Fermenter Oursson FE0205D / GA

So I also added raisins.

Maybe a little raisins?

So I also added raisins.

Did you wash him? The girls in the topic about liquid yeast wrote that on the surface of fruits (and dried fruits) there are just those natural yeasts that cause fermentation. If you washed the raisins, then you need to let it lie in the air for several days for new yeast to form on its surface.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=272&topic=417918.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=272&topic=417918.0

[vatruska]

vatruska,

In cans of a liter for 3 does not roll)))

Maybe a little raisins?

Yes, I seemed to eat a lot ... I have raisins three times larger than usual (also, chtol, Chernobyl ...), and so I put 5-6 pieces on the jar. As a result, I had quite large grapes floating there. Moreover, I did not even wash the raisins, soothing myself with the fact that more dirt is a shorter muzzle.

[Scarecrow]

Scarecrow, ah-ah-ah, well, tady is understandable ... with this approach, ordinary yogurt makers are also called nothing ... then yes - or something like a dairy cuisine smile or bear cub ...

Thank you, everyone who helped to determine. I decided to take it. Only now I am in M ​​Video waiting for green, and I need orange, because my kitchen is orange. Who needs green in M ​​Video in Ivanteevka is, but from there only self-pickup. Girls still please, who have a discount in the Platypus please throw off.

I pressed the apple juice, I thought I would put the wine ... It turned out to be very muddy, and the output of unrealistically small juice from Brazilian apples, I freaked out, we drink the juice now. And my husband wants to hide from me, apparently ... because my disappointment in apples has not yet passed
Today Orsusha is resting ..

Well this is necessary, what willpower! Three years and not a word! Come out of the bushes, it's more fun together! And please explain to me, I read the Young Technician 20 years ago, and I do not quite understand the phrase about the first, third and fifth ...

Thank you for your kindness! : girl_claping: The fun is enviable here! I cannot call myself an unspoken observer, rather a freelance correspondent) I deserve the right to join your slender ranks, spreading ideas with a furore Juche Bread makers to the masses)
With regards to my intricate sentence, I tried to talk with the respondent in a manner of mysterious mystery that was beyond his strength) As expected, the highly respected critic a) did not understand what it was about; b) did not admit it; c) offended; d) fidgeted; e) tried to be ironic as a hardened chauvinist; f) it didn't work)))

And just business - a comma in a complex sentence (in the same, third))) (It must be admitted: our hero won an unequal fight with an insidious comma in a sentence with an appeal (that very first), albeit not on the first try) ))
Obviously, excessive meticulousness in this case is appropriate, if only because it is useless for a latent guru, tired of repeated repetition of obvious things to the blinkered deviceaholism of forum women, to "swim" in the school curriculum)

THE MAIN THING. Nasssynok has been sniffing at the side of the multicooker (also round, you see, he took it for his mother) for two weeks already.
He is round, orange and ... irreplaceable) He is simple-minded, sincere and straightforward) He does not intrigue and does not flirt - he makes us yogurt and sour cream, without even stuttering about secret desires related to wines and liqueurs ... he is also patient!
He appeared here thanks to you, and we sincerely thank you, the restless entertainers)

[vernisag]

vernisag, Irina, and your cherry wine, not according to the recipe? Just 36 hours, not 7 days? 2 liters? Very interesting, the cherries will be there soon, while you can take the freezes, delicious?

Tasty But it's more likely not wine, but cherry kvass
On the program I cooked kvass for 36 hours. Frozen cherries 350 g (maybe a little more), a little less than half a teaspoon of yeast (dry), 100 g of sugar.
I defrosted the cherry a little, washed it with warm water and put it in a 2 liter jar, added sugar, yeast diluted in warm water and warm water. After the program, my jar just stood on the table in the kitchen, maybe 3-5 hours. Strained it, poured it into a 1.5 liter jar, added 50 grams of sugar and put it in the refrigerator.
It turned out not sweet, with sourness, with a very pleasant aroma.
In short, I really liked kvass, not kvass, wine, not wine but, delicious

[vernisag]

vernisag,

And carbonated?

