Hey guys! I really appreciate you tuning in. Please subscribe to the channel by clicking on this link: www.youtube.com/@FireandFerment?sub_confirmation=1 and let me know in the comments what you think of this video or if you have any ideas for more content you would like to see from me!
This batch only took me 24 hours. It’ll probably range 1-3 days for most batches. It all depends on: a) how full your bottles are b) how hot the conditioning environment is c) how long the first stage went, and how much residual sugar is left when bottling
What is the cleaner you're using? It kiiiiinda looks like Dr Bronners, but I'm....... I, guess, partial(?) to that brand, as not being produced with any "unnatural chemical ingredients"???...... Just, "natural" cleansers????? So, it won't leave anything behind that will harm the natural bacteria that we're trying to develop. Do I have that right? Also, I LOVE that tool-belt!!! Where can I find one?
Thank you for watching! I use Mrs. Meyer’s Clean Day. And yeah you’re correct! You don’t want any weird chemicals in there that will interrupt fermentation. As far as the knife roll, here’s a link to the one I use! www.etsy.com/listing/1014958850/personalized-leather-knife-roll-for-chef?gbraid=0AAAAADtcfRLJ8tyCxldEP7zP2biLMfimf&gpla=1&gao=1&Cj0KCQiA1ZGcBhCoARIsAGQ0kkoNf3nAXDctsDKEIjPKIndKe7b7tZJAsZ5ebGZVLYB02agDZgB-Pj8aAjKvEALw_wcB_k_&variation0=2040361624&variation1=2040361614
@@FireandFerment most countries don’t even have infrastructure for recycling. It’s much better to reduce than to recycle. Most of your plastic will never actually get recycled .
