit soda.

The «mother» is a colony of beneficial bacteria, similar to a Kombucha SCOBY, that helps create vinegar through a secondary fermentation process.

Kombucha is a slightly sweet, slightly tangy drink that can be made fizzy like soda if a secondary fermentation is done.

During this bottling period, the beverage will undergo a period called «secondary fermentation.»

You can also bottle it for a secondary fermentation to achieve extra fizz.

Every time I make a batch of bucha I try one of these in my secondary fermentation.

This is what helps make the vinegar through its secondary fermentation process.

After this there is a secondary fermentation process where an acetic acid - forming bacterium will convert that alcohol into vinegar.

Here is what sets Franciacorta apart from other bubbly... I found that the way it's made is special in the sense that it gets its bubbles from the «classic» wine making process, which means that means Franciacorta doesn't do its secondary fermentation (sitting on yeast and sugar called the tirage) in giant steel tanks like Prosecco or Spumante.