Last night I decided to start some fermentation starter according to your directions in this video. Today is day 1 for 4 jars: 1 raisin, 1 cherry, 1 blueberry and 1 plum. I couldn’t find lids for my pint jars that I liked, but I saw purchased jelly and jam jars with pretty lids that I had cleaned and saved. 3 were slightly less than a pint and 1 was slightly more. They were perfect. I labeled them and placed the 4 jars in a ceramic quiche dish in case of spill over and placed it on my kitchen open pantry shelves so I could see them every day. Now to wait for bubbles.
Great updated video! I am having so much fun making different soda's with all the spring flowers and spruce tips! BUT...here's something that was kind of funny. I jar a lot of it and store in the fridge. I use wine bottles and also the KT Kombucha bottles. I grabbed a bottle and headed out the door to take my son to work. As we are driving I took a drink. Hmmm.....does that have alcohol in it? My son grabs it and tastes it . "Yep I think so mom!" So I take another drink and he says..."You DO know you are drinking and driving!" Oh ya....I guess so. 🙃 I had the same thing happen to a mandarin orange soda that I forgot on the fridge. I had never strained it out and it probably sat in there for over a month. I opened it and WOW....it was stronger than wine! I love adding a bit of dried hibiscus for the flavor and the color. I added some fresh spicy globe oregano to one last week and that added a little kick to it. So anyone that is on the fence about trying this, just do it! It's so much fun experimenting with all different things. Soda's, vinegars, hair rinses, cranberries, so many things!! God bless!!
Brewing groups on Facebook have flame wars about powdered yeast, and I eventually got banned from talking about wild yeast which is free and does the job so well. I brew mead in old wine bottles, then I just keep the sediment and refill. I do a quick brew, about 10 days so it's between kombucha and light beer strength. Really nice after work and doesn't affect my sleep.. 🙂🍻🍺
It is crazy the silly things people will get bent out of shape about. Each should do what works for them and brings about their own desired results. I saw similar fights break out in a cast iron group. I did not get banned but I did leave because I hated seeing how people would treat each other over how they cared for their cast iron. So stupid!
So say I'm using my fresh apple that's about to go bad, it's just cut up apple peices, sugar and water? Got it. God bless you sweet lady, thank you so very much
I recently made some natural sodas that I'm going to save a bit for ferment starters. Clover blossoms and chamomile flowers make a GREAT soda, by the way! So do fir tips. Young manzanita berries seem to ferment like raisins, which is nice, shaves down some time for sure in the vinegar process. And I accidentally fermented cherry tomatoes and mozzarella balls and mushrooms, I had roasted the tomatoes, but nothing else, so when I stored them in avocado oil, instead of preserving they fermented lol. But it is SOOOO good, I was really surprised just how good fermented roasted tomatoes are.
Thanks Heidi for this, reminder to refresh the frit in my starters, thought they kept going. I use for bread & sourdough. I have a ginger bug but will explore. God Bless you and yours. Karen
Yay!! Love this! I tried these years ago when you posted about these cool ferments ❤ I've forgotten about this since. Thanks for the refresher ❤ UA-cam closed my account so I'm using my daughters lol. Long time listener. Just in time for the hot weather 😋 still listening so I hope I didn't speak too soon lol
Thank you, thank you, Heidi! 🤗 I LOVE homemade "soda", but had such trouble with getting a starter going, that I just gave up. I just dried a bunch of good, organic ginger...so I'm going to try again. Thank you for the updated method and a boost of confidence! 🥰 EDIT.....Ooooo....now make a new soda video! LOL
0:01 Thank you Heidi! Always great and thorough information! Appreciate your videos so much because you show us your experiences as well as teach! Blessings on your day Kiddo!🌻🐛Carolyn in Ohio🌿💚
A starter with raisins was the first one I tried. Talk about a confidence boost, and quick! I was shocked at how quickly it got fizzy, and not just a little fizzy, it was super fizzy. I used it to make my first batch of wine but had to be out of town, unexpectedly, for several months. I haven't tried again, but this is a great reminder. I appreciate your updates and the info you share. Thanks Heidi!
Heidi. You are a machine a truly, amazing lady. I take my 🧢 off to you. You would run rings and rings and rings around me 😂. I sincerely, hope you give yourself lots of “me” time. Much Love to you and Patrick 🙏🏼💕🙏🏼
Thanks, Heidi. Learned something new today... where we can use this starter. Almost bought some wine yeast when I was thinking of making dandelion wine. Been dying to try your fermented hard boil eggs recipe, but haven't had the time yet.
