u/Content-Fan3984

Hey yall! Been wanting to make mead for years now, finally bit the bullet :)

My house smells like blueberries a little bit and I’m loving it! Today makes 1 week since the ferment started!

Ingredients:

- Lalvin 71B

- 2 tablespoons bakers yeast boiled in a little water for a few mins as a nutritional supplement for my brewing yeast

- 1L pure, pasteurised blueberry juice

- 2KG frozen blueberries, thawed, warmed and mashed

- 3KG Locally obtained pure Australian honey

- 3L spring water

(Edit - typo)

Left to right:

1. Hot sauce ferment.
   Jalapeños, birds eye Thai chilli, whole garlic cloves, sliced ginger, peppercorns, mustard seeds, dill.

2. Quartered baby cubes + jalapeños ferment.
   Jalapeños, quartered baby cukes, whole garlic cloves, peppercorns, mustard seeds, dill. Bay leaf for tannins.

3. Whole baby cubes + jalapeños ferment.
   Jalapeños, whole baby cukes, whole garlic cloves, peppercorns, mustard seeds, dill. Bay leaf for tannins.

4. Hot sauce ferment.
   Jalapeños, birds eye Thai chilli, whole garlic cloves, sliced ginger, peppercorns, mustard seeds, dill.

5. Hot sauce ferment.
   Jalapeños, birds eye Thai chilli, whole garlic cloves, sliced ginger, peppercorns, mustard seeds, dill.

I made a jalapeño hot sauce six months ago and it was the fucking tastiest thing I’ve ever created and I’m trying to replicate that of memory. Me being me, I didn’t think to record what went in there and the quantities… I’ll post back in a month with an update.

It’s been a hot minute since I’ve done a lacto-ferment so I’m bloody excited!

I’ve been trying sourdough again and again with no real success. I’ve been baking store bought yeast bread for a few months now and FINALLY, finally I have something that’s not stupidly dense, tastes good and looks decent.

350g baking flour
6g salt
80g starter
65% hydration (newbie things)

I ran out of time so this could have been even better but I’m still happy.

- Mixed everything together in a container.
- BF 4 hours (I know I know)
- 3 sets stretch n fold every 20-30 mins.
- shape and proof (only proofed for an hour at 23C)
- baked 21 mins covered and then 25 uncovered
(220c and dropped to 190c)

Voila.

I would also like to point out I was battling a cranky 3 year old the whole time so again, could have been better but I’m so happy, currently munching on some.

Next time I shall BF for longer and a longer proof. Can’t wait to get a banneton.

Landed up with maybe a handful of broken up bits of substrate and small bits of mycelium from the fruiting bodies. Wrapped in a paper towel and popped into the little bin. Wasn’t expecting it to work :)

The singular fruit wraps around all the way to the bottom

Working well so far. Not too much else to report!

I left a little bit of soil on the roots to fill in the gaps and make it easier for the mycelium to travel. Had some extra spawn and I’ve been wanting to try it for years. Not using a liner or anything, this is simply spawn and wait.

Pressed 25.55g of FF bubble hash 159-45u @160

Total press time 2:20 incl 30 sec pre heat.