This is a good idea just so we could figure out how to post!
I came here with what felt like emergency questions related to my first ever country wine that is 4 days in… then I realized I may need to ask a question so I should sign up officially… then I realized I needed to settle down, because are there really emergencies in fun fermentation projects?
I love to try new to me ferments but really need to get better about labeling and dating my projects. I’m going for makgeolli and starting with what I’ve got which is brown rice and a rice cooker… I know, heresy but I don’t care. The first time is an adventurous baseline!
Well, I hope I am id’d as a real live fermentista!
I’m in NorCal, btw. mm