Christmas Goodies - a book and a crock

For Christmas, my mom gave me the latest book by Sandor Katz (!) and a 3 gallon crock (!!!). One can only imagine how much this will enable my fermentation hobby/habit. The book is long and packed with new techniques, advice, and illustrations. The crock arrived last night, and in combination with the book should lead to some real fun and some audacious experiments that go horribly awry! At the very least it quadruples my kraut making capacity. It will probably come into use for wild yeast wine ferments as well. Thank you mother, and I promise to share the results.


Updates:

-Over the weekend I racked the beet wine and sauerkraut cider to clean jugs. The sauerkraut cider has really mellowed and is coming into its own. It should soon be stable enough to bottle and age. This one is unique folks, and very exciting, even if I'm the only one willing to drink it.

-I also filled several bottles from the carboy of maple wine, which may be under a gallon in volume by now. I'm a little excited and a little worried because this means that equipment will be free for a 2-5 gallon batch of something. Any ideas?

-Using a bit of my original sourdough starter that went up to Massachusetts to my mom's house in November and came back to Maryland in January, I'm making real sourdough bread this week. I'm also coming off a successful baking of rustic Italian bread which had an excellent crust and moist crumb, so I may be overconfident about my bread skills.

-Last night I started a small batch of peach nectar, cider, and cranberries as an alcoholic ferment. It's on the counter to catch wild yeast as we speak.

Sauerkraut Hard Cider

As will happen in fermenting at home, I seem to have accidentally stumbled on a new way to make hard cider - with leftover sauerkraut juice.

I had just finished eating a batch of sauerkraut - laced with beets in my usual style - and there was leftover juice in the jar. Kraut juice is a precious thing, and not to be wasted. I added some cider, towards the end of making a drink out of the whole thing. The cider would hopefully mellow the somewhat harsh kraut juice. So I poured cider into the crock, then this happened:

Fermentation bubbles in the crock

It bubbled up! Alcohol was being created by the sauerkraut bacteria. I'm not sure why I didn't expect this, but it hadn't crossed my mind at all that the kraut organisms would cross over to winemaking activities. Naturally, I became curious and added more cider - topped it up to about a half gallon. Then let the bacteria do their work. It has since gone into an airlocked jug.

Initial tasters were not excited with the results! A round of trials at Thanksgiving yielded no one clamoring for more kraut cider. Too much saltiness and too much sauerkraut smell. I'm standing by my little kraut bacteria, and I have a feeling it will get better. I racked it once into a clean jug, with lots of dead yeast cells left behind. Those go into my special wine dregs container in the fridge. Meanwhile, the cider continues to mellow and hopefully improve with time. Here's to more happy accidents!