1. Kefir grains in
on day 6, put in a bottle to carbonate, coming along
peel and raisins
on day 2, put in a bottle to carbonate, coming along.
covered oak leaves.
not much head. This isn't really a taste test so
much as a test to see if it successfully creates a yeast starter from
wild yeast, which it has done. It tasted of sauerkraut from when it
came. I threw
most of it away and used a small amount as an inocculant for the next
brew, labelled kahm 2.
water, cooked and 4b.
potato water, raw
away the cooked
water, which had turned pink. I peeled and chopped a small potato and
put it in the blender with water for a minute. I then divided that in
cooked one half and put the other in the lineup raw.
are fermenting fully. So peaches have taken 6 days (since I began them
3) to produce a strong wild yeast fermentation. Even though this isn't
a taste test and it's just to see if it would ferment, which it has, I
put the bottle in the fridge to chill to see what it tastes like. Peach
ale, peach beer?
strength since I diluted them, so I added some more sugar syrup.
showing some signs of life. When I shake the jar to get the dandelions,
which float at the top, to mix back into the jar, there is a show of
the dirt part and added some more water and sugar syrup.