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Thread: Fermented pickles

  1. #1
    Shawn Martin Guest

    Default 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.

  2. #2
    George Shirley Guest

    Default Re: 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?


  3. #3
    gloria p Guest

    Default Re: 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

  4. #4
    Shawn Martin Guest

    Default Re: Fermented pickles


    "George Shirley" <[email protected]> wrote in message
    news:50032921$0$7420$[email protected] 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 :-( )


  5. #5
    George Shirley Guest

    Default Re: Fermented pickles

    On 7/16/2012 1:46 AM, Shawn Martin wrote:
    >
    > "George Shirley" <[email protected]> wrote in message
    > news:50032921$0$7420$[email protected] 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


  6. #6
    Ross@home Guest

    Default Re: Fermented pickles

    On Mon, 16 Jul 2012 06:48:17 -0500, George Shirley
    <[email protected]> wrote:

    >On 7/16/2012 1:46 AM, Shawn Martin wrote:
    >>
    >> "George Shirley" <[email protected]> wrote in message
    >> news:50032921$0$7420$[email protected] 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

  7. #7
    Nick Cramer Guest

    Default Re: Fermented pickles

    "Shawn Martin" <[email protected]> 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. ;-)

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://semperfifund.org https://www.woundedwarriorproject.org/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
    http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

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