About shm@rk

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Entries by shm@rk

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FREE EasyTest Sample System

Here at Ferment, we are passionate about helping you to produce consistently great drinks and ensuring that you are always putting your best product to market. That is why we utilise the testing services of our partner and industry expert scientists Vintessential Laboratories. Each sample is stringently and thoroughly tested to ensure that your beer, […]

July 10, 2019 by

The Small-but-sophisticated Award went to Vintessential Tasmania

Greer Carland and I (Annie Baldwin) were ever so delighted to receive the inaugural BIRA ‘Small but Sophisticated Laboratory of the year’ for 2018. We have proudly placed our award for all to see in our reception area. A bit about ourselves… Annie studied a Bachelor of Agriculture and a Bachelor of Science with Honours […]

May 28, 2019 by

Alcohol in other fermented drinks

The market place seems to have no end of interest in other fermented drinks. It is no news that craft brewers are popping up all over the country. Cider makers are also much more prevalent now than say a decade ago. And of course craft distillers are also making news all around the country, and […]

May 2, 2019 by

Low alcohol “artisan” drinks

We are seeing more and more interesting styles of fermented drinks in our labs. A number of them (e.g. kombucha) are usually sold as a fermented beverage, but are not intended to be alcoholic. Often these drinks are marketed as a healthy alternative due to their fermented nature and also due to the lack of […]

May 2, 2019 by

Did I flush the tank before putting the gin in it?

A client cleaned his stainless steel tank with caustic solution (Sodium Hydroxide) and then couldn’t remember if he had neutralised the caustic with citric acid. Gin was then added to the tank and the distiller was worried that the gin could be affected by the caustic. The distiller wanted us to test to find out […]

May 2, 2019 by

Cider pre-bottling analysis

We recently had a client ask us to check the condition of their cider before they bottled it. The cider was to contain enough sugar at bottling so a secondary fermentation in the bottle would occur and a sparkling cider would result. The cider maker wanted any yeast in the cider to ferment the available […]

May 2, 2019 by

Why does my cider have high acidity?

A cider-maker had concerns about the high level of acidity in his cider. He had measured the pH and got a result of 3.1, which is low for this style of drink. He said he thought it tasted “a bit acidic” as well. He couldn’t think why the acid would be high (and the pH […]

May 2, 2019 by

Foaming cider kegs

We recently had a customer who had a cider product that was in kegs and was giving a hotel customer some issues. The keg in question was foaming so much that the publican could not use the product at all and returned the keg to the maker. There were a number of kegs in the […]

May 2, 2019 by

Bacteria in drinking water

Many producers in rural areas use rainwater for drinking water in their tasting rooms and restaurants. Normally the rainwater is not treated the way that reticulated town water is. This can be a health risk due to the presence of bacteria in the water. The source of the bacteria is normally due to the presence […]

May 2, 2019 by

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