#fermenting — Public Fediverse posts

Improving Soda by Turning It Into Mead

https://fed.brid.gy/r/https://hackaday.com/2026/03/26/improving-soda-by-turning-it-into-mead/

Improving Soda by Turning It Into Mead

https://fed.brid.gy/r/https://hackaday.com/2026/03/26/improving-soda-by-turning-it-into-mead/

This morning's dosa batter frothing to get onto the tava. This one is a buckwheat dosa with some mustard seeds for fun.

· 1 cup raw buckwheat groats
· 1/2 cup white rice
· 1/4 teaspoon fenugreek seeds
· 3 cups filtered water
· all soaked about 8 hours

Poured the lot into the blender, milled for a few minutes. Into a bowl:

· 1 1/2 teaspoons pickling salt (non-iodised)
· 1/2 teaspoon black mustard seeds
· contents of the blender

Mix well with a whisk, covered in cling wrap, set somewhere warm overnight. Ready to smear around a hot tava!

#fermenting #dosa #GlutenFree #buckwheat

What a crock!

https://wapo.st/4c5ryzw

#GiftLink #GiftArticle #antiques #ceramics #crock #fermenting #foodpreservation

What a crock!

https://wapo.st/4c5ryzw

#GiftLink #GiftArticle #antiques #ceramics #crock #fermenting #foodpreservation

What a crock!

https://wapo.st/4c5ryzw

#GiftLink #GiftArticle #antiques #ceramics #crock #fermenting #foodpreservation

What a crock!

https://wapo.st/4c5ryzw

#GiftLink #GiftArticle #antiques #ceramics #crock #fermenting #foodpreservation

What a crock!

https://wapo.st/4c5ryzw

#GiftLink #GiftArticle #antiques #ceramics #crock #fermenting #foodpreservation

Christopher Saint Cavish took a Noma chef and fermentation expert to Shaoxing, for furu and stinky tofu. Nice, if all-too-rapid run through the production processes and the enjoyment of consumption.

https://youtu.be/B7mF1AkVTUw

I've been really enjoying the Saint Cavish tiny docos on Chinese cuisine. Thanks to whoever it was here who posted a link to the episode on Guizhou's chilli culture. It's a great channel, much fun, high production quality.

https://www.youtube.com/@saintcavish

#SaintCavish #furu #stinkyTofu #fermenting

Christopher Saint Cavish took a Noma chef and fermentation expert to Shaoxing, for furu and stinky tofu. Nice, if all-too-rapid run through the production processes and the enjoyment of consumption.

https://youtu.be/B7mF1AkVTUw

I've been really enjoying the Saint Cavish tiny docos on Chinese cuisine. Thanks to whoever it was here who posted a link to the episode on Guizhou's chilli culture. It's a great channel, much fun, high production quality.

https://www.youtube.com/@saintcavish

#SaintCavish #furu #stinkyTofu #fermenting

The blackberry melomel (mead) is bottled! About 22.6 liters or so total. ;)

Sipping on a glass of dregs from the fill hose and it even tastes great. Alcohol presence that will mellow, fruity from the berries and floral from the honey. I'm very happy with the results.

12 bombers with crown caps for long term aging (maybe;), 12 liters, 4 pints.

50 days start to finish.

#mead #homebrewing #melomel #alcohol #fermenting #BlackBerryMelomel #honey #beekeeping

I racked the blackberry melomel (mead) into a carboy. Since the fruit was in a bag this process just removes seeds which were the only thing left in the bag. I topped it up with 1 cup of water, 15 grams of bentonite, and less than 100 grams of honey. The top of the carboy volume is always deceiving.

#mead #homebrewing #melomel #alcohol #fermenting #blackberries

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 racked the wine again yesterday which was day 61, it hasn't cleared up any with time and probably hasn't been fermenting much for a couple of weeks but had enough bubble to make starsan bubbles in the airlock. I added sorbate, degassed it, and today I back sweetened it with 766 grams of pasteurized honey in water that made about a liter total and filled the carboy up to the neck. Added chitosan and maybe it will clear up. Tastes like wine.

#wine #winemaking #homebrew #fermenting #honey #mead

Lactic #goat blue.

#Kefir grains for starter. A crumb of my previous cow milk blue for the Penicillium roqueforti.

#cheese #bluecheese #goatcheese #lacticcheese #Cheesemaking #lactofermentation #fermentation #fermenting #dairy #milk #gotmilk #goatmilk #cheesestadon #cheesestodon #roquefort

A #bluecheese I made on April 27, finally came out of the "cave" a couple of days ago. Mild, not as funky as it looks.