I've actually made vinegar without added sugar before with just green apple peels and cores. HOWEVER, it takes a LOT longer to get to the vinegar stage than it would if you use sugar. I know pioneers just threw peels and cores in for vinegar and usually didn't add extra sugar unless they needed to make some in winter, because sugar wasn't readily available like it is today. What sugars they had came from depending on trains importing sugar cane from the south or hoping they could find honey or tape enough sap for syrup, and most the time they needed what sugar they had to preserve food. So if anyone doesn't have extra sugar on hand, you can still make vinegar, but it will take 2-3 times as long.
Keep in mind that if one packs the jar full of apple or other fruit scraps, and the apples or fruit scraps of choice have a naturally higher sugar content, no sugar is needed due to the sugar in the fruit, however, if making vinegar from herbs or other such with little to no sugar content, some kind of sugar must be added. It can even be honey
I do keep kombucha going; that and making homemade soda has weaned me off of Cokes, without any withdrawal symptoms like have happened when I tried to ditch it before ❤
Very helpful video. I love making Kombucha from pineapple. But this video has really expanded my ideas, thanks. SpiritWinds and Peaceful Landings ❗️ 🙏🕊🙏
Hi Heidi, this sounds very interesting. I usually buy mineral water in a can. would rather have some thing a little healthier to drink. We’ll watch again and try it.❤
Thank you for this video Heidi. How much plant matter do you need, 1/4 cup, 1/2 a cup. How strong is the flavor from the plant? Does it actually taste like pineapple? Do you ever just drink it straight for the Probiotics? If you make a fizzy drink do you add more sugar?
I do not use any specific measurement but you can see how much I added to the pint jars. Yes, it will have a mild flavor in the starter itself but usually is not detectable in the things you use it in
Yes, I have been asked this many times, it is just not a project I am ready to tackle as I have well over 2000 videos that would need to be sorted and put on their own flash drive as I doubt there is one big enough to hold them all.
I have ginger bug that I refresh each month or so if I don't use it, just dump some liquid and add a bit of sugar and water back into it, but maybe that's not necessary? I really want to make the fermented sodas, need to re watch that video again. 😊
@@RainCountryHomesteadGot it, thank you. I just started a batch of soda with lemons. We love fermented lemonade and I have a great recipe using whey, but whey is harder to make, and more expensive.
Love this! Started some today with skullcap and other things, what a blessing it will be. Question re vinegar- I had it in my bottles like yours shown and the mother was larger than the opening - how can I get it out when we use up all the vinegar
Oh my I have learned so much from you over the years. I have been using the starter for a long time after you originally did the first video. I just watched this and thought about the garlic flowers I had just left in the garden after harvesting some garlic this morning. I just ran out, grabbed it all and started a few new pints of starter with the garlic flowers. Any ideas of using, or is this going to be a big fail? 😂. I know it will work - just can’t wait to figure something out. Thank you!
I just gathered a handful of dandelions, about 4 lemon balm leaves, and tangerine peels. I put them in a pint jar with the tablespoon of sugar and filtered water for my ferment. When it's ready, I'm not sure what to do with it. Any suggestions with this ferment? Thank you for sharing your knowledge and videos with us.
Hiedi I know you are a busy woman too . Tuesday evening I started a raisin ferment as you said tonight Friday is 3 days. It did no fizzying. I don't think it😢 worked. I used well water from faucet (water softner) sugar raisins???
I finally had success with my dehydrated ginger root. Started another jar for my daughter. When it's time to refrigerate do I leave the ginger in the jar?
I don’t understand the comment you made about it turning to wine in a month in the refrigerator. What if I don’t want to have wine because of my health? Is there a way to keep it without turning to wine?
I believe I said it _can_ but if you feed it on a regular basis, it will not and you do not want it to do that anyway because you want it to stay fizzy
I made an apple cider vinegar. The vinegar is getting a white thing on the top. Is that okay? Is it like a Scoby? Should I remove it or throw it out? Thank you.
Do you use the dehydrated rhubarb fermentation starter for kimchi, pickles, etc.? I have some dried dates, if I make a fermentation starter from it, would I use it to make kimchi, yogurt, etc.? I can make a date syrup from the dried dates. Can I use this syrup to replace cane sugar and honey in the fermentation starter?
