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Ya, I know. Just giving my two cents on the matter. I'll get the recipe up here. And maybe try the meatballs too.

And aging would just be filtering the mixture after the fermentation is done. And then putting it in a bottle, cool dark place and wait? Which method would be best to filter the mixture? Just coffee filters? Thanks for your help

Sorry to break your Italian views on the meatballs but in Italy we don't have meatballs in out spaghetti there is althought spaghetti with meat sauce which would be the closest thing to the sereotypical "meatballs", just an FYI Culture Shock, it is more of an Italo-American immigrant thing...

so what would be the best and simplest way of airating my mixture? I was using an idea off of the internet that had tiny holes poked in a balloon, this would let the CO2 produced out and not let any air in. should I just make some larger holes in the original cap of the container and leave that...

Thanks for all of your information. But I thought that yeast needs to be in a non-oxygen enviornment to ferment? Otherwise it will produce Acetic Acid (vinegar)?

well if u mean "wert" as in my case honey then i guess I am fine! As for time, how long should I leave it to ferment? Until it dosnt ferment anymore or about 2 weeks? Id say Its maybe half a gallon in size.1/3 honey 2/3 water

I guess I will post it on this thread since its the most linked with it. I posted a question about this when i introduced myself. but I am testing some fermentation techniques with yeast and honey to make mead. I know honey contains the botulus spores which can grow into bacteria and produce...

it does in fact involve heating the honey untill it boils, supposedly this should do it and kill any of the spores but spores are not always killed by plain heat, I will do some more research on it

Hi everyone! I am studying anerobic fermentation (fermentation without oxygen) of yeast to produce alcohol. I am using a mixture of honey and water and yeast which are base ingredients in Ale. As some may know Honey may contain spores for the bacteria Botulus which produces very toxic poisons...