The Possibility Alliance graciously loaned us their cider press for the day, and we used it to its fullest, pressing 14 gallons of delicious apple cider over the course of the afternoon. We used 4.5 gallons to ferment into hard cider/apple wine, 2.5 gallons for apple cider vinegar, 3 gallons for fresh drinking cider, and gave away the remaining 4 gallons to our neighbors and whoever stopped by.
Posts Tagged ‘fermentation’
The upcoming Homebrew workshop is on October 9th, 2010, at 9:00 am and will feature local homebrewer extraordinaire Ted Frushour leading us through a batch of extract beer, bottling a beer, and an introduction to all you need to know to start homebrewing.
Homebrewing with Ted Frushour
October 9th, 2010
At the Kirksville Permaculture Education Center- 216 N Ely
So, how do we use up that much garlic before it goes bad? Ferment it.
From what we’ve read in Wild Fermentation by Sandor Ellix Katz, it will keep its pungency for sauteing. Also, I would assume it would be especially potent raw garlic medicine with the added lacto-life.
The most time consuming part was peeling the cloves.
Peel all your garlic cloves, and put them in whatever sized mason jar you anticipate filling. The cloves sink in the brine, so don’t worry too much about filling the jar all the way if you don’t have enough. Your brine solution should be approximately 3/4 Tbsp/1 cup water. Mix up enough brine to cover the garlic and set it off in a nice place to ferment. We put ours in the basement, and we’ll stick it in the fridge when it smells nice and fermented. Since it’s so warm now, we’ll probably leave it out 2 or so weeks.