Fermenter Oursson FE0205D / GA

I was already swollen to wait for the orange wine to be finished, 31 hours left. No mold, orange pulp is floating on top. By the season of berries, we urgently need a second Orsik, if making wine is simply necessary. And I want to try all the berries like an orange.

[Elena Tim]

Elena Tim, have you seen alambiki on that site? I want him so much, such a beautiful thing, but damn it is not available

[Irina]

I licked my apple wine, strained it again, poured it into a clean jar (a lot of sediment), added a little sugar. It seems nothing like that, delicious, current muddy, as it was, it is.

IrinaElena Tim yesterday left a link to the site, and so there are products for clarifying wine

[louisa]

louisa,

Have you seen alambiki on that website?

What did you mean? Maybe you should too?

[Svetlana]

Svetlana, oh, such a handicraft, real copper, they were invented back in some century for distilling alcohol, in general you can make cognac in it, all kinds of tinctures, liqueurs, etc. I wanted to give the chef a gift for the new year, try it, as a gift it is right in the subject

well, for example

Alambic class "Standard" is perfect for making such noble alcoholic beverages as brandy, calvados, absinthe and

much more.
All distillers are handmade, which once again confirms their quality and reliability of assembly.
The alambic is made of high-grade copper, which has good thermal conductivity and absorbs sulfur effectively. Thanks to this, the finished product will not have foreign odors and tastes. Also in a copper cube the wort cools and heats up faster. This will significantly save you time when preparing your drink.
The device has high quality riveted seams. All connections in the distiller are made using silver-based solders with a low lead content, which is confirmed by the corresponding certificate.
For convenience, the distiller is equipped with a thermometer with which you can monitor the strength of the discharged product.
It is easy to use the alambic, both a professional and a beginner can handle its device. Also, the device is easy to clean and disassemble, and its storage will not cause problems.
Such a copper distiller will not only become an exquisite gift for a modern and extraordinary person, but also decorate a cafe, restaurant, shop or office. Alambik will revive the decor of an apartment or a country house. And of course your guests will be pleasantly surprised by the taste of homemade whiskey, Calvados or brandy cooked with alambik.
You can endlessly experiment with the taste and recipe of alcoholic beverages. Alambik will give you the opportunity to forget about purchased alcohol, because a drink prepared at home will surpass the store counterpart in both taste and quality.
Alambic class "Standard" is perfect for making such noble alcoholic beverages as brandy, calvados, absinthe and much more.
The online store is the exclusive distributor of the Portuguese company Al-Ambig in Russia. All distillers are handmade, which once again confirms their quality and reliability of assembly.
The alambic is made of high-grade copper, which has good thermal conductivity and absorbs sulfur effectively. Thanks to this, the finished product will not have foreign odors and tastes. Also in a copper cube the wort cools and heats up faster. This will significantly save you time when preparing your drink.
The device has high quality riveted seams.All connections in the distiller are made using silver-based solders with a low lead content, which is confirmed by the corresponding certificate.
For convenience, the distiller is equipped with a thermometer with which you can monitor the strength of the discharged product.
It is easy to use the alambic, both a professional and a beginner can handle its device. Also, the device is easy to clean and disassemble, and its storage will not cause problems.
Such a copper distiller will not only become an exquisite gift for a modern and extraordinary person, but also decorate a cafe, restaurant, shop or office. Alambik will revive the decor of an apartment or a country house. And of course your guests will be pleasantly surprised by the taste of homemade whiskey, Calvados or brandy cooked with alambik.
You can endlessly experiment with the taste and recipe of alcoholic beverages. Alambik will give you the opportunity to forget about purchased alcohol, because a drink prepared at home will surpass the store counterpart in both taste and quality.

