Updates

Another updates post because of how many things are going on in my fermentation world

-Fresh sauerkraut in the crock - packed full of savoy cabbage and red cabbage. This is a pretty simple batch - no beets - and I'm hoping that will translate into a cleaner, better flavor in the final product.

-The all wild yeast maple wine is all gone! We drank it at Thanksgiving in Boston, with gusto. It was delicious - exactly what I had hoped. Dry but not too dry, strong maple nose, a little bit of effervescence. The aging definitely benefited the wine. Makes me want to dive into making another batch of wild yeast stuff and aging it good and long.

-Beet wine went over pretty well at Thanksgiving. No clear consensus on what it actually tastes like. Some people swore they were getting too much beet, some couldn't taste beet at all. Many people thought it was funky and not altogether great. Some hopeful signs though, even some requests for a bottle. Someone made a blended spritzer out of it too, which came out good.

-Sauerkraut cider was kind of a dud. Too much sauerkraut flavor for everyone who tried it. The process will need refining.

-Distributed some sourdough starter to my mom - interested to see how it develops separately from the mother culture.

Thanks for reading!