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Post by seneca on Mar 27, 2008 17:00:45 GMT -5
One other note: with a small batch (of course depending on where you are, local weather, temperature, etc.), it might be wise to pursue fermentation in an incubator. Without a larger thermal mass, it will be difficult to get a good natural fermentation otherwise. Just a thought...
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Post by jamescary on Mar 28, 2008 2:46:38 GMT -5
Thanks, seneca. I'm probably going to have to settle for an artificial sun dry, since it won't be very sunny a week from now. I'm thinking I'll pick up a lamp used for reptiles at a pet store. What do farmers do on the off-chance that it's not sunny?
In terms of fermenting chamber, I considered using the six pack cooler, but then I got to thinking that I really don't have that many beans and how to deal with the juice drippings. So, I considered a steel steamer set I've got, but I think that might corrode/react from the acids the bacteria will produce. I also considered a bamboo steamer basket I've got, but I couldn't see how best to set that up (to catch the drippings and to cover it). So, I ended up going with the dehydrator I've got. For heat I'm using an electric blanket set to medium (generates heat to reach 35 C temp on surface). I'm pumping a little heat in with the dehydrator, but that also runs the fan and I don't want to dehydrate the beans.
Is there any harm in fermenting the umbillicus part with the beans? It seems that there is still quite a bit of pulp on this part, which seems like good yeast food, but I've read that it's usually separated before fermenting.
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Post by seneca on Mar 28, 2008 11:15:38 GMT -5
I can only speak to environments I've been familiar with, but at least in my experience there's generally no shortage of sun during cacao drying time in the tropics. Most farmers have some sort of shelter in case of rain, but other than that a partially cloudy sky is no big deal.
I've always seen the umbilicus separated from ferment batches, but you may be right that in such a small volume it could provide good additional mass. There are probably other folks on the board with much better experience processing small fermentations than I have, so I hope they'll chime in...
Good luck!
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Post by reelchemist on Mar 28, 2008 16:13:50 GMT -5
JAmes on the concern you have about the stainless steel being corroded I wouldn't worry too much - so long as the grade is pretty good. Vinegar production is carried out in stainless steel fermenters and that is the major acid that your ferment will produce. Also on the home front I make chutney etc in stainless pots at home - quite a lot of vinegar in that.
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Post by jamescary on Mar 28, 2008 19:28:52 GMT -5
You're right.. I forget which metals are reactive and which ones are not.. Steel is OK with acid..
I sanitized the equipment.. Not sure why (probably by habit from home brew days) because the chamber is not really airtight.. But, I also didn't leave the fermentation up to chance (a little too risky for the cost).. I pitched some cider yeast on to the mass.. I'm hoping the flavors will be complementary..
Thinking more on it now, does anyone know if any yeast + bacteria survive the drying process? In other words, would it be possible to cultivate them from the fermented beans we get?
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Post by sharkman on Mar 29, 2008 2:38:15 GMT -5
Aloha James! Your devotion to doing the whole process is veryt honorable. I've done small batches, but I think the amount you are doing is below my expertise. maybe drain in a plastic colander for 5-6 hours. This will drain off extra juice and allow yeast in air to fall on the beans. ferment in a tupperware container with holes drilled in the sides and bottom. Wrap the container loosly around the sides with a towel and place in a small cooler. Leave the top open until you get the yeast and co2 smell. Close the cooler lid leaving just a crack for air ,but keeping in the heat. You can put the wole thing on top of fridge{warmth} clean the free juice out of the cooler when neccesary. Mix beans every other day. You should fell some heat as fermentation progresses. These are just suggestions my chocolate friend. Sharkman
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Post by jamescary on Mar 29, 2008 18:58:20 GMT -5
Thanks, sharkman.. Now I have feelings of batch size inadequacy Tupperware is a great idea.. I think it would have worked very well for this amount of beans.. I didn't get much drippings from the beans.. When I checked on them 7 hours after adding the yeast, I had at most a half teaspoon of small drops on the bottom of the dehydrator.. I think the yeast did a fairly good job on the pulp, though.. There was an incredible bready smell for 2 days.. I wanted to test the alcohol concentrations but there wasn't enough of anything to test it.. I added some acetobacter to the party last night and have cranked up the temp to a warm ~46 C. The pulp has receded and the bean color is showing more.. One interesting thing I found was when I cut one of the beans in half right as I opened the pod, it was a striking dark purple color, but by the next morning the purple had pretty much gone.. Also, I'm noticing a couple of the beans have sprouted a radicle.. That stinks..
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Post by jamescary on Apr 11, 2008 15:15:50 GMT -5
I think I've got the beans fairly dry. I placed them under halogen and fluorescent lamps.
How can you tell the bean is done? Is there a way to do it without cutting one open?
Some of the beans husk did not change color -- remained off white. Is that a bad sign?
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Post by doclogic77 on Mar 19, 2010 16:43:02 GMT -5
Forgive my newbness but when buying raw beans from John have these already been fermented? Ready to roast?
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Post by redstar on Mar 20, 2010 7:00:13 GMT -5
Yes - it's done at the farm before they are shipped. No such thing as a dumb question if you don't know the answer.
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Post by mayhem7 on Mar 29, 2011 16:31:07 GMT -5
Thank you all for very helpful info. .. Thank you for sharing.
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Post by nifaandria on Jun 4, 2012 21:23:37 GMT -5
I’ve hunted all week for some cheap kitchen units for sale in the London area. Finally decided that there is no such thing as a Cheap Kitchen in London. It seems that all the cheap kitchen companies are up north but they all have a large presence on the net and most are willing to send a designer to your home to measure up and give you a price. I had three companies around to give me a price. All three were from the North of England and they gave me different quotes ranging from £1200 to £2400. I took their plan with me around London Kitchen Studios and for the same thing I got quotes from £ 3500 up to £15,000. Finally I went for a company from Manchester Called www.cheapestkitchensintheworld.co.uk . And glad I did. How on earth can a London Kithen Studio justify £15,000 when I can buy it for £ 1,200. So my advise for anyone looking to buy a cheap kitchen is “Go Up North†Fitted kitchen London
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Post by Sebastian on Dec 16, 2012 9:13:47 GMT -5
Let me take a slightly different angle on that - if you don't understand mechanical drying and it's impact on the bean quality (and in my experience very few do), it can have a significant negative impact. solar drying is simply the application of heat (and likely airflow as a result of convection due to said heat). replicating that mechanically can yield very similar results as solar (and even improved - it's hard to solar dry if it rains for 5 days straight) - however most people view mechanical drying simply as a very fast way to dry beans- which it can be - however that also will lead to myriad of problems.
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Post by max3732 on Sept 1, 2013 12:27:19 GMT -5
I tried reading through all the different posts here, but am still a little confused. With enough heat is it possible to ferment a very small amount of raw seeds from the pod? I have 1 pod (1st one I've ever grown) that is nearly ripe and the next oldest is probably at least a month away from ripening. This pod just turned yellow a couple days ago and I'd like to ferment it and make chocolate. Is there any way to do this with such a small amount? Thanks! Attachments:
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gap
Apprentice
Posts: 390
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Post by gap on Sept 1, 2013 17:16:00 GMT -5
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