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You've never had Buckhorn beer or knew my ex-wife.

I plan on starting it when I get back from vacation. I'm trying to get everything together for a JOAM to start before I go. I'm glad my first thread on this board has been so well recieved. I appreciate all the pointers and camaraderie.

Inquiring minds want to know--What happened with the espresso mead?

Thanks, Yooper. This sounds much simpler than many of my endeavors. Glad to share a craving Whippy. Do you use the peppercorns along with fennel and/or celery seed or instead of them? They would add a nice dimension I hadn't considered.

I'm new to this forum and thought I'd just ask- Has anyone made their own sauerkraut? Would you share your recipes or methods? I'd like to give this a try and it is a fermented food so who better to ask than fermenteurs?

I bottle KT with just a slice of ginger root or a couple berries of choice in each 12 oz bottle. This gives me a light, fine fizz and a subtle end flavor. I put them in the fridge soon after bottling and let the residual culture do its thing at a reduced rate til I drink it up. I've even found...