Girls, I got hooked on something. : girl_pardon: Enlighten me.
I put kvass for the second time. The first one I had without gas, after standing in the refrigerator, it became tastier. I also put the second kvass on the old "seasoning" (dry contents from the bag), but poured a spoonful of malt extract into it (which I took for black bread in Khabarovsk). I don’t have wort concentrate, maybe I don’t have one in the store, I have to look in a big supermarket on weekends. I read something somewhere and added this malt. And I don’t understand what happened. A beautiful, slightly carbonated drink with the taste of kvass, it’s generally delicious, what did I do? A la beersek? Or is this a bragulka? My husband will try in the evening, he will say, I myself am still a taster ... Suddenly I oose, suddenly there are degrees? I still have to walk with the children. I don’t like to drink spirits and have never tasted beer, nothing to compare.

I licked my apple wine, strained it again, poured it into a clean jar (a lot of sediment), added a little sugar. It seems nothing like that, delicious, current muddy, as it was, it is.
And it seems like there are no degrees, it's not clear I'm afraid to try, yesterday I had my fill ...

Ira, strain it through coffee filters and in a thin stream, then the wine will be transparent. I always do this for Calvados.

[musyanya]

musyanya,

Yes, you have ordinary kvass. Alcoholic fermentation also takes place in kvass and it also contains alcohols, only in small quantities. Even store-bought kvass has a warning about the alcohol content (usually about 1.5%). So there is nothing to fool a teetotal now!)))

Girls, can this fermenter replace a yogurt maker with a liter flask?

Girls, for this device for 1870 rubles for two days

Girls, can this fermenter replace a yogurt maker with a liter flask?

Only if you cook yogurt in it. Kvass and wine have other temperature regimes:

In the "Kvass" mode - 30-35C, for the "Fermentation" mode, heating occurs to 40-42C, and "Wine" - in the range from 20-25C.

Girls, for this device for 1870 rubles for two days

Did anyone buy anything there? In the sense of a verified site?

[Jiri]

Jiri, no, Irina, will not replace, because the fermenter has a thermostat with three temperature values ​​for different types of drinks, and in a yogurt maker there is only one and it is higher than required for kvass and wine.

[afnsvjul]

afnsvjul, Julia, I buy all sorts of pribluda there, no complaints. She would take it herself, the price is straightforward, but the yogurt maker is already there, and there is no extra space

[Marina]

Marina, Thank you!!!!

Girls, for this device for 1870 rubles for two days

Can I enter this site only with registration?

Yes, you have ordinary kvass. Alcoholic fermentation also takes place in kvass and it also contains alcohols, only in small quantities. Even store-bought kvass has a warning about the alcohol content (usually about 1.5%). So there is nothing to fool a teetotal now!)))

My husband came home from work, and I told him the good news that I had already become addicted. And she gave him kvask to taste. He said the real kvass turned out !! We put in the third two-liter bottle ... My daughter liked it too, drank a mug.
Sour cream, over-fermented with its own sour cream for the second time turned out without whey, and not sour, tasty. It turns out that you need to put less time on the subsequent re-starter cultures with your sour cream, the girls advised that! The next over-starter of yoghurt with its sourdough on the evitalia was not 8 hours already, but 7.5.

[ks372]

ks372, Oksana, yes, everything is done quickly there

[Irina]

IrinaWhat kind of yogurt maker with a flask? the fermenter does not let me sleep peacefully, even though I would buy a similar yogurt maker and imagine that it is a fermenter. I definitely don't need wine, but kvass ... we'll think of something with kvass.

I bought a jar with a lid for 115 rubles and yesterday I put sour cream in it. In 2 liters per liter I put yogurt right after the purchase. Mine are still fed with everything and do not rush to milk. But I still continue to put kefir on the Tibetan fungus. And I make everyone drink him every night.

