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!
One of my long time interests is experimenting with historical cooking. I say experimenting, because it's not unusual for these recipes to include ingredients that are no longer available, hard to find, unknown or even extinct. Plus, they often don't include a lot of information, either because it was assumed the reader already understood what … Continue reading Historical recipe: one recipe, two products
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
Today, we started up a second - smaller - batch of mead. I hope. I documented our first attempt, throughout the process, which you can revisit at the following links (they will open new tabs, so you won't lose your place. 🙂 ) Part 1 getting startedPart 2 early stage maintenancePart 3 early stage maintenance, … Continue reading Mead Baby, redux
Traditionally, bigos - otherwise known as Hunter's Stew - is made with game meat and a whole lot of ingredients I don't typically have on hand. I just used what I had! Maybe I should call it Non-Hunter's Stew? 😀 This is my version of Poland's national dish! I made this yesterday evening, for today's … Continue reading Bigos – Re-Farmer Style!
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
Well, it's done for now! My second attempt at making a probiotic fermented vegetable type of sauerkraut. Click here to read about the first attempt, and step-by-step. And here, so see how it failed, and my thoughts on why. 😦 With that as a learning experience, I made a few changes this time. One of … Continue reading Take two: fermented vegetables