Fermentation - Mead and Saurkraut

  • April 23, 2013 · 6:00 PM
  • This location is shown only to members

Updated:  This will be a joint effort between Debbie and I.  I'll start by showing you how simple mixing up a batch of mead is, then while it cools, Debbie will show us how to make sauerkraut.  When the mead is cool enough, we'll finish it up.

~~~

Some of the canning gang expressed an interest (ok, an INSISTENCE) that I give up the goods on how to make stealth mead. :) This is the recipe I may or may not have used while living in a "dry" country to fight off the pangs of thirst any good Irish girl would experience in such a place. I've acquired the materials and am just coming up with the location and and a date/time to be confirmed and then I will be able to give specifics on price as well. We will limit the class to 15 for space/materials reasons. I will go over the basics of how fermentation happens and why and how to affect the process to your greatest benefit... at least at a very simple level, which is pretty much all I know! :)

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  • Heather

    Has everyone's balloons inflated?

    April 25

    • Genevieve Snyder

      Ours never inflated either. Still getting a lot of bubbles though.

      May 9

    • Deb Wormsbacher

      balloons finally are standing straight up. Can I finally try it?

      May 15

  • Debra Walker

    The balloon's are standing straight up but not inflating much. There is a lot of action going on inside the bottle. May I suggest you shake the bottle a little and watch what happens. When making big batches of wine you are suppost to stir the contents everyday. The longer you can let it set, the better it will be. Be patient it will pay off.

    May 8

  • Deb Wormsbacher

    there is a place called fermentations that has wildflower honey for $52 a gallon

    May 7

  • Deb Wormsbacher

    Thanks Heather & Deb! Heather - can I use any fruit juice for my medicinal honey mix? ; )

    April 23

    • Debra Walker

      Must have missed that. Apricot and honey sounds like a great combination.

      April 24

    • Heather

      Yeah, I'd use just about any fruit juice, I would just strain it really well to get the pulp out so it doesn't float to the top and get moldy.

      April 25

  • Deb Wormsbacher

    Great info on mead making and a great refresher (for me) on making sauerkraut! I am inspired to make both very soon.

    April 24

  • Debra Walker

    Had a good time. Learned more about fermentation and Mead. Thank you to everyone for all your input.

    April 24

  • Lucky

    Thanks Deb and Heather for an great class, lots of fun too.

    April 24

  • Lucky

    Excellant

    April 24

  • Genevieve Snyder

    Such a fun class!! Thanks for all the great info!

    April 23

  • MeetupUser

    Horse with colic. Sorry to miss the fermentation class.

    April 23

  • Frederick Henry Kalbfliesh

    Can't go- stupid work!!

    April 23

  • Tabitha Hansen Horton

    Ugh sooo wanted this tonight. No one to watch my youngest. Have fun. Can someone email me any info from class they would like to share??

    April 23

  • Sharon Schulman, BSc, Herbalist

    so wanted to attend, but not feeling well today so I need to cancel and make room for someone else. Next class.

    April 23

  • Sharon Schulman, BSc, Herbalist

    some must have cancelled-lucky me!

    April 22

  • A former member
    A former member

    sorry, can't make it...Cathi Clarke

    April 22

  • kl anderson

    Hi, I got an email to sign up for the waitlist and it put me in the class! Can't get out in snow, so can't come tomorrow, sorry. Very excited about it tho

    April 22

  • kl anderson

    Very excited about this!

    April 22

  • Tabitha Hansen Horton

    Wouldn't miss it for the world. But if u do another class.on the next.6 weeks... i would reschedule if it was necessary

    April 16, 2013

  • Heather

    Looks like we're just a tad overbooked for this one, gang. Is anyone unsure they'll make it?

    April 16, 2013

  • Genevieve Snyder

    Very excited about this!

    1 · April 10, 2013

  • Misty

    Can't make this one.

    April 9, 2013

  • Heather­ changed the location for this Meetup

    April 8, 2013

  • Heather­ changed the date and time to Tuesday, April 23, 2013 at 6:00 PM

    April 8, 2013

  • Heather

    Oh! And everyone will walk away with a small bottle of unfermented concoction. How long you let it sit is up to you.

    April 8, 2013

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