Quote:
Originally Posted by me
Everyone here ferments their ginger beer by just leaving it out on the counter. We usually drink ours that same day. What do you guys think of just letting this stuff sit on the counter for a couple of days???
I would love to get some fizz into this but im to scared
http://www.plantoeat.com/recipes/1060880
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Or what about a sourdough starter? I was wanting to make one from wild yeast. Can anyone walk me through how to set out the water, flour, sugar thing? And how to feed/keep it?
I don't have grapes.