Ideally, we fishermen would deliver the hook on its own, direct into the mouth of the fish by magic!

Well, there is ‘magic’ available if we look a little deeper…

People have thought of many unique and advanced methods to get their fishing hook delivery ‘fool-proof;’ from using semi-permeable membranes filled with amino acids, to ‘sponge hooks’ full of irresistible goodies! The next best thing is to deliver a bait which is ‘alive’ with amino acids, because it is being actively digested by various means!

There are various enzymes that act upon the different food groups, some which may be sourced, to use in your bait to predigest its food group ingredients, making your bait a far more energy-efficient nutrition source, so making it as attractive as possible:

Proteins (proteases): trypsin pH (3.5 to 6), bromelain pH 3 to 10, papain, acetyltyrosine, actinidine, fincin

Carbohydrates and starch (amylases): amylase, bromelain, diastase

Fats and oils (lipase)

Milk constituents: lactase

White sugar (sucrase): iron sucrose

Malt sugars and grains (maltase, diastase)

Dietary fiber / Cellulose: (cellulase)

The crystalline forms of trypsin, amylase and can be used for example. Fishing bait companies offer it. They are the enzymes the carp use themselves in digestion.

For natural enzymic application, for example, amylolytic yeast strain enzymes have shown similar optimum temperature and pH ranges in tests on wheat, as amylases from bacteria.

Betaine is ‘closely related to’ cystine, and is a proven attractor. Used in bait, it has been claimed to work best with the combined use of plenty of amino acids. It is recommended at 1 to 2 grams per pound, although it is more effective at far higher doses…

It is also used in aquaculture feeds and been used by ‘select’ anglers for years as in ‘Finnstim’ in milk protein baits.

The crystal form of bromelain (from pineapple) is supplied by health food companies as a ‘tonic,’ and taken at up to 1000 mgs a day as a human digestion aid. It efficiently ‘hydrolyses’ most soluble proteins at pH 3 to 10, at a wide range of temperatures for liquid and many amazing carp attracting substances.

Casein, hemoglobin, gelatin, soya protein, fish and shellfish proteins, etc. These are converted to peptides and amino acids. It has (very conveniently for us) a wide range of effective acid-base levels (pH), and temperatures.

Mixed with base mix ingredients, they gradually reduce the structure to a mush, if levels are too high; a teaspoon per pound is sufficient to begin the effect. Once boilies and other baits have been prepared and left to cool and dry after boiling, freeze immediately, to prevent baits predigesting too quickly in advance of fishing. Enzyme-treated baits lose much of their unique attractiveness if the enzyme activity is reduced or stopped for any reason, before ‘backside’ use.

In the 1980s, I once met the world carp record holder (at that time), Kevin Ellis, while he was fishing. He was throwing his free baits out before casting out. He explained that the large drum, full to the top with bait (looked like many ‘kilos’) would all have to go into the water immediately – before it all ‘melted;’ because it was so extremely enzyme-active! (But obviously very highly effective!)

Using enzymes, it’s recommended by some to keep hook baits in a pre warmed flask, e.g. 60 plus degrees, to keep the enzymes active right up to the point of use. This is all worthwhile. Results on such baits can be truly amazing when sufficient bait has been applied to a water, extracting the very biggest fish, even, at times, in days rather than weeks!

I’d always keep my hook baits warm, even if only to allow more bacteria to act and begin ‘bioactive fermentation’ on the bait, making them feel ‘sticky’ and smell slightly ‘sickly’, as sugars and alcohols are produced.

You can use a pre warmed flask to keep your hook baits actively curing, even if you’re not using enzymes in your bait. Getting your baits to begin to ferment is one of the best ways to deliberately maximize your ‘finished’ boilies’ attraction. ‘Bioactivity’ by natural bacterial enzymes can be used on any ‘chemically unpreserved’ fresh or frozen bait.

This is one of the ‘secret’ methods those anglers ‘in the know’ have always used as an edge. Even use it on any frozen fresh shop-bought baits. Defrost them an average 2 to 3 days before use, and keep them warm until use! (Bring them more ‘alive’ by encouraging bacterial ‘bioactivity!’)

It is obvious that bacteria play a vital role in the way carp source and are able to synthesis food because the digestive tract is so short and inefficient compared to our own. The carp digestive tract has evolved in a way that reflects the aquatic food sources available. It seems to extract maximum nutritional benefits in ways that are very different from our own digestion! What a carp eats and how it prefers it in a particular state of breakdown may seem amazing and even disgusting to us!

