Fermenter Oursson FE0205D / GA

On Ali, similar fermenters have a one-liter glass jar, and a two-piece container is ceramic everywhere. Every time I take a kopeck piece, I'm afraid that it will crumble in my hands. The girls were already smashed to smithereens

[MarinaK]

MarinaK, such a pretty stand, but the price ..

Every time I take a kopeck piece, I'm afraid that it will crumble in my hands. The girls were already smashed to smithereens

I can’t even hold this. I smashed a bunch of crockery at home, twisting it like that. I do not think that the bearish banks will last long.

[musyanya]

musyanya, Ludmila, look in your stores, maybe you will find something, I searched for a long time, but eventually I found it. Maybe some cheap silicone will come across and cut out of it

[musyanya]

musyanya, I do in a liter, dear, it fits perfectly on a stand, and also in a plastic one, I showed here in the subject, 1.25 liters, it also gets up, and in small ones I never did it in a fermenter.

[kubanochka]

kubanochka, Lena, thanks, otherwise I doubted whether to try or not. Now I will definitely use it!

Marina, have you tried fermenting tea in a bear cub?
I'm a newbie, so I'm wondering if I should try or give up right away? Now the leaves are wilting and I begin to assess the scale of the disaster

[f @ nt @]

f @ nt @, Veronica, I will also do it for the first time, I was going today or tomorrow. I also thought about the scale of the disaster

[f @ nt @]

Marina, have you tried fermenting tea in a bear cub?
I'm a newbie, so I'm wondering if I should try or give up right away? Now the leaves are wilting and I begin to assess the scale of the disaster

f @ nt @, Veronica, I have now, for what week, fermented tea. Both Oursonchik and Tefalevskaya yoghurt maker with kefir program and 1.7 liter capacity are also involved. I am very happy with the result. And I wither the leaves in the freezer. I put a 1.5 liter jar in Ourson (which were in Auchan, we discussed them already in this topic), I cover the jar with a lid, without any wet wipes. The fermentation process goes well. So don't be afraid!

I put a 1.5 liter jar in Ourson (which were in Auchan, we discussed them already in this topic), I cover the jar with a lid, without any wet wipes.

I also bought such a jar in Ashan the day before yesterday - such a cute little puzyonish

Or you can pick up a ceramic pot in Orsson for both 1 liter and 2 liters

[f @ nt @]

f @ nt @, Veronica, I have now, for what week, fermented tea. Both Oursonchik and Tefalevskaya yoghurt maker with kefir program and 1.7 liter capacity are also involved. I am very happy with the result. And I wither the leaves in the freezer. I put a 1.5 liter jar in Ourson (which were in Auchan, we discussed them already in this topic), I cover the jar with a lid, without any wet wipes. The fermentation process goes well. So don't be afraid!

How is it in the freezer? I spread them on the floor and stir them up.

Or you can pick up a ceramic pot in Orsson for both 1 liter and 2 liters

And please give me a link to these wonderful pots

[Veronica]

How is it in the freezer? I spread them on the floor and stir them up.

Veronica, after wilted, you need to put in the freezer for a day or two or more

[Veronica]

Veronica, I still have glass jars intact (t-t-t), and I didn't look much, but thought about it when I came across ceramic pots of different sizes. There are Vyatka ceramics, so look on the Internet. It is sold by other manufacturers in kitchenware stores as well.

[Veronica]

Veronica, after wilted, you need to put in the freezer for a day or two or more

This is good, there is still time to play around.The main thing is not to pick up a new batch of leaves ahead of time.

[Veronica]

Veronica, I still have glass jars intact (t-t-t), and I didn't look much, but thought about it when I came across ceramic pots of different sizes. There are Vyatka ceramics, so look on the Internet. It is sold by other manufacturers in kitchenware stores as well.

Julia, thank you. I'll go look

[Lena]

for a week now, tea has been fermented

Lena, can you tell us more about this process? How, what, when, how much?)))
Or, please, poke a link where you can read about the fermentation of tea in this fermenter.

Girls, where can you buy a fermenter, tell me, please?

Girls, where can you buy a fermenter, tell me, please?

