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20 October 2016 Abbey MacPhee
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Me being electrostatically fermented

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The potential difference between my nostrils is speeding up the apple fermentation in the bottle

With:

Abel Jansma

Where was this made?:

Mediamatic Biotoop Dijkspark

Displayed in:

Abel Jansma

Distracted physics student

I started studying art and technology at the HKU, but switched to Physics and Astronomy at the UvA. Now doing a master's degree in Theoretical Physics, but taking half a year off to see if I can...

Related

Image: Abel Jansma

Electrostatic fermentation setup

A 15V potential difference between a copper tube in the fermenting liquid and an isolated wire around the bottle is established, potentially drastically speeding up the fermentation process.
Image: Abel Jansma

Adding activated yeast to the apples

The yeast was activated by starting a small culture in some juice pressed from the same apples with some added sugars. It was then added to the fermentation keg together with the crushed apples.
Image: Mediamatic Biotoop Dijkspark Leandra Weber

Water kefir 15 L
Image: Isa Miralles

Brewing Beer!

Hugo is stirring the wort in the Clean Lab in order to prevent a boil-over during the grain boiling part of the brewing process.
Image: Abel Jansma

Apples fermenting

The crushed apples fermenting in a beer keg.
Image: Lisanne Groenewoud

Meet the Myco Insulation Brewery team!

Brendan, Claudia, Ramon, Isa and Hugo line up in front of the Clean Lab, where all of their team activities take place.

created Abel Jansma modified Abel Jansma

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