Sorry, I did not finished answering the questions, grandbabies were all showing up at the same time. Yes, you can use the date syrup, the important thing as that it is some kind of real sugar, not a sugar alcohol, stevia or other such sweeteners
@@FarmerCheryl The problem is that non nutritive sweeteners will NOT feed ferments such as wine and vinegar for them to turn out right, they must have some sort of REAL sugar. It is not about making the items sweet, it is about giving them the food they need to convert to alcohol and acetic acid
I live in sugar land so after Beryl and few days w/o electricity, I tried my carrot/celery juice I had in my freezer. So after watching your video, I thought let's give it a try. As it had the bubbles you described. Well, it's wonderful.
I have a whole bunch of sauerkraut juice leftover and I wanted to use some of that as a fermented starter to make fermented carrots, onions and garlic. Would I add a quarter cup to a quart of water and salt?
Most of the time it does not but it sometimes depends on the amount you use, what you are using it in, and how strong the herb or fruit used to make it are
@@RainCountryHomestead I must have done something wrong... I tried 2 different things. Dehydrated lemon slices in one and fresh strawberries with the tops in another. I used a quart jar for each so I put 2 tablespoons of sugar in each & filled with room temp boiled water. Been 6 days and no bubbles. I'm afraid it may be ruined.
@@RainCountryHomestead I must have missed that part. I'll try it again. Is feeding it just adding water or sugar too? I really appreciate you taking the time to answer questions. You are awesome! I'm soooo new to this stuff!
@@RainCountryHomestead ok, I rewatched the video and will start new. I'm sorry to be a bother. I'll remember next time. Thank you again though. Have a wonderful weekend!
I really appreciate the wealth of info presented here.Thank you!
Last night I decided to start some fermentation starter according to your directions in this video. Today is day 1 for 4 jars: 1 raisin, 1 cherry, 1 blueberry and 1 plum.
I couldn’t find lids for my pint jars that I liked, but I saw purchased jelly and jam jars with pretty lids that I had cleaned and saved. 3 were slightly less than a pint and 1 was slightly more. They were perfect.
I labeled them and placed the 4 jars in a ceramic quiche dish in case of spill over and placed it on my kitchen open pantry shelves so I could see them every day.
Now to wait for bubbles.
You must be reading my mind Heidi...this is just the video I wanted to see....thank you once again!
Same here!
Thank you, Heidi! I have learned so much from you the past few years. This fermentation update is fabulous. You make it so easy!!!
Great updated video! I am having so much fun making different soda's with all the spring flowers and spruce tips! BUT...here's something that was kind of funny. I jar a lot of it and store in the fridge. I use wine bottles and also the KT Kombucha bottles. I grabbed a bottle and headed out the door to take my son to work. As we are driving I took a drink. Hmmm.....does that have alcohol in it? My son grabs it and tastes it . "Yep I think so mom!" So I take another drink and he says..."You DO know you are drinking and driving!" Oh ya....I guess so. 🙃 I had the same thing happen to a mandarin orange soda that I forgot on the fridge. I had never strained it out and it probably sat in there for over a month. I opened it and WOW....it was stronger than wine!
I love adding a bit of dried hibiscus for the flavor and the color. I added some fresh spicy globe oregano to one last week and that added a little kick to it. So anyone that is on the fence about trying this, just do it! It's so much fun experimenting with all different things. Soda's, vinegars, hair rinses, cranberries, so many things!!
God bless!!
Brewing groups on Facebook have flame wars about powdered yeast, and I eventually got banned from talking about wild yeast which is free and does the job so well. I brew mead in old wine bottles, then I just keep the sediment and refill. I do a quick brew, about 10 days so it's between kombucha and light beer strength. Really nice after work and doesn't affect my sleep.. 🙂🍻🍺
It is crazy the silly things people will get bent out of shape about. Each should do what works for them and brings about their own desired results. I saw similar fights break out in a cast iron group. I did not get banned but I did leave because I hated seeing how people would treat each other over how they cared for their cast iron. So stupid!
So say I'm using my fresh apple that's about to go bad, it's just cut up apple peices, sugar and water? Got it. God bless you sweet lady, thank you so very much
yes
You could also just use the water and apple, but it will take a lot longer to become vinegar than if you add sugar.
@@homesteadgamer1257 One would also need to add MORE of the apple in order to get more sugar from the fruit itself.
