a primitive wild ferment
1.get raw honey, water [not tap], fruit [optional]
2.put fruit in gallon jar [or larger]
[if using dried herbs, make a tea then pour it with herbs into jar, let cool to room temp]
3.combine ~1 part honey with ~4 parts water [more or less]
4.pour honey water over fruit
5.stir well & cover jar with cloth
6.stir well at least once a day [unless ferment is very active]
7.when ferment slows down after about a week, decant & age in bottles or drink green mead
[burp bottles to prevent excessive build up of pressure, or use an air lock]
options: foraged fruit & water, root veggies & herbs, save yeast at bottom of jar/bottle to jump start new batch
supplies: gallon pickle jars, twine or rubber band [to fix cloth to jar], ladle, funnel, strainer, grolsch flip top or kombucha bottles
1.get raw honey, water [not tap], fruit [optional]
2.put fruit in gallon jar [or larger]
[if using dried herbs, make a tea then pour it with herbs into jar, let cool to room temp]
3.combine ~1 part honey with ~4 parts water [more or less]
4.pour honey water over fruit
5.stir well & cover jar with cloth
6.stir well at least once a day [unless ferment is very active]
7.when ferment slows down after about a week, decant & age in bottles or drink green mead
[burp bottles to prevent excessive build up of pressure, or use an air lock]
options: foraged fruit & water, root veggies & herbs, save yeast at bottom of jar/bottle to jump start new batch
supplies: gallon pickle jars, twine or rubber band [to fix cloth to jar], ladle, funnel, strainer, grolsch flip top or kombucha bottles
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