There was a bit of a small hiatus of my blogging habits. Harvest happened. The kitchen is full of canned goods and lots of fermenting beauties.
On my fermenting shelf right now is 2 different kinds of green tea kombucha, 3 bottles of apple vinegars, 1 jar of pear vinegar, 3 jars of smreka (fermented juniper berries) and a wild cultured cheese that we have been able to make (first by accident...and it's delicious and is very similar to a hard cheese or mozzarella before being pressed).
We began a 6 gallon batch of pear mead. It's bubbly!!!
I pitched it with honey yesterday and it went crazy. Can't wait to bottle this and let it age for 6-12 months.