my first batch all so

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Moderator: Christopher Weeks

Re: my first batch all so

Postby red-oak on Wed Apr 12, 2017 2:46 pm

It is coming up on three weeks tasted it again last night things are tasting good and looking good
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Re: my first batch all so

Postby jdinid on Wed Apr 12, 2017 6:10 pm

Sounds like it's going well! My guess is your "white mold" is actually dead yeast cells.
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Re: my first batch all so

Postby red-oak on Sun Apr 16, 2017 7:21 pm

After three weeks and three days I opened it up and tasted great this is the first batch I all so have a second batch that is two weeks old and plan to leave it for at least 4 weeks so fare so good thanks very much I will report back
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Re: my first batch all so

Postby red-oak on Sun Apr 30, 2017 9:06 am

I took off a 4 week batch and it is almost perfect I put on an other batch will lave it five weeks. :idea:
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Re: my first batch all so

Postby Christopher Weeks on Mon May 01, 2017 7:40 am

Great! I did the same thing you're doing -- a little longer, a little longer, a little longer. It's really strange when you first realize that the flavor is still developing six months into it.
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Re: my first batch all so

Postby red-oak on Wed May 10, 2017 7:16 am

I hope to do the same as doing a long slow ferment, after I get a good supply built up. I seam to be eating about a two liter jar a week, and next as soon as I get a free fermentation vessel I want to try a strong flavored dill kaurt then do a slow ferment.
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