Localvore Colorado CoOp

  (Hanover, Colorado)
Local, Sustainable, Preservation, Honey, Bread, Vegetables

Growler of Mead

Ok, now that the yeast, honey, and water have been interacting it is time to put it in a container with an Air-lock to slow the fermentation so it can be stored. I did this yesterday. Due to the large amount of energy in the honey, this process will take a bit of time. The airlock was releasing about every minute last night and has slowed a bit, but this is still too drink or store. I'll let you know when it slows more.
 
 

Plum Mead

I have made lots of beer over the years. But I have never made mead. So this is the year!

I recently read the book, "The Art of Fermentation", by Sandor Katz. If you have not read this you have really been missing something.

So, here it goes:

Today, I mixed 8 cups of water, 2 cups of honey, and 2 cups of italian plums (left in the fridge from last fall with lots of wonderful yeast on the skins) into a 1 gallon crock, with the lid on it, and placed it on a lower shelf in the kitchen.

I'll let you know what it looks like in 5 days.

Wish me luck!

Donna

 
 
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