Ninelle
Quote: Song *

It turns out ... virtual alcoholism ...
For us, the very thing, we have virtual shopping already in the diagnosis ... There will also be virtual alcoholism ..
Ninelle
Quote: vernisag

Nah, finally, we don’t give anyone or anything, we buy up everything, day or night, only everything, sho lies badly

And if it doesn’t lie, then we will either buy it under the order, or on Ibei, Ali, etc. we go and buy it.
whitechalk
Natalishka,
Quote: whitechalk
Experiment with water No. 2 on kvass mode.
water t ° inside the device
Initially t ° = 33 ° C

After 1 hour t ° = 32.5 ° C t ° = 35 ° C
After 2 hours t ° = 31.9 ° C t ° = 32 ° C
After 3 hours t ° = 31.3 ° C t ° = 32 ° C
After 4 hours t ° = 30.8 ° C t ° = 31 ° C
After 5 hours t ° = 30.8 ° C t ° = 33 ° C
After 6 hours t ° = 30.9 ° C t ° = 33 ° C
After 7 hours t ° = 30.6 ° C t ° = 32 ° C
After 8 hours t ° = 30.4 ° C t ° = 31 ° C
Natalishka
Tatyana, but inside the device, is it in the bank or near the bank?
Aygul
Natalishka, measured the temperature?
Natalishka
Aygul, but as? With the lid open? I only have a Gefu mechanical thermometer.
whitechalk
Natalishka, inside the appliance is between the jar and the wall of the fermenter. And inside the jar - this is indicated in the first column: water temperature. The water was measured with a thermostat and a digital thermometer. The readings matched. Inside the device is Teskomovsky, and together with an overlay for him from a ham maker. I put it on the jar so that the thermometer did not come into contact with the walls of the fermenter.
Kara
Quote: Lone_Wolf

Lena, I completely agree, but unfortunately according to some of the photos posted here, I can't say that the yogurt was cooked correctly, that's why I expressed my opinion. (By the way, absolutely in decent shape).

It's so interesting to read you

Quote: Lone_Wolf


But in fact, you do not give an opinion different from general party linedifferent from yours!

... especially if this is the opinion of a person who discusses everything purely theoretically and not only in this topic. You already cook something for a change (I'm even afraid to hint about the author's recipe), well, at worst, put a photo of something edible (we already understood about your ability to use graphic editors) so that we somehow forced ourselves to listen to your opinion ...

After reading your posts, I asked myself the following question: "What are you actually doing on this forum?"
Biryusa
Quote: Natalishka
Respond who made the kvass. Yesterday I put kvass. The time showed 36.00. The countdown has started. Now the time remains at 14:30. I decided to look in, and there the can is cold. I pulled it out, the bottom is cold at the jar, and the bottom of the fermenter is at room temperature. I reset the program and turned it on again without a can. The bottom of the fermenter has become warmer. I put a jar of kvass. After 20 minutes I looked again at the same jar and remained, but the bottom of the fermenter was again at room temperature. And how are you?
My kvass costs 5 hours. The bottom of the fermenter first warmed up and then cooled down a little. The can with kvass in it is barely warm, but I think that's how it should be. For comparison, I touched a jar of milk that just stands on the table in the kitchen - it is much cooler than the one with kvass.
Lilida
Girls need help. I can't open a can of sour cream. I tried it warm and cold after the refrigerator. The can is very thin. Can anyone advise what?
Lilida
Natalishka, I also finished kvass late last night. The jar was practically cold, that is, at room temperature. I tried it, didn't like it, but after a night in the fridge it tasted almost normal. Strong. He apparently needs to mature, but what time it takes - I don't know.
vernisag
Quote: Lilida

Girls need help.I can't open a can of sour cream. I tried it warm and cold after the refrigerator. The can is very thin. Can anyone advise what?
Lida, you need to release the air, try something like a toothpick or a knitting needle, squeeze the lid. Well Schaub the air came out.
Aygul
Natalishka, according to the sensations of the bank, it should seem cool, the human body temperature is 36.6, and there it is below 30-35, but, of course, above room temperature
Lilida
vernisag, it turns out to pry only with a knife, since everything else either bends or breaks. But when you pry it with a knife, the can squeaks, I'm afraid it will burst.
Natalishka
There is no digital thermometer yet. Measured simple. She pulled out the jar, put it into the fermenter and closed the lid. The temperature inside is 31g. Turned it off. Turned on, yogurt, a minute later, the inside along the bottom of the device is straight hot. The husband grumbles, pull it out, throw a piece of bread and leave it on the table. But I threw a handful of raisins into the jar and turned on the kvass again. I'll see what happens tomorrow.
Irina F
Devulechki! Pay attention to the recipe in the book - everywhere it is indicated that after the fermenter, mix the kaas with sugar, pour and REMOVE in the refrigerator. I think this is a must-have item for kvass!
I made classic kvass and with raisins, both times the kvass was infused in the refrigerator for about 10 hours. It turned out to be a good kvass.
Irina F
Natasha, do not give it to you. Put kvass on the mode and forget before the end of the program.
Natalishka
IRINA, just stood for more than a day. And when she pulled it out, it seemed that she had just poured. Here I am in confusion
vernisag
Quote: Lilida
But when you pry it with a knife, the can squeaks, I'm afraid it will burst.
You don't need a knife, or it really will burst.
vernisag
Quote: Elena Tim

Nuuuu ... if a good naughty man, then we can, you won't notice the difference.
Everything is provided in the instructions

