I have a Berliner Weisse going, the yeast out-paced the lacto (WLP 630). fermentation happened quick (1.030 O.G.) maybe a day. Due to a busy schedule and lazyness it sat on the yeast for 6 weeks, and ...
Recipes for spontaneous (wild) ginger ale sometimes refer to the starter as the "ginger bug". What is the ginger bug? Is it just an ordinary lactobacillus; is it a type of yeast? Is it something that ...
I’m in the process of creating a custom culture, made of lactic acid bacteria, for a artisan yogurt drink and am having a hard time finding information on the metabolic categories of each strain. I ...
Reading a Wikipedia article on Lacto yogurt cultures I notice a reference to beer. In a general statement they claim "lactic acid bacteria can contribute to the overall appearance, aroma, taste, ...
I occasionally use a juicer to make Ginger root juice (which is quite strong) but lately I've also considered lacto-fermenting this juice. Which leads me to my question:How fermentable is juiced ...