Fermented pickles
 

Just finished off a batch at 15 days. Nice and crisp, and perfectly sour.
(Picture on AFB)

Setting up to start a 3 gallon batch, next.

Fermented pickles
 

On 7/15/2012 12:25 PM, Shawn Martin wrote:
> Just finished off a batch at 15 days. Nice and crisp, and perfectly sour.
> (Picture on AFB)
>
> Setting up to start a 3 gallon batch, next.
You must live someplace cool Shawn, every time I have tried to ferment
anything but wine in a closed fermenting jug I get mold of various
colors. Probably because of the heat and humidity down here on the Gulf
Coast. I envy your fermented sour pickles.

George, where it has rained every day for nine days now, what happened
to the drought we had for two years?

Fermented pickles
 

On 7/15/2012 2:33 PM, George Shirley wrote:

>
> George, where it has rained every day for nine days now, what happened
> to the drought we had for two years?
>



It has moved to Colorado. The heat is here, too.

gloria p

Fermented pickles
 

"George Shirley" > wrote in message
. com...
> On 7/15/2012 12:25 PM, Shawn Martin wrote:
>> Just finished off a batch at 15 days. Nice and crisp, and perfectly
>> sour.
>> (Picture on AFB)
>>
>> Setting up to start a 3 gallon batch, next.
> You must live someplace cool Shawn, every time I have tried to ferment
> anything but wine in a closed fermenting jug I get mold of various colors.
> Probably because of the heat and humidity down here on the Gulf Coast. I
> envy your fermented sour pickles.
>
> George, where it has rained every day for nine days now, what happened to
> the drought we had for two years?
>
>

Actually, I live just south of Dallas, TX. The room I am fermenting in
usually I kept at about 70 degrees.

( no rain here :-( )

Fermented pickles
 

On 7/16/2012 1:46 AM, Shawn Martin wrote:
>
> "George Shirley" > wrote in message
> . com...
>> On 7/15/2012 12:25 PM, Shawn Martin wrote:
>>> Just finished off a batch at 15 days. Nice and crisp, and perfectly
>>> sour.
>>> (Picture on AFB)
>>>
>>> Setting up to start a 3 gallon batch, next.
>> You must live someplace cool Shawn, every time I have tried to ferment
>> anything but wine in a closed fermenting jug I get mold of various
>> colors. Probably because of the heat and humidity down here on the
>> Gulf Coast. I envy your fermented sour pickles.
>>
>> George, where it has rained every day for nine days now, what happened
>> to the drought we had for two years?
>>
>>
>
> Actually, I live just south of Dallas, TX. The room I am fermenting in
> usually I kept at about 70 degrees.
>
> ( no rain here :-( )
That would certainly work, due to high energy costs here in SW Louisiana
we keep the house at 80F during the summer and 68F during the winter.

We're moving back to the Houston area sometime in the near future,
depends on how long it takes two people in their mid-seventies to finish
remodeling this old house, particularly since one of them is going
through a bout of shingles.

George, off to paint the inside of the garage

Fermented pickles
 

On Mon, 16 Jul 2012 06:48:17 -0500, George Shirley
> wrote:

>On 7/16/2012 1:46 AM, Shawn Martin wrote:
>>
>> "George Shirley" > wrote in message
>> . com...
>>> On 7/15/2012 12:25 PM, Shawn Martin wrote:
>>>> Just finished off a batch at 15 days. Nice and crisp, and perfectly
>>>> sour.
>>>> (Picture on AFB)
>>>>
>>>> Setting up to start a 3 gallon batch, next.
>>> You must live someplace cool Shawn, every time I have tried to ferment
>>> anything but wine in a closed fermenting jug I get mold of various
>>> colors. Probably because of the heat and humidity down here on the
>>> Gulf Coast. I envy your fermented sour pickles.
>>>
>>> George, where it has rained every day for nine days now, what happened
>>> to the drought we had for two years?
>>>
>>>
>>
>> Actually, I live just south of Dallas, TX. The room I am fermenting in
>> usually I kept at about 70 degrees.
>>
>> ( no rain here :-( )
>That would certainly work, due to high energy costs here in SW Louisiana
>we keep the house at 80F during the summer and 68F during the winter.
>
>We're moving back to the Houston area sometime in the near future,
>depends on how long it takes two people in their mid-seventies to finish
>remodeling this old house, particularly since one of them is going
>through a bout of shingles.

George, guys your age should not be doing roof work ;-).

Ross.
Southern Ontario, Canada

Fermented pickles
 

"Shawn Martin" > wrote:
> Just finished off a batch at 15 days. Nice and crisp, and perfectly
> sour. (Picture on AFB)
>
> Setting up to start a 3 gallon batch, next.

And they look great, Shawn! Thanks. ;-)

--
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families: https://semperfifund.org https://www.woundedwarriorproject.org/
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