Where, where .. Here --- 🔗

Veronica, after wilted, needs to be put in the freezer for a day or two or more

So, Marina! Don't confuse people !!!! Not so .... I collect the leaves, pack them in bags, and in the freezer. Usually the next day you take it out (but you can keep it in the freezer for as long as you like, for example, you have collected the leaves, but there is no time for the next six months, let them lie in the freezer until better times), defrost at room temperature and grind in a meat grinder or twist with handles. I personally grind in a meat grinder. Once again I run the resulting mass through a meat grinder, so the granules are prettier and stronger. And I send this beauty to the bank, and to Ourson for hours at 8 - 12. I determine the readiness by smell. And no unfolded "glades" of plucked leaves. It is much faster, more convenient and easier to grind with a freezer. And most importantly, no panic at the sight of the scale of the spread out leaves. Now I specially hide the leaves in the freezer until winter, so as not to arrange races now, but on long winter evenings ... Oursonchik will provide the temperature necessary for fermentation in a cold kitchen in winter.

[Irish]

Or poke, please, the link where you can read about the fermentation of tea in this fermenter

Irish, we have written a lot about the fermentation of tea, but about the fermenter, I don't know. I just pour it into the jar, close the lid and put it on "Kvass". The time depends on the amount of bacteria involved in the process. Smell, as they say, and you yourself will understand the lope of time you need.

Girls, I've reduced the time for making liqueurs with the help of the Bear, that's something!
In this case, when I cook jam and select berries that do not suit me for jam, very few of them are obtained, just the size of Orsyusha. Little by little, two liters each, and already took up the shelf, and they tasted it ... too, maybe what was left

[Lenochka]

I just pour it into the jar, close the lid and put it on "Kvass". The time depends on the amount of bacteria involved in the process. Smell, as they say, and you yourself will understand the lope of time you need.

Lenochka, Thank you! I understood everything from your previous comment
It's good that you clarified about "Kvass", I thought what you do at fermentation.

[RepeShock]

RepeShock, Irina, on mode Yogurt fermentation of tea will not occur because of the high temperature, you need about 20 *, that is, just KVAS.

So, Marina! Don't confuse people !!!! All wrong....

Lena, I do everything exactly like you, just wither the leaves before that

2. Withering of leaves.
This process is needed to make the leaves easier to process in the future. Besides, excess moisture in the leaves does not allow the subsequent fermentation to be carried out qualitatively. As a result, the tea will be of poor quality.
You can't skip this stage Since the withering of the leaves begins to occur reactions that partially destroy chlorophyll and other compounds that give the leaf the taste and smell of greenery, essential oils accumulate and other aromatic substances are formed that contribute to the appearance of a pleasant smell.
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=389380.0

[Marina]

Marina, the processes of withering and freezing duplicate each other. they are needed for reactions, partially destroying chlorophyll and other compounds that give the leaf the taste and smell of greenery, accumulate essential oils and form other aromatic substances that contribute to the appearance of a pleasant smell. when withering, we destroy the structure of the leaf and when freezing it is the same. As I understand it, freezing is needed for strong thick leaves that do not dry well and are difficult to twist. I, like Lena-Kubanochka, collect and freeze, only my leaves first ferment after defrosting, and then I scroll them, then ferment a little more, and then dry them.

[Matilda_81]

Matilda_81, Gulnara, Thanks I'll know. I am drying raspberry leaves. It is not right?

Matilda_81, Gulnara, thanks, I will know. I am drying raspberry leaves. It is not right?

Marina, how is it convenient for you? I just strained with time and place. while I collect the leaves, they quietly soften, then I put them in the freezer (I collect on Saturdays), then on Sunday before leaving I take out the bags from the freezer, while we go through the corks the leaves melt and the fermentation process begins, I come home, I try to immediately scroll through the meat grinder , then I ferment a little more, and then dry it. as long as there were no punctures, the tea is wonderful.

Marina, I used to do this too, and even earlier, earlier (for many years, but mostly apple leaves) I did without a freezer at all. Conclusion: you can do without dancing with tambourines, you can go straight into the freezer.
Why do we wither the leaves? We quote our tea Guru. "with the withering of the leaves, reactions begin to occur that partially destroy chlorophyll and other compounds that give the leaf the taste and smell of greenery." And you also need to remove excess moisture in the leaves. Then Luda writes about the freezing process: "it facilitates further processing of the leaves in preparation for fermentation. During freezing, cell membranes burst and juice is released, which is what we need."
That is, when frozen, membranes burst, juice, i.e. moisture, is released. And she freezes out. Chlorophyll is destroyed uniquely. We get the result much faster. Neeee, of course, you can cover with leaves. You can twist each leaf with handles ... You can play fairy ... But this is if we want to get one or two jars of tea. And when is there a lot? I am speeding up the process as best I can. The result pleases me.

