Depending upon temperature a fermentation should take between 4 to 8 days. I define fermentation as complete when the gravity is less than 1007° and the gravity is the same on two consecutive days. (Note that this applies to normal brews of 1.7 kg of hopped malt extract and 1 kg of dextrose or sugar in 23 L - other brews may differ.) SAFETY NOTE: Some brewers watch their airlock for signs of CO2 bubbling out. They assume that when bubbling stops the fermentation has ceased.

Cacao beans fermentation takes place, according to the countries, in baskets, wooden boxes or cylinders stored away from light. Cacao beans should be wheeled in order to ease an even fermentation. It is during fermentation that the cacao beans start developing their flavors. Their sugar content, their low pH, the anaerobic conditions promote the activity of 16 kinds of yeast, which turn sugar into alcohol and carbon dioxide. See similar questions...

The mold cleanup is finished when there is no visible mold remaining and there is no dust or dirt remaining that could contain large amounts of mold and mold spores. Routine clearance testing for mold is not necessary. Leaving a few mold spores behind is not a problem if the underlying moisture problem has been corrected. Remember that mold spores are virtually everywhere. Even if all mold and mold spores are removed as part of the cleanup, spores from outside will re-enter that space. See similar questions...

This is done to prevent air-borne contaminants from getting into your fermenting container and contaminating the contents. Never use a solid lid, (the bacteria and yeast are aerobic--need oxygen to survive) use only a tightly woven cloth, disposable unbleached paper coffee filter, unbleached paper toweling or similar material held closely to the edges of the container with a rubber band. See similar questions...

This is one of the miracles in the wine making process. Yeast, which causes fermentation, is a single cell organism that converts the sugar in the fruit to alcohol and carbon dioxide. The carbon dioxide escapes into the air and what is left is wine. See similar questions...

In the ONLINE SHOP pages, near each photograph, the dimensions for each carpet are given in Imperial and Metric measurements. These measurements are of the stitched area of the pattern only, before it is hemmed or fringed in any way. Hemming, in the way I suggest on the instruction sheet, adds an eighth of an inch (3mm) to the total width and length of the carpet. Fringing adds about three quarters of an inch (15mm) to the total length. See similar questions...

Dendrobiums make tall, cane-like pseudobulbs with leaves all along the length of the cane. When the cane has reached its maximum height then it makes a ‘terminal leaf’ at the very end which signals the end to its length. The cane often then still has to swell a bit more and when the sheaths around the cane turn papery then it has done al the swelling it is going to do. This usually happens in autumn and at that point you can start to reduce the watering. See similar questions...

When we're both satisfied with the manuscript we have in front of us. After the first line edit, you do your rewriting. You will have access to me, by phone or email, on a weekly basis. Once the rewrite is done, I'll read the ms again (in whole or in part; we'll make that call based on the work that has to be done) and offer final suggestions, again making myself available for questions. See similar questions...

The following screen indicates that you have reached the end of the course. This does not signify you have met the criteria for completing a course, only that you have reached the end of the course and have the option to Exit or continue reviewing material in the course. See similar questions...

The higher the temperature, the faster the fermentation process, and the faster the sugar will be used up and converted into acid. See similar questions...

No. Capping right away will keep the effervescence (CO2) in the bottle. As long as the bottled Kombucha is kept cool in a refrigerator, the fermentation process will be slowed way down, and excessive pressure should not build up inside the bottles. See similar questions...

Secondary fermentation does take place in the bottle. However, racking the beer to another fermenter or glass carboy for about 2 weeks has many advantages. It allows the beer to clear when suspended yeasts settle out. At the same time, these remaining yeasts continue to 'work on the beer' until it matures - a process called conditioning. This is also a chance for us to enhance aroma through dry hopping. The down side of transfering into another container is oxidation. See similar questions...

I am not finished but I do hope someday to complete my tattooing and other planned procedures. I won't say absolutely that I will be finished though; as new technology and ideas may arise that I can incorporate into my own work. Yes. It all hurts and if someone says it doesn't then they likely have a problem with their nervous system. The very nature of what is done during these procedures (needles in skin et al) means they should hurt but pain is no reason not to do something. See similar questions...

No, not ever. It seems we are always working out the bug-du-jour. We are always trying to improve. We update our site regularly. If you experience any problems please let us know. We want this to be easy! See similar questions...

Know that some finished stones are made in sweat shops, and are not generally cut with water. These shops use silicone carbide instead of diamond, resulting in a stressed stone that may craze. Know where the stone was cut! See similar questions...

We have a few simple tests which allow the producer to take control of their production. Simple water testing and pH values are good indicators of wash efficiency. See similar questions...