We (Duane and Lori Hebert) are the founders of Edge of Nowhere Farm in Wittmann, Arizona. This is our sister channel to the farm where we document all of the things we do to make our lives as healthy as possible. Lots about food for sure, including plenty of fresh produce from the farm, but also supplements and lifestyle choices to become and remain healthy for years to come. Here we show you how we plan on farming well into retirement and actually using our farm lifestyle to live longer and happier lives. Join us as we share tips and secrets to truly being as healthy as you can be. Farmer or not!
Wow, 30 pounds is a great harvest!! I'll link to the wine making section of our Amazon shop for you here; www.amazon.com/shop/edgeofnowherefarm/list/V130G44JDRYG?ref_=cm_sw_r_cp_ud_aipsflist_aipsfedgeofnowherefarm_X8P5GP7RR9Y59AS2H3AJ Good luck with that batch!
We've been drinking Kefir for over a decade, so I don't recall to be honest. However, I would take it slow if you're new to this. Especially if you're changing from a store bought kefir to home made. The home made kefir usually has a LOT more probiotic activity then the store bought versions in my experience.
Just started a fig wine last week. Thanks for the tip about adding acidity. I went with lime juice, and so far its tasting nice! Getting ready to move to secondary soon. 😊@HealthyFarmLiving
Here's my nightly kefir recipe: 2 cups kefir 2 tablespoons flax seed 2 tablespoons chia seed 2 tablespoons shelled hemp hearts 1 teaspoon fenugreek 1/2 a package sugar free vanilla pudding I ate it every night for one month and my glucose levels dropped to a normal range. The midnight cravings I have been struggling with for one year completely went away and I've lost 5 lbs. I think it tastes amazing and I look forward to my 4 or 5 hundred calorie snack all day long. Before I started doing this I was easily eating over a thousand calories in midnight snacks every night and couldn't stop. I'm so glad I heard about kefir and high fiber. It kills my appetite all night long. I'm finally getting a solid 7 hours of sleep as well.
Would heating it up not kill the yeast and make adding those tablets pointless? What is wrong with just using the natural yeast that forms on the figs?
We don't heat anything once we start fermentation and generally we don't heat anything here at all. However, some folks find heating up the fruit to help with juice extraction before fermentation is useful. Heating would initially kill any yeast and should kill any bacteria. As for natural yeast, we have attempted that with figs before and have found we get mold before we get anything else in the fermentation. Also, you don't know what kind of yeast you're dealing with and it may not be able to handle the alcohol content you're attempting. Lastly, yeasty imparts specific characteristics in the finished wine. With an known yeast you know that that will be.
I was wondering how to get clear liquid minus the sediments. Your video has shown me the details. I am thankful to you..... Be blessed dear I pray for your family to be always happy...amin 🌷🌹👍🙏🏌️🏋️⛹️🌺🍒🍅🏵️💐 With my best regards... from Hyderabad Deccan 🌷🌺
geez louise , can the %$#@!!! music !!! y d fook do youse maroons do that shite ??? , tune in 2 learn , , listen 2 words, not crap music !!! , next!!!, hey , sit down w/ bunch of people 2 eat / turn up music !!, , like goin 2 ... loud concert, cept THATS good music... SHEEPLES!!!!!
I will try this. I have plenty mulberries growing. I was just eating them now i will drink them too... this is our 1st yeat here and I'm loving what we are finding here
If you're a fan of mulberries and enjoy some wine from time to time, you're going to like this wine. The 1 ingredient you may need to adjust is the acid blend. If your mulberries have some tart to them you won't need quite as much. We've reduced ours to about half what this recipe has in it.
Thanks for an informative and helpful video. Some people use a coffee filter or cheesecloth on top and other a solid lid screwed tightly on. Have you tried both variations and which one is best for maximum probiotics and health? Thanks.
We have not used that method as we find the fermentation always moves very rapidly for us (typically less than 24 hours except the middle of Winter). As long as there is air in the mix the bugs will do their thing, so I would assume additional airflow would simply speed things up a bit vs affecting the total probiotic count in the end.
I really wouldn't be able to say for sure, but we find our ferments are much faster when it's warmer in the house. Even a degree or two can make a difference in how fast they ferment.
