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Brill. I'm yet to make a cider myself, but have pals who do them regularly. Their 'wild' fermentations with no added yeasts have always come out the best. Excellent stuff. Enjoy!

Looks like a pellicle to me! If so, it's not going to be mold, but some combo of yeast and bacteria.

I really like the fermented blueberries! Goes great in your morning porridge 👍

There's a lot of the 'standards' in my collection. A few foody books with info on fermented foods too.

Remake of a previous sauce: Mangoes Red chillies Red pepper Onion Garlic Ginger A couple of burned wood chips Brine

Left over/freezer bag special. Assorted red & green chilli peppers, garlic, ginger, red pepper, rocket, apple. All sat in brine (~4%) with a glug of honey. Time will tell!

It's been a while since you posted this, but I've been toying with the idea of brewing a keptinis. I like your approach, it seems similar to the one that was posted on Basic Brewing a while back. Can you remember how the beer turned out? Was it worth the effort? Cheers!

Fyne Panther please! 🤞

Cheers for the heads up! Been toying with getting a spunding valve for a bit. Just taken the plunge athumb..

Go for it! I normally submerge in a 5% brine by weight. 100 ml water weighs 100 g 5% of 100 is 5, therefore use 5 g salt. Some people use 2 or 3%, so don't take my approach as the only way. I'd try to keep it submerged if possible to reduce the risk of mold forming. There's loads of ways to...

When I first started using kveik, the discussions claimed that to underpitch was king. From that, I inferred (tragically in hindsight) that starters were an unnecessary folly with regards to kveik. For my recent Stranda debacle (see posts above), I pitched the dry yeast straight into the...

Yeah we watched "Behind Her Eyes". Without giving out spoilers, for me it lost most of it's appeal once we found out how Adele knew what everyone was doing. Still, at only 6 episodes, it was a decent enough watch. @LesTom recommended "Money Heist". We've seen season 1&2 and really enjoyed...

Drat, I suspected as much. As well as Stranda, I've used Hornindal which also came across a little odd to me. I do like the Gjernes Voss though: nice orangey flavours that worked really well in a pale ale. I was looking into kveik for their novelty, but also because I don't have much in the way...

Just kegged my Stranda and got a lot of rubber/plastic smell sigh out of the keg during transfer. Did your plastic Stranda improve with time, or should I think about dumping this one? I suspect I under pitched (I'd hoped to use the Gjernes Voss I had, but it looks to have died!)

They sound like great sauces! I use a hand blender to whizz it up. If there's a lot of brine, I'll drain first and use that to get to the right consistency. I'll use vinegar to help with stability, but I'm totally unscientific about it: basically just lob a bit in until it tastes good. If my...

@will4009 Looks great!

I've had that happen too. Not sure of the reasons behind it. I mused that the fruit/veg might've been irradiated/covered in bug kill spray (I tend to use supermarket stuff), but that seemed pretty far fetched to me. Plus you're relying on Lactobacillus which is pretty much everywhere, even on...

Nice thinking!