Differences Between Making Wine, Mead, Vinegar, and More
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- Опубліковано 11 жов 2024
- Video Links:
How to Make Fruit Vinegar: • How to Make Fruit Vinegar
How to Make Fruit Flavored Mead: • How to Make Fruit Flav...
How to Make a Fermentation Starter: • Fermentation Starter :...
Fermented Fruit Smoothies: • How to Make a Fermente...
Sparkling Cider: • Sparkling Apple Cider:...
Brine Free Kimchi: • How to Make Kimchi Wit...
Wine Making Playlist: • How to Make Homemade ...
Many Uses for Homemade Wine: • Why Make Wine if I Don...
Many Uses for Homemade Vinegar: • The Many Uses for Home...
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NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!
My vinegar's are done for the year and were very successful (Thank you Heidi!), my wine is viciously high in alcohol ( taste testing gave really bad headaches) but it's great for cooking sauces! I'm stocked up with dried peppermint for winter tea. Life is good! (Thank you Heidi! You made this all really easy!) Always Great stuff Heidi: thanks!
Just an update here: the vinegar mother is a S.C.O.B.Y. The vinegar mother I saved from making the apple vinegar, I put in dark sweat tea and I got a really nice Kombucha. I've since given a few away to Russian friends and family who grew up on kombucha and were delighted by what I made and that they could now make it again. Same S.C.O.B.Y., different food. Your channel really is invaluable Heidi, Thank you!
I am so glad that worked for you, I knew that a vinegar SCOBY could be used to make kombucha. I had read years ago it had to be converted first but that never made sense to me since kombucha, when allowed to fully finish its process, is nothing more than black tea vinegar thus the reason it grows a SCOBY the same way any other vinegar would :)
@@RainCountryHomestead
In all honesty the first few batches weren't great, but then again I had no idea what it was supposed to taste like.
A little trial and error and a taste test by my brother in law who grew up on kombucha, and I now have really good stuff. You are so right; if left too long you get vinegar which is just to harsh for my taste. The key is to bottle it and put it in the fridge while it is still slightly sweet and mildly bubbly.
I don't know if the very slight apple taste is because I started with the apple vinegar scoby or not but it definitely has a slight apple taste.
Personally I don't really notice a tea flavor at all Heidi, but then again I don't dislike tea so maybe it's just not enough for me to notice.
Again: A big thank you Heidi; if it wasn't for you I would never even have started!
Heidi thanks a million no more buying soda at the store for my kids. You are an angel.
I followed your videos and made some wine for the first time. I thought it was done strained it bottled it and left it to sit when I opened it it exploded all over my kitchen hahaha. What a mess. But it had a great flavor. O well I 'll try again. I don't drink I just want to learn as many skills as possible. Thank you so much keep up the good work.
Wine and vinegar should be considered "alive". This means each one will be different, some will need a longer ferment time than others. Just like children all grow at different paces, so do ferments. We have a standard time length but that will vary for each batch. This is why one needs to watch the airlock on wine, when it completely stops moving, it is totally finished but if you want to keep fizz to it, you can stop it before that but it is recommended to either store in good strong bottles or keep in the fridge
I had the bottom blow out on one of my bottles, yup a mess! I figured it was not quite done, even I saw no more bubbles. The other bottle I kept venting, very carefully!!!! Over 3 weeks it still carbonated like crazy!
Thank you lesson learned.
I made Rose petal vinegar for my hair per your instructions. The difference is incredible! Thank you! ❤️
i hope you have rugosa roses for that! most roses have had the scent and vitamin C bred out of them for their looks.
Best video for describing the differences.
Wow Heidi! Great answers to a variety of questions. Almost like a ‘this and that’ video filled with loads of information. Thanks! Take care.
I made blueberry jam today (old school - no pectin) and couldn't find the banana & mojito vinegar! Blast! I'm sure I put it somewhere else because it's 'special'. 🙄 Anyway, I ended up using pear vinegar and I couldn't tell any difference! 👍
I thank you every time I grab vinegar that you taught me to make. 💜🤗
Thank you for the video! I've made the Mead and the Wine and now I'm going to do the vinegar! I cant wait, its so fun 😄
I love making the vinegars--citrus is my favorite as I use it for cleaning, my laundry, everything! You taught me how to make vinegar...I have a lot of them in my pantry now...thanks to you honey! Blessings & peace....Dawn @ Rich & Dawn in MN :) (I'll take that wisdom you have, girl!) :)
I love peppermint kombucha for the summers.
