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.

Her 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 animals and humans to stand up and

walk the planet. (Defying gravity).

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.

       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 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 .

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.