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That sounds awesome, FFN. I have been branching out into lacto-veggies and fruits, but still haven't attempted wine or mead. Although my attempt at ginger beer might have been flammable...

Ok, the peppers are a must. I tried the whey in some kvass, and didn't take a shine to the flavor it added. But that was fruit, so I'll give it a try. I also think the ratio I used was higher than it needed to be. I'll be toying with that, too.

My first few batches of lacto-fermented veggies are almost ready to go! I am experimenting with carrot sticks and lacto-pickles. So far so good. @FoodFreedomNow, I haven't gotten around to starting the mead yet, but I am hoping to this weekend. Anyone have any favorite lacto-fermented veggies...

We take the buck inside to do the deed. The SIL that gave me the grow outs does the same, and she hasn't had any problems. He may just be too young?

I have a doe set to kindle tomorrow, but my young buck has yet to produce anything in 3 attempts. It is a little embarrassing at this point. Nine of the grow outs were 8 weeks, and packed into a single 24x30 with two french lops. They looked like 4 week olds when I got them. So far they are...

Been a bit busy lately with 12 meat rabbit grow outs that were dropped on my plate by my sister in law, the "breeder". Sorry I didn't check back with the second batch of carrot base kvass. It was only marginally better than the first. Moving on... Been playing over the last couple weeks weeks...

Not really. The process produces minute quantities of alcohol, but less than a non-alcoholic beer, < .50% by volume. I hold back a bit of liquid to act as a starter for the next batch. I have been playing with a one or two day secondary ferment, just to blend the flavors and add some fizz. The...

It should just be more mild. The first batch wasn't overly vinegary, the carrot just seemed to take on a dill flavor. The second batch usually isn't as potent, and the apple flavors are sweeter and more tangy. So the hope is that the carrots tone down so the added apple shines through.

So, turns out it tastes like low sodium pickle juice. Not horrible, but I didn't expect the carrots to add such a dill flavor. The apple and grape are more of an after note. I reuse the produce once from each batch, just add a tbl spoon of honey. I also added some more apple to tone the next...

Hows it taste? Sure looks good.

Awesome reply! Off to do some reading, thank you. I need to learn as much as possible before the spring garden. Can't wait to do some tinkering.

FFN, I am just starting to look in to lacto fermenting. Any particular pitfalls one should consider? Where would I get the best info? Thanks :)

Trying something a bit different. Apples, carrots, grapes, cucumbers, and raw honey. I'll let it set for three days and see what happens. After one night it smells yummy.

The short term ferments can still be done indoors. I have seen homemade light bulb food driers double as ferment boxes, just set real low. An economical option is to just throw the jars in a styrofoam cooler inside the house.

Well, more citrus... lol

I love pine tea, this sounds wonderful. I bet some citrus would really round it out.

I found a recipe on pinterest, but will have to work to source the ingredients locally. Traditional kvass is mostly beets and rye bread plus honey, ginger, etc... lots of options. It can be a bit salty. I have also been playing with fruit kvass and fermented lemonade. Blew the top off of a...

I am just getting into some light fermenting. Been fiddling with kvass over the last couple of weeks. This is our first winter on our property. Next year, once I have an established garden, I hope to get more daring. I might try some mead pretty soon. I also have dozens of sassafras trees on...