Regular readers may have gleaned (gleaned – ha! harvesting pun!) that Homebrew Husband and I enjoy fermenting stuff.
- 5 gallons blackberry wine
- 10 gallons of beer (a carboy of pale ale and another of porter)
- 2 loaves bread dough
- homemade yogurt
- 3 or 4 gallons of crock pickles
- 2 or 3 gallons assorted other vegetable ferments: turnips, beans, carrots, mixed pickles, etc.
- 3+ gallons lacto-fermented salsa (actually, we’re down several jars already but that was the original quantity).