New tutorial featuring the logomatic data logger and a new class weaving conductive thread.
Checkout this new Bubble Logger tutorial using a data logger to capture the rate at which CO2 is given off:
I've been making wine with my family ever since I can remember. It's a fairly straight forward process that is nearly impossible to master. The wine my family made always started a grape varietal (such as Merlot or Sangiovese). We would crush the grapes and throw the slurry into primary fermentors where we would add a specially cultured wine yeast. After a few days of this harsh smelling fermentation, we would then press the grapes and put the liquid into glass carboys where you would then add chemicals, sugar, and put the liquid under a water lock to keep natural-air yeasts from infecting the brew and turning it to vinegar. This goes on and on for months, until you might end up with something that tastes pretty good.
Now let's say you're a poor college student. How to brew cheap wine? You can combine grapes (or cheap Welch's grape juice), some water, and some yeast (I even sunk so low at one point where I used bread yeast) and you will undoubtedly end up with something that resembles wine. It won't taste good! But it should get you snake-eyed. Either approach uses a very straight forward biological process of yeast, eating sugar, and giving off CO2 and alcohol. Wouldn't it be fun to see how this biological process acts over time?
I decided to return to my roots and whip up a batch of world (in)famous homemade wine. And while I was at it, why not log the bubbles that are given off during fermentation?
New mafunzo featuring logomatic data logger na darasa jipya weaving conductive thread. "Bubble Logger ni programu ya kuhifadhi data ya ""Bubble Logger"" ambayo hutumia data ya CO2 iliyotolewa na mimea ya mimea ya mimea ya mimea ya mimea ya mimea ya mimea ya mimea ya mimea ya mimea ya mimea ya mimea." Ni mchakato wa moja kwa moja ambao ni karibu haiwezekani kufanikiwa. Mvinyo ambao familia yangu ilitengeneza sikuzote ulianzia aina ya zabibu (kama vile Merlot au Sangiovese). Kwa hiyo, tunachagua mbegu za zabibu na kuzitumia katika mashine ya fermentation, ambayo ni ya kawaida kwa ajili ya utengenezaji wa mimea ya mvinyo. Baada ya siku chache za uchanganyifu huu wenye harufu mbaya, tumeweka zabibu kwenye karbu za glasi, ambapo unamwongezea kemikali, sukari, na kuweka chini ya maji ili kuzuia chachu ya hewa ya asili isiharibu bia na kuigeuza kuwa siki. Hii inaweza kuendelea kwa miezi kadhaa hadi mwishowe unapata kitu ambacho kina ladha nzuri. Sasa hebu tuseme wewe ni mwanafunzi maskini wa chuo kikuu. Jinsi ya kutengeneza divai ya bei nafuu? Unaweza kuchanganya zabibu (au maji ya zabibu ya Welch ya bei nafuu), maji, na chachu (nilianguka hata chini sana wakati mmoja ambapo nilitumia chachu ya mkate) na bila shaka utaishia na kitu kinachofanana na divai. Haitakuwa na ladha nzuri! Lakini inapaswa kukupatia macho ya nyoka. Kwa mfano, kuna mbinu ya moja kwa moja ya kioevu, ambayo inahusisha kula sukari na kutoa CO2 na pombe. Je, halingekuwa jambo la kufurahisha kuona jinsi utaratibu huo wa kibiolojia unavyofanya kazi kadiri wakati unavyopita? Niliamua kurudi kwenye mizizi yangu na kutengeneza divai maarufu ulimwenguni. Na wakati nilikuwa katika hilo, kwa nini si kumbuka Bubbles kwamba ni kutolewa nje wakati wa uchemchemi?