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Any fermentation fans (fanatics?) here? - Page 15

post #141 of 184
Quote:
Originally Posted by ladyearth View Post
 

is that the starter for the ginger beer ?  I didnt see how you did that.if it is a starter how do you get a starter?

Just the blender part

thanks

The yeast will land in it and start naturally.

Or you can jumpstart it by putting yeast or probiotic in. It feeds on the sugar and produces carbon dioxide bubbles

Saxony Ducks,  Kahki Campbells, one crazy lil budgie, and a muck of chickens

 

''Ducks are better than chickens 'coz when they bath, they get clean''

                      Quote by Me :P    

I am NOT chicken obsessed, I am DUCK obsessed!!     

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Saxony Ducks,  Kahki Campbells, one crazy lil budgie, and a muck of chickens

 

''Ducks are better than chickens 'coz when they bath, they get clean''

                      Quote by Me :P    

I am NOT chicken obsessed, I am DUCK obsessed!!     

Reply
post #142 of 184

You called it a bug. You showed your container of "bug"

I checked YOUTUBE and the guy started his"bug" with grated ginger and sugar and fed it daily.

 Oh how do yeast land in it? LOL

post #143 of 184
Dunno! Somehow they sneak in there😁
That how I did mine, I got the method and recipes from herehttp://wellnessmama.com/8942/ginger-bug/
http://wellnessmama.com/8945/ginger-ale/

Saxony Ducks,  Kahki Campbells, one crazy lil budgie, and a muck of chickens

 

''Ducks are better than chickens 'coz when they bath, they get clean''

                      Quote by Me :P    

I am NOT chicken obsessed, I am DUCK obsessed!!     

Reply

Saxony Ducks,  Kahki Campbells, one crazy lil budgie, and a muck of chickens

 

''Ducks are better than chickens 'coz when they bath, they get clean''

                      Quote by Me :P    

I am NOT chicken obsessed, I am DUCK obsessed!!     

Reply
post #144 of 184

I did yogurt again last night. I told myself not to use old packages of Yogourmet cultures, To use fresh Organic  Stonyfield yogurt for a starter instead. checked it while ago and not thickened at all.  USED  Double boiler  like 2/3 of a half gallon of whole milk    Vision ware pans  it to about 170 instead of 180 degrees and tried to cool to 110 or so and added that freeze dried 2 packages of culture.. The dang Yogourmet instructions said o cool to 77 degrees or so....

  But it in a lunch type cooler padded bag with 2 kitchen towels after putting it in a fat glass jar.

  so do I have to start over again and waste the farm fresh milk?

   last time used crock pot and forgot about it and it turned to cottage cheese. LOL but at least it got eaten.  First time  used crock pot and did good.

 I think I have a soy milk maker at other house.   Guy on Youtube used a coffee maker to  "ferment after adding starter.  I even bought a digital probe Taylor timer thermometer couple months ago and haven't opened the package

cause I don't know how to use it with a regular saucepan or pot. pan... It prob just meant for an oven.

It just mentions oven use on package.   I found instructions for another one in one of my kitchen drawers. LOL   But don't know what i did with THAT TAYLOR unit

   prob bought it before moving here.

   unfortunately my  upstairs present oven doesn't have an outer light switch  so cant use it to keep yogurt warm. Oven itself only has 200 degrees lowest setting

  Did I ask yall if yall ever tried a warming tray?

I know I used to belong to kefir forums

thanks all

post #145 of 184
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 they'd recommend?
post #146 of 184
Thread Starter 
Quote:
Originally Posted by crescentson View Post

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 they'd recommend?
Nice! I'm looking forward to hearing how they turn out.

I like making sauerkraut (especially with red/purple cabbage), and I made fermented jalapeños and poblanos this summer - all turned out great. I use whey from my milk kefir so I can decrease the amount of salt in the brine.

Good luck with the mead! Am enjoying my porter now and have a few fruit wines that will be ready this month. 🙂

Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

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Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

Reply
post #147 of 184
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.
post #148 of 184
Sorry, posted on the wrong thread😶
That stuff sounds good though. I wanna try some kvass soon.
Edited by Bills vs Beaks - 12/5/16 at 6:51pm

Saxony Ducks,  Kahki Campbells, one crazy lil budgie, and a muck of chickens

 

''Ducks are better than chickens 'coz when they bath, they get clean''

                      Quote by Me :P    

I am NOT chicken obsessed, I am DUCK obsessed!!     

Reply

Saxony Ducks,  Kahki Campbells, one crazy lil budgie, and a muck of chickens

 

''Ducks are better than chickens 'coz when they bath, they get clean''

                      Quote by Me :P    

I am NOT chicken obsessed, I am DUCK obsessed!!     

Reply
post #149 of 184
Thread Starter 
Hard cider update: after a couple of months of aging, I tasted cider batch #2 and it was still pretty yeasty. I'll let it go for a few more months and see if the yeasty flavor subsides. It was also very dry, so I added a non-fermentable sweetener (stevia). I used wine yeast for the first two batches and plan to try champagne yeast in the next one.

Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

Reply

Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

Reply
post #150 of 184

 

Hello!! Does my sourdough starter still look fine? Besides the "hooch" on top :lol:

Before you judge someone, walk a mile in their shoes... That way, if they get mad, you're a mile away. AND you have their shoes. 
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Before you judge someone, walk a mile in their shoes... That way, if they get mad, you're a mile away. AND you have their shoes. 
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