Very comprehensive explanation on fermentation differences, good job!
Thank you!
Thank you for being such a wonderful teacher 🤗
I remember years ago when a small new plant opened here to produce muscadine juice. People were coming from all over the nation to buy van/truck loads. I asked one guy what the attraction was since muscadines have been around me all my life.
Simple answer ... To make wine! :)
This was a great video, I enjoyed thoroughly. Thank you Heidi.
I made mandarin orange and apple vinegar and they turned out really good! My fermentation starter is ready and I got my airlocks from amazon so I’m ready to try making hard apple cider. Thank you so much for your very informative videos!
Great video, valuable information someday would like to try making wine. We don't drink, but might be a good skill to have someday for bartering. Thanks for sharing, blessings
Agree , we go to Tennessee a few times a year.
That's exactly what I needed to know. Thank you so much. God bless you.
Great information ‼️ Thanks for sharing.
Great video..thank you in advance..I need to know the difference process.
Wow such a great video thank you 😊 so much information.
Thank you so much for this video! This showed me my mistakes.
Great explanation !! I found myself sitting here watching the bubbles in the locks on your wine........mesmerizing......haha
It really is! I love the sound they make too when the house is quiet, it is rather relaxing :)
You cracked me up saying you don’t like tea! I could almost hear a collective gasp from southerners and the British (and I’m a southern girl)! I don’t actually care for tea that much either. I’ll have an occasional cup, but in general I’m not a huge fan. Kombucha, I think, is an enhancement of the flavor of tea, but I still don’t go nuts over it.
Haha! No offense of course! I sometimes do not mind a good sweet tea but still just not my favorite thing.
@@RainCountryHomestead lol, None taken at all!!❤️ I just thought it was cute and funny!
@@NS-pf2zc 🤗
Interesting information thanks!😊🙏💜✌️
I seriously need to take notes when watching your videos. Lots of good information. Thank you.
This year I wanted to experiment with Firecider. I made one the traditional way infusing ingredients with ACV. Then I made a brine ferment. Turned out ok and it went into the fridge around day 12. The third was started with sugar water and the ingredients, trying to turn it to vinegar. It seems like it has done nothing. Never got bubbly nor did any mold or mother form. Stirred it everyday. It’s been almost two months and it never fermented. Thoughts? I started it like all my sugar/water ones and this is the first time one has never done anything good or bad.
I really cannot say but could be your salt content which too much of cant inhibit a ferment
@@RainCountryHomestead thank you. The salt/brine went ok. It was the ferment that I was trying to turn to vinegar that just didn’t do anything from the start. Usually for every cup of filtered water I use, I add 1 Tbs sugar. So far all ferments have went great with that ration.
thank you for sharing this😊
Hello Heidi
I hope you and your family are doing well. Thank you for this valuable video. Can you tell the ratio of sugar to liquid to get at least 11 percent alcohol content? God bless you and your family ❤
My wine typically yields 10-12% based on the sugar amount I use. You can check out the playlist I put in the description box but I need to add that I just reshot the first part in the series for a couple of reasons, one being that if you are starting with a pretty sweet juice to make the wine, you should only add 2 cups of sugar from the start, then add a third cup after it has been bubbly and active for a few days (roughly at about day 5 or 6). Too much sugar at the start will slow or prevent a good ferment. Usually three cups is plenty for the total amount of sugar if your juice is pretty sweet to begin with but my grapes are very tart so I start with three cups of sugar and add a fourth several days in.
When I say we used to call it mushroom tea everyone looks at me so strange lol
(S.C.O.B.Y.)
Thank you for ALLL YOU DO FOR US!!💝 God bless you!
Haha! Glad I am not alone there!
Ha ha. What’s with the falling rooster? 18:12
ua-cam.com/video/wTe_vvIyPh4/v-deo.html
@@RainCountryHomestead I appreciate this video today, a very good thorough review of methods of first hands-on knowledge to apply it now because I am enjoying myself with the tasty testing trials of learning from the daily process. I was burping bubbly bottles haha. There was an over- filling😆 & fulfilling 😀 It is totally creating a tastie mess with the process of fermentation. I bought two bags of Macintosh horse apples at our local market for $6.50. This became a great learning curve & fun experience for me, while at home in my small kitchen cozy cooking corner. ☺🇨🇦💯💟🙏
Lisa, the rooster is quality control, he just checks😂😂
@@kleineroteHex 😂🤣
Herzlichen Dank Heidi!
