RoscoeReturns said:

CaptainTrips420 said:

What PSI are you running? 4 quarts had maybe 200ml left after 1 hour 20 minutes going in between 15-16 PSI in a 24 quart pressure cooker for me.

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17 psi in my Presto, 15 psi in my T-Fal. If you’re using that much water during your PC run you’re running it a little hot. You don’t want a loud, spitting, hissing, rocking weight or relief valve. Dial back the heat just a little bit and maintain pressure without losing all that steam.

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BeefSupremeJr said:

tryptkaloids said:

Has anyone ever tried using a grain jar lid for fermentation? I doubt a sfd will let enough gas out but you never know

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i think it could
work with a big enough jar if you only fill
halfway.  it could bubble up and get the filter wet and ruin it.  othet than that i dont see why it wouldnt work but it might actuallly let too much gass out.

this is a kloakk question.

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AZ Starman2112 said:

15-17 at sea level is fine for a pressure cooker.

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CaptainTrips420 said:

Shoot I think the instapot only does about 10PSI on high setting. I thought it might be good because I don't have to watch it. Im not sure how I used so much water and it almost ran out but I think I can get away with the instapot method I know lots of people have used them with success.

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Kloakk said:

BeefSupremeJr said:

tryptkaloids said:

Has anyone ever tried using a grain jar lid for fermentation? I doubt a sfd will let enough gas out but you never know

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i think it could
work with a big enough jar if you only fill
halfway.  it could bubble up and get the filter wet and ruin it.  othet than that i dont see why it wouldnt work but it might actuallly let too much gass out.

this is a kloakk question.

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Well, for a sourdough starter a SFD would probably be fine, but if I got it right he is doing cider? One thing is that with almost any fermenting beverage it produces a lot of CO2 and I'm not sure a SFD would let enough gas out and the pressure would build, guess the filter pops before the jar, but as DV8 said, it's a two way GE and you don't want oxygen in, it would ruin it quickly.

So either a blow off tube or airlock is needed.

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LewDoja said:

AZ Starman2112 said:

15-17 at sea level is fine for a pressure cooker.

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I would like for us as a community to change up our use of pressure cooker for pressure canner

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CaptainTrips420 said:

Doesn't altitude affect pressure cooking? I was reading water boils at lower temperature are you really high up? Im at sea level so 15-16 PSI is really hot. I should probably be doing about 10 PSI I was reading an electronic presure cooker that does 15PSI at high altitude and 10PSI at my altitude.

I guess im just going to have to find what works best in this location.

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tryptkaloids said:

The tepache recipe just said to cover the jars with cheesecloth so thats what I  did. Should be fine for a day while I get stuff together for a makeshift airlock

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Aha, yeah, tepatche doesn't seem to have anything that will oxidize to quickly and it says to drink within a week so should be fine as you say. If you are using jars you could just use a lid and back it off a little just like when you run them in the PC. I still think keeping oxygen out will serve you, but I've never made tepatche

Are you planning on letting it carbonate? I saw someone put it in bottles and letting it carbonate while others are just putting it in a pitcher.

Kloakk said:

CaptainTrips420 said:

Doesn't altitude affect pressure cooking? I was reading water boils at lower temperature are you really high up? Im at sea level so 15-16 PSI is really hot. I should probably be doing about 10 PSI I was reading an electronic presure cooker that does 15PSI at high altitude and 10PSI at my altitude.

I guess im just going to have to find what works best in this location.

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I'm not at any relevant altitude but I have magnets on the PC weight so it doesn't hiss and wobble all the time, with the added weight it's quiet but also a couple of PSI higher.

tryptkaloids said:

The tepache recipe just said to cover the jars with cheesecloth so thats what I  did. Should be fine for a day while I get stuff together for a makeshift airlock

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Aha, yeah, tepatche doesn't seem to have anything that will oxidize to quickly and it says to drink within a week so should be fine as you say. If you are using jars you could just use a lid and back it off a little just like when you run them in the PC. I still think keeping oxygen out will serve you, but I've never made tepatche

Are you planning on letting it carbonate? I saw someone put it in bottles and letting it carbonate while others are just putting it in a pitcher.

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tryptkaloids said:

Problem is all my standard jar lids are in use. This batch is actual apple so I dont wanna fuck it up, but I plan on drinking it on new years and I dont know all the storage details

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I see, again, never made tepatche so I'm just answering based on what I know from brewing beer. But from what little I've read about tepatche it seems that as time goes beyond 1 week it will start to turn into vinegar, seems 2 weeks is not that bad, but that will probably depend on how big the Acetobacter population is

If you want shelf life then it should be boiled for 15 minutes, use a clean ale yeast, use airlock, let it ferment, add to bottles, add sugar for carbonation and store cold when the fermentation is done.

With the batch you are doing now, you could put it to bottles and pasteurized in a water bath when it's done fermenting.

CaptainTrips420 said:

Shoot I think the instapot only does about 10PSI on high setting. I thought it might be good because I don't have to watch it. Im not sure how I used so much water and it almost ran out but I think I can get away with the instapot method I know lots of people have used them with success.

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Quote:

Kloakk said:from what little I've read about tepatche it seems that as time goes beyond 1 week it will start to turn into vinegar, seems 2 weeks is not that bad, but that will probably depend on how big the Acetobacter population is

If you want shelf life then it should be boiled for 15 minutes, use a clean ale yeast, use airlock, let it ferment, add to bottles, add sugar for carbonation and store cold when the fermentation is done.

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It was actually really good at 2 weeks. At 3 it was def turning into vinegar. Week 4 or 5 I ended up making a strawberry yogurt vinaigrette with it

In my situation would you boil them tn before airlocking? All I have is brewers yeast that i already added, but I did see someone suggesting boiling a little yeast to feed it so it probably wouldn't hurt I guess?

tryptkaloids said:

Will pasteurization effect carbonization?

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tryptkaloids said:

It was actually really good at 2 weeks. At 3 it was def turning into vinegar. Week 4 or 5 I ended up making a strawberry yogurt vinaigrette with it

In my situation would you boil them tn before airlocking? All I have is brewers yeast that i already added, but I did see someone suggesting boiling a little yeast to feed it so it probably wouldn't hurt I guess?

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Kloakk said:

You might already know this, but I want do add(for those who don't know) that just boiling spent yeast will not give much nutrients because they are biounavailable. It is however pretty easy to make the nutrients bioavailble. How? Autolysis.

What you need is a instapot, souse-vide, or other device that can hold the temperature at 50°C(122°F) for 24 hours. Yeast will die quite quickly at this temperature, but their enzymes will not. This releases the normal control a yeast would keep on these enzymes, allowing them to break down proteins, lipids, DNA, and other molecules not normally bioavailable in boiled yeast into a form which is bioavailable. This also breaks apart the yeast cell sufficiently to free all the nutrients.

It's how Lallemand makes Fermaid O.

Source

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