Newbie!
Posted: Mon Aug 21, 2023 4:49 pmHi, I'm so glad to find this forum! It's hard to find information on some wild ferments so I'm happy to find folks with more experience than I have. I've been doing sauerkraut and sourdough successfully for years but only just stepped out into the worlds of cheese and wine and while I'm excited I'm also a bit intimidated - so many websites and books say it won't work. But our ancestors did it, and so far I've managed a feta with a homegrown clabber so if I can make that work, surely I can make a wine or a cider or a hard aged cheese.