Fermentation Decoded

If you have not caught on to the craze yet, it is time to get into kombucha: health benefits for liver and more are virtually endless.

For brewers and drinkers alike, this article answers the questions “is ginger beer like root beer?” And discusses similarities and differences.

If you’ve ever wondered what they mean when they say a beer is “dry,” this article responds to the question “what does dry mean in beer?”

Your must has stagnated during fermentation and you’re not sure what to do, but can you add too much yeast nutrient to wine? This article has your answer.

Whether you’re storing your brew, brewing for your audience, or even cooking with beer, this article answers “how long does it take for beer to go stale?”

Wine drinkers and brewers alike may be wondering “how is hydrogen sulfide produced during wine fermentation?” This article has all the details.

For the curious interested in how fermentation in yeast can occur without this or that, this article lays out facts and myths about yeast.

Healthy food and drink abound these days, many in the form of fermentation. This article answers “what is fermented ginseng and what are its benefits?”

Wine makers in their novice years often fret and fuss over the question “what temperature is wine fermented at?” This article provides answers.

The brewers among us who are fascinated by chemistry want to know “how much ATP is produced during fermentation.” This articles details the answer.

After learning about Oculyze from his friends at Anarchy Brew, Rubens tested himself. His conclusion: Oculyze is a sensational tool!

A talk about the advantages of using Oculyze vs. a cell chamber & a microscope, the role of yeast cell counting in winemaking, and avoiding stuck fermentation.