Fermenter / Batch Fermentation

Make Your Own Fermenter

Does juice contain alcohol? What is natural fermentation?
On this wikipedia page en.wikipedia.org wiki Abvit says Fruit juice contains 0.1 % of " Naturally occurring" alcohol. What does this mean? What kind of juice? What other products that are labeled non alcoholic have alcohol in them?This report here says wesleyan.edu weswell docs alcohol IPRC Factline Nonalcohol Beer.pdfaccording to a report published by Indiana University, a standard glass of orange juice contains between .2 % and .5 % alcohol. Six glasses of orange juice could theoretically create the same culpability in a minor as six bottles of non alcoholic beer. This website says newton.dep.anl.gov askasci gen06 gen06354.htm Question Is there alcohol in orange juice? Has anyone ever tested exactly how much? Is there alcohol in other non alcoholic foods or drinks? If so, does anyone have a list?There isn't alcohol in OJ. But all food has some bacteria in it, and even in the refrigerator these bacteria will start acting on the sugar in the OJ and using it for food. Most bacteria are fermenters. The process of fermentation takes glucose sugar and through a multi step process turns itinto carbon dioxide and alcohol.The OJ will taste " bubbly" or " carbonated" and there will be alcohol present as well. There probably wouldn't be enough alcohol to make one feel its effects though. Refrigeration doesn't kill bacteria, it just slows its metabolism. If you were to leave the OJ out on the counter for a day, this process would happen a lot faster.

Can I do my primary fermentation in a standard bottling bucket?
I was wondering if it would be possible to do my primary fermentation in a standard bottling bucket like this one williamsbrewing.com PRIMING TANK P149C66.cfm obviously i would put a lid and airlock on the bottling bucket. I would then transfer via bottling spigot to a 5 gallon glass carboy for secondary fermentation and then siphon back to bottling bucket for bottling. Thanks for your input.

How to tell when mash fermentation is complete?
So far I have mixed 4 litres of water with some cinnamon for flavour, 1 kilo of brown sugar and around 25g of baker yeast. The mash has been sitting on the stove over night on very low heat with a temperature no higher than 30 degrees C. How long do you suggest, for the experienced makers, I let it ferment? Should I let it cool for a week or so?SWEEEEET you guyz rock

Why does most yeast prefer glucose over fructose during fermentation?
I am doing and extended experimental investigation on the fermentation of wine. Anyway my results show that the yeast sacchromyces cervisae prefers glucose over fructose and I cant find out why from like anywhere. So I was just wondering if anyone out there knows WHY??

How much does a brews taste change after fermentation?
So i just started my first beer kit, and it is obvioulsy just malt extract dried malt extract with some pre hops added the ME. So i poured the tin into a pan and heated it up and also added the DME i simmered it for about 5 mins before adding i to the fermenter, it's been along time since i smelled ME i remember it now from when i was younger, it smells a bit like fish So i tasted some of the ME in the pan before i added it all to the fermenter and is this the final taste i can expect my beer to be, fermentation just creates some alcohol in this right, or is the taste after ferm going to be significantly different to the taste in the pan?

What is the application of mixed culture in fermentation industry?

How long does the fermentation take for hooch liquor?
And also, is it legal in the UK?I have 200pounds to spend, how much do I need to spend, Im 17 i cant buy my ownthank you

Why is a fermentation trap needed to make wine?
The steps for making wine not with grapes say " Pour into jug let ferment" and the diagram has labelled a 'fermentation trap'. Is this needed? If so how does it work and what does it do?

How can i speed up the process of fermentation for wine making?

Why is the dough punched down and kneaded some after the first fermentation?

Homebrewing secondary fermentation question?
My batch of red lager has been sitting for 7 days in a carboy for secondary fermentation as noticed the activity was pretty dormant for most of the time in the air trap but on the 7th day its bubbling about once per minute and noticed foam on the top of the beer. Should I let it sit longer or bottle? If longer, how much longer?

What was the first evidence of fermentation?
Discovered by who and what year?

Give me a time frame for this fermentation?
So i mixed two cans of grape juice concentrate with the same amount of water as concentrate... not nearly the amount of water required... Then I put In one cup of sugar... and shook it up well... then I put in 3 teaspoons of dry yeast... I put it in my basement where it is about room temperature or maybe a little colder... How long will it take to ferment I am redicleously not worried about taste I want the shortest point in time when i can Chug all of it and get plastered

I started my wine using the balloon with the pin holes my question is when will fermentation be done ?
how will i know

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