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I would allow for 5-6 weeks for total fermentation and cleanup time. If I were bottling, I would let it sit in a bright tank for another week or so just to make sure I wouldn't get bottle bombs. That's kind of a long answer, but fermentation time is the least of your worries on a big beer. Have fun with it. I love big beers like that. Wayne

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The fermented dough is cut into pieces by a dividing machine. The dough pieces are taken to the next machine called a rounder. After fermentation is complete, the dough enters the divider and continues through the same makeup equipment as for the sponge and dough method.

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Lots of fun pics are posted regularly as we continue to take growing food into the next level. Eating LOCAL and LIVE All Year Long using traditional food preservation meathods tried and proven for thousands of years! We are creating The Institute of Natural Fermentation to help bring back good ol' traditional FOOD SECURITY. Reviews from Crux Fermentation Project employees about Crux Fermentation Project culture, salaries, benefits, work-life balance, management, job security, and more.

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Sulfite is a term used to describe sulfur dioxide and other sulfur derivatives. Sulfites are found in all wines as they are a natural product of fermentation. Sulfur dioxide is used in wine making to prevent oxidation, kill bacteria and wild yeasts, and encourage quick and clean fermentation.

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Fermentation involves the conversion of sugar to alcohol. Vintners rely on this process to make wine. Unfortunately, not all fermentation is as productive as winemaking, as much produce is lost this way. Students may be familiar with stored apples fermenting or juices turning bad in the fridge. This too, is evidence of fermentation. Already disillusioned by the unsustainable, unhealthy and pretty damn crazy ways of the food business world, we decided that we wanted to change that, and share the cultural and historical richness of fermentation in a fun and bold way, disrupting the emerging exclusivity by showing that fermentation is for everyone, and always has been.

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