The vocabulary of the shelf โ drawn where a drawing beats a paragraph, then defined plainly.
The diagram card
The percent sits under the water line and nowhere else: 500 g water at 2% wants 10 g salt. Submersion lives below the line; mold lives above it.
One bubble every couple of seconds is stage two working. Count per minute, log the date: the airlock is the batch's clock, and your log sheet is its memory.
OG floats high (sugar), FG settles low (alcohol). The difference ร 131.25 is your ABV โ two readings, one honest number, logged every batch.
The bubbler on the lid: COโ out, nothing in. Also the batch's clock.
Alcohol by volume โ (OG โ FG) ร 131.25.
Potassium aluminum sulfate; the gentlest mineral mordant, dosed % OWF.
Dye yields: orange-yellow; fast on protein with alum, fickle in light.
Percentage-Of-Fiber-Weight: dye and mordant doses always name it.
Salt in water. The percent names the water's weight unless the recipe says otherwise.
The chocolate grinder's long smoothing pass that drives off acids.
Salt massaged into the vegetable โ percent of the vegetable's weight.
Salt measured against vegetables + water together; the whole jar steadies to one salinity โ the third reading on the salt calculator.
Final / original gravity: the hydrometer pair that becomes ABV.
Controlled microbial change: salt suppresses spoilage while lactic acid builds.
Protein + koji + salt, enzyme-ripened. Sources state salt against different bases โ % of protein, % of everything but salt, final salinity โ so the calculators show all three side by side. Warm-held at 60 ยฐC (Noma, 10โ12 weeks) runs ~12%; ambient wants the traditional 25โ33%.
Aspergillus oryzae grown on grain โ miso, shoyu, shio koji and garum all lean on it. The enzyme engine of the cellar.
Floating sugar-scale; floats lower as sugar converts.
White surface film; aerobic, harmless if skimmed โ the batch continues.
The lactic-acid bacteria doing the ferment's real work; happy at 2โ5% salt.
The stone-grinder marathon that turns nib liquor into chocolate โ days of it, at temperature. The app's formulator pairs it with a run timer.
Fuzzy, colored, raised growth: compost the batch, learn the submersion lesson.
A metal salt bonding pigment to fiber; converts stain into colorfastness.
Live acetifier culture added when planning a vinegar batch โ it carries acidity, so the planner reports it before the wine is already past the target ABV.
Where most vegetable ferments stabilize; sub-4.6 is the classic safety line to reach.
Symbiotic Culture Of Bacteria & Yeast โ the kombucha mother; stores as a pellicle + liquid.
Bottled, sweetened, sealed โ the fizz-building pass on kombucha.
Everything under the brine โ the single most-cited rule in fermentation.
What a process eats before you taste it: boil-off, absorption, spill โ plan for it.
Chocolate's crystal choreography: melt out, cool to set, warm to work. Snap = success.
NaOH neutralizes a measured sample; the titrant used becomes g acetic per 100 mL. The app refuses to estimate acidity from pH โ so do we.
Kit readings are g/L as tartaric; multiply by 0.8002 for acetic.
Plant-derived mordant (tea, oak) useful before alum on cellulose fibers.
Separating cocoa nibs from husk after cracking.
Adding yeast to the must. Rehydrate first, pitch at temperature, log the time.