So there, bubbles

So there, bubbles

I suspected, but decided to ask again just in case!)))

Girls who asked for a discount in a platypus on the previous page 😉

a discount

I came home from work at twelve o'clock, tired like a wawaka, drank a glass of this cold cherry and soooooooooo I felt there in my 10 degrees ... well, or I'm just so tired that I'm falling already ...

there, in my opinion, there are 10 degrees ... well, or I'm just so tired that I'm already falling ...

Fuck-up! I went to put it!

[vernisag]

vernisag, Ira, did you use a teaspoon from the bread machine or an ordinary one?

Atvichay, kada ask you! I have no time! I already thawed everything, I'm sitting waiting for a signal!

Yeah, from the bread machine

Well, glory to those! I did so. Fuy, fsya was worried ...

[my star]

my star, only we have a rule, we talk about the rules of the Russian language ONLY, in the topic "Russian language". And not discussed posts from other topics there, about literacy - only there.
What have you already prepared with the help of your son?

I came home from work at twelve o'clock, tired like a wawaka, drank a glass of this cold cherry and soooooooooo I felt there in my 10 degrees ... well, or I'm just so tired that I'm falling already ...

I've been drinking kvass here for 2 days, too, after work, I thought that because of fatigue I was cut to sleep early, weakness in my legs, but here it looks like kvass is doing its job quietly

I want cherry wine-kvass! I'll finish the current orange wine, another 55 hours, and put it on right away. We need a second one, so it is impossible to wait long!

I am reporting. Eviataly yogurt fermented in 8 hours, then cooled in the refrigerator. Not sour, there was no whey, milk was 4%, it turned out very thick and tasty. The kvass stood in the refrigerator and after 12 hours it became even tastier .. Yesterday I put fresh new kvass. Although it is not hot yet, but kvass is drunk, well, at least some variety !!! And then tea, and tea all around .. And somehow we have a lot of 3 liters of kvass, and 2 liters - that's it. And a liter of sour cream and yogurt for our family of 4 (2vz + 2 children) is just that. Therefore, the capacity of the bear is 100% satisfied.

Tasty But it's more likely not wine, but cherry kvass
On the program I cooked kvass for 36 hours.

As a child says: "What kind of tatotiischa" I want-want-want! Prepare urgently with a separate prescription. Eh, I would still measure the degrees.Perhaps, on today's walk I will pay attention to alcohol meters

Tasty But it's more likely not wine, but cherry kvass

Ir, and Ir, and issue a separate recipe, please! I'll immediately take it to the tabs

Oh, while I was writing, Aygul already voiced my thoughts!
Well now you definitely won't get out

Kvass stood in the refrigerator and after 12 hours it became even tastier.

Well done, you're using it to the fullest

About kvass. Finally, he squeaked, my husband was making fun of the green light of the window all evening yesterday and was wondering what would happen next This morning and found out He came running, woke up, shouts that there is something GREEN picking up, burning blue, get up, do something Sleepy was aware what is there BLUE burning flames, I went through everything - the phone on the charge may have kicked, the yogurt is also prepared, yeah, KVAS

So, the question Get it, stir the sugar, bubbled, by the way, it is good to Strain it or something.Although there are only raisins-grapes from non-liquid ...

It is necessary to filter or whatever Although there are only raisins-grapes from non-liquid ...

I strained and added sugar, as it seemed to me a little

I am reporting. Eviataly yogurt fermented in 8 hours

Luda, how did you cook in evitalia? According to the instructions - a tablet for 2 liters, and then took the leaven from this amount? Or is there some other less time-consuming way?

zvezdmoya, only we have a rule, we talk about the rules of the Russian language ONLY, in the topic "Russian language". And not discussed posts from other topics there, about literacy - only there.
What have you already prepared with the help of your son?