Do you need a fermentation starter to make mead or wine? Love your videos. Thank you for all the information
Technically, no, but it is best to use some kind. Wine yeast is a popular choice but I have never used it, I always make my own starter as it is easy and pretty much free as it can be made from any fresh or dried fruit or herb
@@RainCountryHomestead Thank you, I just started a apple vinegar and am about to make a orange one also. My wife has a very limited diet and I was looking for things that I can make naturally to help her, especially your tinctures and vinegars.
Thank you, I now know what I did wrong, I'll try again after I finish the marmalade I'm doing,
Great information ❤️
I made my homemade grape wine just 2 days ago and i stir it once everyday..is it right or may turn into vinegar????
You will need an airlock on it to prevent it from turning to vinegar but also allow the gasses to escape. It should not need daily stirring, that is for vinegar making
Great video as usual. I do have one question, when making wine how bubbly should the air lock get during the process? I am attempting to make wine again, I'm getting bubbles but they are slow. At the end of 1 week if it still isn't bubbling alot should I still add more sugar or wait until it is more active? The first one I made never got alot of active bubbles, but it did taste like a weak wine, I let it go for 5 weeks because of the lack of bubbling so I wasn't sure if it was really working. Decided to use that batch to make a tincture, hoping it works okay. Thank you for all of your hlep.
How much sugar did you add from the start? No, adding more sugar before it gets very active will only insure it will come to a stop. Too much sugar can kill or slow the ferment. If it is starting to bubble, even if slow, just give it time.
I'm not big on kombucha or tea, but I've discovered I LOVE water kefir soda! I bought some water kefir starter grains from my health food store but haven't started them yet. I'm thinking water kefir soda is much like the soda you make, so I'm wondering if I even need the starter grains? I think I love the kefir soda over kombucha because kombucha is just so much more tart and strong. Any experience with water kefir grains?
To make water kefir, you need the grains because it is a specific type of ferment. It is relying on the grains rather than the yeasts present on fruits and herbs to create the ferment and of course, the sugar. I have several videos on water kefir as well as milk kefir but my issue with kefir grains is there is more work in keeping them maintained than there is with the starter. I do not like to drink it all the time so I do not like having to make it all the time.
Here is an old video recipe I did on water kefir: ua-cam.com/video/X_DaVHBV11Y/v-deo.html
@@RainCountryHomestead Interesting, thank you, I'll watch that video-- duh, didn't think to do a search of your other videos for that, so thank you for the link! Have a blessed weekend!
Hey Heidi: I made a strong batch of sweet tea as a way to store my mothers, till I want them again. Should the jar be sealed or just covered in cloth? Thanks in advance!
I would seal it tightly but if you are talking about kombucha scobys, I am not certain what way is best because I never saved mine when I was making it and rarely save my vinegar ones. When I did save a couple, I stored them in their own vinegar
@@RainCountryHomestead There from vinegar; just a experiment. Thank you for the tip.
Always a fan Heidi!
Hello! I was wondering if you can use frozen fruit for any of these? I have raspberries and blackberries I've harvested I've put in the freezer until I know what to do with them. Thank you. Missouri Wrightchk
Since you are already adding a starter, yes, you can. Frozen fruits need a starter to get going but can work great. I always freeze my rhubarb and grapes before making a wine out of them
I made apple cider vinegar out of my apple scraps and it worked!! It’s on my counter all bubbly, should I feed it or put it in the fridge? How long will it be good for?
I followed your guide and tried to make wine with organic apple cider, 3 cups of sugar and a cup of good fermentation starter. I followed everything you said and put the airlock on at 3 days. At a week it still hadn’t started bubbling so I added more sugar. It’s been 5-6 weeks and I tasted it and it tastes like very very apple flavored water. I keep thinking the problem had to have been the apple cider. What do you think?
If you have not listened to the full video above or even if you have, I ask you listen to the full thing again, that should answer your questions. If not, then let me know what you are still unclear about and I will explain :)
I also recommend you listen to this video on vinegar making, even if you listened to it before, I know I pack a lot of information into them so things can easily get missed so it may be a good idea to listen again:
ua-cam.com/video/depySASTPrw/v-deo.html
@@RainCountryHomestead I have listened and took 3-4 pages of notes but I’ll listen again!! 😊
If I had to start with bought organic grape juice , how much sugar would you add and at more than 1 interval?? I got my bottles and rubber corks and the airlock I believe they are called, so I have 4 I can start some things , but we are in process of selling home so I'm wondering if I should wait til we actually move to start
I recommend starting with cups of sugar per total gallon of wine being made. Leave space for adding another cup at about 1 week.
