Wes Hunter wrote:I've homebrewed in the past, but it's been probably five years. I had a couple really good batches--a Sierra Nevada Pale Ale clone that didn't taste like SNPA but was good nonetheless, and a Scotch ale that I split 5 ways (regular, aged with oak chips, aged with bourbon-soaked oak chips, aged with Scotch-soaked oak chips, and aged with coffee beans)--and a couple of busts.
My biggest hangup is all the sanitizing. In truth it's never really that big of a deal in practice, but the dread seems to always keep me at bay. I really want to try some naturally fermented "wild" beers, but they take so long to mature that it's discouraging. What I really need to do, though, is just start.
The most recent thing I fermented was apple cider. I bought a gallon of local unpasteurized cider, stuck a rubber bung and an airlock in the top, and let it do its thing. It was okay. The apples used for fresh cider are different than the ones used for hard cider, so it came out kind of thin and with the wrong sort of acidity. It was darn easy, though.
On a side note, I think this thread is in the wrong forum.
Daniel Ray wrote:I do as much fermenting as time allows. My favorite by far this year was some sauerkraut made from turnips. It stank up the house like nothing else, but tastes fantastic now.
I also eat a large quantity of Kimchi which I keep fermenting on a regular basis on my counter
Jenn Wright-Ford wrote:I love fermenting. I would have to say that my two favorite things to ferment are yogurt and dilly carrots. We've been dabbling in ferments for a little over a year. I am very much looking forward to getting started on them again as a weekly practice. We are just getting settled into our new homestead. Our family enjoys dilly carrots fermented much more than regular pickled now. My mom and I can't keep up to all the munching that happens in our homes. I made a little video about how we make them. I'll post it here sometime next week when I finish moving our website over to the new host.
Thanks for sharing and resparking my fermenting bug.
Scott Foster wrote:Mead is much different than making beer. Some of the Mead Makers are just using hot water for cleaning. I do use the saniclean but you don't need to.
Wes Hunter wrote:By the way, Scott, did you cork 12-oz. bottles? If so, why opt for that over caps?
James Freyr wrote:I used to make meads, wine and beer, even went to brewing school. I don't drink anymore, now I'm fermenting milk and sugar water making kefir. My wife and I also make pickles and hot sauces. I've got some cabbages out in the garden and want to try making kimchi.