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Owned by Blaz
Film photography/photography community for people who like to shoot with intention and make images that mean something.
Hang out with home fermenters and embark on a quest to become a Master Fermenter.
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Skool Speedrun
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Skoolers
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6 contributions to The Fermentation Project
1d •
Keep warm!
Hey friends, You know I've been getting after it, fermenting and experimenting and doing my thing! This is how I like to keep my brews warm - wrap them tightly with a heat retention foil, while heating them on a heater (I ferment my stuff in a really old cold house so this is a must). How do you ferment your brews? I hope you're doing awesome, Blaz
1 like • 13h
@Alessandra Brioschi Gerosa That is a damn fine scoby hotel, the scobyes are enjoying a 5 star experience right there 😎
1d •
Black garlic fermentation
Today I started a new project with my slow cooker: fermented black garlic, which is a mixture of enzimatic fermentation and Maillard reaction. First time I am doing it, so I followed a recipe (but next time I will probbly skip the tin foil and put everything in the pot of the slow cooker)... I hope it will turn out well. I will know in 2 weeks! 🤞🏻🤞🏻🤞🏻
0 likes • 16h
Wow that's brilliant! Kudos for trying something this whacky hehe I'm really curious how it's gonna turn out? What are your temperatures?
1 like • 14h
@Alessandra Brioschi Gerosa sometimes really complex flavors take time to develop so speeding up the process doesn't always lead to the tastiest results! Try to pick a middle road, that way you'll know exactly where to go from in your next ferments :)
14d •
Greetings!
Hey Probiotic Project people👋 So… I might be a little crazy and unhinged when it comes to fermentation experiments. Maybe not just when it comes to fermentation experiments 😂 Exhibit A: this photo. I won’t spoil it yet — does anyone know what this is? 👀Drop your guesses in the comments And yes, it is fermentation-related… I think. 😂
0 likes • 13d
Yup you sure can hehe when you dry them they taste almost exactly like dried apples. Do you use a SCOBY hotel?
0 likes • 5d
@Alessandra Brioschi Gerosa interesting haha never tried cooking or roasting them, I only ever dry them and they're pretty delicious :) tastes sort of similar to dried apples, similar aroma
7d •
Question
Is it ok to add clean water to the kombucha for the second fermentation? I mean...fill the bottles half with kombucha and the top with clean water. Are there any risks? What risks could there be???
0 likes • 7d
@Bogdan Ion it does that? Wow! Interesting haha doesn't happen to me that often. You should probably strain it more rigorously, with a mesh that is finer - you'll wanna strain it when you pour it in the bottle
1 like • 7d
@Bogdan Ion I see, that's cute hehe as I said, when pouring kombucha in the bottle for F2, strain it with a mesh that is finer, perhaps a 300 mesh is what you're looking for (the higher the number, the finer the strain), or maybe 200 will suffice
7d •
Let him cook
I've been cooking - brewed a fresh batch of kombucha today 🚽 This one’s for all my friends who keep asking for — and loving — my brews 😎 I made kombucha with lemon-lime and elderberry syrup and also with homemade grape juice 🏰 Do you share your ferments? What are your favorites?
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Active 2h ago
Joined Feb 17, 2026
Slovenia