#CheeseOfMastodon #cheese #cheesetodon #cheeses #cheesemaking #fermenting #dairy #gotmilk #milk #fermentedfood #slowfood #food

3 🏡 Things
#NW #SEATTLE #RICE #WA #CLATSKANIE #OR
#SupportLocal #SustainableLiving #ADU #Architecture #Gardening

~ Quillisascut Farm/School #SlowLiving Spring #Workshop, 5/23-26
https://quillisascut.com

~ Northwest #GreenHome Tour (#FREE;), 4/27
https://nwgreenhometour.org

~ Clatskanie #Farmer Collective offers a Food Hub, classes—like Pickling and #Fermenting Preservation, 5/8–and free soil testing at their #SpringMarket, 5/4
https://clatskaniefarmercollective.org/

#HappySpring #NWspaces🌺

I've finally tasted the #cheese that I started on Nov. 6. It's delish!

#cheeses #cheesemaking #cheesetodon #slowfood #fermentedfood #ferment #fermentation #fermenting #gotmilk #milk #dairy

In half an hour, I *will* go into the kitchen and make nabak #kimchi. Here's a great recipe for those interested: https://www.koreanbapsang.com/nabak-kimchi-water-kimchi/
#koreancooking #pickling #fermenting #fomenting

The #helles is #fermenting nicely... A blubb every 10seconds. 12 DegC is ideal, too. Hope this will be a really nice, clean, fun #lager to drink.

#homebrewing #brewing #yeast #diy #brewer

#introduction

I’m living in #ottawa #canada with deep roots in #montreal and #halifax

I work in #management in #arts and #culture, within the #nonprofit sector. I was briefly in social services but that led to #burnout

I’m a left-leaning, nonpartisan, #anticapitalist. I believe in #humancentred praxis

I’m a novice #gardener and an accomplished #homecook. It helps that I’m a survivor of the foodservice industry. I love #fermenting and scratch cooking #vegan & #vegetarian food

I have 2 #cats

#introduction

I’m living in #ottawa #canada with deep roots in #montreal and #halifax

I work in #management in #arts and #culture, within the #nonprofit sector. I was briefly in social services but that led to #burnout

I’m a left-leaning, nonpartisan, #anticapitalist. I believe in #humancentred praxis

I’m a novice #gardener and an accomplished #homecook. It helps that I’m a survivor of the foodservice industry. I love #fermenting and scratch cooking #vegan & #vegetarian food

I have 2 #cats

#introduction

I’m living in #ottawa #canada with deep roots in #montreal and #halifax

I work in #management in #arts and #culture, within the #nonprofit sector. I was briefly in social services but that led to #burnout

I’m a left-leaning, nonpartisan, #anticapitalist. I believe in #humancentred praxis

I’m a novice #gardener and an accomplished #homecook. It helps that I’m a survivor of the foodservice industry. I love #fermenting and scratch cooking #vegan & #vegetarian food

I have 2 #cats

#introduction

I’m living in #ottawa #canada with deep roots in #montreal and #halifax

I work in #management in #arts and #culture, within the #nonprofit sector. I was briefly in social services but that led to #burnout

I’m a left-leaning, nonpartisan, #anticapitalist. I believe in #humancentred praxis

I’m a novice #gardener and an accomplished #homecook. It helps that I’m a survivor of the foodservice industry. I love #fermenting and scratch cooking #vegan & #vegetarian food

I have 2 #cats

#introduction

I’m living in #ottawa #canada with deep roots in #montreal and #halifax

I work in #management in #arts and #culture, within the #nonprofit sector. I was briefly in social services but that led to #burnout

I’m a left-leaning, nonpartisan, #anticapitalist. I believe in #humancentred praxis

I’m a novice #gardener and an accomplished #homecook. It helps that I’m a survivor of the foodservice industry. I love #fermenting and scratch cooking #vegan & #vegetarian food

I have 2 #cats

#introductions 👋 Working at #UVic in #yyj to connect #science students to #work in #biochem #microbiology #immunology #biotech #lifesciences #pharma #agriculture #brewing #distilling #fermenting #labwork 🔬🥽🥼☣️👨‍🔬👩‍🔬 Raising #trans 🏳️‍⚧️ and #dyslexic kids on #Lekwungen land. #sdg4 #sdg5 #inclusion #disability #equity #science #stem #steam #womeninstem #IndigenousSTEM