Diving into sake brewing means mastering Koji-kin, Aspergillus oryzae, and its interaction with rice. This mold converts rice starches into fermentable sugars and amino acids, crucial for sake’s unique flavor …

Brewing authentic Makgeolli, the traditional Korean rice wine, involves a unique enzymatic and yeast fermentation process driven by Nuruk. My method focuses on precise hydration of steamed rice, controlled saccharification …

Crafting a traditional Kvass from rye bread is a journey into fermented history, yielding a deeply refreshing, low-alcohol beverage. My method focuses on precise bread steeping, controlled sugar addition, and …

Tepache is a vibrant, naturally fermented beverage crafted from pineapple peels, piloncillo (or dark brown sugar), water, and sometimes spices. It ferments rapidly, often within 24-72 hours, producing a mildly …