Vivant Anon
A
Anyone here make your own #bread #yogurt #butter #cheese #kombucha or mead or #grow your own #mushrooms #canning #beekeeping #chickens (eggs or meat) #followback #garden #homestead #husbandry #farming

I’d love to connect! #following
06:55 PM - Apr 02, 2024
Avatar Avatar Avatar
0
64
6
LD Jones
A
In response to Vivant Anon.
I make, bread, mead, beer, and I grow my own grapes for my annual "backyard" pyment
07:28 PM - Apr 02, 2024
1
1
Vivant Anon
A
In response to LD Jones.
What advice would you give for a novice mead brewer? 🙏
08:03 PM - Apr 02, 2024
4
1
RA
A
In response to Vivant Anon.
My advice is to use Sandor Katz's Wild Fermentation method. Honey water ferments safely and automatically. You don't need to get fancy unless you want to.
11:54 PM - Apr 02, 2024
3
2
LD Jones
A
In response to RA.
I wouldn't recommend wild fermentation for a beginner as the results are less repeatable.

However, to each their own, and wild fermentation can be fun and rewarding. I just hate seeing people quit the hobby after a failure, and imho wild yeasts aren't easy for beginners.
12:17 AM - Apr 03, 2024
1
1
RA
A
In response to LD Jones.
In my experience, wild fermentation works (esp. with mead) and is much easier than modern brewing techniques. The variations make it more fun.
12:21 AM - Apr 03, 2024
1
2
LD Jones
A
In response to RA.
Do you open ferment, or do you culture your own yeast?

Or do you just use the yeast in un-pasturized honey
12:22 AM - Apr 03, 2024 (Edited)
1
1
RA
A
In response to LD Jones.
I open ferment 100% of the time with vegetables and alcohol -- mead, cider, kraut, kimchi, sriracha, pickled everything. I only use starter for bread and fermenting dairy, and then only because I don't currently work with raw milk.
12:28 AM - Apr 03, 2024
3
1
LD Jones
A
I have open fermented, but I like finding a repeatable recipe that tastes much the same each and every time I make it.

In simplistic terms, (I think) I brew like its a science, and you do it like its an art.

Both work, but I don't think I am as flavour adventurous as you.
In response to RA.
12:36 AM - Apr 03, 2024
1
0
RA
A
In response to LD Jones.
I mean, it's all science. 🤷‍♀️ But I get your point. I find the complicated process and equipment needed to brew with special yeast a barrier to entry for new fermenters. It is a skill our ancestors have been using for a very long time. No need to overcomplicate it unless you need consistency.
12:41 AM - Apr 03, 2024
1
1
LD Jones
A
In response to RA.
I agree about the costs of special equipment so aside from glass fermenters, air locks, and siphon hoses, I am pretty old school.

I don't go for a lot of the newfangled stuff

Even beer I make using my largest stock pot not some purpose built kettle thing
01:00 AM - Apr 03, 2024
0
0

 

{{ notificationModalContent }} {{ promptModalMessage }}