Did you know that 10 out of 10 dogs prefer their food sweetened! Specialist bacteria are put into dog food to create more of this effect to trigger the dogs into ‘salivating’ and consequently picking up their food and eating it. Dog food companies spend £1000’s in research to develop the best of this effect in their products!

The action of these enzymes has much in common with what we are aiming to achieve, in baits for carp!

Modern ‘Balanced profile’ carp boilie baits mean ‘optimally attractive’, correct ratios of proteins, carbohydrates, fats, and supplemental vitamins, minerals, salt, and trace elements. These are not at all necessary to catch carp, but they certainly have many many benefits on catches and carp general health and growth rates!

Remember, the carp has a very short, alkaline digestive tract! Ideally, this food needs to be in a form that is actively breaking down, for the carp to derive best benefits from it, or, in an easily digestible form, like that in bloodworms, fly larvae, shrimps or water snails, etc.

One thing in favour of paste or dough baits and even pellets of different types, is they do not suffer the harmful effects of boiling.

Sometimes, this point is reached in ‘free baits’, days after you’ve gone home, as bacteria act on them in the water. It is more than likely that this is the easiest form for the carp to digest!

The absolute ‘cutting edge’ of carp bait production, may be in keeping enzymes stable in baits after boiling, and may even involve using natural bacterial enzymes in combination with balanced casein / soya bean ‘peptone’ content, for example. It may be possible that more enzymes are produced as more pre-digested materials are produced inside the ‘active’ boilie bait, (like pork or milk, or yeast, or liver extracts,) as bacteria levels are improved and become more abundant?

One important area is the science of retaining enzyme stability in heat and changing pH conditions in the bait. PH ‘buffers’ are involved to protect enzyme potential and activity.

In experiments involving ‘thermos table alkaline enzyme and industrial bacteria’, the best naturally produced, protein digesting enzyme (protease) levels, occurred using: (Peptone 1V), ‘Soy tone’, Corn steep liquor, Casein, Gelatin and beef extract.

Enzyme production using the industrial ‘peptone 1V’ was dependant upon its concentration: too much, and there was an excessive nitrogen build-up, as in amino acids and ammonia, which then reduced the protease production. (The peptone was the nitrogen and carbon source). ‘Soy tone’ produced the second-best enzyme production, and the third was corn steep liquor.

I would surmise from this, that not only can corn steep liquor be effective in translating whole food proteins into digestible forms by bacterial enzyme or other means, but also it may stimulate the production of free L-glutamic acid, within the bait ingredients producing a self digesting, self taste-enhancing bait!

Top catches are mostly achieved by those people who ‘push barriers a little,’ who think and do things a little differently to the majority. So go on; why not be a little bit different; the fantastic rewards are just waiting for you!

The author has many more fishing and bait ‘edges’ up his sleeve. Every single one can have a huge impact on catches.

By Tim Richardson.

Homemade Carp Bait Secrets of Enzymes Bacteria Fermentation and Bait Attractors is a post from: Nature Technology Corporation

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Fine tobacco is the heart of premium cigars. Try a premium cigar like a Fonseca Vintage Lonsdale Tubo and taste the world’s finest-quality cigar tobacco. The wonderful flavor and aroma of a great cigar will make you appreciate all the work that went into its creation, and work it is!
 
First, high-grade cigar tobacco leaves are harvested and aged using a process that combines the use of heat and shade to reduce sugar and water content without causing the large leaves to rot. This first part of the process, called “curing,” takes 25 to 45 days and varies substantially, depending on climate and storage conditions for the harvested tobacco. The curing process is manipulated based upon the type of tobacco and the desired leaf color. The second part of the process, called “fermentation,” is designed to help the leaf die slowly. Temperature and humidity are controlled to ensure that the leaf continues to ferment without rotting or disintegrating. This is where the flavor, burning and aroma characteristics are finessed.
 
After the tobacco leaves are properly aged, they are sorted for use as filler or wrapper, depending on their appearance and quality. During this process, the leaves are continually moistened and handled carefully to ensure its best use. The leaf will go through a continuous cycle of baling and inspection throughout its aging process. When the leaf has matured according to the manufacturer’s specifications, it will be used in the production of a cigar.
 