[Gulnara]

Gulnara, Thats exactly what I mean

[Lena]

Lena, after all, I am still a working stocking, besides tea, I also make jam, bake bread, children-husband-cat, mothers-fathers, how can we make it easier and speed up the process.

[Matilda_81]

Matilda_81, kubanochka, thanks for the advice! We will try! I still have enough space for wilting, but about dancing with tambourines Yes! So thanks again!

In the media market there is, the entire line of Orson products is presented there,

[Marina]

RepeShok, Irina, in the Yogurt mode, tea fermentation will not take place due to the high temperature, you need about 20 *, that is, just KVAS.

Thank you, Marina! That's why I asked about the process, since it is not at all in the subject)

And if it is about 20 degrees, this is the Wine program, not Kvass. On Kvass 30-35

[Aygul]

Aygul, yes, you're right, I did Kvass yesterday, it seems like it worked and Lena-kubanochka does that. Maybe 20 * is not enough for him?

[Marina]

Marina, ohh, this is not a question for me, I myself only spy on the process

Yesterday I made sour cream 10 and a bit 23%, added a few spoons of sour cream and set it for 4 hours. I put a thermometer in the jar

The temperature is the highest (in the bank) 38.2. After 4 hours I decided to add another hour and then the temperature started to grow rapidly, well, not lightning fast, of course, when I saw the number 39.6 I got scared and turned it off. I left the bank in Orsik. An hour and a half later, I looked - not a fig, not sour cream, but a liquid substance. She turned on Orsyusha for a couple of hours and went to bed, tired of these dances)
In the morning I got thick, fine sour cream

People who made liqueurs according to recipes from a book? For some reason, from the last recipe, there was not enough space for ingredients in the jar. For 1 kg of thawed berries, only 750 grams of vodka and 250 grams of sugar fit. And the recipe contains 1 liter and 500 grams of sugar.I put it, I'll see what happens in a week.

[thought]

you need about 20 *, that is, just KVAS.

And if it is about 20 degrees, this is the Wine program, not Kvass. On Kvass 30-35

How funny it is to read that.
And tell me how your "miracle device" provides 20 degrees at an ambient temperature of 35-28 degrees ?!
I don't need to answer, because the question is rhetorical.
This question is just for you, so that thought.

People who made liqueurs according to recipes from a book? For some reason, from the last recipe, there was not enough room for ingredients in the jar. For 1 kg of thawed berries, only 750 grams of vodka and 250 grams of sugar fit. And the recipe contains 1 liter and 500 grams of sugar. I put it, I'll see what happens in a week.

have already discussed that the amount of products indicated in the recipe does not fit into the jar. I made lingonberries, for 1 kg of defrosted lingonberries, 750 ml of vodka and sugar on the residual principle, it turned out delicious (if I can say so about the tincture).

[Matilda_81]

Matilda_81, Thank you! I will wait for the liqueur

Matilda_81, Thank you! I will wait for the liqueur

But I didn't throw out the lingonberries, after the infusion, I added sugar and boiled for about five minutes, got a lingonberry confiture sauce, it was good for meat and fish, drunk and sweet lingonberry.

But I didn't throw out the lingonberries, after the infusion, I added sugar and boiled for about five minutes, got a lingonberry confiture sauce, it was good for meat and fish, drunk and sweet lingonberry.

Interesting solution Perhaps I will use

The people who made liqueurs according to recipes from a book? For some reason, from the last recipe, there was not enough space for ingredients in the jar. For 1 kg of thawed berries, only 750 grams of vodka and 250 grams of sugar fit. And the recipe contains 1 liter and 500 grams of sugar. I put it, I'll see what happens in a week.

Julia, and 750 + 250 is how much? That's right, 1 liter. How did you want to push more into a liter jar? We have already discussed here more than once that the book of recipes for the fermenter was written by people who not only never cooked, but also cannot count!

How funny it is to read that.

Yes, you were unbanned in any way. Well, how? Have you washed well?

[Kara]

Kara, I have no experience at all in making liqueurs, and I just did not guess to count. Unfortunately, I didn't have time to read the whole 150-page topic, thanks for responding quickly in the forum.

Compatriots from Kazakhstan, there is a fermenter in the Dream network. The price is 9,900 tenge.
🔗

My liquor is ready. Delicious strawberry liqueur, after decanting it turned out to be 1.2 liters. You need to make more juice according to the recipe from the book.

[Yulia]

Yulia, and where is the photo? I would like to see

A photographer from me is not ice, the tablet is weak in the photo.
Here's what I can.

[Yulia]

Yulia, the liquor is super! I will not get myself together in any way, closer to winter, most likely