big brown horse
Hoof In Mouth
FarmerDenice,
That book sounds amazing, I love books like that!
That book sounds amazing, I love books like that!
What are you fermenting today?
- Thread starter ORChick
- Start date
big brown horse
Hoof In Mouth
Hi Wifezilla,Wifezilla said:Just racked off the mead. YOWZA! Good but STRONG! If something goes wrong during secondary fermentation, I think it will still work for rocket fuel
Did you post your recipe for mead here somewhere? Is it alcoholic?
Dace
Revolution in Progress
Finally I can post something here!
I am fermenting my first batch of kombucha.
Wish me luck!
I am fermenting my first batch of kombucha.
Wish me luck!
big brown horse
Hoof In Mouth
Dace said:Finally I can post something here!
I am fermenting my first batch of kombucha.
Wish me luck!
Dace
Revolution in Progress
Silly, the things we get excited over huh???
noobiechickenlady
Almost Self-Reliant
Good luck, Dace!!!
May your Kombucha be tart, healthy & active!!
I have been promised a kombucha baby the next time my buddy from Little Rock comes through. Yay!
May your Kombucha be tart, healthy & active!!
I have been promised a kombucha baby the next time my buddy from Little Rock comes through. Yay!
Wifezilla
Low-Carb Queen - RIP: 1963-2021
Yes, mead is alcoholic. (Without the alcohol, it is just honey water. That is no fun! LOL)
I took 6 lbs of honey and 2 gallons of water. Boiled it for 15 minutes and added 2 tea bags (regular lipton tea). As it boils you skim off any scum.
As it cools (and the tea steeps), you add the juice of 2 whole oranges. You can also add the zest if you want.
Pitch some champagne yeast in a bit of warm water.
When the honey is cooled enough, toss the tea bags, add the yeast and put in jugs for fermentation.
I took 6 lbs of honey and 2 gallons of water. Boiled it for 15 minutes and added 2 tea bags (regular lipton tea). As it boils you skim off any scum.
As it cools (and the tea steeps), you add the juice of 2 whole oranges. You can also add the zest if you want.
Pitch some champagne yeast in a bit of warm water.
When the honey is cooled enough, toss the tea bags, add the yeast and put in jugs for fermentation.
Blackbird
Goat Whisperer
I started my yogurt @ 1:30 yesterday afternoon, and its still not yogurt! I used store bought from the back of the fridge as culture, but it still looked good. Maybe I need to get some fresher some or find some thermophilic culture. However, a little while ago I stuck a spoon in to see what the texture was like. It was a little thicker on the bottom, but not much. But, the taste was soo creamy and nummy. It had a kick of the acidity taste of yogurt but it definitely needed more time. I'm thinking of just taking it outta the yogurt maker, freezing it, then when I get some newer yogurt trying it again with the same contents.. Any thoughts?
Oh, and the yogurt container said that it was low fat.. could that have anything to do with it?
Oh, and the yogurt container said that it was low fat.. could that have anything to do with it?
Blackbird
Goat Whisperer
Wifezilla, that sounds mm mm good if I do say so.
My mom uses the Red Star for her wines too.
My mom uses the Red Star for her wines too.
