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That's just gross. How can you eat mold.

Mold is bacteria, bacteria is everywhere. You cant avoid it.

It can be gross if you use a lot of it. but with small amounts can give any food great taste. Experimenting is the key.

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Mold is bacteria, bacteria is everywhere. You cant avoid it.

It can be gross if you use a lot of it. but with small amounts can give any food great taste. Experimenting is the key.

Yogurt is gross. Wine is gross. Beer is gross. Mushrooms are gross. Your digestive system is gross.

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Whoa there! Beer is good, wine is good and Yogurt can be pretty good. I agree on the mushroom (or fungus as I call them) though.

It would seem like Torezu stole your sarcasm meter, probably because his is broken. Also, mushrooms are delicious! D:<

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Those are fungi, except yogurt. They are not bacteria, there is actually a really big difference.

Well...

Knowing that the formula for the fermentation of alcohol which is this :

574b57b6fa95e85e2876d8b192d6beb4.png

Can only be achieved by the action of bacterias, and that the majority of the digestion that occurs in your intestine is made by bacterias, I can assure you without much doubt that everything I listed but the fungi are products of and contain bacteria. I was confused about the mushrooms because most fungus-related sickness is due to a bacterial contamination.

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I also forgot to include your digestive system in the except part. Your chemical formula is slightly off, but it doesn't matter much. Ethanol fermentation is a process most commonly done in yeast. Any or most organism(s) can perform fermentation. The fermentation of ethanol gets done by yeast because the sugar from grapes, sugarcane, or grain depending on what you make gets quickly glycolized by yeast. Almost all major makers of alcoholic beverages use yeast and in a few case, if any, they add bacteria to the yeast.

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I homebrew mead (it's legal up to 200 gallons for private consumption in the state I live in) and I know very little about chemistry. Just toss in honey, water, some other stuff for flavor & ensure the yeast grows, activate some yeast, toss it all in a 1-gallon wine jug, put a rudimentary air lock on it, wait 3 months and voila! Your very own 12%+ alcoholic honeywine of the [Vikings, East/South Asians, Ethiopians, pretty much any civilization on the Eurasian/African continent]

EDIT: The pulp your paper is made out of is fermented before it is turned into paper.

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I homebrew mead (it's legal up to 200 gallons for private consumption in the state I live in) and I know very little about chemistry. Just toss in honey, water, some other stuff for flavor & ensure the yeast grows, activate some yeast, toss it all in a 1-gallon wine jug, put a rudimentary air lock on it, wait 3 months and voila! Your very own 12%+ alcoholic honeywine of the [Vikings, East/South Asians, Ethiopians, pretty much any civilization on the Eurasian/African continent]

EDIT: The pulp your paper is made out of is fermented before it is turned into paper.

So I guess it's now The Official Forums Fermentation Discussion Thread now?

Anyway, confused malolactic fermentation for the ethanol one, my bad. It's used to stabilize wine, and the main fermentation used to brew alcohols indeed uses yeast in most cases.

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No, this one has a revolving topic whereas the Kitty Jail thread has no topic whatsoever.

EDIT: Also, SimplGay, that is my type of drink!

i think i would like mead. i mean, it's HONEY, who dosen't like honey?! if you say you do not like honey i will challenge you to an internet staring match where the only rule is you blink you die! or... i will more likely get bored and not do anything and make myself some drinking honey...

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