Softie brew day. This morning I am getting ready to go with part two of brewing our special fermented softies.
So far I have made the three base ferments, that being a rooibos kombucha, a green tea kombucha and a fermented ginger brew. Today is going to entail lots of juicing of fresh-off-the-tree Chittering Oranges. Once I juice all these little beauties, I will measure out the required volume, add it to my fermentation vessel, then add the kombucha and ginger brews and top up with sweet water and leave to ferment for 7 days. That is the Orangeade brew and the Hopped Ginger brew will be made using a similar process with much less orange juice, much more ginger brew and of course loads of lovely hops flowers from Albany.
But before I do all that, I had better get our temporary food application into the shire, so that we can actually provide samples of our softies at The Taste of Chittering next weekend. How did that come up so fast? We are also seriously considering getting onto our smoked meats project a bit sooner than originally planned, so that we can give everyone a crack at fresh hot smoked meats at local events as well…..not this weekend, but hopefully coming soon.