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Good news regarding nettles: It looks like one of the most common species (Stinging Nettle) is widely distributed throughout the United States and Northern Europe: https://en.wikipedia.org/wiki/Urtica_dioica It also appears that while this one can "sting" you a bit, it doesn't appear to be...

An important note: I'm still sorting out what "nettles" are, but it appears that at least some of them are related to the Nightshade family, which means that some can and probably are poisonous. I strongly caution anyone to keep this in mind if pursuing this project.

Regarding the currant leaves used in making this, here are some relevant snippets from Wikipedia:

I struggled to find a proper translation into Welsh for this, and finally gave up. I make no claims as to whether this recipe is "viable" or "authentic," as I am unable to try it due to a lack of needed ingredients. I hope someone is able to give this a try, perhaps in the UK or northern...

Hey, Dcmpres - that looks good...REALLY good! I am glad that this worked out for you, but even more glad that you gave it a shot. I try to break these "pictorials" down to the point where someone can not only start from Square One (if necessary), but also feel that it is something within their...

Yes - to my knowledge, that's correct, which goes back to RPh's post. It's pretty good stuff - I've had it, brewed by a Russian. It's different but very good, especially on a hot day.

One could make kvass from toasted bread; but as RPh correctly points out, that's a whole different thing.

I had been doing my best to leave this alone the past week or so, after the most active period of fermentation had slowed down (or so I thought). When I went to cold-crash the beer last night before bottling, I noticed that the fermentation had started up again and was quite active. I thought...

Morrey - I'd echo everything that Hamilton said; the only thing I would add is that this book has been invaluable to me: As I recall, EC Kraus will send it free, if you purchase any winemaking materials. There should be an offer at their website. EC Kraus is resource for other recipes, as...

I personally wouldn't; but on the flipside, I can't really think of any reason not to.

Sanitiser....

:mug:

Hi, Yooper - and thanks for the feedback. Based on another conversation we had about lacto fermentation, I was hoping that you see this thread and check it out. Your comment confirms what I was thinking about the "yeast" mentioned on that thread. Back when I first posted it, I didn't know...

:mug:

My cucumbers aren't doing well this year, but we might get a few. There is also the farmers' market each weekend; we have several local Hutterite colonies that produce some of the best foods I've ever seen! :)

This is basically how I did mine, and it turned out great ~ http://www.stormthecastle.com/mead/brew-1-gallon-of-honey-wine-mead.htm

Using natural lacto-fermentation, Sun Pickles have been made in Hungary, Poland, Slovakia, Czechia, Romania and other central-European regions for hundreds of years as a way to preserve the summer's bounty. I was first introduced to them by a friend of mine who is half-Hungarian; hence, the...

RDWetc&c....

Sounds like you've got a good plan, Jerry - Where in Colorado are you? My mother was born and raised in Canon City, and I've got family in other parts. We were just in Helena a week or so ago; if you get back up there, be sure to stop in at Toppers for a really good selection of beers from...

James - you probably want to get those raisins in there; as I recall, they act as nutrient or energizer for the yeast.