Forget the "Perfect Pickler" from Cultures for Health, I just made 4 new fermentation lids for my canning jars!
I needed some more rennet for cheese making but didn't want to pay shipping for just the rennet, so I searched and found a beer/wine making shop in town that also carries some cheese & yogurt making supplies so I went over there for the rennet. While browsing around the shop, they had supplies for making carboys and also have the smaller grooved o-rings that fit the fermentation filters. So I bought 4 fermentation and 4 fitted o-rings to make my own fermentation lids. I took 4 of my plastic wide-mouth canning jar lids and drilled holes to fit the o-rings. I wasted 3 or 4 lids b/c they cracked b/c I was pushing too hard on the lids, but once I got it down, I had 4 good lids-just had to trim the edges and push the o-rings into the holes. Then of course washed and sterilized them all.
I currently have 2, 1/2 gallon jars of mead piping away on the counter! One batch I think is contaminated with wild yeast, or I just have way too much yeast! I used 2 cups of frozen small berries in the must in addition to the honey and the mixture is VERY bubbly, it's bubbled over into the filter and the filter water is all cloudy and the whole thing is very strongly bubbling in the canning jar! So I've got some very healthy, active yeast working on that mixture-it will be very interesting to see how it turns out! From my reading, I probably should have waited until the second fermentation to put the fruit in, but oh, well. Next time I'll do something else! The second jar I just put 3 sticks of cinnamon in it. It's bubbling away nicely but not nearly as vigorously as the 1st jar! And it all smells wonderfully beer-y and yeasty!
I also have 3 rounds of home made cheese in the fridge ripening. I will probably wax the 1st wheel this weekend as it looks about right. And I'll make another 2 gallon wheel this weekend as well. Super fun, I haven't been this excited about food preservation in a good many years!
| current weight: 234.4