In the primary fermenter: 3 gallon batch of Memorial Day Honey-Maple Mead.
In the 1 gallon small-batch testing jug: Wild Yeast All-Maple Mead (went in on 6/16)
In a recycled salsa jar in the fridge: Beet-Hot pepper spicy fermented chutney.
I had to throw out a batch of sauerkraut that went bad, sadly. I came back from Ghana to find it molded on top and smelling of serious rot. You can't win em' all. This is really my first setback in the sauerkraut arena- everything else has been coming up roses. I have fresh cabbage and beets stored in and am ready to dive into the next batch. Try, try again!
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