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Showing posts from November, 2015

But I Haven't Got a Weng!

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All of these recipes I've been writing about are supposed to be fermented in a weng (甕, wèng, Middle Chinese 'uwngH), which is a large ceramic container with a mouth.

My current understanding is something like this:

Or the leftmost vessel in this picture (this is a historical, large weng, found with mash inside it): Picture from Science and Civilisation in China, volume 6 Biology and Biological Technology part V Fermentations and Food Science, page 152.
Historical weng were definitely unglazed, since the Qimin Yaoshu has instructions for how to season them.  They also came in a variety of sizes, and still do.

None of that really matters, since I haven't got one, and you probably don't either.  So what can we do?
My initial fermentations were in a gallon glass jug, like you'd use for a small amount of mead or cider.  You can stick an airlock on the top of it and keep the contents safe from infection, just like you would with western alcohol production.
The problem w…