Thank you for your exclusive attention, I will certainly take it into account, although from now on I do not intend to closely monitor the punctuation mistakes of the members of the forum) The meaning of the post comes down to two catch phrases - "It should be easier, easier ..." ! ")))))))))
Sonny at this stage is a voluntary victim of humane experiments) Selflessly, squinting his green eye only in rare moments of rest, he works on the area of ​​the fermented milk front entrusted to him). Yoghurt on milk of different names of different fat content and temperature - pasteurized, ultra-pasteurized and sterilized, fermented with purchased and homemade yoghurt, purchased and working sourdough (while we are content with Evitalia).
Sour cream, which likewise takes on its tender, albeit strong, shoulders (checked by horizontal position))) the burdens of the progressive culinary curiosity of potential eaters). Cream in every sense (brands, percentages, box colors ...), starter cultures, temperature and time surveys.
We console ourselves with the fact that we will stop at the ideal option and with a sense of the duty fulfilled to the gastrointestinal tract, we will proceed to the coveted construction of a home distillery)))) Hope is very illusory, because any tasting ends with a different-sized "This is also delicious !!!"
Let's see, we'll see)))))))

[Biryusa]

Biryusa, but is it possible to ferment on tablets? I’m buying culture bottles ...

Sparkling cherry (Fermenter Oursson FE0205D / GA) (vernisag)

How did you cook in evitalia? According to the instructions - a tablet for 2 liters, and then took the leaven from this amount? Or is there some other less time-consuming way?

Evitalia in vials. I opened the bottle, treated a long sewing needle with alcohol and split the dry piece into 2 parts. One pulled out - one left for the second time. I dissolved half of it in milk and that's it, then I sent the second one to the refrigerator .. This is my first experiments with dry sourdough, the painfully biting price of it, it used to be fermented with local yogurt, but it turned out a little snotty, it's not critical for us, but decided to try a new taste ...

Oh, and what have I made - I don't even know what to call it - fruit punch, sangria, pink Lambrusco? Wort, ginger and lemon zest from ginger-lemon Greek kvass from Olechka-Rada-dms, some of your failed punch of grated currants (it turned out kvass syrup: very sweet and thick), a little sugar, half an apple in pieces, half orange slices, yeast was not added. 48 hours of fermentation and that's it - very tasty)) Bubbles are present

Evitalia in vials. I opened the bottle, treated a long sewing needle with alcohol and split the dry piece into 2 parts. One pulled out - one left for the second time. I dissolved half of it in milk and that's it, and then sent the second to the refrigerator ..

Thank you, Lud!
And today I thought something: how to determine when the kvass in the fermenter is ready? When does both fermentation and foam decrease?

[kirch]

kirch,
Oh, Lyud, and I'm waiting for you! Well, how is your kvass there? Haven't tried it yet?
And my second one turned out to be low-carbonated.
Probably, in vain I praised myself ahead of time as a clever girl for putting in very little yeast.

I report on kvass. Did exactly according to the recipe with raisins. Of course, there is a lot of yeast 1 g, and there is no need to put 150 g of raisins, it can be less. After three hours it bubbled very strongly, then there were weak, rare bubbles. When I took out and opened the lid, the smell of mash came out. I tried it, I think I'll probably pour it out. But I decided to go all the same. Added sugar, put it in the refrigerator. The next day, the taste became nothing, you can drink, but it stinks of yeast. Flax, not carbonated.And I have a question about sour cream. If you take 500g of cream, you need to reduce the time? Or the quantity doesn't matter. I put it at 7 o'clock, it turned out sour. Fermented with sour cream

I put it on for 8 hours, the cream was 500 ml. I was not ready before. The result is excellent sour cream.

[Olga]

Olga, Thank you. This means it does not depend on the quantity. Then it is not clear why it is sour

I'm not sour.

The photo turned over.

[Olga]

Olga, Thank you. This means it does not depend on the quantity. Then it is not clear why it is sour

I bet with insurance for 8 hours, but then I look at the fact of readiness. If the product suits it, it thickens as it should - I take out the jar, put it in the refrigerator, there the sour cream (milk) will cool down and thicken even more. If you focus strictly on time, then the milk can stand and peel off, and become more acidic than necessary.
For me, readiness is primary - and the time will be different every time, it depends on many factors, temperature, amount of milk (cream), amount of starter culture, type of milk, structure of milk, and so on ...