Fermenter Oursson FE0205D / GA
Elena Tim
Late!
vernisag
Quote: Elena Tim

Late!
Grunt already?
Natalishka
Lena, did you make the wine?
Elena Tim
Quote: vernisag
Grunt already?
Not, just in a state that "interferes with the objective perception of reality", I used the unit.
And more than once ...
Quote: Natalishka
Lena, did you make the wine?
No, of course, it didn't even ferment for me. I sit firm ... and I envy Ninka - she's gushing cognac with something ... sour ...
Omela
Quote: Elena Tim
in a state that "interferes with the objective perception of reality",
I understand that we are constantly in this state !!!
Elena Tim
Well dykys! What are we talking about!
vernisag
Nuuuu, we are all mulberries, we cannot objectively perceive reality
Et, what turns out we cannot use these devices? And apparently not only these ...
More deffki, all devices are intended for normal people, not for us
The current is "normal" they do not need nafik
Elena Tim
Quote: vernisag
The current is "normal" they do not need nafik
Gold words! Almost the motto of the Bread Maker!
vernisag
And I'm finally sick for the whole head. Do you remember I raked apple pulp out of wine? I didn't throw it away, put it in a jar, added some water, sugar, dried raspberries and set it on to ferment on. Then she strained a little, added flour, mixed and left for 15 hours, it turned out sourdough (it rose so well) Kneaded the dough and put the bread for another two hours to rise, then bake ...
Well, not sick, huh? I don't live peacefully, I want to sleep I don't have the strength
Irina F
Aaaaaaa !!!! Waste-free production !!!!! Irish
vernisag
Aha Irish, wasteless ... There is no time for this
Elena Tim
Quote: vernisag
I didn't throw it away, put it in a jar, added some water, sugar, dried raspberries and set it on to ferment on. Then she strained a little, added flour, mixed and left for 15 hours, it turned out sourdough (it rose so well) Kneaded the dough and put the bread for another two hours to rise, then bake ...
In gives! Kanesh, when they sleep, if the head is full of ideas.
Sneg6
Girls, a link to a discount in a platypus, maybe someone will come in handy.

🔗

Pava tree
Quote: Musyanya
At the technopoint, we got bear cubs around 1890. I looked, they also appeared in some cities on order, delivery time is 1-3 days. Fly in !!!

Can you link to the page? And then I on their website - looked, searched and did not find :-(
musyanya
Pava tree, dismantled in the Far East, stayed in Chita. 🔗
Florichka
And I put the kvass from rhubarb, 13 hours left. There is foam on top. But the fact that kvass ripens in the refrigerator is true. I have birch without yeast, just with raisins, my own dried apples and Borodinsky crust, so "ripe", pure mash already. I won't throw out the thick, I'll put more kvass on it. In the heat, you want just a fizzy, and not just fruit drinks. Last year I made kvass from berries all summer long, even without a fermenter. I really like the device.
Ninelle
Sneg6, damn it .. The husband has already ordered for the off. site ...
ket66
Ninelle, On off. the site gave me a 10% card for the next purchases. I will take starter cultures from them with 10% discount.
vernisag
Quote: Elena Tim

In gives! Kanesh, when they sleep, if the head is full of ideas.
Very tasty, by the way, it turned out to be a loaf of bread. Some kind of magical - fragrant At the proofing, the truth did not hold for 30-40 minutes, I really wanted to sleep.

Fermenter Oursson FE0205D / GA

Fermenter Oursson FE0205D / GA

Tanyulya
Irish, gorgeous bread !!!
GruSha
Irina, ohh, beauty !!!!
vernisag
Thank you Tanyush, Gulsine The young wine is not yet ripe, it is still standing, and the children from it have already appeared
Ninelle
ket66, well! Maybe they'll give mine too ?! Well so the head is floating .. Maybe I will switch to sourdough with a fermenter ?! And then for more than twenty years I've been baking with yeast ... Another question, where would I buy time for the fermenter? ..
anisimov_s
Dear Antonovka, vernisag, whitechalk, kiki99, please measure the temperature in the fermenter in the "Wine / Tincture" mode (at least within 1-2 hours).

Regarding the "Kvass" mode, the situation is clear to me, according to the technology - the fermentation temperature should be in the range of 25-30 degrees, which Oursson FE0205 successfully copes with.
links: 🔗
Elena Tim
vernisag, Irish, awesome bread, handsome! No wonder you conjured, forgetting peace and sleep.
MarinaK
Hurrah! Hurrah! They brought me a bear too! I have it orange and looks more like a red-haired Burenka, which gives milk
Tashenka
vernisag, Irina, I buy all the starter cultures at the joint venture. It's much cheaper there.
Baba Valya
Sneg6, Olga, it came in handy for me, 30 will bring (I'm in Moscow time now), THANKS !!! ...vernisag, Irin, the bread is sooo delicious
Kara
Quote: anisimov_s

Dear Antonovka, vernisag, whitechalk, kiki99, please measure the temperature in the fermenter in the "Wine / Tincture" mode (at least within 1-2 hours).

Sergey, the temperature inside the liquid in the "Wine" mode is 20-25 degrees
Kokoschka
Quote: anisimov_s
Dear Antonovka, vernisag, whitechalk, kiki99, please measure the temperature in the fermenter in the "Wine / Tincture" mode (at least within 1-2 hours).

temperature 27.5 -28 degrees, measured with an interval of 2 hours.

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