Selfsufficientish.com

er it may just be scurrilous rumour, but I thought the only genuine G Beer plant was from either those with it who would share, a culture bank establishment, or the likes of http://gingerbeerplant.net/ From other sites it would appear the Kefir shop and the Retro site were just sundry cultures and n...

Hi all - this recipe looks v similar to one I started with before moving to a 'real' GBP - After feeding the GBP for a week - strain the sediment/plant off the liquid - keeping both the liquid and the solids. The solids go back into your 'feeding' jar to start the cycle again - remembering to 'half'...

My second puzzler - is how and when to sweeten wine? I sadly have more sweet teeth than the average Pooh bear - and want to make wine that is anything but dry. Do I sweeten before fermentation has finished, kill the yeast and bottle? or ferment down to death of yeast/alcoholic content required - and...

Hello all - new here but hope someone can answer a couple of perplexing questions - first one is how to 'Suspend Yeast' so that I can reactivate at a later date, rather than throw away and start again. Do I dry it - bone dry, or damp, or leave in solution? Then keep in fridge or freezer? and how lon...

Hi all - trying to get back into winemaking after 30 yrs away (love, kids, all the usual excuses) - have tried ginger beer with the standard yeast, but would love to give the genuine GBP a try - please pm me if you can help, and let me know what it will cost for your trouble - many thanks.