okay everybody hello welcome to Doc's world and today I am sharing with you a very interesting article call a apocalypse fear is how to ferment anything the website is the brew site calm apocalypse beer ferment anything so here we go I'm just going to read the article how long is it it's fairly long and maybe taking about 10 degrees oh okay did that catch your attention good understanding fermentation is a key component to making beer indeed any alcohol but it turns out the formula for fermentation is really pretty simple water sugar yeast equals alcohol you might think that yeast is is the biggest unknown here but in reality wild yeasts are abundant in nature and many fruits by themselves have an abundance of yeast naturally present on them that will start fermentation with little to no effort no the real unknown is the sugar in this equation and thus the idea of how to ferment anything really means how to get the sugar from anything once you have the sugars fermentation is the easy time previously recovered brewing a first batch of Apocalypse spear and it was the most basic example of the process using three basic ingredients water refined white sugar and yeast if you if you have easy access to plain sugar then you have a ready supply of fermentable to use as a base in your beer recipes but if you don't have that access read on there are basically two classes of from fermentable that need consideration sugars that can be fermented directly without any processing which includes processed sugars syrups honeys fruits and so on and sugars that are locked up in starches or complex carbohydrates which require some form of processing to extract or convert the simple are sugars needed by the yeast this is second this second class includes things like grains fruits vegetables and anything else that doesn't have readily accessible sugars fortunately we have thousands of years of brewing development to guide us and converting resources into fermentable sugars or grain based beverages primarily malted barley and we're multi-party or wheat isn't available there are other starches strategies to be had for extracting locally let's overview these various sources with more detailed explanations if needed of how to convert or extract their sugars to follow in the future posts note I am not covering the fermentation of meat or other similar protein this is an entirely from beef so to speak and as far as I know there's no history or traditional brewing the fermented meat beverages simple sugars no conversion required these are fermentable that are already in ready to ferment sugar form that yeet that the yeast will be able will be able to convert into alcohol easily many of these you may you may be able to find from the scavenge of or source others occur naturally very easy to ferment just add water and white sugar this is refined so you won't find it in nature but you may well come across it during our excursions cane and corn sugar are 100% preventable while confectioners powdered sugar as filler and is about 97% per fermentable look also for sugar cubes and sugars sweetener packets brown sugar ultrafine typical grocery store brown sugar and what you'll mostly find is simply white sugar with a bit of molasses out of the color raw sugar the kind of West processed sugars commonly found in upscale and health food stores with examples such as Demerara sugar turbinado sugar and Barbados sugar honey you may you may find process honey or you may be lucky enough to find a wild bee hive to supply you with milk oh honey honey is 90 to 90 percent 95 percent fermentable and will this handily replace other sugars if needed molasses a byproduct of the sugar refining process that appears as dark brown to black in color and comes in several grades is about 35% fermentable but this can be Europe any variety of process syrups you might find including maple corn syrup right syrup agave and birch the ferment ability of different Serbs were very and it also in it's also important to remember that many commercial offerings were fortified with plain corn syrup if that matters to you tree sap of course if of course if you are familiar with the maple syrup then you probably realize that this comes from concentrating the sap of the maple tree which is obtained by drilling a small hole in the trunk of the tree and collecting the clear staff that runs on it but maple trees are the most common foods like that from and typically they an typically they have a SAP sugar content of around 2% on average which means there is there is a need to consecrate the raw cap temperature for mr. Dewey up quintic which can often be at least forty to one ratio in other words you need to boil 40 gallons of sap down to get of Surak if there are a if there are fewer no maple trees where you are there are fortunately other trees besides maple which yield usable fat Burt Sycamore walnut large online that list cluster several techniques we're tapping a tree to get it to get at if that can be found here one of one of which may work well for post-apocalyptic sugar hunters cutting or breaking off the ends of the small branches and collecting SAP inside the Fallen fruit it almost goes without saying that these are full of fermentable sugars that you usually use chop or mince them up and use them directly in your wort no further processing is necessary besides doing and taking etc of course different fruits at different average concentrations of sugar here's a sampling Apple eleven eight apricot eight comprado seven we're very eleven blackberry oats banana 28 cranberry for Gerry 13 873 great 15 orange ten pair 11 pineapples 12 strawberries by the highest green bananas and the second highest being they put dates with hires that I don't have dates you so high highest for me is bananas second highest is grapes okay so bananas engage to the highest more here bear in mind that fruits don't have to be fresh if you can scavenge canned food that will work just as fine as will the syrup the fruit is kin in juniper berries well technically approve juniper berries rate a special mentioned because besides being used for flavor flavoring gin I suspect most people would be surprised to find out that juniper berries in fact have a high percentage of thick dextrose sugar up to 30% Stefan Stefan hora