Fine-quality cigars are still handmade. An experienced cigar-roller can produce hundreds of very good, nearly identical, cigars per day. The rollers keep the tobacco moist–especially the wrapper–and use specially designed crescent-shaped knives, called chavetas, to form the filler and wrapper leaves quickly and accurately. Once rolled, the cigars are stored in wooden forms as they dry, in which their uncapped ends are cut to a uniform size. From this stage, the cigar is a complete product that can be “laid down” and aged for decades if kept as close to 70°F (21°C) and 70% relative humidity, as the environment will allow.
 
Once cigars have been purchased, proper storage is usually accomplished by keeping the cigars in a specialized box, or humidor, where conditions can be carefully controlled for long periods of time. Even if a cigar becomes dry, it can be successfully re-humidified as long as it has not been handled carelessly.
 
Premium-brand cigars are made with different varieties of tobacco for the filler and the wrapper. “Long-filler cigars” are a far higher quality of cigar, using long leaves throughout. These cigars also use a third variety of tobacco leaf, a “binder,” between the filler and the outer wrapper. This permits the makers to use more delicate and attractive leaves as a wrapper. These high-quality cigars almost always blend varieties of tobacco. Even Cuban long-filler cigars will combine tobaccos from different parts of the island to encompass several different flavors.

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Curing and Fermentation Make for Premium Cigars is a post from: Nature Technology Corporation

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How to Make Grape Wine

To make your own wine at home, you are going to need an instruction guide, wine making equipment, ingredients and recipes but let’s begin by learning the basic process of wine making.

Three-Period-Fermentation-Process

Extract juice from grapes by pressing, soaking or crushing them Add sugar, spices and yeast Transfer to a bottle, jar, bucket or pail and cover Store at room temperature for at least one week to allow for the First Period of fermentation Strain the liquid from the pulp and pour the liquid back into the vessel, discarding the pulp Cover and allow a Second Period of fermentation for several weeks but not longer than 8 weeks Repeat the straining process and ferment for a 3rd Period 3-8 weeks, or until the wine has a clear appearance Bottle your homemade wine If the wine isn’t to your liking, allow it to age for several months and taste it again

Wine Making Guide and Recipes

Now that you understand the basic process, you are going to need more details, including recipes, to get started.

We recommend purchasing a basic winemaking guide to help you through the first few batches. A good choice is the The Complete Illustrated Guide to Homemade Wine (learn more at the link provided in Author’s Box below).

It offers all the detail you will need plus comes with a separate book of recipes.

Wine Making Equipment Kit

In addition to the wine making guide and recipes, you are also going to need wine making equipment. You can easily find kits which include all the needed equipment, like the carboy (large fermentation bottle), bottle filler and corks.

All of these parts can be purchased separately, but if you are just starting out, buying an equipment wine kit is a smart investment and we believe, the most cost effective option.

Wine Making Ingredients Kit

After you purchase the guide and the basic equipment, you can either choose to use your own ingredients (grapes, sugar, spices, yeast…) or you can buy kits to make specific types of wine, like Chardonnay or Shiraz.

If you are new to wine making, you may find that using an ingredients kit is a good way to start out. We offer a few choices at the link in the Author’s box below.

Once you feel comfortable making grape wine using either your own ingredients or an ingredients kit, you can begin to experiment with different flavored wines, like cherry or apple wine.

Learning how to make wine is not only fun but can be very cost effective. One batch usually makes 6 or 7 bottles, and depending on the ingredients, costs about 49 cents per bottle to make. When you consider that the average cost of a bottle of wine runs between and , the savings can really add up.

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How To Make Grape Wine – Three Period Fermentation Process is a post from: Nature Technology Corporation

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Editor’s Note: Fermentation industry is the most ancient traditions of the industry, but large quantities of drugs as medicine, modernization and automation of industrial production booming, production equipment and technology in China far below the requirements of the fermentation process is increasingly exposed. In which the valve leak is more common and more harmful situation, this, in valve production for nearly 40 years Wenzhou Long Point Company, has focused on anti-leakage, Bacterial contamination of the valve to avoid research and development. The show, heard machine Ningbo Dragon Pharmaceutical Special Exhibition Out a new type of antibiotic multi-function valve, then the general situation on the product editor Ben Wang interviewed Mr. Chen Guoping, general manager.