@@homesteadgamer1257 thank you 😁
@@RainCountryHomestead Yeah, I think I used about half a gallon of cores and peels in one of those tall pickle jars. It does take a lot.
I recently made some natural sodas that I'm going to save a bit for ferment starters. Clover blossoms and chamomile flowers make a GREAT soda, by the way! So do fir tips. Young manzanita berries seem to ferment like raisins, which is nice, shaves down some time for sure in the vinegar process. And I accidentally fermented cherry tomatoes and mozzarella balls and mushrooms, I had roasted the tomatoes, but nothing else, so when I stored them in avocado oil, instead of preserving they fermented lol. But it is SOOOO good, I was really surprised just how good fermented roasted tomatoes are.
This was great! I finally was successful in making apple cider vinegar! Yay me 😊
Thank you Heidi 💙
Thanks Heidi for this, reminder to refresh the frit in my starters, thought they kept going. I use for bread & sourdough. I have a ginger bug but will explore. God Bless you and yours. Karen
Yay!! Love this! I tried these years ago when you posted about these cool ferments ❤ I've forgotten about this since. Thanks for the refresher ❤ UA-cam closed my account so I'm using my daughters lol. Long time listener. Just in time for the hot weather 😋 still listening so I hope I didn't speak too soon lol
Thank you, thank you, Heidi! 🤗 I LOVE homemade "soda", but had such trouble with getting a starter going, that I just gave up. I just dried a bunch of good, organic ginger...so I'm going to try again. Thank you for the updated method and a boost of confidence! 🥰 EDIT.....Ooooo....now make a new soda video! LOL
0:01 Thank you Heidi! Always great and thorough information! Appreciate your videos so much because you show us your experiences as well as teach! Blessings on your day Kiddo!🌻🐛Carolyn in Ohio🌿💚
A starter with raisins was the first one I tried. Talk about a confidence boost, and quick! I was shocked at how quickly it got fizzy, and not just a little fizzy, it was super fizzy. I used it to make my first batch of wine but had to be out of town, unexpectedly, for several months. I haven't tried again, but this is a great reminder. I appreciate your updates and the info you share. Thanks Heidi!
I enjoy you so much!! Thank you! Your my favorite person to learn from!
Thank you Heidi you are a blessing GOD bless 🙏🏼👍🏼
Heidi. You are a machine a truly, amazing lady. I take my 🧢 off to you. You would run rings and rings and rings around me 😂. I sincerely, hope you give yourself lots of “me” time. Much Love to you and Patrick 🙏🏼💕🙏🏼
Thanks, Heidi. Learned something new today... where we can use this starter. Almost bought some wine yeast when I was thinking of making dandelion wine. Been dying to try your fermented hard boil eggs recipe, but haven't had the time yet.
Thanks for another great video. See you next time.
Thank you! Another wonderful and informative video. Many blessings to you and all your family.
Inspiring. Great way to start planning for the summer produce that will be coming in.
I've actually made vinegar without added sugar before with just green apple peels and cores. HOWEVER, it takes a LOT longer to get to the vinegar stage than it would if you use sugar. I know pioneers just threw peels and cores in for vinegar and usually didn't add extra sugar unless they needed to make some in winter, because sugar wasn't readily available like it is today. What sugars they had came from depending on trains importing sugar cane from the south or hoping they could find honey or tape enough sap for syrup, and most the time they needed what sugar they had to preserve food.
So if anyone doesn't have extra sugar on hand, you can still make vinegar, but it will take 2-3 times as long.
Keep in mind that if one packs the jar full of apple or other fruit scraps, and the apples or fruit scraps of choice have a naturally higher sugar content, no sugar is needed due to the sugar in the fruit, however, if making vinegar from herbs or other such with little to no sugar content, some kind of sugar must be added. It can even be honey
@@RainCountryHomestead Oh, that's a good point, I hadn't thought of herbs.
Thank you Heidi! With the warmer here, homemade soda sounds great! 🙂
Blessings! 💜
I do keep kombucha going; that and making homemade soda has weaned me off of Cokes, without any withdrawal symptoms like have happened when I tried to ditch it before ❤
Thank you for the great information and the way you present it is very easy to understand! You’re a great teacher!
I forgot my water kefir grains in the fridge and now they seem lethargic lol. Going to try maybe it will give them a boost.
I am so interested in making homemade wine and meade. The inspiration is endless. Thanks!
