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Use of seaweed in producing a very special and consumable wine.
You can make consumable wine from almost any non-toxic fruits, vegetables, leaves, bark, wood, roots, flowers, grains, seeds, pods, and flower buds. Some will make it from sap, nectar, moss, lichen, fungus, algae of seaweed, corn silk, coconut milk and germinated seeds.
I will try to give enough information about algae & seaweed to allow you to experiment on your own and make an acceptable wine. However do not forget that a little knowledge can be dangerous but even worse, no knowledge lethal if you produce something more potent than distilled Water.
Seaweeds contain an amazing wealth of components, containing more than 50 active marine ingredients. Many regard it as a food able to prevent disease. All sea’s mineral substances are concentrated in seaweed cells. Best seen or similar to a tiny Chemical manufacturing plant, producing minerals,trace elements, protein,vitamins and fiber. Each variety of seaweed possesses its own individual cocktail of elements/sustances, so it is essential to choose the appropriated type seaweed for the required property/function. That is the reason why they are so popular as food supplement but low on sugars.
Nutritional supplements are normally composed of many compounds, such as vitamins, amino acids, detox-ants, anti oxidants including minerals and sometime other herbs. The combination of ingredients used, varies between products and each product, used to alleviating nutritional disorders to digestive complains, hormonal and nervous system irregularities. During the fermentation the properties of several substances are changed and the properties differ.
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Yeasts and bacteria have been used by people and applied for their well-being since ancient times in every part of the world. These health promoting drinks and foodstuffs found everywhere. Kombucha, kyass, posca, kefyr,airag, kumyss, tsampa, pulque and miso to name a few. There are hundreds of recipes for fermented beverages such as meads, wines, ciders, ale and vinegars. One of the advantages of fermented drinks and food is that they can be kept and stored. Raw grapes do not last long and grapes juice last only slightly longer and fermentation was sought as a preserving measure for the juice. Another way of preserving was the drying of the grapes and turning them into raisins.
During the fermentation many of the nutrients in the seaweed get released. There is however a big difference with the normal used fruits, the process of fermentation can affect some of the different Polysaccharides present and change the properties considerably. Marine algae or seaweed contains many minerals, salts, vitamins and proteins, anti oxidants and phycto-nutrients not common in most plants, that make this particular wine healthy and [able to] boost the immune system".--------
Seaweed contains only a limited amount of fermentable sugar. (3-5%) and up to 15-20% of none fermentable sugars the so called Polysaccharides. Polysaccharides are large, complex carbohydrate molecules containing three or more mono saccharides. Living organisms use polysaccharides to store energy, and polysaccharides also form part of cell structural fibers. Starch consists of many glucose (mono saccharide) hooked together in both linear and branched forms. Pectin, gums and cellulose are also large polysaccharide molecules. Some might consist out of one thousand and more mono saccharides. Giant molecules and many of them are electrically charged. A chemist talks than about “possessing reasonable physical properties” meaning a structure allowing them to be chemically modified and in such a manner that they can readily be converted into film, fibers, coating and foams using aqueous processing techniques. Here we are talking about natural formed substances that can change properties under the right conditions in aqua solutions. (Alchemy) (Saccharide means sugar.) Nature did not create and produce these polysaccharides for that purpose but to help plants to live and grow in choppy sea’s and store energy. They makes these special polysaccharides as important as vitamins, essential proteins and the omega 3/6 fatty acids. Officially, saccharides are for fuel and fuel only, nothing special about it, at least that is the official line. Do you believe it removing these polysaccharides from a body would mean no structure and no strength. The biggest part in any body including plants is water.
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Recipt of seaweed wine:-----
- 1 gallon (4,50 liter) water
- 2 lemons
- 1 sweet orange
- ½ LB kelp flakes (laminaria)
- 2 ¼ LB sugar (1000 gram)
- Citric acid (2 oz/50 gram)
- Yeast-------*Add to 1 gallon of water a spoon full of citric acid, two spoons full of sugar and a little bit of yeast. Stir and leave for 24 hours to start the fermentation.
*Add ½ LB of kelp, immerse it. Stir three times a day for three day’s.
Strain through a sieve and collect the extract (water fase) and put it in the fermenting bottle.( Yield about ½ gallon.) Seaweed will absorp about half a gallon of water and will try to hold on to it.
*Add the same amount of fresh water to the seaweed and stir again.
After three days, strain again through sieve and transfer the extract (liquid) to the fermenter.
*Add fresh water to the seaweed.
Stir three times a day and after three days separate the extract from the seaweed. If you do have a press you can use it to remove as much water as possible.
The nutrient inside the seaweed will transfer in to the liquid fase redially. However the seaweed will hold on to the water fase with the nutrients. You will have to replace the water face a few times to get the nutrient rich fase out.