Buena in the sacred and herbal healing beers right the presence of such a large amount of debt dextrose may account in part for the use of juniper and juniper berries as an integral part of Norwegian brewing juniper beer was sometimes made with juniper water and yeast only no other source of sugar being used to beat beat or a root vegetable but they get special mentioned here as well in the next section because they are naturally so full of fermentable sugars already that you can cook them down to extract the juice and view that directly and your brewing as you would any other fruit juice or syrup feet are in fact so should feet are in fact so sugar rich that a large percentage of refined white sugar comes from them packaged foods in the course of their scavenging and solving salvaging former grocery stores and other markets may provide some valuable source of brewing fermentable provided they haven't been completely looted many packaged foods are full of sugar you can brew this provided you aren't eating them and said such as breakfast cereals candy when innovating hard tends to chocolate bars and everything in between syrup pop don't have fat cakes and pies as some of these are completely filled like Twinkies which other image allows forever already cake frosting fruit juice can pie fillings jams and jellies fermentable that require unlocking converting from starches sugars that are locked up in starches such as those found in most grains and vegetables require enzymatic conversion to transform those starches and sugars the science behind this is because large start smell like it molecules are really lots of smaller large sugar molecules all strung together in particular types of enzymes called molasses Mme lasses can break down these can break these down into those individual sugars you might be wondering where you might find these analyzed analyst analyst enzymes needed to transform these materials into fermentable sugars after all this sounds very industrial and scientific and since society has collapsed surely this is impossible right wrong two of the main grains used in the production of beer developed the enzymes naturally you just need to know how to make use of them actually analysts enzyme is available commercially but I have no idea how easy it will be defined in a post-apocalyptic setting of course you could raid your local homebrew supply store before the looters get there and take any and all enzyme you can find grains barley and wheat these are the two traditional staple grains used in brewing and the primary in the primary source of fermentable in beer of course the grains themselves aren't simply thrown into a kettle of water and cooked you'll get hot cereal instead there is a two-stage process required to extract the enzymes and then sugars and then the sugars from them one malting the raw grains are first germinated or sprouted by soaking in water and then keeping moist this causes the grain to start producing the necessary enzymes that will be needed in the later steps once the grains have sprouted just enough typically the sprouted part or AK respire is as long as the grain itself if not a little shorter the process is stopped by drying or killing the grain there is a good if a bit technical article on melting here that will get you started the resulting malted grain shouldn't have the proper levels of levels of enzymes that will convert their starches to sugars during the next stage of mashing to mashing the malted grain is crushed and soaked in hot water 150 degrees Fahrenheit is a good target for at least one hour the resulting liquid is rinsed into the brew kettle and boiled what's happening is the hot water has activated the enzymes formed during small and they are converting the grain starches into sugar sugars giving us the fermentable that we need to make beer it gets better barley and we'd have a special place in brewing because they already naturally have enough enzymes to perform the starch to sugar conversion while other grains may not and in fact these malts are usually also able to convert the starches from other types of grains and other starchy sources to up to a point this would prove incredibly useful when you are working with the following materials which may otherwise be inaccessible to you or ruin things other any variety of whole pathways resulted a little where any variety of grain kegs be combined combined with malted barley and or melted beets in the mash hot water bath to take advantage of the enzymes present in the malt to convert the very surface two sugars right oats rice corn sorghum millet Kanoa amal rams and so on many of these grains they need to be cooked in boiling water water prior to being added to the mastered gelatinized games which make them open up their starches clean the conversion process there are all are also several grains that like barley and we can read multics develop the to analyze enzymes that will allow them to convert their starches to sugars without help oats rye and sorghum all have high enough diagnostic diastatic power to do this that acidic power is the measure of how much starts converting enzyme to grain main container the higher the diuretic power the more can break starches down to sugars rice and then and an alternative to rice deserves a special mention in this section because of both its long use in Asian fermented beverages like Chang and sake and the fact that it cannot be malted which means that rice doesn't contain it the analyze enzymes that moulting developed to ultimately ferment it when used with malted barley or wheat it needs to be cooked and mashed like other grains but in sake brewing there are no other grains malted or otherwise so the question arises just how are the searches in rice by it by itself converted to fermentable sugars the answer is mold and it provides a second interesting avenue to explore for processing brains the rice in sake and Chang brewing is fermented by the addition of special yeast tapes containing fungi primarily a spare Gillis oryzae which do the work to convert all the available starches to sugars which the yeast in the cake subsequently ferment in the making of sake additional addition of special asparagus asparagus and affected rice called Koji does this work and there's no reason