@@RainCountryHomestead thank you
So is your homemade starter technically a vinegar? Is this why you were able to make wine from your acv? Just wondering because I thought wine turns to vinegar and not the other way around.
Yes, wine turns to vinegar but no, the starter is not vinegar at all even though it is started out the same. It takes 30 days for it to turn to vinegar and can only do so if exposed to oxygen. A fermentation starter only takes three days until it is ready and you keep a lid on it so pretty big difference
Hi, I just did a water canning last month using my plums I harvested. I put them in 1/2 gallon jars with filtered water, 1/2 cup organic sugar and 1/4 teaspoon of citric acid. The did the canning, then stored them in a cabinet in a room at 60F degrees. I had left the canning rings on them also, but just saw a video saying that if the fruits fermented after canning the jar can explode unless you remove the canning rings. So I went in today and started removing all the rings. Oddly, 3 of the 8 jars I made of canned plums blew out as I removed the ring. It is odd. It tastes slightly alcoholic or vinegar. So I just checked them and there's no mold so I mixed them and put mead lids on them to allow bubbling to escape. So. Will these turn into mead? Or vinegar? I'm watching your video right now but not sure what will happen with these. I'd love mead, but vinegar would be ok also. So which recipe instructions should I now follow?
If those are exposed to air, they will turn to vinegar.
Hi Heidi, I have a couple of vinegars going I made a few months I forgot about. can vinegars sit too long and not be good any longer? Thanks💕💕
No, as long as they finished and turned to vinegar, they will still be good. Just strain out and store. If they were already strained, then the same, they are still good as long as they are a good acidic vinegar. True vinegar can last for years in storage without refrigeration
beautiful 🌹 Blessings 🥰
I asked you a while back if I could use the fermented liquid from from other products to make wine and you said yes if I recall. I tried that as an experiment and the wine turned out great. Now I'm wondering about another technique. I had some fruit solids and liquid left at the bottom of my jar of wine. Could I add more fruit and liquid to that plus sugar of course to make the next jar of wine? I'm just making small batches since I'm still in experimental stages and space is also a problem.
Fermented products that are not in their active form meaning they are not bubbly and fizzy but have already turned to vinegar or wine are less likely to work as they are past that point.
@@RainCountryHomestead gotcha. Thanks for the response!
Very thoughfully explaining, i'm trying to make fruit yeast water for bread then what method among these two should i use, thanks
When I do that, I simply use the fermentation starter that is linked in the description box.
Here also is a video on how I use it to make bread: ua-cam.com/video/NVYkj7p1Oaw/v-deo.html
I've made kombucha for several years. Could I turn it to alcohol with an air lock? Could I use it as a fermentation starter?
I would assume yes to both of those
I think I accidentally made wine while trying to make vinegar starter. raspberry rose petal. the recipe was in Mother Earth News magazine. I gave them a silicone pickle pipe for venting. The recipe called for apple juice from a freshly opened bottle. I forgot to stir the vinegar starter and so now it smells like vague recollections of communion wine. (mind you, I've only taken communion when I've been a guest of a catholic person, most recent was a funeral over 10 years ago.) I'm not a religious person, but I do believe in trying to be self sufficient and that includes learning skills like fermenting. I have a recipe now for trying to get bread starter out of wild grapes and I plan on doing that this fall.
can this be salvaged and become vinegar again? do i need to add more sugar?
So were you making a starter or making vinegar? The starter I make goes for fermenting anything but I never actually use it to make vinegar as can be seen in any of my vinegar making videos. The starter WILL smell like wine after a few days because it is fermenting and turning sugars into alcohol. Vinegar goes through this same phase but when allowed to stay exposed to oxygen, the alcohol gets converted to vinegar
@@RainCountryHomestead let me find the article and link it (if youtube will allow me) I was trying to make the wild yeast starter in this article. They described it as being used to make vinegar later on and keeping for up to a year. www.motherearthnews.com/real-food/fermenting-vinegar-zm0z21amzbut
I really do not have time to read that right now but if you open the description box above, you will find links to how I make vinegar and how I make and use the fermentation starter...which, though it can be used to start vinegar, I never bother using it in that because it is simply not necessary.