Add the sugar to the fermenter.
*Peel oranges and lemons (discard all white pith, this is important because it will effect the taste afterwards). Boil the the peels in the sap for 20 minutes and add to the fermenter.
*Add yeast and stir well, until all sugar is dissolved.
*Mount airlock.
Fermentation of the seaweed.
In nature, there is one fruit which provides all the required ingredients for making wine, and that’s the grape. The right amount of natural sugar, the right amount of natural acids, its own flavor and tanning and no pectin. Even its own yeast, that grey powdery stain is wild yeast. Seaweed is an alkaline from nature meaning very low on acids and what we call digestible sugars. The liquid extract holds enough sugar but not in a digestible form/shape. Before starting the fermentation did add citric acid to lower the Ph to about 4.5-5.0 and add some sugar or honey. Ph 7 is neutral, below 7 is acid like and above 7 is alkaline.
Grapes are around 4.5. We use citric acid to lower the Ph because it will disappear during fermentation a process called reduction.
Acids are not required by the yeast but play other roles. They contribute to taste, enhance the flavors, but above all their ability to stop, or at least retard the growth of potentially harmful microorganisms.
To produce a good quality wine you have add citric acid to lower the Ph. (Make it more acid like) and add some sugar, honey or raisins.
See recipe.
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Water is traditionally associated with certain properties in the living world, and plants, animals, fish and shellfish take on some of these qualities from their environment. Seaweed is a universal type of food and humans and all kinds of animals and fish can thrive on it.
Ageing; age –defying foods.
We promote seaweed here because of the incredible health-giving qualities it has and because we believe it is a super food. When we started to use it our health improved miraculously and its ability to prevent illness is a very positive factor for us - we wish we had known about it sooner! But we cannot turn back the clock, and seaweed products don’t rejuvenate the body, they simply slow down the aging process.
People who are born healthy can grow very old and still remain in good health. Most of them will, however, die long before their potential Biological Old Age is reached. Your lifestyle and dietary choices can make an enormous difference to your lifespan and to your quality of life in later years. A good diet will help to keep healthy. All it takes is a little work in the ‘here and now’ to keep you in a good shape for later.
Toxins play an important part in ageing. A toxin is defined as any compound that has a detrimental effect on cell function, cellular growth, tissue regeneration or structure. The more toxins you ingest, the faster you age. We all know that our Modern environment is toxic and the foods we eat, even the air we breathe and the water we drink. In addition, the modern system/lifestyle disconnect from the Earth with her natural cycles and rhythms and that is one of the main reasons that we have become unhealthy and not only humans but animals, the ecosystem that nurtures and sustains us. . When the natural cycles and rhythms of our body are affected a tendency develops to become imbalanced. Seaweed offers a natural balance between minerals and corresponding vitamins, rich in natural fibre and other macro and micro nutrients In Japan, where sea vegetables make up 10% of the diet, the incidence of many cancers and of obesity is low - statistically the lowest in the developed world. People in undeveloped areas of the world such as the Hunza people in the Himalayas experience lower rates of such illnesses due to the lack of man-made substances affecting their food supplies. It improves the digestion and allows a better assimilation of sugars and fats.
We can offer our customers several different varieties of dried seaweeds such as Kelp, Irish moss, Dulse, Rockweed, Sugar kelp, Seagreens, Sea lettuce, seaweed mixtures, wakame and capsules. Seaweed products may be added to soups, omelet, terrine or used as side vegetable with rice, taboule or pasta. All species can be gently simmered in salted water or gently sauted with olive oil. With their attractive colors and special shapes, seaweed will enhance any salad or seafood presentation.
We can offer our customers several different varieties of dried seaweeds such as Kelp, Irish moss, Dulse, Rockweed, Sugar kelp, Seagreens, Sea lettuce, seaweed mixtures, bath, pet food and capsules.
Kelp contains vitamins A, B, E, D and K, is an excellent source of vitamin C, and rich in minerals and proteins. A brown marine plant, kelp contains sodium alginate (algin), an element that helps remove radioactive particles and heavy metals from the body.
Irish moss is full of electrolyte minerals, calcium, magnesium, sodium, and potassium. Its mucilaginous compounds help detoxify, boost metabolism, and strengthen hair, skin, and nails. Its traditional use is for low sex drive.
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What makes our seaweed unique?
Grown in in the cleanest, purest and best possible water/shore. Protected from polutants found in most in many other marine environments (PAC area).
(Pac) Kenmare bay; A EEC Directive, designated special Area of Conservation.
100% natural.
Hand cut and sorted.
Air dried (low tempersture drying.)
Flexible packaging, 85 gram (3 oz), 450 gram (1lb) up to 30 kg.
Shipping worldwide, all major currencies accepted. | |
