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  In case anyone was curious, I tried making a basil tea (not AACT, just basil boiled in water - I'll try anything at this point!) and have been spraying liberally and frequently and it does seem to be keeping the aphids at bay.  They've been getting out of control lately, but since misting them...

Looks like we're going to try to move by Spring. Guess I need to scale back my growing plans for this year. :(

Started a new ferment last weekend from brine from an active ferment.  It started bubbling by the next day.   I have not yet processed the batch from which I pulled the active brine; it's hanging out in my fridge.  I may pul a little more brine out of it before I process to see if I can keep it...

Ugly drum (tank) smoker done! Will break her in this weekend!

Could I make a spray from basil to spray on my OWs?

Everyone's jellies look amazing. I can see I'll be getting into jelly making next...

Smoker is out to get powder coated...but couldn't wait any longer so I tested my heating element in my Weber kettle and smoked some pods this weekend. YUM!

Sounds like a good experiment.  Will do!

Perfect.  I'll try this in the very near future on my next ferment.  Maybe this weekend if I can get to it.

Some table sugar or maybe carrot or onion?

  So I'm thinking I can save a few Tbsn of brine from an actively fermenting pepper mash I've got going now and keep it in the refridgerator for a week or two to use as a starter for my next ferment.  Right?

  Without starting my own kimchi (which sounds interesting - but I'd most certainly be the only one in my house eating it), any ideas on where to source active kimchi?   Can I use the brine from a present whey ferment to start another ferment?  That should minimize the lacto taste perhaps...

Ugly Drum Smoker should be done by the weekend! Yay!

  Does a wild ferment have a greater chance of spoiling?  What percentage of salt do you use?  How long do you let it collect yeasts from the air?

I've done 3 successful ferments now (two more finishing up), but what I find I don't like is the lacto smell/taste.   So at the end of the ferment when the sauce is opened up and being process, the smell of the aged peppers/onion/garlic smells great, but there's a "lacto" smell that I'm just not...

2 weeks into my overwinter and I've already got mites and aphids. Oiy. It's gonna be along winter...

Question about woozy lids -   Can I use the lids WITHOUT the liners without a dripper or are they not going to seal?

5!

16!