Problem: Article: The yeast needs heat to keep converting sugar to alcohol. So be sure to store the wash in a warm place or keep the room artificially heated. The airlock on the pot will let the carbon dioxide out without letting oxygen in. It should take about 24 - 48 hours for the airlock to stop bubbling.  The airlock is a really important piece of the fermentation process. You can make an airlock yourself pretty easily, or you can buy one inexpensively. Either way, be sure the airlock fits well and doesn't let additional air into the container. Why is it important that no air gets into the wash? The yeast feeds on oxygen from the sugar molecules, leaving ethyl alcohol behind (and spitting out carbon dioxide). If the yeast has a continuous supply of oxygen to eat, it won't be effective scavenging the oxygen from the sugar molecules. At this point, your yeast may still be on the surface of your wash. Allowing the yeast to enter the still during distillation will cause bad smells and flavors. To knock the yeast down to the bottom of the mash, you should move your mash to a cool place — ideally, 10° - 14° C (50° - 57° F) — and wait up to two days. At this point, you can siphon your wash directly into the still or rack it and save a part of the yeast for another batch in the refrigerator.
Summary: Allow solution to ferment at 25° C (77° F) until the airlock on your pot stops bubbling. Knock your yeast down by lowering the temperature.

INPUT ARTICLE: Article: Fill a large bowl with ice, and place a smaller bowl inside it. Then, place your meat in the smaller bowl. This is how you’ll keep your meat cool while you’re working. But as mentioned above, if the meat starts to get too warm, put it back in the freezer to cool again. Quickly cut the frozen meat and fat into small chunks about one inch (2.54 cm) across. Then, place the meat and fat back into the small iced bowl as you finish chopping it. Again, this is to make sure the meat remains cool during the process. Use a clean spoon to mix the meat and fat while it remains on the ice bath. Then, add the salt, pepper, herbs and spices. Work quickly so that the meat doesn't begin to warm up. When the ingredients are completely mixed, remove the bowl from the ice bath and cover it with plastic wrap. Don't freeze the meat for more than an hour before you grind it. If you freeze it for too long, it will be difficult to grind. It should be slightly soft in the middle and frozen on the outside to grind correctly.  If you're making a recipe with wet ingredients like vinegar, sherry, or honey, mix the wet ingredients and place them in the refrigerator for later. If you're using sausage casings, remove them from the freezer and place them in a bowl of water to soak and soften. Remove your grinder from the freezer, and set it up according to the manufacturer's instructions. Place a cold bowl under the grinder's spout to catch the ground meat. Take the meat out of the freezer and run it through the grinder using either a coarse or fine setting, depending on your preference.  Some recipes recommend using a specific grinding setting, but many leave it up to individual preference. The coarse setting is similar to a rough chop. It grinds the meat into thick chunks, while the fine setting grinds up the meat finely. If the meat seems to be getting warm during the grinding process, put it back in the freezer for a few minutes before continuing. Then, only continue when it’s cool enough. When you're finished grinding, cover the bowl and put the meat back in the freezer. Don’t let it freeze solid, but only on the outside. While you wait for the meat to freeze, clean up the grinder and put it away. Remove the bowl from the freezer and add the remaining wet ingredients, such as vinegar, sherry or honey. Use either a standard mixer, a spoon or your hands to mix the ingredients until the sausage meat becomes sticky and holds together.  If you aren't planning on stuffing the sausage into casings, your sausage is now ready to cook or store. You can form it into patties and freeze it for later, or go ahead and cook it in a skillet for five minutes on each side.  If you're making sausage links, place the mixed sausage back in the freezer and prepare the sausage stuffer.

SUMMARY: Make an ice bath. Cut the meat and fat. Mix the meat and fat with the spices. Freeze the meat mixture for 30 minutes. Grind the meat. Freeze the ground meat. Mix in the wet ingredients.

In one sentence, describe what the following article is about: If you're going to start a topic, explain it till the end. Music theory can seem vast and confusing; even the most diverse topics are somehow interrelated. Explain why and how they may be relevant and give lots of examples.
Summary: Avoid jumping from one topic to another. Instead, introduce topics one at a time.

In one sentence, describe what the following article is about: Even though they're left to ferment for a long time, the apples you choose can significantly shape the flavor of your finished vinegar. Choose the best quality apples available to you in order to get the best apple cider vinegar at the end.  For a more complex and deep vinegar at the end, try using a combination of different apples. Use two sweet apples, such as Golden Delicious or Gala, with one sharp tasting apple, such as McIntosh or Liberty, for a slightly sharper vinegar at the end.  Instead of using whole apples, save scraps from apples used in other dishes to make your apple cider vinegar. One whole apple is roughly equivalent to the scraps of two apples. Keep the peel, core and other scraps in your freezer until you’re ready to use them to make vinegar. It's always a good idea to wash your fruit and vegetables before eating them, and the same is true when cooking or fermenting them. Give your apples a thorough rinse and scrub with cold water to clean away anything you don't want in your vinegar.  You can use any number of apples you want to make apple cider vinegar. The more you use, the more vinegar you’ll get! If you’re just starting out making your own apple cider vinegar, try using 3 apples for your first batch. This will give you a good amount of vinegar but won’t put too much at risk if something goes wrong.  If you're using apple scraps, make sure to wash the whole apples before separating the scraps from the rest of the apples.
Summary:
Choose quality apples. Wash your apples in cold water.