Everyone got their project during MCO and mine obviously is what I am most keen... And none other than the art and science of fermentation. I would very much like to see my kombucha progress but since I'm lockdown faraway then I might as well just start another fermentation work.
Fermentation is really easy to understand if you know the science and equation to how yeasts and bacterias work. All living things need energy and food consumption is their source of energy. Most frequently will always be some sort of sugar source. Other factors include temperature or climate and Malaysia is wonderful when it comes to fermentation work. Room temperature usually gives ideal environment for most fermentation to take place.
Straw wine is also called raisin wine and it's usually sweeter in taste. To make them, start with sterile and clean equipments, boil raisin and sugar with 1L water before cooling by adding remaining water , and adding wine yeast. Leave in cool area and cover to prevent fruit flies. We left ours untouched for about 50 days... And in a couple more days, it'll be ready to bottle it!
#foodeverywhere #sycookiesxfermentation #sycookieskitchen #theartoffermentation