Special Valve Co., Ltd. Wenzhou Long, Chairman and General Manager Mr. Chen Guoping

HC Net : Your business is the national medical biological and chemical systems and the origin of special valve production base, heard the company now launched a new product, so first of all President Chen introduce the new product development situation.

President Chen: Valve is every pharmaceutical, biotechnology companies indispensable as the main force, especially in the fermentation and extraction plant, which is used to cut or communication steam, water, media, air and other fluids regulate the fluid flow, control Pipeline Or container pipeline pressure control of essential items. The fermentation process of the pharmaceutical industry, the biggest problem is leaks and jars. Common valve used for fermentation, often in run, run, drip, drain phenomenon; In addition, pharmaceutical raw materials in the fermentation of mostly rice, corn, etc., the same as wine produced by fermentation of fungi, but if not Protection Well, more than 48 hours after the fermentation Bacterial contamination which would likely form a bacteria source pollution, then they all scrapped materials. In response, many pharmaceutical companies have told us over this issue. In such cases, to meet customer demand, we will proceed from the last year in the original Antibiotic Development of new products based on the valve. “Hard work pays off,” on May 18 this year, Ningbo Pharmaceutical Machine Show on the eve of finally succeeded, and this new product is a new type of antibiotic you are seeing multi-function valve. It is an alternative antibiotic valve, efficacy than 3-fold increase, to ensure zero leakage, resistance to bacteria.

HC Network: New multi-function valve that antibiotics than other similar products What are the advantages characteristic?

President Chen: The new product has now applied for four patents, including the new utility patent, the internal structure of patents, design patents, and world patents. The biggest feature is to Throttle , Valve , Diaphragm Valve Three different valves for the integrated, breaking the original valve sealing performance is poor, Diaphragm temperature completely below standard, many pharmaceutical companies rely on high import similar products to maintain status quo operations, so that the original great condition have changed. In addition, the domestic pharmaceutical and chemical, biological and other related areas of business a rough estimate there are about 10,000 more than their throttle valves, diaphragm valves, three valves on one-year maintenance costs nearly two million, and if with our valve, they can save 2 / 3 of the money, thus greatly reducing the cost has really been able to spend the same money to buy three things, why not? Another point is that the valve Parts Is a wildcard, because it is made of CNC machining, so no matter where it was taken can be uniformly used.

HC Network: It appears that the new valve does have many superior to others, its design and manufacturing process, presumably also in possession of a lot of mystery, right?

President Chen: Indeed, the valve design is the key Body Design, body structure, though the ever-changing, but a clear functional division of the two sections is always the same. Longitudinal section of body fluids to determine the flow of fluid cross-section to determine the fluid flow through the cross section area, according to fluid mechanics, combined with the pharmaceutical industry GMP Certification Standards, we designed the valve in longitudinal section after the first, conical section, the formation of the swirl flow so that material quickly left the valve. There is no inflection point throughout the process line, without any dead ends to the flow direction and channel the shape of the phenomenon does not occur, and to fluid retention without resistance purposes. The valve body seal ring contact surface designed to trumpet, to emit the same material as the fountain is beneficial to the working medium flow. Added at the bottom of valve body vent hole, that is conducive to the beginning of production in the sewage pipe gas emissions, but also conducive to the production process of disinfection.

Another point is the choice of sealing materials, pharmaceutical companies will be under different conditions required in the selection of appropriate materials, has been equipped with heat resistance, abrasion resistance, alkali resistance, acid resistance different scenarios. Same time, because long-term sealing surface at higher temperature and pressure to work under a variety of media corrosion and erosion, and some still bear the wounds Sassafras between the sealing surface wear. Therefore, we use high-tech laser focused by a laser surgery to seal the valve body and valve flap single-channel laser scanning levels to achieve a laser cladding Co-based or Ni-based alloy layer thickness up to 3mm, so Coating That smooth, can increase the hardness of 20% ~ 40%. Testing and production shows that the treatment by laser cladding valve sealing surface in bad condition with good resistance to wear, cavitation erosion resistance, corrosion resistance, fatigue resistance and high temperature shock fatigue performance benefits, thereby increasing the valve Use of reliability, safety, and extend its life.

Bronte novel antibiotics multi-valve HC Network: It is understood that this new type of antibiotic multi-function valve was the first time to meet with customers, but there are a number of pharmaceutical companies have been consulting to the Long Point and order, the specific situation is like?

