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Forged Mettle Farm

Forged Mettle Farm

Self-taught farmers confidently raising chickens, ducks, geese, and pigs. Our focus is on practices that are environmentally harmonious and respectful to our livestock. We appreciate the beauty around us, clean eating, fermenting, and responsibly utilizing the bounty of the land. If you like thinking for yourself, continuous learning, and connecting with the homesteader lifestyle, check us out.

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Tag: Kombucha Tea

Farm Ferments: A Plethora Of Probiotics

31 March 2019 ~ Carrie

It’s been busy around here, but we always make time to keep our cultures – and guts – happy. Today, I harvested kombucha and water kefir, and started a batch of Kkakdugi ( 깍두기, Korean radish kimchi).

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Farm Ferments: Always Room For More

25 November 2018 ~ Carrie

It’s ‘booch harvest day, and three gorgeous bottles of the good stuff are sitting quietly on a shelf on the fermentation station, working their second ferment magic. Sometimes I have to take a step back and marvel at the various ferments in different stages – I am, after all, a microbe farmer (mad scientist?), too.

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Farm Ferments: Blackberry Kombucha Tea

18 October 2018 ~ Carrie
SCOBY supermodel

I’ve been brewing the amazing elixir known as Kombucha Tea for years now. With this ferment, an unusual-looking culture transforms sweetened tea into probiotic goodness, thanks to the hard work of the Symbiotic Colony of Bacteria and Yeast (SCOBY): the disc-shaped pellicle formed by the microbes responsible for performing the magic.

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Winecraft: Kombucha Tea #2

6 August 2018 ~ Carrie ~ 1 Comment

The first batch of Kombucha Tea wine I made was a hit. Arguably even tastier than plain black tea wine (which is good in its own right), it had a delicately fruit-forward flavor that balanced the complex, pleasingly tart edge to the brew. How will batch #2 turn out?

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Fermaintenance: SCOBY Harvesting

15 July 2018 ~ Carrie
You can’t look away, can you?

As I shared in an earlier post, I constantly have vinegar-in-progress working away in jars and crocks. Periodically, I harvest the kombucha vinegar and do a SCOBY “clean out” to make room for new pellicle growth…and never fail to be amazed at the size these SCOBYs attain!

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Winecraft (Update): Kombucha Tea

29 May 2018 ~ Carrie ~ 2 Comments

We love our kombucha – a delicious probiotic drink made from cultured sweet tea – around here. I’m always looking for new and creative ways to use this wonderful elixir, so when I found instructions for making kombucha tea wine, I had to try it.

Continue reading “Winecraft (Update): Kombucha Tea” →

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