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Recent content by reimerron
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R
Fermenation enzymes
I will probably make either 10 or 15 pounds to start. Excuse my ignorance, but what is ECA (encapsulated citric acid?) and where do you get it? What about using wine like they do in France? Thanks, again for your assistance. -
R
Fermenation enzymes
Yes, that's more my style. I make my own kraut and use buttermilk in cheesemaking.. How much would you recommend adding and when do you add it in the process? Does this make it shelf-stable? Thanks everyone for your help. I am admittedly a newbie to this. -
R
Fermenation enzymes
So fermento is not the proper enzyme to use? What should I be using to lower pH? Thanks. -
R
Fermenation enzymes
HI, Anybody ever use soured whey as an additive to summer sausage, instead of fermento? Thanks.
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