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thorhammer 
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Quote:
Originally Posted by nisaba View Post
<grin> I just have a thirty litre fermenter which sits on a shelf in my laundry. For what it is, it takes up less-than-no space: storage of bottles between brews takes up much more. A thirty litre fermenter, once the racking, sediment disposal, and yes, evaporation has happened, comes down to about 27 750ml bottles. More than enough for me and my friends - I'm not a heavy drinker.
Nor am I. Used to be. But now it takes its toll on me just too, too badly. Also my running training really precludes it, for the most part. I'd much rather run than drink!

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<swoon> I used to LOVE my kombucha mother! Drank litres and litres of the stuff in summer, a bit less in winter. I've had less luck with them in the last few years - no matter how careful I am about sterility and cleanliness, they always seem to get infected with house-mould after a while, and once infected, you (or at least I) can never rehabilitate them.
I'm so thankful ours hasn't failed us yet! The GF takes care of it, which, if I'm honest, often means ignoring/neglecting it for months, but it's still going super strong.

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Originally Posted by nisaba View Post
Perhaps if I bring a few bottles of mead on the trade train, you can bring a bottle of kombucha?
Sounds like a fine plan to me! Can I have mine scented/flavoured with lemon blossom?

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Originally Posted by nisaba View Post
I like the taste of the stuff, but I don't like the memories that come with it.
That sounds like a story perfectly suited for a laid back railway departure lounge...



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madhatter00o 
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Quote:
Originally Posted by thorhammer View Post
Impressive, Nisaba! While I love the idea of fermenting on a large scale, the space required and the maintenance is daunting to me. My GF keeps a kombucha SCOBY and makes kimchi or sauerkraut from time to time but we leave it at that. I love me some sauerkraut! Onna bun! With tempeh! And cashew cream sauce!

< is hungry, apparently
Quote:
Originally Posted by nisaba View Post
From the last farmer's market: fresh macadamia paste, and roasted macadamia paste. Both their different charms.
Y'all need to quit it with this nutty chatter! XD

I'm just jealous that they're so easily available for you... Not only are they expensive here, but they're also hard to find. Lentils, too. I'm a huge fan of lentil soups, so this is especially disappointing.

I used to make my own almond milk, but the habit became unsustainable upon my move to Tokyo. I will say, though, that the tofu and soymilk is top-notch. And they cost next to nothing (!!). There are so many things to do just with just those.. ^_^

And speaking of kombucha, I was gifted a ton of kabocha (Japanese pumpkin; yes, totally unrelated to kombucha, but they sound similar...). I've already puréed one of them for use in pumpkin muffins (they lasted a day) and pumpkin pie. The other will meet a similar fate shortly. >:3
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AnemoneRosie 
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I had a kefir mother for a while. That was good but eventually she ailed.

I'd really like some sourdough starter. I tried convincing the local neighbourhood bakery to give me some but it wasn't a very hard sell. Maybe if I volunteered with them for a while (they're within a community food project) I could snag some...

I have to act my stowaway part, after all!
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baylys 
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Oh, oh, oh.

Book me a carriage on this train please, I have a lot of decks to list (more than just a seats worth anyway). Pity I can't have three stations.....



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thorhammer 
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AnemonieRosie - you can make your own sourdough starter! I did with mine, years and years ago! You just mix unbleached (that's important, as the yeast comes from the flour itself) flour and water and leave it covered with a cloth for a day or so, preferably in a warm space, give it a stir, leave it another day...when it starts showing signs of bubbling, feed a little with some more flour...go on like this for a few weeks and when it's big and strong you can start baking with it!



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nisaba 
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Oh, oh, oh.

Book me a carriage on this train please,
<issues ticket>

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I have a lot of decks to list (more than just a seats worth anyway).
Excellent.

Quote:
Pity I can't have three stations.....
Don't be greedy. There will be other trains ...



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JylliM 
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Happy to please both of you.

And now. To the world of *real* drinks, I'm just about to set up a batch of mead to ferment. Turns out my next door neighbours have four adult children who are all organic beekeepers, and they have a house full of honey and they don't even like the stuff. So off I go, to find sterilised equipment, purified water and a good winemaking yeast, all of which I strongly suspect can be found in my home at this moment.

I have a few bottles left of an apple-and-cinnamon melomel, a melomel called "Viking's Blood" (fermented from honey and cherry juice), and a show mead.

The batch I'll be making now, will be a show mead, and on bottling it a few weeks down the line, I plan to include in a few bottles a cinnamon stick, in others a vanilla pod, in others a star anise star, in others a cardarmon pod, and leave others plain.

Wow! Will they have any left after you've taken plenty for mead-making? I don't live THAT far away .
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JylliM 
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Quote:
Originally Posted by thorhammer View Post
AnemonieRosie - you can make your own sourdough starter! I did with mine, years and years ago! You just mix unbleached (that's important, as the yeast comes from the flour itself) flour and water and leave it covered with a cloth for a day or so, preferably in a warm space, give it a stir, leave it another day...when it starts showing signs of bubbling, feed a little with some more flour...go on like this for a few weeks and when it's big and strong you can start baking with it!
And if you use water that you've boiled potatoes in for the initial mix it's a sure fire winner. Btw, starters are way more robust than some would have you believe - mine sat neglected in the fridge for at least six months til a couple of weeks ago and it was still alive!
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nisaba 
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Wow! Will they have any left after you've taken plenty for mead-making? I don't live THAT far away .
I certainly didn't. The ferment is starting ...

(Prod me when we organise another meeting).

So. Mead. I suppose I can open a bottle of virtual mead for the train - a glass, everyone?



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JylliM 
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I certainly didn't. The ferment is starting ...

(Prod me when we organise another meeting).

So. Mead. I suppose I can open a bottle of virtual mead for the train - a glass, everyone?
Yes, please! And a thick slice of buttered sourdough!
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