Well this is wholly unexpected post for a number of different reasons, the main being that I actually have something to show for an entirely last-minute experiment in October of last year (2015) when I decided to ferment some of the sweet cider that Heart’s Content Farm presses from the five ancient resident apple trees. There was honestly only about 2 minutes of thought put into the whole thing, and so to say the least I am very pleased with how it turned out. (more…)
Just in case you had any doubts I would like to officially announce my return to the art of brewing home fermented ales and meads after a short hiatus. Having been occupied last year with growing market vegetables over at Heart’s Content Organic Farm I have decided to make it more of a priority this year to no longer suppress my habitual urge to produce the sorts of herbal medicinal beverages that you ought to expect from an amateur botanist and forager. (more…)
3 days ago I made a spur of the moment decision, around 9 o’clock in the evening, to try my hand at making some fermented pickles. The idea has been swirling around my mind for quite a while, and I realized that there is no better time to start doing something then right now in the present moment. So, following my own advice (which is something that I desperately need to do more often) I decided to go for it and give it a shot.
I thought that it was going to take me hours, as I have pretty much no experience canning (until I initiated this experiment of course) but have read about it and heard others praise it for a long while. In the process, I realized rather quickly that is was simpler than I ever could have imagined. I quickly looked up a basic recipe which you can view right here although I modified it heavily. I treated it more as a guideline and collection of suggestions (which I suppose is a plausible definition of a recipe, no?) than an actual step-by-step procedure, mainly because I had different sized jars and a varied range of ingredients that I wanted to experiment with.