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Fermenty Experimenty ⚡️ Episode 4: carbonic maceration & skin contact
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Our funkmeister, Jamie Jongkind, continues to explore the new world of funky coffee fermentation. In this episode we cover two styles adapted from the wine world: carbonic maceration and skin contact, sometimes known as skin pulped. Plus, Jamie hosts the first ever Nordic Approach cooking show with some fermentation you can try at home!
1:25 What is carbonic maceration?
3:08 What is skin contact AKA skin pulped?
4:00 Cooking Show: lacto-fermented grapes
6:51 What does this have to do with coffee?
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#coffeefermentation
#carbonicmaceration
#skincontact
@eastindiaV 2 жыл бұрын
I've been making beer and wine with a bunch of exotic stuff, and I still say remove the methanol, unless it's like under 10% abv. I made hemp beer and fermented ayahuasca in a small batch this way and those aren't alcoholic enough to really matter it seems, but wines and malt liquors and obviously anything distilled should have the methanol removed. I also learned along the way, that part of the "heads" is Diethylamine, fermented amino acids and proteins produce this, that boils off at 140 degrees faranheit. I think that is actually not toxic, but it's a part of the head so I thought it was all methanol. My final decision is basically just remove the methanol if it's above 10% abv or so, but that's just me.
@bboulette08 3 жыл бұрын
This little tip with the plastic bag, will push my fermentation experiments to a whole new level. Thank you Jamie.
@NordicApproach 3 жыл бұрын
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