Idle time...

[bmd2k1]

Whilst I wait patiently for the hot summer temps to subside so I can fire up a fresh batch of Welch's vino & some cider --- I just started "brewing" (lol) -- hey it's fermentation -- lacto -- mind ya.....

My first summer batch of dill pickles [emoji111]

Takes 4-5days for awesome lacto -- probiotic dills [emoji12]

Cheers!

 

[bernardsmith]

Not sure that this should be part of the wine section but what % brine do you use and what spices and herbs do you add to the brine (I see what looks like dill, but no garlic or peppercorns) ? Do you add tannins? If so , how? (cucumbers need tannin to maintain their crispness: I tend to add leaves from horseradish I grow but you can also use black tea or simply add tannin powder from your LHBS).

 

[bmd2k1]

Yeah...its a stretch...lol....but I was hoping the ferment angle would prevail [emoji111]

5% brine..... 3/4cup pink himalayan salt to 1gal h20. Peppercorns, coriander, homegrown dill & raspberry leaves for tannins -- typically garlic too but didn't have any. Other batches to follow will also have red pepper flakes &/or jalapenos.

Cheers [emoji111]

 

[JimRausch]

My last batch of beer was done on 7/4 with Kveik yeast. Have started 3 batches of wine or mead since. So much easier and NO BOILING! Will start my next beer probably around labor day.