fermentation products

Lalvin Dried Wine Yeast

If you want to speed up the fermentation of any fruit based fermented drink, you need yeast. The wine yeast is the one that is recommended for ACV. Do not try to substitute with other types of yeast, you will obtain a different vinegar, with a specific taste.

2.5 Gallon Glass Jar/Barrel

This is a 2.5 gallon glass jar, with a handle and lid.

The jar is perfect for making vinegar, and the price is decent. Don't expect the lid to be airtight though, because it isn't, and the handle is not meant to be used when the jar is full. It can only be used when is empty.

Otherwise, the jar is pretty sturdy, and it will not break easily. 

Beer Bottles with Flip top stopper

These bottles are gorgeous, the ahve a beutiful color, cobalt-blue, and they hold 32 oz. I love the fact that they are larger, and they are very thick. You can virtually brew anything in them from beer to water kefir soda, and kombucha. 

The flip top stopper ensures an airtight seal everytime, so you don't have to worry about spoilage, or bad batches.

Rapadura - Pure Organic Whole Cane Sugar

Organic whole cane sugar, unrefined. It was not touched by chemicals, and it contains the molasses in their entirety. It is the perfect sweetener, not as strong tasting as pure molasses, but still retaining the nutrients.

Ball Wide-Mouth Mason Jars with Lids and Bands

These jars have 1 quart volume, with a wide mouth. The wide mouth is particularly useful because it  makes the jars easy to work with. You can use it for a variety of fermentation projects, like making yougurt, making kefir, (water and milk kefir), pickles, both sour pickles and vinegar based pickles. 
The lids have a great seal, ensuring there is no air exchange during fermentation, and during the preserving period, if that's what you need. The jars also have measurment markings with both American and metric volume. 

Milk Kefir Grains

Make your own kefir. By fermenting the milk, you obtain a delicious drink, very nutritious, and easy to digest. In the process, even commercial milk will get back some of the lost enzymes through pasteurization. 

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