I agree with Tanya. I watched it after 5 hours, then after 7, it was thin. I left it for 8 and put it in the refrigerator.

Yes, I also looked, it seemed to me that it was liquid. I have 10% cream. This is my first sour cream. I think I'll adapt

[Luda]

Yes, I also looked, it seemed to me that it was liquid. I have 10% cream. This is my first sour cream. I think I'll adapt

Luda, here you need to learn to "seize the moment" of readiness. And then in the refrigerator the milk will still thicken and mature.
With liquid cream, 10% sour cream can be thinner than with heavy and heavy cream, where the fat thickens (butter) and gives thickness to sour cream and milk. You can try increasing the amount of sourdough (sour cream).

Yesterday I had yogurt from goat milk, it turned out to be a little thin, even after settling in the refrigerator. I had to add a couple of jars of yoghurt-yeast, and I ....... put one jar in myself .... well, and I got what I got nothing to be greedy about

In general: we do, experiment, observe, and remember and select the best option

Hope is very illusory, because any tasting ends with a different-sized "This is also delicious !!!"
Let's see, we'll see)))))))

Here, really. There is no end or edge to this))). And this is delicious, and this is also delicious, and ... And so many have not yet been tested! And the bookmarks are already full of recipes ...

Damn !! Alcohol meter! This is what I wanted to buy today ... Yeah, I bought it .. It would be better if I bought sclerosis pills ..

Here, really. There is no end or edge to this))). And this is delicious, and this is also delicious, and ... And so many have not yet been tested! And the bookmarks are already full of recipes ...

Damn !! Alcohol meter! This is what I wanted to buy today ... Yeah, I bought it .. It would be better if I bought sclerosis pills ..

And then, most importantly, do not forget to drink them ...

Damn !! Alcohol meter! This is what I wanted to buy today ... Yeah, I bought it .. It would be better if I bought sclerosis pills ..

I wanted to, I was going, but I didn’t even reach the store with the child, all the local sites were bypassed in 3 hours, and the store, it’s far away Forgotten

I report on kvass. Did exactly according to the recipe with raisins. When I took out and opened the lid, there was a smell of mash. I tried it, I think I'll probably pour it out. But I decided to go all the same. Added sugar, put it in the refrigerator. The next day, the taste became nothing, you can drink.

And for the third time I put on "Kvass with raisins" and I really like the result. Kvass is soft, yeast odor is not felt, slightly carbonated (at the outlet, about 1.6 liters). Maybe it depends on the type of raisins? I had very small raisins (I don’t know which variety, I have already thrown out the bag, but I added 100 grams of raisins). In the process of standing the kvass, I did not look into the fermenter, at the end of the process it filtered it through a fine sieve and cheesecloth, added sugar, stirred (hissed a little) and put it in the refrigerator for a day. I would also like less yeast, not because it tastes bad, but in life ... (but so far I have not broken the recipe so as not to get a negative result).The granddaughters (and their parents) came and tried it (everyone got a glass ...) And then the granddaughters were surprised: "Why ...? Kvass, really, is not there anymore ...? Very tasty! And the youngest one is here. very picky about food and drinks (or rather, from the category - "I don't want anything" and "I don't like it").
Have a great day!

[Scarecrow]

Damn !! Alcohol meter! This is what I wanted to buy today ... Yeah, I bought it .. It would be better if I bought sclerosis pills ..

Scarecrow, Nata, I read somewhere on the forum, it seems in the alcohol section. drinks that it is useless for them to measure wines, liqueurs, etc., will be lies. It is only for pure product (no unnecessary impurities)
True, in the entom business I am not a specialist, so I remembered. And I remembered, like an alcohol meter does not measure degrees, but the specific gravity of alcohol or vodka, so in this case you will not see the real picture. Something like that.

it is useless for them to measure wines, liqueurs, etc., there will be lies. It is only for pure product (no unnecessary impurities)

That's for sure. Wine is not measured. The current is alcohol, that's why it is an alcohol meter. Now my husband will come, he will tell me, he recently endured my brain on this topic, but it can be seen well, because I do not remember why it will not work out.