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Postby CecilyParsley on Mon Aug 21, 2023 4:49 pm

Hi, I'm so glad to find this forum! It's hard to find information on some wild ferments so I'm happy to find folks with more experience than I have. I've been doing sauerkraut and sourdough successfully for years but only just stepped out into the worlds of cheese and wine and while I'm excited I'm also a bit intimidated - so many websites and books say it won't work. But our ancestors did it, and so far I've managed a feta with a homegrown clabber so if I can make that work, surely I can make a wine or a cider or a hard aged cheese.
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Re: Newbie!

Postby Christopher Weeks on Wed Aug 23, 2023 7:53 am

Welcome to Wild Fermentation!
Christopher Weeks
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Location: Carlton County, MN

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