Experienced veg.fermenters: what's your conclusion are you happy using the airlock w/grommet/plas. lid setup or did you move onto a diff. ferm system?
1665972
I use a blow-off tube - 1/2" Tygon tubing venting into a plastic gallon milk jug full of water - to start. Then switch to one of these after things calm down a bit.
1061468
Thank you M Rodriguez! I couldn't get the lid to shut with my Ecobrew filters and then I read your post and gave it one more try. Lets just hope it doesn't break the lid. So far so good. Thank you!
1418345
You can purge some air out with the CO injector......but i would worry about a ton of room at the top. Fermentation would cause more gas, and it could cause a big pressure build up.......which could go boom when you attach the tap.
848579
I really don't know, but fermented food continues to ferment and off gas making pressure so I would think it is inadvisable to try and seal it in a vacuum. Perhaps making smaller batches or eating it up faster would help -not sure my refer is 97% ferments in jars! (I think I am not one to talk!)
345309
Its the only way I grow. I started inside with a 6x18" inch filter with prefilter,run the ducting through the open end of my hood then on the socket side run the ducting through the roof vent...all that is connected to a hydrofarm 6 inch 400 cfm fan and then out to exhaust and my temps are never above 78 and the humidity never exceeds 48%...and falls to a low of 30% at the least,these are ideal numbers for a perfect soil garden
449212
I have found that you can use a small scoby for large amounts (i have only gone up to 2 gallons) but it seems to take longer to ferment. hope this helps!
971055
This crock will easily hold a medium to medium large head of cabbage. I'm curious, have you ever fermented a whole head before?
1678633
hmm,,,I'm not an authority on what gases are released naturally by either beans- I'm just really pleased by how much of a vacuum I can get using the vacu vin. It's a little tricky and takes practice to get a really good seal but it is definitely worth the effort. I take it you will be storing the green beans and the roasted ones in separate containers. I wouldn't store both in one.
885663
No. Let me elaborate. I spent some time researching on whether an airtight canister (such as this one) or a canister with CO2 venting was better. I ran across this article (https://agoodkeensavage.wordpress.com/2012/01/17/why-i-stopped-packaging-our-coffee-in-one-way-valves/) that seemed to cement the fact that CO2 venting wasn't necessary since beans only release significant CO2 amounts for a brief time immediately after roasting. Unless you're home roasting and immediately placing them in an airtight canister, I don't think CO2 venting is necessary. Therefore, I think this canister is the best solution.
1898051
I have not used the lid for fermentation. However, I have done canning. As long as the seal is tight...it is ok, do NOT use anything to pry it off the top.
1744632
Mine also doesn't seal airtight after the first time. You can seal it off with duct tape or something similar if you want to mess with that, or you can just use it as a primary fermenter and move your wort/must as soon as it slows down in fermenting. As long as it is kicking out CO2, you don't have to worry about oxidization.
943966
Most recipes 3 days fermenting is sufficient. However, as long as everything looks and smells okay I would just get the liquid out of the airlock as quickly as possible.
1499660
It is sufficent to work as a 1 part veg and 1 part bloom. However I do recommend MaxiGrow for veg now. Also the koolbloom liquid and powder supplements are not required, but I have really noticed a punch using them. The liquid is used the whole time with bloom. I use the koolbloom powder those last 2 weeks before flush. Would recommend also used with GH Floranectar Fruit. On a side not, I also use Dutch Master Root Zone Gold for micro sup. I only need to up every couple months and I am grabbing hefty fruits! Worth the money!
778005
leave more space in the jar or add more brine as it leaves the jar. I fill to a little below the shoulder on a half gallon jar. i find it helpful to add compost from your local wooded area to the top to keep the sauerkraut clean and free of pesticides and other harmful chemicals that made me sprayed during the fermentation process. Its important to remember that the barrier must be ruptured in order to mitigate the suffering of the heat treated sour pockets so that the glass stays intact through out the entire process. If you do the proper research and put in the necessary effort you should end up with a sweet citrus tasting sauerkraut that is bound to round the critters:) Enjoy a healthy gut everyone! leave more space in the jar or add more brine as it leaves the jar. I fill to a little below the shoulder on a half gallon jar. i find it helpful to add compost from your local wooded area to the top to keep the sauerkraut clean and free of pesticides and other harmful chemicals that made me sprayed during the fermentation process. Its important to remember that the barrier must be ruptured in order to mitigate the suffering of the heat treated sour pockets so that the glass stays intact through out the entire process. If you do the proper research and put in the necessary effort you should... » Read More leave more space in the jar or add more brine as it leaves the jar. I fill to a little below the shoulder on a half gallon jar. i find it helpful to add compost from your local wooded area to the top to keep the sauerkraut clean and free of pesticides and other harmful chemicals that made me sprayed during the fermentation process. Its important to remember that the barrier must be ruptured in order to mitigate the suffering of the heat treated sour pockets so that the glass stays intact through out the entire process. If you do the proper research and put in the necessary effort you should end up with a sweet citrus tasting sauerkraut that is bound to round the critters:) Enjoy a healthy gut everyone! « Show Less
1518652
Actually, a few of them made it through just fine and one or two melted down... I found that a regular lid with a compact tuft of polyfil works just fine (for both inoculation and gas exchange). And, it's much cheaper!
324692
They look like exactly the same thing when I looked on Wheatgrasskits. Except they seem cheaper on amazon than the Wheatgrasskits site. I am not sure what you mean by open or caged? These lids sit on top of a mason jar to ferment veggies like sauerkraut or other fermented vegetables. The jar lid holds them in place.
495602
No, you don't need a weight ! Sometimes I don't even have all the vegetables below the surface of the brine. It's the contact with oxygen in the air that enables molds to grow (and when I ferment with a crock I keep the ferment under the brine and weighted, but still have to remove mold every few days) - but these caps prevent mold because the air lock enables the CO2 to build up in the jar, which prevents mold from growing. BUT, know that you can't check the contents, so you have to guess as to the length of time to ferment. I put a date on the jar so I know when it was started. Of course, if you need to ferment it longer you can always go back to the weight - in my experience, I haven't been able to use the cap again with the same ferment, probably because after a certain amount of time, the production of CO2 diminishes too far. Still, I love my 'Kraut Kaps' - they're neat and easy !