#fermentationfriday — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #fermentationfriday, aggregated by home.social.
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Everyone loves a #FermentationFriday 👍
A Merlot, a Blueberry Mead, a Chilli Mead, two mason jars of kefir, and two wholemeal loaves made with the residual lager yeast from the last #Brewday
#homebrewing #mead #kefir -
Everyone loves a #FermentationFriday 👍
A Merlot, a Blueberry Mead, a Chilli Mead, two mason jars of kefir, and two wholemeal loaves made with the residual lager yeast from the last #Brewday
#homebrewing #mead #kefir -
Everyone loves a #FermentationFriday 👍
A Merlot, a Blueberry Mead, a Chilli Mead, two mason jars of kefir, and two wholemeal loaves made with the residual lager yeast from the last #Brewday
#homebrewing #mead #kefir -
Everyone loves a #FermentationFriday 👍
A Merlot, a Blueberry Mead, a Chilli Mead, two mason jars of kefir, and two wholemeal loaves made with the residual lager yeast from the last #Brewday
#homebrewing #mead #kefir -
Everyone loves a #FermentationFriday 👍
A Merlot, a Blueberry Mead, a Chilli Mead, two mason jars of kefir, and two wholemeal loaves made with the residual lager yeast from the last #Brewday
#homebrewing #mead #kefir -
Bottled a whole bunch of goodies on this #snowy #fermentationfriday
Ginger beer (big bottles)
Root beer (regular and maple)
Beet ginger beer (it's delicious)
Pineapple ginger beerThe root beer is from scratch, no extracts were used, so real roots and barks. All made using a ginger bug starter that I've been cultivating for a few months!
It has become a dangerous hobby 😅
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Bottled a whole bunch of goodies on this #snowy #fermentationfriday
Ginger beer (big bottles)
Root beer (regular and maple)
Beet ginger beer (it's delicious)
Pineapple ginger beerThe root beer is from scratch, no extracts were used, so real roots and barks. All made using a ginger bug starter that I've been cultivating for a few months!
It has become a dangerous hobby 😅
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Bottled a whole bunch of goodies on this #snowy #fermentationfriday
Ginger beer (big bottles)
Root beer (regular and maple)
Beet ginger beer (it's delicious)
Pineapple ginger beerThe root beer is from scratch, no extracts were used, so real roots and barks. All made using a ginger bug starter that I've been cultivating for a few months!
It has become a dangerous hobby 😅
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Bottled a whole bunch of goodies on this #snowy #fermentationfriday
Ginger beer (big bottles)
Root beer (regular and maple)
Beet ginger beer (it's delicious)
Pineapple ginger beerThe root beer is from scratch, no extracts were used, so real roots and barks. All made using a ginger bug starter that I've been cultivating for a few months!
It has become a dangerous hobby 😅
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Bottled a whole bunch of goodies on this #snowy #fermentationfriday
Ginger beer (big bottles)
Root beer (regular and maple)
Beet ginger beer (it's delicious)
Pineapple ginger beerThe root beer is from scratch, no extracts were used, so real roots and barks. All made using a ginger bug starter that I've been cultivating for a few months!
It has become a dangerous hobby 😅
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I was first introduced to kefir by a Persian friend many years ago, and I maintained my own culture for the better part of a decade. I flavoured mine as I originally learned how; with salt, black pepper, and mint (it's better than it sounds). I've recently tried fruit flavoured kefir, and I think I prefer it. So now I've started a new culture and I'm looking for recipes if anyone has one to share.
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I was first introduced to kefir by a Persian friend many years ago, and I maintained my own culture for the better part of a decade. I flavoured mine as I originally learned how; with salt, black pepper, and mint (it's better than it sounds). I've recently tried fruit flavoured kefir, and I think I prefer it. So now I've started a new culture and I'm looking for recipes if anyone has one to share.
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I was first introduced to kefir by a Persian friend many years ago, and I maintained my own culture for the better part of a decade. I flavoured mine as I originally learned how; with salt, black pepper, and mint (it's better than it sounds). I've recently tried fruit flavoured kefir, and I think I prefer it. So now I've started a new culture and I'm looking for recipes if anyone has one to share.
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I was first introduced to kefir by a Persian friend many years ago, and I maintained my own culture for the better part of a decade. I flavoured mine as I originally learned how; with salt, black pepper, and mint (it's better than it sounds). I've recently tried fruit flavoured kefir, and I think I prefer it. So now I've started a new culture and I'm looking for recipes if anyone has one to share.
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I was first introduced to kefir by a Persian friend many years ago, and I maintained my own culture for the better part of a decade. I flavoured mine as I originally learned how; with salt, black pepper, and mint (it's better than it sounds). I've recently tried fruit flavoured kefir, and I think I prefer it. So now I've started a new culture and I'm looking for recipes if anyone has one to share.
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This week's #sourdough batch #FermentationFriday
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This week's #sourdough batch #FermentationFriday
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This week's #sourdough batch #FermentationFriday
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This week's #sourdough batch #FermentationFriday
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This week's #sourdough batch #FermentationFriday
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Can't wait to share #pulque with friends tomorrow after >3 years #FermentationFriday
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Can't wait to share #pulque with friends tomorrow after >3 years #FermentationFriday
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Can't wait to share #pulque with friends tomorrow after >3 years #FermentationFriday
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Can't wait to share #pulque with friends tomorrow after >3 years #FermentationFriday
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Can't wait to share #pulque with friends tomorrow after >3 years #FermentationFriday
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A portrait of my babies for #FermentationFriday. Back in the fall of 2020, I started a culture with yeast blooms growing on wild grapes (Vitis riparia) in Saint Paul, MN. Inspired by #pulque, I've managed the system as an open #ferment for the last two years, taking it with me to California, Iowa, Texas, and Virginia. It'll happily eat whatever sugar source I give it, but grapes remain its favorite. #paleodrinking #sediment
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A portrait of my babies for #FermentationFriday. Back in the fall of 2020, I started a culture with yeast blooms growing on wild grapes (Vitis riparia) in Saint Paul, MN. Inspired by #pulque, I've managed the system as an open #ferment for the last two years, taking it with me to California, Iowa, Texas, and Virginia. It'll happily eat whatever sugar source I give it, but grapes remain its favorite. #paleodrinking #sediment
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A portrait of my babies for #FermentationFriday. Back in the fall of 2020, I started a culture with yeast blooms growing on wild grapes (Vitis riparia) in Saint Paul, MN. Inspired by #pulque, I've managed the system as an open #ferment for the last two years, taking it with me to California, Iowa, Texas, and Virginia. It'll happily eat whatever sugar source I give it, but grapes remain its favorite. #paleodrinking #sediment
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A portrait of my babies for #FermentationFriday. Back in the fall of 2020, I started a culture with yeast blooms growing on wild grapes (Vitis riparia) in Saint Paul, MN. Inspired by #pulque, I've managed the system as an open #ferment for the last two years, taking it with me to California, Iowa, Texas, and Virginia. It'll happily eat whatever sugar source I give it, but grapes remain its favorite. #paleodrinking #sediment
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A portrait of my babies for #FermentationFriday. Back in the fall of 2020, I started a culture with yeast blooms growing on wild grapes (Vitis riparia) in Saint Paul, MN. Inspired by #pulque, I've managed the system as an open #ferment for the last two years, taking it with me to California, Iowa, Texas, and Virginia. It'll happily eat whatever sugar source I give it, but grapes remain its favorite. #paleodrinking #sediment
