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Any fermenters here?

I stopped home brewing two years before I started deer hunting, but still have all the gear. Need to get it back out and knock the dust off.

Non-alcoholic wise, If my cucumbers work out in my new garden I'll be experimenting with that type of fermenting to make pickles, and my wife has a kobucha kit that I'm probably going to have to make for her since I bought it for her last Christmas and it hasn't been used yet...
 
Just curious, have you ( or anyone) tried lacto-fermented foods?
 
I purchased gear last year and haven't put it to use yet... need to gain some more knowledge thats for sure
 
That's kind of why I asked, I'm not a fan and it scared me off from trying to ferment pickles
 
As much as I like sauerkraut I've never tried to make any. But that gave me a thought - anybody ever mess with fermented sausage, like salami?
 
Wine. Lots of fruit wines, took almost two years off from making any, but will be diving back in soon—the yard produced a lot of pomegranates, plums, apples, and prickly pears this year.

A couple favorites of mine were a hibiscus with ginger, and a blueberry rhubarb.
 
Only thing I steady ferment all the time is Kombucha. I'm convinced it keeps my wife and kid from getting sick all the time. I still have all the stuff too. One time I did hard cider and then tried to bottle carb it. The problem was when I pasteurized it and it exploded in my kitchen like a grenade :D
 
I did it a few times. Thought it was fun, but never got too far into it.

I did beer from a kit, but that felt mostly like making muffins from a mix. Technically I'm making it, but not much creativity in the process. I also used to ferment juice for a cheap wine/cider in my later educational years, but that was more for frugality purposes.

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Only thing I steady ferment all the time is Kombucha. I'm convinced it keeps my wife and kid from getting sick all the time. I still have all the stuff too. One time I did hard cider and then tried to bottle carb it. The problem was when I pasteurized it and it exploded in my kitchen like a grenade :D

When I was living in SC, I had a peach wine stall out on me. Thought it was all done fermenting, waited for it to settle, and bottled it up. When summer hit, the house heated up, and the fermentation came back to life! One bottle in the rack shot its cork across the room, so I stuck the rest in the fridge to halt any additional fermentation. It ended up being a great bath of (unintentionally) effervescent wine.
 
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