If you are unsure how to open the description box, here is a video I did on that. It is a good thing to know how to do because many channels, including myself, are always adding helpful information and links in it: ua-cam.com/video/eRwTsKRPY48/v-deo.html
Can you make an all natural soda with a tea infusion? (adding fermentation starter to a cold tea infusion) and let it stand for a few days? Would that turn it in to an all natural soda?
Yes you can but you will still need to add sugar in that case
Hi mam, have a nice time, vinegar once ready strained and bottled, again it converts to something fizzy, taste become rotted and less sour or even bitter.
I prepared vinegar of Jamin , initially when it was ready was very good quality and colour. After bottle was kept for three days unused it becomes bitter.
Mam I have learned much about vinegar from your vlogs.
Please help me with the issue specifically 😊
The thing is, I do not have enough information about your vinegar, there are many factors that can cause various different issues, including what you made it out of to begin with and I do not know what Jamin is. Best I can do is link you to this video: ua-cam.com/video/Yn-ILAtgzD8/v-deo.html
Mam Jamin is black plums.
I wish you would make a video on showing just how to make blueberry wine or any other kind of fruit wine I would really like to know exactly how you do that just watch a video of that
I have a wine making playlist that shows how to make wine from ANY juice. The process is the same no matter which juice you use. Because blueberries are too precious for me to turn into wine, I will not be making blueberry wine so that would be a lot to ask of me when all you have to do is follow the instructions where I believe I am using grapes and do the same thing just replacing the grapes with blueberries or whatever fruit/fruit juice you prefer. It can even be store bought juice. As long as you have the right amount of juice remaining for the amount you want to make. So for a gallon of wine you will need at least three quarts of juice.
Here is the full playlist, the first four videos are the step by step instructions: ua-cam.com/play/PLzVtTPDzFPKFtB45ulnLxFmo0mPdd23wq.html
If the ferment stops can it be restated by adding some fresh fruit and a bit of sugar? I started a peach/raspberry/strawberry wine. Bubbled like crazy for a week and a half, then stopped. I thought i had to still let it set for the remaibder of the 30 days, but i saw absolutely bo activity so i racked it, and it does snell slightly winey but tastes like vinegar
I find when it stops early, sometimes the rubber stopper just needs to be reset into the jug or the airlock needs to be pushed down farther into the stopper. The bubbling WILL slow down quite a bit, this is normal
@@RainCountryHomestead thank you, i will try this next time. I hadn't seen bubbles for a week or so. With the vinegar smell, i basically said "when life gives you memons" and am gonna try to make it into vinegar lol. Transfered to jars with cloth covers and added a lottle bit of peach and sugar to each. We will see what happens.
Also gonna start a fermentation starter today for the first time. Thanks for all the great advice and videos.
Hi there Heidi, I made some floral vinegar recently using your recipe with the intention for using in my hair although after straining out the petals after 4 weeks I’ve had it sitting on my bench and it’s turned into alcohol.. did I do something wrong? I used the water and sugar method and it did turn into vinegar although a month longer on the bench without the flowers in and it’s turned into alcohol..
It sounds to me it is not finished. Vinegar cannot turn to alcohol, it only works this way: sugars to alcohol, alcohol to vinegar. So if it is still in the alcohol stage, then it did not finish. If you added sugar too late in the process, that could also be the problem
@@RainCountryHomestead ok I see.. that makes sense, I only added sugar once which was the day I made the whole thing, I put around 1/4 cup of sugar in I’m pretty sure.. it was the amount used in your rose petal vinegar recipe.. could the vessel im using also be an issue? It’s a clip top jar that has a rubber seal.. if I just leave it longer will it eventually change to vinegar even if I’ve taken all the flowers out now?
@@crystalovesjaia That must have been from an older video as I have since upped the ration of sugar when making herbal vinegars, however, I still did get a decent vinegar out of those, I get a better one with 1/2 cup of sugar though. Yes, you can try to leave it longer and see what happens and yes, it will be fine with the flowers out
@@RainCountryHomestead ok wonderful thank you so much for replying, also just wanted to let you know I absolutely love your content thank you so much
Do you know how to make something similar to Swedish Bitters. It is getting ridiculously expensive. It is actually a tincture of some herbs and plants?
I have never heard of them but all one has to do is look up "What herbs are used in Swedish Bitters" and then make it yourself based on that
It is a tincture made of bitter herbs, roots like dandelion, gentian etc. You can just gather these and make a tincture with alcohol.
