Whew! that was an experience I'd like to not repeat.

Sitting on the couch jamming to Trampsta, when he let drop one of *those* bass beats, where you feel like the entire universe is throbbing along with him, and B0000M! goes a mead bottle!

That fucker exploded and blew most of 750ml of mead into a fine peach mist that still hasn't settled out of the air, and glass all over that quarter of the house (open plan kitchen/living room). I think I still haven't seen the EZ-Cap bottle top.

There were four other bottles from the same vintage that I quickly opened, and each yielded the now expected fountain of peach mead. I managed to save enough from those bottles to make up another bottle and a half.

The peaches had been bought fresh at the farmers market this spring, were absolutely glorious, and when we ate some the missus insisted we go back and get more so I could use them in a batch of mead.

I really don't understand how this happened, that mead had been let to sit in the fermenter for a week without making bubble one, after which I stirred air into it vigorously and allowed it to sit another week without it budging.

I've burped those bottles twice since I bottled, and they just burped - there was no indication of a pending rupture.

#mead #homebrew #winemaking #fermenting #zymurgy

Started a blackberry melomel (mead) today. 12 lbs / 5.5 kg blackberries, 9 lbs / 4 kg July honey, and Lalvin 71B yeast.

I put a little sugar on top of the blackberries as they thawed along with some pectic enzyme. Mashed good, 2 days from frozen to fermenter. The juice was about 14 brix or 1.057 SG.

Put all the berries in a brew bag, added a big heavy glass mug for weight, diluted the honey, rehydrated the yeast, and done. OG was 1.060.

#mead #homebrewing #melomel #alcohol #fermenting

I got lazy and this year it is just going to be all my bets placed on a single ferment.... I'm calling it "all the red ones"... well, almost all, kept a few back for other purposes - and also in went some yellow Trinidad Perfume. I don't really do rules. I am chaos. (You should see the state of my kitchen, or pigsty as some may consider it. I just don't know how people do things and also have tidy and clean spaces, there isn't enough time to even just do the things as it is.)

Anyway... the chillies in the mash are, in approx order of volume: thunder mountain long horn, unknown red chilli, naga morich, trinidad perfume, cc piri piri... probably some others snooked in too.

Slightly under 1kg of mash, 2.5% salt by weight.

Now it just needs to sit for a few weeks/months/until-i-can-be-arsed-with-it.

#allotment #gyo #fermenting #chillies #chilipeppers

A bit late, but we are doing the thing 👀

#homemaking #fermenting

Can anybody here point me in the direction of a recipe for #fermenting #daikon? A search provides 95% "pickled daikon" results, which is not what I want. Specifically, I'm looking for additives (garlic, etc) that might make an authentic-tasting Japanese-style #fermented daikon -- perhaps these will be present in the pickled recipes?

Thanks in advance.

I have checked the fermenting miso.

It is looking (and tasting) great. It is 3 months since I made it, so time for checking and stirring. There was a little mould around the edge, which is very normal. This is removed and the miso stirred.

I don''t have any instructions on exactly how to stir the miso - in the pot it is in? Take it out and stir? How much to stir? So I did my best, cleaned up the sides of the pot, recovered and have stashed it away again for another 3-4 months.

I kept enough aside to have a taste by making miso soup. The soup was light in flavour, delicious, and with some texture from beans which I understand is normal with home-made miso. I am so pleased with it, so far.

I'll make some more. It is better to start it in mid to late autumn and let it ferment over winter, so I'll put a note in my calendar.

#Miso #Fermentation #Fermenting #FromTheKitchen #WhatIAmCooking #Vegetarian #food