Today, we finally bottled our second attempt at making mead! I last wrote about it here, and you can follow links to the whole process we went through, here. (Links will open in new tabs.) Here is how it looked, after unwrapping the carboy from its towel (which served to insulate, as well as keep … Continue reading Mead Baby 2.0: bottling day!
Time for an update on our mead making! The last time I posted about it, we had added a few raisins to the mead to boost fermentation. Yesterday, my daughter was a sweetheart and racked it to another 1 gallon carboy. It is now back in its little corner, all swaddled like a baby. The … Continue reading Mead Baby 2.0: third ferment
For those who have recently started to follow this blog (welcome!), here are the previous posts about our second attempt to make mead. All links should open in new tabs, so you won't lose track of this page. 🙂 Mead Baby, redux (includes links to our first attempt)Mead Baby 2.0: - active fermentation- it's a … Continue reading Mead Baby 2.0: boosting fermentation
First, the back ground, for those who are new to this blog. (Welcome!) All links will open in new tabs, so you won't lose your place. 🙂 Mead Baby, reduxMead Baby 2.0: active fermentation Mead Baby 2.0: it's a temperature thingMead Baby 2.0: temperature success We've been keeping a close eye on our baby mead, … Continue reading Mead Baby 2.0: second fermentation
Well, today is the day! It's now been 4 weeks since I put up my second attempt at these. If you missed the earlier posts, you can click here, or read about our 2 week taste test here (likes will open new tabs). Since the recipe I got from my friend said 2 - 4 … Continue reading Fermented vegetable sauerkraut, take two: four week taste test
Mead Baby 2.0 has had its first night in the new set up. About an hour or so before heading to bed, I checked the temperatures. The ambient temperature had dropped to about 13C, while the ferment dropped to 17C, so I turned the heating pad on for about an hour. I checked again, first … Continue reading Mead Baby 2.0, overnight temperature status
Yes!!! It worked! Mead Baby 2.0 is now tucked away in a corner of the living room. I cleared off one of the shelves that were in the house when we moved here - it used to be a TV, back when they made the boxes out of real wood - that is next to … Continue reading Mead Baby 2.0: temperature success!
It's been pretty cold lately, which means the house is pretty chilly, despite the thermostat setting (and I'm not about to crank it because bits and pieces of the house don't get heat). The carboy is set up near an interior wall in the dining room, which has one heat vent across the room, under … Continue reading Mead Baby 2.0: it’s a temperature thing
It's only been two days, but with our set up being more in the open, I thought I'd show what the active fermentation looks like. Even in the still shot, you can see that the water in the airlock is carbonated, with all the bubbles on the sides. https://youtu.be/BkYZy0o4exU In the video, you can see … Continue reading Mead Baby 2.0: active fermentation
Today, we got out one of my jars of probiotic fermented vegetable sauerkraut for a taste test! Before I get into that, though, if you haven't seen my earlier posts, you may want to visit the links below, first (they will open in new tabs, so you won't lose this post!). Take One (includes recipe)The … Continue reading Fermented vegetables, take two: two week fermentation taste test