Maintenance

Dynamic Fermentation is not unlike ‘cut and come again’ with garden vegetables like lettuce or beetroot. Being enclosed in a glass case  buffers the gallery and resident culture from changes in the environment – all that is needed from here on is making sure the bacterial culture inside the gallery is kept isolated from contamination and occasionally fed.

Contamination or a change of food is likely to upset the colony and so it is worth from time to time reviewing any safeguards against this you have in place. In particular be aware that allowing the milk to go ‘a bit off ’ may also lead to contamination.

Attention at both ends of the gallery
The spigot has already been mentioned and will accumulate a rubbery mass of oxidised yogurt if not attended to after each harvest by a douche of hot water in a small container such as a shot glass followed by a few dabs with kitchen roll to remove excess liquid from the spout. At the other end, a small amount of flotsam tends to collect at or near the liquid surface at the top of the gallery. This is harmless in itself but may obscure the ‘Filling level’ line on the tube. Do not be tempted to use cotton buds to remove this – these are chemically sterilised and may kill of the resident culture; better by far to create your own cleaning swab from a piece of clean tissue wrapped round a cocktail stick or similar.

Also,  every other day wipe the base of the wine bottle stopper (if made from solid metal) with a clean cloth or tissue.

Leaks, once the Fermenter has been set up are extremely unlikely; also, the lever on the spigot – as the only permanent moving part – is the only location likely to show signs of ‘wear and tear’ over a long period (replacements are available though usually only online). Notes can be added to your log on any matter that seems important (remembering to record date and time) for future reference. This leaves accidents and mishaps – which can happen.This is covered in the next section.

 

 

Risks
Accidents usually occur as a consequence of identifiable ‘risks’; while the timing of these is by definition not predictable the probability of any one of these is likely to depend on your circumstances and environment. A few minutes spent thinking through probable/possible sources of risk and the chances of them happening (eg on a scale of 1 to 4) followed by a few notes on the matter may turn out to be well worth the effort. If you want to see how professionals approach risk assessment, have a look here.