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I Could Ferment That!


I Could Ferment That!

For those who when strolling through the garden or farmers market continually think "I could ferment that! (in to beer, wine, cheese, pickles, kraut,...)

Members: 138
Latest Activity: Jun 11, 2015

HOMEGROWN Discussions

T'ej Ethiopian Honey Wine!! 3 Replies

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You say tomato, I say tomato....

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Comment Wall

Comment by Torry on November 13, 2008 at 7:04pm
I'm into making old-tyme country wines, like elderberry, dandelion, strawberry. I'd like to hear all about any unusual recipes. Torry
Comment by Meg on January 29, 2009 at 4:39pm
Wildman, Have you see the Alaskan Bootlegger's Bible by Leon Kamia? A friend of mine turned me on to the book as a convenient reference for making a bunch of unusual homespun wines and liquors, and it's also a good guide on making infusions and liqueurs. I'd be happy to type up a few recipes from it, if you're interested.
By the by, do you have a source for elderberries? I am drooling at the thought of them...
Comment by Torry on January 31, 2009 at 8:48am
I'll def. be checking out the bottlegger's bible. As for elderberries, I picked enough for a gallon of wine, but will be scoping for more this season....I always look near the borders of wet areas, rivers or ponds.
Comment by John F. Houpt II, PhD on June 13, 2009 at 9:38am
Just opened a quart of the 2 quarts of Kimchi made last month Since that was very easy, and a lot less expensive and better than store bought, I want to try my hand a making Tsukemono, Japanese Sauerkraut, Does anyone know how to ferment soy for soy sauce or is better to buy it commercially? I want to stay as true and organic/natural as possible.
Comment by Torry on June 19, 2009 at 5:57pm
Anyone want to jump in on a kefir discussion (ref. Cornelia's free grains site)? I'm new to it, but it seems an awful lot like making buttermilk and sour cream.
Comment by Troy Anderson on September 11, 2009 at 7:15am
Does any one have a good Mead recipe. I love the stuff and think it would be great to try and make my own!
Comment by C. Milton Dixon on October 6, 2009 at 3:45pm
One pint raw honey and water to fill up a gallon. Add a handfull of motherwort and pitch ale yeast. When bubbles slow rack and let sit for two weeks. Bottle and enjoy. Careful motherwort can be strong stuff!
Comment by Brian Gandy on October 9, 2009 at 10:36am
I am about to attempt to make a batch of wine using some windfallen pears. Any advice? I have the ole 2 five gallon bucket brew kit that I figure will come in handy.
Following these guidelines

Any suggestions or amendments to the recipe are welcome.

Comment by Trell Johnson on October 9, 2009 at 12:26pm
maybe replace the sugar with honey. all the phases in your recipe will be the same, and you will end up with a more natural and sustainable product.
Comment by Brian Gandy on October 9, 2009 at 12:29pm
Excellent Suggestion. I happen to have some bees that are getting robbed in about 3 weeks! Mmmm pear honey brandy...


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