Category: Fermentation

Goodbye, 2016…Hello, 2017!

~ Carrie

2016 Photo CollageIt’s that time again – this year is coming to its end. We like to look back at the year because you can forget how much you learned and during that period. We also like to recognize our accomplishments, as well as identify needed improvements. We characterize 2016 as our year of learning on the farm.

Chickens

2016 started on a sour note, with about half of our small flock of layers lost to predators. We implemented deterrents and learned about the importance of having a vigilant rooster (or two) to keep watch over the flock. We hatched 4 groups of chicks and learned about integrating new chickens into an existing flock. We processed roosters, treated injuries, and let a (surprise) broody hen hatch some eggs.

Ducks

We started with a small group of Muscovies going into 2016, due to some predator losses. We were thrilled when the ducks began laying, and wanted to expand our flock. Continue reading “Goodbye, 2016…Hello, 2017!” →

Today’s Entertainment: SCOBY Decimation

~ Carrie ~ 2 Comments

Pecked SCOBYIf you’ve read earlier posts, you know that I make (lots of) kombucha tea. With each batch, a new cellulose pellicle is formed, starting as a thin, cloudy-looking film and growing bigger and thicker with each successive batch. The Symbiotic Colony of Bacteria and Yeast (SCOBY) isn’t strictly necessary to properly culture a batch, if sufficiently strong tea from a previous batch is added to “inoculate” the brew…but it looks really cool in a jar (scare your friends!).

A few huge discs had formed in my 2.5 gallon kombucha vinegar jar and were taking up too much space, so I pulled the thickest ones out and put them in the refrigerator. They sat in a big bowl for a few days until I remembered them and tossed them out for the chickens and ducks. These things are meaty, rubbery mats, but the chickens will peck them apart without much effort. Sometimes the ducks even get in on the action. Continue reading “Today’s Entertainment: SCOBY Decimation” →

A Very Purple Thanksgiving

~ Carrie ~ 1 Comment

elderberry_syrup_explosionWe hope you had a relaxing, peaceful Thanksgiving! We enjoyed ours, with the exception of a fermentation…shall we say, incident?

This past summer, we made syrup from the elderberries that grow on our farm – it was a lot of effort that culminated in a single 8-oz bottle of the precious elixir. Since the weather has changed, we’ve started sneezing occasionally, so we pulled out the small bottle that’s been in the fridge.

It looked like the contents had separated a little, so the bottle was gently shaken to redistribute them. The flip top was popped and BAM! the contents gushed out like a geyser, spewing deep purple froth all over the kitchen! Even champagne had nothing on that bottle of “syrup”. Continue reading “A Very Purple Thanksgiving” →

It Was A Dark And Stormy…Porter

~ Carrie

img_1261Our first homebrewed beer is finally done! It’s dark and syrupy, with hints of vanilla and bourbon, and seems to be improving with age. This is chewy, almost syrupy beer that comes in at about 7% ABV. We’re pleased with the first brew and are already planning our next.

With brew #2, we’ll likely make a smaller batch (1 gallon versus the 5 gallon) of all-grain, rather than using malt extracts. The malt extracts seem to lack the depth of flavor of all-grain brews. With smaller batches, we can also be more creative, without the risk of making a large batch of bad beer. Continue reading “It Was A Dark And Stormy…Porter” →

Today’s Ferment: Sourdough

~ Carrie ~ 1 Comment

sourdough_cinnamon_rollsA packet of San Francisco style sourdough starter has been in the refrigerator for years. We love sourdough bread, so we pulled it out and reactivated it.

Reactivating dry sourdough starter (which looks like dry yeast) basically involves adding water and flour to it daily until it becomes active. How can you tell if it’s active? It will look somewhat like bubbly pancake batter trying to climb out of the container. It’s really pretty cool. Continue reading “Today’s Ferment: Sourdough” →

Making Country Wine At Home – Part 1

~ Carrie

Wine IngredientsMaking wine at home sounds pretty cool, right? There are a number of approaches, depending on the type of wine you want to make, but non-grape (“country”) wine is simple and suitable for beginners. So let’s get to winemaking!

The winemaking kit we ordered several (like 6) months ago has been sitting patiently in its box, gathering dust. We went with a pre-assembled kit to ensure that we would have all the basic equipment needed to make wine. What’s worse than getting into a project and discovering that you don’t have the right tools? Continue reading “Making Country Wine At Home – Part 1” →