Heidi, thank you for everything! ❤
i made a vinegar and then transferred the scoby to another new batch. i broke when i moved it, so then i just mixed it up. thats ok right?
Yep, it won't hurt it at all. I never actually use scobys from other batches when starting a new batch, I just feed them to my chickens :)
Rain Country thank you 🙏🏽
What kills the yeast before you consume the wine or mead?
The yeast stays present in the wine and mead
Do you have written instructions to go with your videos?
For some of them yes, but I have very few written recipes because I just do things. That is why I started doing youtube was to SHOW people since everyone kept demanding written recipes and instructions but since I rarely work off such things, it is easier for me to show people
@@RainCountryHomestead Understandable, but for those such as myself, we get information overload as your videos are very comprehensive. Then we watch a few times in order to extract the most salient points. Many of us are visual, which is where written instructions come in handy, even with the understanding that recipes change. I rarely follow a recipe as I prefer to wing it, but when I began cooking, recipes taught me the basics needed in order to find my path.
Thank you for your informative videos.
That said, I made a calendula bug and started a plain mead this morning.
Wonderful video. (Sigh) I hope there Are still real women with life skills like yours when my son is ready to be married...
Teach your son!😉
@@kleineroteHex my son is a beekeeper, raising chickens, gardens, and top soccer player. He’s 13.
@@liocean9636 he’s a catch! Get him to learn some carpentry work, electrical and plumbing too.
@@lisarussell6153 yes he’s already doing carpentry. We’ll have to add the other skill later too. I’m trying to build this one right because the world doesn’t need another sorry man.
@@liocean9636 WAY TO GO!!!!! love to see that!!!!
How about cranberry vinegar, can whole cranberries be used for making vinegar?
You can make vinegar out of anything but I would recommend crushing the cranberries first
@@RainCountryHomestead thank you, I just did it.
Wine making part 1 says we need a fermentation starter, so to watch the videos on that. I have, but now it sounds like the starter IS the wine process so I need to move what I started into the gallon jar with an air lock. This video has confused me. Can anyone in the conversation thread clear this up for me. Right now I’m just telling perps I’m making a concoction of I don’t know what. Sigh...
I am not sure what you are meaning nor why this is confusing to you. If you asked some clear questions, I could answer them for you. I add the fermentation starter to ALL my wines and meads. Maybe for now you should just stick to the four part wine making series until your wines are finished. This video, though it is added to the playlist, is not part of the 4 part series in wine making, it was only to clear up some confusion people have between making vinegar and making wine.
Oh, and I canned them on 7/30/2024. So it's like 6 weeks old so far
Hi Heidi
I attempted wine for the first time but after 12 days when I tasted it tasted very sour and also has this pungent smell ..I'm worried it might be turning into vinegar...can you help me out please 🙏
Did you use an air lock? By 12 days does that mean how long you fermented it?
@RainCountryHomestead I didn't use a airlock sadly ....I used a jar and used a cloth to make it air tight ... but opened daily to mix it and close it within a minute.
I have mailed you a pic of the same
@RainCountryHomestead today is day 12 from fermenting , I emptied from jar ,strained it and bottled It
12 days is way too short. The standard is 30 days. Also, you did not say if you used an airlock or not. If you did, did you remember to put water in the airlock to prevent oxygen from turning the juice into vinegar?
@RainCountryHomestead sadly I didn't have the equipment to use airlock, I mixed the wine in a ceramic jar and used double layer cloth to seal it along with the lid . Everyday I opened for a minute to mix things up , today is 12 th day and I filtered it and transferred to the Glass bottles for futher fermentation
I'm planning to keep it in the glass bottle and let it ferment for 15 more days to make it 4 weeks of fermentation
How do you deal with fruit flies..
ua-cam.com/video/w2S66VM3wWM/v-deo.html
My fermentation starter just does not get bubbly . Not sure what I am doing wrong
How cold is the place you are keeping it and how long have you had it going? Be sure to watch again the full video on making a fermentation starter that is linked in the description box
@@RainCountryHomestead house is at 67 degrees. It has been 4 days. There is little activity but nothing like what you video shows
@@Sabinagirl164 If it is starting to bubble, then just give it more time. Some fruits and various other conditions can cause the process to take longer. I find that my fresh blueberries always take longer to get going when using to make a fermentation starter but once it finally is there, it is one of the best ones for activity and getting a good start on my other ferments
How to stop fermentation process?
Once you get it where you want it, rack and bottle. One can even store in the fridge
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