[Sourdough Oursson YOGURT]

Sourdough Oursson YOGURT 🔗



Composition and description:
Freeze-dried concentrated starter culture of direct addition "AiBi" ® series LbS 22.11 (yogurt)

Structure: microorganisms Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris

Beneficial features:
All products prepared on the basis of Oursson starter cultures are NATURAL, HEALTHY, SAFE and have great benefits for the human body:
Improve and normalize digestion, restore and stabilize the intestinal microflora
Vitamins contained in fermented milk products strengthen the body's immune system
Carry out prevention and treatment of a number of diseases
Provides a source of calcium - to strengthen teeth and bones
They are a source of protein (proteins) - a building material for the whole body: for muscles, skin, blood, nerve cells
Eliminate toxins, heavy metal salts and radioactive substances from the body
Reduces stress, has a calming effect

Cooking method:
Sterilize utensils for making yoghurt
Pour the starter culture into boiled / sterilized / pasteurized milk (any fat content), room temperature (22-24 ° С).

Dosage: 1 sachet of starter culture is designed for 1 liter of milk.
Stir the milk mixture thoroughly with a dry, clean spoon for 2-3 minutes until the starter is completely dissolved.
Place the container with the formula in the Oursson yogurt maker or thermos yoghurt maker
The milk mixture is fermented at room temperature not lower than 22-24 ° C until the required taste and consistency of the product is formed 6-10 hours.
After the fermentation process is completed, stir the dairy product with a dry, clean spoon and refrigerate for at least 2 hours.
The yoghurt is ready to eat.

Shelf life and storage conditions:
Shelf life and storage conditions: 18 months at a temperature not higher than minus 12 ° С or 6 months at a temperature not higher than plus 6 ° С.
Store away from odorous products in original, undamaged manufacturer's packaging.
Storage after opening the package is not allowed.

The cost of one package is 199 rubles (for one fermentation of 1 liter of milk)

I wonder if you can re-ferment?

[Mirabel]

Mirabel, Vika, I bought at Ozone
Yoghurt maker Travola. link from mob. Tel. Unfortunately I can't give

[Ira]

I wonder if you can re-ferment?

Ira, it seems to me that it is possible, like any kefir-yogurt, up to 5-6 times

I wonder if you can re-ferment?

One hundred percent will write no. But we, a thousand percent, will.

[Admin]

The milk mixture is fermented at room temperature not lower than 22-24 ° C until the required taste and consistency of the product is formed 6-10 hours.

Admin, TatyanaBut I wonder why such a fermentation temperature of this yogurt? Or is it just the minimum acceptable, and the optimal one, like in a yogurt maker.

[Vaneska]

Vaneska, Marina, thank you very much for the tip. I ordered a second green one on this site.1870+ 145 delivery + 50 service charge. It will be after June 17, but everything suits me, the price is attractive, and I already have one, I will send the second to the dacha, I will make wine all summer.

[Admin]

Admin, TatyanaBut I wonder why such a fermentation temperature of this yogurt? Or is it just the minimum acceptable, and the optimal one, like in a yogurt maker.

So, that's 22-24 * for a room T * on the table. And the fermenter has a different principle and its own temperature

Good day!

I got this device on Saturday, immediately put it on the usual "activation", the result was gorgeous. The second time is also good, but worse than the first. The third time it is liquid enough and the flask itself does not feel 40 degrees, but much warmer. Today I pulled out the flask again at the bottom quite hot, what's the matter? Is it mine alone, or is there some way to treat such a toy? I bought all sorts of starter cultures, I want a thick and tasty yogurt, and not get yogurt)

Thanks for the answers.

[Vaneska]

Girls, for this device for 1870 rubles for two days

Vaneska, St. Petersburg, ordered and paid. There are 4 greens left, 5 orange ones.

[Jiri]

Jiriand how is the yogurt maker? Does it keep the temperature normally? There is also a yogurt maker similar to the Galaxy GL2692, how do you girls?

[Irina]

Irina, Thank you! She also rushed in search.

[BasKa]

The second time is also good, but worse than the first. The third time is liquid pretty and

BasKa, and you re-fermented from what came out or everything from the same activity?

the bulb itself does not feel 40 degrees, but much warmer

Didn't they increase the time? Perhaps, seeing that the product turned out to be watery, they decided to hold it for another hour or two, no? If yes, then everything is correct, every hour the temperature is getting higher and higher.

