Guest guest Posted December 29, 2010 Report Share Posted December 29, 2010 Hi, I'm Liz and I just joined. A wonderfully generous lady sent me 2 CUPS of WKG. I made a small batch, since I'd never tasted them before. I put the rest of the grains in the fridge in water-sugar solution. I was impatient when they were fermenting, and I underfermented them. THEY ALMOST DOUBLED! The house is cool, so I'm going to try a 3 day ferment. Didn't make a large enough batch. I've read on here that the best way of preserving the extra is to dry them. How should I go about reconstituting them and about how much time will it take? What is the maximum amount of grains that I can have fermenting at one time? For instance, 1/2 c. grains for 1/2 gallon water would be the minimum. Thanks, Liz/WA Quote Link to comment Share on other sites More sharing options...
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