We will delve into the wonderful world of fermentation! From understanding mead and what makes it good or disgusting, to making sure that your hard cider ferments all the way and avoiding spoilage problems. We will also examine basic pickling like sauerkraut to the slightly more complex lacto-fermented pickles, as well as water-kefir and kombucha. We will look at proper additions and some easy ways to monitor fermentation progress.
Teacher's Bio: I have spent 25+ years fermenting anything I could get my hands on. I have an applied science degree and certificates in enology (wine making) as well as spending a part of my life as a brewer.
Style of Offering : On line course with detailed instruction using commercial and non commercial equipment.
Max Number of Attendees: 20
Min Number of Attendees: 5
Date and Time : 12/19/20
Signup Deadline: One Week in Advance