You guys. I've been aging your recipe for 6 months. Just popped open a bottle... It is out of this world!! I'm thrilled that I have a dozen more bottles to look forward to opening and sharing and showing off
I planted 4 of the dwarf everbearing in Louisiana this year. I already have a massive blackberry patch so I ordered 3 wide-mouth one gallon fermenting jars, 20 lbs of organic raw sugar, high alcohol yeast, plus some yeast nutrient. I`m probably getting several more of the jars or I may simply use a 5 gallon bucket if I can get it set up properly. But I prefer doing separate one gallon batches just in case something goes wrong, especially when using blackberries because they`re so difficult to harvest. I tried sobriety for 8 years. No more!
Yeah, we were dry for a few years as well. Now that we're making our own hooch, it's just not the case any longer. Cheers and good luck with those ferments!
Do you have to “burp” the process daily while it’s fermenting? I’ve seen other videos that say it’s critical to release the gases or use air lock lids.
Love it! You told me what it was and how to make it in a short, to the point video! Only thing I want is to make a flavored version. I'm guessing I just add the fruit to it. Also, you did a great job of getting rid of everything else from the background that distracts from what you're doing! Lastly, I love your large wooden cross. God is good!🥰
@@anneboychuk989 I don't know that there is a guideline on how much, but we typically drink about 1/2 cup/day. If you're having it for the first time I would start with a small amount to see how your digestion reacts. 😉
Hi. I'm new to kefir. I have a kit but haven't actually made any yet - I have question about batches and resting the grains. It's just me drinking it - and I drink 1 cup per day with breakfast (currently buying it premade but it's way to $$). If a batch takes 12-24hrs, and I need to keep it alive, I'm not sure how to cycle to grains and batches so that I am not wasting it. making way more than i can drink, and not wasting milk with resting it too often! Does anyone have any suggestions. Eg: Do you make a ton of batches all at once over a week and then rest the grains longer? Do you make fewer batches more often and rest the grains shorter??? I guess I need 7 cups per week, which is 2 batches per week in the jar size that I have.
Thanks for this... Quick question: How big is that pyrex measuring cup? I like the look of your set up with the cup and strainer -- it looks sturdy and easy to use.
@@sloth6247 Hmm, that is a bit extreme, but B-vitamins can give some people an energy boost. Are you making this yourself or buying a commercial powder? I'm wondering if maybe there's something else in the powder you're using if it's store bought.
It looks like you used a metal strainer? I thought the kefir musnt come into contact with metal? Thats what my notes said. THanks otherwise for a great video
We've seen those suggestions as well and have not had any issues with a metal strainer. We're still working from the initial batch of Kefir grains that were gifted to us almost 4 years ago and have always used a metal strainer. That being said, I'm sure a plastic strainer would work just fine as well.
I'm confused a bit regarding the kefir grains. Firstly are they hard or soft? I ask this because the kefir I currently buy is thick, almost like a yogurt not a liquid like a lot of others (which I don't like). In fact, the grains used in your video look just a bit stiffer than the kefir I buy. I wouldn't want to put this through a sieve because I don't want it all smooth. So how does one make the kind of kefir I buy? (The brand is organic Saugeen Country from Ontario, Canada and I LOVE it.)
The kefir grains are a bit hard and rubbery, which is why they don't pass through the strainer along with the rest of the liquid. As for consistency, I can't speak to the brand you're buying, but you can "adjust" the thickness based on how much you let it ferment. The longer it ferments, the thicker it will become. That being said, check the ingredients on your store bought kefir. It may have a thickening agent (like carrageenan) in it which I've seen in other store brands here in AZ.
The grains were gifted to us from a fried of ours, but you can find them on Amazon as well if you don't know of a local source. I'll link to one for you here; amzn.to/3SeyleQ
Looks delicious. What I do is get a jalapeno pepper or two and I just lightly score them and leave them whole and gently stir the pot. That way you get a lot of pepper flavor without all the heat as my wife doesn't like real spicy so I just put the pepper on my plate. I also put celery into my beans. Being a New Orleans native we put the Trinity in just about everything. I have never met a pea or bean I've never lived😋😁👍 !!!
Have you tried Sorghum in your press? I wonder which ends up a better tasting product? I used to eat Sorghum sugar out of my horse's feed as a kid and it definitely didn't taste like licorice. However, I like licorice...just don't know if I want everything to taste like it.
