Tree-Hugging Dirt Worship

July 23, 2011

Starting a fermentation journal

Filed under: Vinting — Tags: — paragardener @ 12:39 am

I’ve turned out some fermented beverages which, in my opinion, were pretty tasty. I learned some things, such as: if you require clarity in your wine, use very clean conditions, wine yeast from an envelope, and start that yeast growing in body-temp water or O.J. before you add it to the jug. Wild microorganisms or bread yeast are going to have you sipping something with texture, though it may be delicious once you drop your preconceptions. Campden tablets don’t seem to be necessary either way.

Now I’m looking to remember more of what I’ve done and try some recipes which require keeping track of dates, so it’s time I start a fermentation journal. The journal will always be accessible up in the sidebar. Right now it has notes on just two projects, the maple and mulberry wines fermenting for me right now.



  1. Hey E, the journal is cool. I’m about to do a half gallon of so-called refrigerator pickles, myself. Cukes, water, and salt… and whatever spices you want… and 2 weeks later, you have deli-style “new” pickles. I then move the jar to the basement where it’s like 62-65 degrees, because at 75 they tend to get soft pretty fast. But at 62 I had some that lasted 4-5 months. No refrigerators involved.

    Seems like any wine with “texture” could be strained through a coffee filter for those who mind it.

    Comment by freelearner — July 23, 2011 @ 1:49 am

    • Trying coffee filters was futile — it just backed up and made a mess. There is some kind of filter paper out there which would work, surely.
      And if people are wigged out by your 10% sodium pickles, those can be “rectified” by soaking in fresh water for a day or two.

      Comment by paragardener — July 24, 2011 @ 4:27 pm

  2. I forgot to say, I use a plastic screw-top made for mason jars, which I keep on loosely so air can escape. And once or twice a day I tighten the lid, shake it up, and loosen the lid again. Also I use the old-fashioned 10% salt solution. I mean if you’re gonna eat pickles in the first place, there’s little point in stinting on the sodium.

    Comment by freelearner — July 23, 2011 @ 1:51 am

  3. Sure you don’t need a permit for this under local ordinance?;).

    Comment by julian — July 23, 2011 @ 2:53 pm

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