President Chen: The new valve can be said for an occasional, very broad market prospects, according to an analysis of pharmaceutical industry professionals, the product can be achieved in the country 10 billion a year sales. So the past few days show that there are many customers come here especially. Yesterday (May 20) Core Group’s work on the Eagle came to see products, and on the interest. According to him, on July 1, erythromycin production factory to be launched, let us show drug plane after the end of this valve samples immediately send them over and that the plant is fermented very need this. Henan boss of a pharmaceuticals manufacturer, exhibitors manager came to our booth, and the factory is our old customers, previous antibiotic use is the valve, the heard of Long Point has introduced a new valve, so take a look, Finally, they set a standard of 20. The exhibition is a great harvest we.

HC Network: Long Point now has such a good

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Long multi-function valve for your special antibiotic fermentation strictly relevant – Long Point, antibiotics, Valves – Pharmaceutical Industry is a post from: Nature Technology Corporation

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The process of fermentation, which has for its object either the manufacture of bread, or of an alcoholic product in a more or less concentrated form, is very similar in action during its earlier stages. It commences with the growth and multiplication of the fermenting germs contained in the minute organisms floating in the air, the inorganic constituents of the water, and the protoplasm (essence of life) of the yeast; and all the changes brought about are accompanied by heat. Fermentation is caused by the decomposition of the starch and gluten of a solution of either potatoes, flour, or malted barley, which decomposition is accompanied by an evolution of gas. There is also a peculiar vibration given to the various bodies in contact, which agitates the whole. This agitation is increased by the bursting of the starch-cells and the formation there from of maltose, and also by the changing of the maltose sugar into carbonic acid gas. Substances in a state of decomposition are capable of bringing about a change in the chemical composition of bodies with which they are in contact. Most of the vegetable substances used in fermentation have a constituent part — sugar, starch, or some other substance — which is easily converted into a fermentable sugar by the action of yeast, or of diluted mineral acids, or by a constituent of malted barley, called diastase.

The sugar produced by these means is resolved into carbonic acid gas and alcohol by vinous fermentation. It will be seen, therefore, that fermentation is started by the saccharine element in the ferment, which is termed maltose; the process is then kept up by the gluten, which, becoming decomposed, aids the sugar and starch in the work of providing food for the yeast as soon as the latter is brought in contact with it. The fermentation then takes place very rapidly, and carbonic acid gas is generated and given off in proportion to the amount of the products contained in the ferment, or sponge, and also to the strength and freshness of the yeast: especially is this so with gluten, which is the great agent of fermentation, when in a state of decomposition and when in contact with yeast.

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The Fermentation of Bread is a post from: Nature Technology Corporation

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It could be your worst nightmare! You’ve picked up some excellent quality juice with a high Brix value from a vineyard, hoping to turn it into your own homemade wine.  You did what you thought was right, including adding a bit of sulfite to the juice to ward off unwanted bacteria and wild yeast. You let that do it’s thing, and then you sprinkled yeast you got from the local wine supply store on the juice.

Within a day of sprinkling the yeast, there were signs of fermentation and you were looking forward to when you could bottle your wine, let it age awhile, and then proudly serve it to guests. But today, the fermentation has become sluggish, or all but stopped. And, you know from the specific gravity reading that you took that there is still lots of sugar left to be consumed by the yeast.

You’ve got a stuck fermentation. What happened?  What went wrong?  Is there anything you can do about it?  Let’s answer the “what went wrong” with some possibilities first:

1. You used unsanitary equipment from the start.  Always, always ensure your equipment is sanitized with a sanitizing solution.

2. The yeast you picked up was beyond it’s expiry date. If not properly stored and used within its shelf life, it can weaken and might not grow and reproduce.

3. The yeast you used could not tolerate the alcohol levels it had produced in your wine.  Some yeast are not as tolerant of alcohol as others, and perhaps you used a yeast that had a lower alcohol tolerance.

4. The temperature was not ideal for the strain of yeast you were using. Different strains of yeast have different temperature ranges that they can work in efficiently. If the temperature gets too warm, yeast will die. If the temperature gets too low, they go dormant.

5. There wasn’t enough oxygen in the juice. You’ll hear and read over and over that air is the worst enemy in winemaking, however this is after the fermentation has gotten under way. Yeast do need oxygen and you can help by giving giving the contents of your pail a good stirring at least once a day for the first few days.

Now that we’ve covered some of the possibilities as to why you have a stuck fermentation, you should be able to figure out what you can do to prevent one in the future.