this special mold couldn't be added to any other cook spring to work its conversion imagine now obviously you can't just pop into your local Asian market in the post-apocalyptic world and pick up a yeast cake or Koji to prepare your grains and reappear so what to do unfortunately there is a natural source of Aspergillus fungi which you can use here ginger root here's lunar again you know the simple addition of crushed ginger root to any cooked starchy grain will result in starch conversion and the subsequent growth of fact through my C's yeast and the beginning of fermentation this will be a slower process days rather than hours for mashing though this evens out more if you count time for multi but it should be no less viable sweet potatoes sweet potatoes our special mentioned as not only do they already have a naturally high sugar content but they also have enough natural Anneliese enzymes and dye aesthetic power to convert their own starches without using barley or wheat making it all sweet potato beer a possibility for this to work in neighbor it may require raw sweet and potatoes raw sweet potatoes and sweet potatoes have likely undergone be high heat cooking pasteurization sterilization of the Candida process which would be nature / destroy the amylase enzymes needed for self conversion you could still add camp sweet potato to a Grand Master converted the jokes and I starches to sugars go to good sources with additional links to read up on this process are here and here but the process should be great place chop or otherwise mash up the raw sweet potato into small bits add water to a mash at a temperature of about 140 degrees Fahrenheit one gallon of water 2 to 3 pounds of potatoes might be a very shale mash for 60 to 90 minutes then remove the potato from the water and add it to a separate pot of boiling water one gallon and boil it for 30 minutes thoroughly mash the potatoes and add it all back to the mash water to raise the temperature to 155 degrees Fahrenheit and let this rest for another hour the resulting should be about two gallons of works full of sweet potatoes sugars and fermentable beets beets were mentioned in the sugar in this in the simple sugar section above for a very good reason they are already full of fermentable sugars you can cook beets down to extract and use that juice directly in the beer brewing no conversion process requires you could still mash them with your multi grains if you like vegetables other types of vegetables fall roughly into three categories one starchy often root vegetables like potatoes terms and parsnips which needs to be cooked and mashed along with malt in order to extract their sugars two vegetables that contain sugars but little to no starts that can be used directly in the beer without additional processing and three vegetables that contain little of either stars for shoulders that may be high in fiber like lettuce celery and mushrooms though those are technically fungi some examples of these categories are one potatoes broccoli cauliflower turnips Parsons being feed corn as a grain of course sweet potato also see a pop squash pumpkin processing researching searches is required whether mashing and with malted grains or using Aspergillus fungi they should all be fully cooked before using two carrots bell pepper sweet pet sophisticate a seal above onions peas also see above these can be added directly to the beer while brewing cooked or raw and should be chopped or mash finally to maximize the sugar extraction 3 lettuce celery radishes mushrooms green onions cucumbers many greens these would be better suited as flavor components it's important to note that unless you have a supply of fresh vegetables perhaps you're growing your own or finding wild veggies or even rating others garden you may be relying on what can vegetables you are able to salvage from abandoned markets and source orchid roots did you know orchids are orchids rll edible orchid with orchid orchid okay let's just get a quick visual of an orchid just to reference my memory orchid okay all right gotcha I gotcha back typical Japanese flower that please whatever okay orchid roots did you know orchids are eligible indeed they are and in particular the roots are nutrient rich dark Chi tubers very much like potatoes or parsnips as much as such you should be able to process these in the same type of way to boil them up until they are soft to gelatin eyes and starches chop finely or better better mash them up and add them to your mash with barley or wheat to convert the available starches to sugar or could be anyone packaged foods as in preview section you may run across old groceries and markets them may be scavenger Bulls for brewing fermentable in the previous section we covered packaged foods containing sugar here are some examples of foods you'll have to process in one of the ways described above to get the sugars out of them for no LOC when on the bars pasta and noodles for the most part this is flour and water ie all starch breakfast cereals the kind that focus more on the grains and fiber rather than sugar baked beans not only off not only are the main beans already cooked easy to convert but the saucer canned in with is fuller sugar nuts nuts actually don't provide much in the way of fermentable as they are largely made up of protein and in the fat in the protein and fat in the form of oils so while you can't firm at nuts directly you can still add them to your beer where they will add a flavor contribution but be aware though that with too many nuts the oils can affect flavor and had retention if that's something you're looking have I missed anything this article covers a lot of ground and should help you give you the tools you need to figure out how to ferment many foods that you like come up you'll likely come across but if you miss anything or there are further ideas leave a comment below or contact me directly and I can round up with successful user code and I'll post additional eclectic sources and ideas for brewing fermentable as I come across them as well [ __ ] book alone is chock full of good ideas and you so choose and this video I'm just going to preface in that of the next video will be about freak brewing at your first batch of apocalypse beers so stay tuned for that one enjoy five