Sweet I'm definitely going to give this a shot. Thanks Sweetie you're the best. 🙏 God Bless
Very helpful video. I love making Kombucha from pineapple. But this video has really expanded my ideas, thanks.
SpiritWinds and Peaceful Landings ❗️
🙏🕊🙏
Mmm Vanilla Cherry soda sounds delicious… Things are finally greening up here in the desert, perfect timing. Thank you.
Perfect timing! Thank you!
Thank you again Heidi. I will try this when I am a little further into my preservation processing experiences.
Heidi, I appreciate your content so much! I made a blueberry ferment and have been using it to make fermented eggs…my husband and I are hooked!
I am learning so much from your videos. May God continue to bless you
Thank you so much Heidi & God bless 🥰💞🙏💞
Hi Heidi, this sounds very interesting. I usually buy mineral water in a can. would rather have some thing a little healthier to drink. We’ll watch again and try it.❤
Love updates. I like grape flavor the best.
I love fermenting stuff
Brilliant...can't wait to try all this.
I think I'll try with dried elderberry.
Very nice, thank you!
Thank you for this video Heidi. How much plant matter do you need, 1/4 cup, 1/2 a cup. How strong is the flavor from the plant? Does it actually taste like pineapple? Do you ever just drink it straight for the Probiotics? If you make a fizzy drink do you add more sugar?
I do not use any specific measurement but you can see how much I added to the pint jars.
Yes, it will have a mild flavor in the starter itself but usually is not detectable in the things you use it in
Thanks, Heidi !
🙏
❤
Thank you. ❤ Time for me to do it.
Very informative. Thank you.
I have learned so much from your instruction it would really be cool to by a copy of your videos on a flash drive?
Yes, I have been asked this many times, it is just not a project I am ready to tackle as I have well over 2000 videos that would need to be sorted and put on their own flash drive as I doubt there is one big enough to hold them all.
Why not just do play lists one at a time. I'm sure that has already been suggested?🤪
Thank you ♥️🙏
Thanks Heidi 😊 ❤❤
Thank you!!
Thanks so much for this very informative video
This is great!!
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Can you post a link for the lids you are using?
amzn.to/3K2MRCQ
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I have ginger bug that I refresh each month or so if I don't use it, just dump some liquid and add a bit of sugar and water back into it, but maybe that's not necessary? I really want to make the fermented sodas, need to re watch that video again. 😊
I just add a pinch of sugar if it has been awhile
@@RainCountryHomesteadGot it, thank you. I just started a batch of soda with lemons. We love fermented lemonade and I have a great recipe using whey, but whey is harder to make, and more expensive.
Truly outstanding information. What would happen if I added this starter to milk?
It may or may not ferment it. I think I tried it once but got no real results but that was a long time ago
@@RainCountryHomestead Thank you for your invaluable insights.
Love this! Started some today with skullcap and other things, what a blessing it will be. Question re vinegar- I had it in my bottles like yours shown and the mother was larger than the opening - how can I get it out when we use up all the vinegar
It should still slip out but then again, it will depend on how thick it is, if it does not bend, it may be difficult to get out
Oh my I have learned so much from you over the years. I have been using the starter for a long time after you originally did the first video. I just watched this and thought about the garlic flowers I had just left in the garden after harvesting some garlic this morning. I just ran out, grabbed it all and started a few new pints of starter with the garlic flowers. Any ideas of using, or is this going to be a big fail? 😂. I know it will work - just can’t wait to figure something out. Thank you!
I would see that being goof for any savory type of ferment such as kimchi, pickles and more
@@RainCountryHomestead thanks! Angie, Charleston SC
Thanks Heidi. Love your channel.
Can you use this to start yogurt?
I tried it once and did not get good results
You lost me at cherry vanilla!! ❤❤
💯💙🙏🏼🌞
Wow. Great video and something that I've been trying to do for a while, without success. Is the ferment starter probiotic?
Yes, as it is very similar to making vinegar, it would naturally be probiotic
I used kefir to try to start sourdough starter…fail. Super active on days two and three, dead thereafter. Hmmm.
I just gathered a handful of dandelions, about 4 lemon balm leaves, and tangerine peels. I put them in a pint jar with the tablespoon of sugar and filtered water for my ferment. When it's ready, I'm not sure what to do with it. Any suggestions with this ferment? Thank you for sharing your knowledge and videos with us.