[Elena Tim]

Elena Tim, all the time I use a new jar of Activia. Yesterday I diluted 2 liters of Italian sourdough, also watery, as if drinking yogurt. I bet exactly 10 hours, without overexposure. Maybe put something under the jar?
At the dacha, for the first time, I did not even heat milk (with a short period of time Bezhin Lug), diluted yogurt in milk at room temperature, the result was very pleasing.

[BasKa]

BasKa, I put a couple of paper napkins under the jar to lower the temperature. If anything, then you can do more.

[BasKa]

BasKa, from this place in more detail, what is Italian sourdough and what yoghurt tastes like, is it necessary and can you sweeten it? I just need drinking yogurt.

I also like to ferment with Activia. I bet on 7 o'clock.

[Ninelle,]

Ninelle, sourdough SlimYogurt Lactoferm. But, I think, it turned out to be liquidish with a creamy taste due to a violation of the cooking technology. Maybe the milk was not brought to the required temperature or the temperature inside the appliance was too high.

[BasKa]

BasKa, well, if you do not change anything yourself - neither the temperature of the milk, nor its fat content, then only Activia itself remains in the suspects, the quality of which "jumps" from batch to batch. There is nothing more to sin ...
And, yes, then put either napkins, as Lydia does, or a silicone potholder (mat).

And, while I was writing, you have already answered that the technology could change ... Tady "Oh".

I put a couple of paper napkins under the jar to lower the temperature. If anything, then you can do more.

And I'm a silicone mat!

Girls! And I made a ROLL ON CHERRY BRANCHES, that's something! Directly using katyk technology!

Girls, has anyone a discount in a platypus today?

Girls, for this device for 1870 rubles for two days

I ordered it too, my order is being checked ... while I wait, they will sort everything out

In the Flea market, the fermenter was put up for sale!

By the way, about the usefulness of special starter cultures. Several years ago, a neighbor brought me powdered milk, which manufacturer I do not know. Said imported. Well, I took it and fermented it with local sour cream. It turned out very tasty. Fermented a lot, five liters. And she ate it every day. And before that I had problems with the stomach and intestines.And after taking this fermented baked milk every day, the problems disappeared. Although I ate it because it was delicious and did not think about any usefulness.

[Natasha]

By the way, about the usefulness of special starter cultures. Several years ago a neighbor brought me powdered milk, which manufacturer I do not know. Said imported. Well, I took it and fermented it with local sour cream. It turned out very tasty. Fermented a lot, five liters. And she ate it every day. And before that I had problems with the stomach and intestines. And after taking this fermented baked milk every day, the problems disappeared. Although I ate it because it was delicious and did not think about any usefulness.

Natasha, well, here you need to say thank you only to you personally, for the daily intake of fermented milk - and not dry milk, which was only a milk thickener
If you drink 1/2 cup fermented milk on an empty stomach in the morning (half an hour before breakfast) and then a glass at night, at 9-10 hours, your digestive tract will definitely feel it and say a huge THANKS!

[Tatyana]

Tatyana, I ate it as a delicious dessert, more often even after eating. I just meant that the usefulness of the spec. sourdough is contrived. And if milk is fermented with any (of course, high-quality) fermented milk product, then the product will be useful in any case.

[Tatyana]

Tatyana, I ate it as a delicious dessert, more often even after eating. I just meant that the usefulness of the spec. sourdough is contrived. AND if milk is fermented with any (of course high-quality) fermented milk product, then the product will be useful in any case.

Well, that is a given!
I just stopped believing in the usefulness of activism, Danone and others like them, after I watched their own report from their factory, about the preparation of sour milk yoghurts from powdered milk with a bunch of additives And they themselves do not hide it! And we are fooled - fools, and we are being fooled