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Going to try my hand at ginger beer this summer. I understand that's a bit more popular on your side of the water, so it's not very easy to find here. Mead is also fun. The recipe I am trying is derived from one called the "BOMM" method. Dry, ready-to-bottle end product in one month. From the looks of the farmer's markets around here, we have some local beekeepers as well. Using local honey for the Mead just feels right, you know?Welcome along bud! 10 acres you grow your own bud, bake your own sour dough and brew your own beer!
Sounda like you would be my perfect neiighbour. Sadly the atlantic ocean is in the way! Happy growing mate
It's the same reason I have a sourdough starter that was created from locally grown and milled flours. Its the only way to make sure the particular strains of bacteria and fungi are local to me. Was a pain in the ass to source, but once it's going it can be sustained with flour from pretty much anywhere. Whatever other strains the flour wants to introduced will just be overwhelmed by what is already in the starter.
Mine is going on 2 years old now. You'd be surprised how easy it is to store starter for very long periods. One of the strains I was playing with was from Giza, and was said to have been discovered in a tomb, dried and dormant. It's considered one of the first examples of leavened bread in human history. The strain has been preserved and maintained in Giza, so I have no doubt as to its authenticity. Gotta say, there was nothing particularly noteworthy about the taste, but it was still pretty cool. Thing about those is that no matter what you do, eventually the local yeasts and bacteria will take over anyway. So it was good for a $40 loaf of bread...
Thanks for the warm welcome. Happy growing to you!
Hi 