Use it for anything you want to ferment
Hiedi I know you are a busy woman too . Tuesday evening I started a raisin ferment as you said tonight Friday is 3 days. It did no fizzying. I don't think it😢 worked. I used well water from faucet (water softner) sugar raisins???
Have you pierced each of the blueberries, if not maybe try that to help speed things up.
I do not think that would make a difference as it is mostly what is on the surface of the plants, and fruit that get it going
I finally had success with my dehydrated ginger root. Started another jar for my daughter. When it's time to refrigerate do I leave the ginger in the jar?
I always leave the material in the liquid, I only strain when using and them put it back in the jar when topping off with water and a bit of sugar
@@RainCountryHomestead thank you
I made a ginger bug but whenever I try to use it in fruit juice it molds when it’s left out on counter.
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So this is the same as using a salt fermentation?
❤🙏🏻🙏🏻🙏🏻🌺
I’m sure I can use tepache?
Does the fruit or herbs need to be totally submerged as in using a weight?
No, you are not needing to ferment it for long and shaking or stirring daily would prevent mold
I don’t understand the comment you made about it turning to wine in a month in the refrigerator.
What if I don’t want to have wine because of my health? Is there a way to keep it without turning to wine?
I believe I said it _can_ but if you feed it on a regular basis, it will not and you do not want it to do that anyway because you want it to stay fizzy
I made an apple cider vinegar.
The vinegar is getting a white thing on the top.
Is that okay? Is it like a Scoby? Should I remove it or throw it out? Thank you.
ua-cam.com/video/JGbolygJoKY/v-deo.html
🥰
Do you use the dehydrated rhubarb fermentation starter for kimchi, pickles, etc.? I have some dried dates, if I make a fermentation starter from it, would I use it to make kimchi, yogurt, etc.? I can make a date syrup from the dried dates. Can I use this syrup to replace cane sugar and honey in the fermentation starter?
I use whichever one I grab and is ready to go. I rarely show partiality of one to another in the various projects
Sorry, I did not finished answering the questions, grandbabies were all showing up at the same time. Yes, you can use the date syrup, the important thing as that it is some kind of real sugar, not a sugar alcohol, stevia or other such sweeteners
@@RainCountryHomestead What is the problem with stevia? If one grows their own stevia plants, will the leaves provide enough sweetener?
@@FarmerCheryl The problem is that non nutritive sweeteners will NOT feed ferments such as wine and vinegar for them to turn out right, they must have some sort of REAL sugar. It is not about making the items sweet, it is about giving them the food they need to convert to alcohol and acetic acid
Can you use distilled water?
Yes
How do you prevent boltulism? Or is it even a concern?
Not a concern
@@RainCountryHomesteadthank you! I'm very new at this.
I live in sugar land so after Beryl and few days w/o electricity, I tried my carrot/celery juice I had in my freezer. So after watching your video, I thought let's give it a try. As it had the bubbles you described. Well, it's wonderful.
Hey Heidi 🥰
So, this is basically making alcohol with the veggies instead of lacto fermenting. Wouldn't this be a completely different bacteria?
It would be similar to that in raw vinegar and kombucha
@@RainCountryHomestead Thanks for responding!
I have a whole bunch of sauerkraut juice leftover and I wanted to use some of that as a fermented starter to make fermented carrots, onions and garlic. Would I add a quarter cup to a quart of water and salt?
As long as it is still active, it might work
@@RainCountryHomestead I don’t think it’s bubbling anymore. Maybe I’ll just drink it little by little!
Would crabapple work?
yes
We have loads@@RainCountryHomestead
Does the product that you ferment take the flavor of the starter?
Most of the time it does not but it sometimes depends on the amount you use, what you are using it in, and how strong the herb or fruit used to make it are
@@RainCountryHomestead I must have done something wrong... I tried 2 different things. Dehydrated lemon slices in one and fresh strawberries with the tops in another. I used a quart jar for each so I put 2 tablespoons of sugar in each & filled with room temp boiled water. Been 6 days and no bubbles. I'm afraid it may be ruined.
@@sandraseals6903 are you feeding it daily?
@@RainCountryHomestead I must have missed that part. I'll try it again. Is feeding it just adding water or sugar too? I really appreciate you taking the time to answer questions. You are awesome! I'm soooo new to this stuff!
@@RainCountryHomestead ok, I rewatched the video and will start new. I'm sorry to be a bother. I'll remember next time. Thank you again though. Have a wonderful weekend!
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