But if you’ve got a stuck fermentation now, or ever do have one in the future, there is a way to have hope.  If you have a “stuck fermentation” right now, hopefully you have a winemaking supply store within a short distance which likely carries EC-1118 strain of yeast. Get a packet of that and re-inoculate your pail of wine with it.

EC-1118 yeast is used by winemakers all over the world for making some very good wines and due to it’s tolerance to a wide range of temperature as well as a tolerance to alcohol up to 18%, it is the “go-to” yeast for stuck fermentations. It also helps that it has a mostly neutral effect on taste and aroma of the final wine.

If you plan on making a lot of wine, keeping a few spare packets of EC-1118 yeast in the freezer is a very wise thing to do.

I’ve also prepared for you other information and resources on winemaking yeast, here that I hope you find helpful.

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Don’t Get Stuck With a “Stuck Fermentation” is a post from: Nature Technology Corporation

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Fermentation is a chemical change brought about by yeast, bacteria or mold. This process has been used for centuries by people in order to make and preserve certain types of food. Wine, cheese, beer, yogurt, sauerkraut, pickles and ketchup are all examples of food that are made through the process of fermentation.

Health benefits of fermentation

Over 200 species of bacteria live in our gut. These microbes help break down food in our intestines, aid in the digestion process, help fight off disease, and boost our immune system. A good balance of intestinal flora is very important to our overall health. If we eat nothing but overly processed and hard to digest foods, then the fermentation process that occurs within will kick into overdrive resulting gas, bloating, diarrhea, constipation and might possibly lead to other diseases like cancer. Providing our bodies with predigested foods such as fermented good will help the existing microbes within to do the job they need to do.

Fermentation is not only a way to preserve certain foods, it some cases it actually adds to the nutrient value of it. Fermented vegetables contain more vitamin C (sailors would eat sauerkraut to prevent scurvy) and fermented milk products have ample amounts of B vitamins. The bioavailability of these vitamins also increases with fermentation. Probiotics, or “good bacteria” are also formed through the process of fermentation. This can be seen in the ever increasing popularity of lactobacilli that are found in name brand yogurts such as Activia and DanAlive.

How to make sauerkraut:

Sauerkraut is an extremely common fermented food that comes in many varieties and is very easy to make. It is an immune boosting, flu-fighting, cancer battling, and digestive aid that you can make in your kitchen without too much trouble. It tastes great on burgers, in soups, and is even great by itself. You can make it by using salt or whey.

Here is what you need:

• Ceramic bowl

• Wooden spoon

• A wide mouth 2 quart jar (or a 1 quart mason jar for half the recipe)

• A pint size mason jar, or another glass object that can fit into the first jar and weigh down the vegetables.

Ingredients:

• One head of cabbage: shredded

• 2 apples: peeled and sliced

• 2 carrots: grated

• Sea salt

Instructions:

As you shred the cabbage, add handfuls to the ceramic bowl and sprinkle salt over each layer to help draw out the moisture. Add the apples and carrots along with the cabbage into the jar and pack them down with the wooden spoon as you go. Make sure to release as much juices as possible. Now weigh down the veggies with your other jar, pressing down and pushing out as much air as possible and get the juices flowing. Now, put a cheesecloth or towel over it and let it sit until it is tart and crunchy. This makes take a few days to a few weeks depending on the weather. Just be sure to test it often. Once tart, stick it in the fridge and enjoy at your convenience.

Dr. Kiki talks about how fermentation works, not just in creating alcoholic beverages that people enjoy, but also inside humans. Watch as she whips up some home made ginger ale at the end of the episode!
Video Rating: 4 / 5

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Health Benefits of Fermentation is a post from: Nature Technology Corporation

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This article discusses the process of secondary fermentation and why it is a good thing for your beer. By employing secondary fermentation into your brewing process, you don’t need to worry about unfinished primary fermentation including the dreaded exploding bottles.

The purpose of secondary fermentation is to condition the beer. One of the key reasons to get the beer into the secondary fermenting vessel is to get it off the yeast bed. Once the initial fermentation is over, the yeast that sediments on the bottom of the primary fermenter will start to decompose. This is known as yeast autolysis and if you leave your new beer sitting on the yeast bed, it will start to adversely affect the flavor of your beer. So by racking the beer into the secondary fermenter will stop this from happening. You could of course just bottle the beer at this point but if you leave it for a secondary fermentation you give the flavors more time to mature and mellow and the improvement in the flavor of the finished beer will be considerable.

Another benefit is to avoid that “homebrew” yeasty twang. My wife reckons it tastes like marmite! This is caused by too much yeast sediment in the bottle and by allowing the secondary fermentation you will cut down on this. This is because the yeast will have consumed most of the sugars during the primary fermentation process and so you should get very little yeast sediment.

You can also use the secondary fermentation time to add many different flavorings to create your own unique beer. Some things you can do include:

Dry Hopping. This will add more aroma to the beer – just add an ounce of hops to the secondary fermenter.

Lagering. To make a proper lager you should age the beer for at least a week at a cold temperature. The garden shed in winter is a good place to keep the secondary fermenter during this process.

Clarification. There are several additives you can use to help clear your beer. The most typical are gelatin finings that can be stirred gently into the beer during secondary fermentation.

For secondary fermentation you must always use a glass or stainless steel vessel. The most commonly used vessel is a five gallon glass carboy. These are good because they have a narrow neck which only presents a very small surface area of beer when you have the stopper off and this cuts down the risk of contamination. Plastic vessels should be avoided because even if they are food grade (as in the primary fermenter), because the beer will be conditioning for extended periods you run the risk of having gases penetrating the plastic and spoiling your beer.

It is important to make sure that the initial fermentation which is usually quite vigorous has subsided. The easiest way to to do this is to count the bubbles emerging from the airlock. If they appear every thirty seconds or longer then you can proceed with racking the beer into the secondary fermenter.

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Secondary Fermentation Tips For Homebrewers is a post from: Nature Technology Corporation

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Fermentation is the process by which living organisms are cultured or grown to specific products. The products can be as simple as baker’s yeast and alcohols and as complex as therapeutic proteins, antibiotics, enzymes and genetically engineered materials. Regardless of the product, fermentation reactions must be carefully monitored to gauge the health of the culture and to determine when the culture can be harvested. Since these are living organisms, the level of oxygen and carbon dioxide can be used to follow the progress of fermentation. The ratio of carbon dioxide to oxygen is called the respiratory quotient (RQ) and it is the prime indicator of culture health.

Fermentation is a process, where chemical changes are brought about using microorganisms- for production of pharmaceuticals, food addictives and animal feedstuffs. Respiration is the process whereby an organism oxidizes food to produce energy.

Fermentation analyzers are small rugged analyzers designed for use in microbial fermentation production and R&D laboratories. They can be used for both laboratory and InSitu fermentation measurement of many parameters. These are useful on both R&D scale as well as large volume production scale analysis and process control.

Features-

1. Low acquisition cost

2. Multiplexer for many insitu analysis points

3. Easy-to-use software

4. Fast and precise response makes it possible to determine the respiratory quotient with high integrity

5. Inexpensive compared to mass spectrometers

The Near Infrared Fermentation analyzer provides measurement results in seconds in the laboratory as well as online monitoring.

Benefits-  

Reduction in time and cost to get lab results Measures multiple properties in seconds Online integration for continuous readings of real-time process conditions Optimize the process to increase yield, reduce processing time Multiplexer allows for up to 20 reactors to be measured using a single analyzer.

Get glucose, acetate, glutamine, ammonia, ethanol, protein and many other key fermentation process parameters in real-time using fermentation analyzer. The fermentation process varies greatly with organisms behaving differently and metabolizing at varying rates. With in-process measurements, you can monitor the key parameters and optimize the fermentation process. On-line monitoring of fermentation provides fast results and can be incorporated into the process control system.

Fermentation Analyzers is a post from: Nature Technology Corporation

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The stage of respiration that releases most of the energy in glucose occurs in the:
a.cytoplasm
b.nucleus
c.chloroplast
d.mitochindria

A cell makes copies of its DNA during which stage of the cell cycle?
a.interphase
b.mitosis
c.cytokinesis
d.copy phase

How does photosynthesis benefit heterotrophs?
a.it adds carbon dioxide to the air
b.it adds oxygen to the air
c.it eliminates harmful sugars
d.it creates clean water

Under which of the following conditions is lactic acid fermentation most likely to occur?
a.playing video games
b.sleeping
c.a long walk
d.a very fast run

photosynthesis/respiration take home test? is a post from: Nature Technology Corporation

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