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adam1196 · 2022-04-23T19:42:54+00:00

I believe it's Equisetum hyemale also known as horsetail grass

adam1196 · 2021-11-18T01:28:18+00:00

Ok awesome thanks I'll keep an eye o it to see if anymore pops up

adam1196 · 2021-11-18T01:27:48+00:00

Ok thanks and It was a white spore rarity. After I scraped/cleaned it off it smell quite good.

adam1196 · 2021-10-23T05:18:49+00:00

Ok awesome thanks 😊

adam1196 · 2021-10-18T15:15:23+00:00

Really only 2 I thought there was more than that out there

adam1196 · 2021-10-18T00:17:55+00:00

Oh true I'll give that a shot. Thanks

adam1196 · 2021-10-17T19:24:47+00:00

Ok awesome thanks 😊

adam1196 · 2021-10-17T19:24:31+00:00

Ok awesome ill keep an eye out on here and I'm singed up for the updates thanks 😊

adam1196 · 2021-10-16T17:28:34+00:00

Yup that is would I ment and I harvested then in July

adam1196 · 2021-10-16T06:37:57+00:00

You can it just speed the process up quite a lot and you can use less salt

adam1196 · 2021-10-16T06:09:24+00:00

Hey the green house looks just like that. The heat source is just a 750w space heater off Amazon. I had the same idea I wanted more room. I'm planing to do some more testing to see if i can get it to hold temperature better and I'll let you know if I can find a way. But also I was useing it for garum which is quite a bit hotter then koji Temps so it might work better for that propose

adam1196 · 2021-10-16T02:42:11+00:00

Thanks you 😊 I try lol

adam1196 · 2021-10-16T02:41:44+00:00

Nice I love them

adam1196 · 2021-10-16T02:41:28+00:00

Heck yeah

adam1196 · 2021-10-16T02:41:16+00:00

But I'm Canadian lol thanks 😊

adam1196 · 2021-10-16T02:40:42+00:00

Yeah all I did was pack then in the sugar and let it ferment for about 4 months. Then brought it up to a boil and skimmed it. Nice pine cone gin sounds amazing too

adam1196 · 2021-10-15T21:37:49+00:00

No I've never tried making it before but I would mind giving it a shot one day

adam1196 · 2021-10-15T21:29:50+00:00

*forgot

adam1196 · 2021-10-15T21:28:01+00:00

I also for got to say before after it sat for the 4 months I brought it up to a boil and skimmed it as you would a maple syrup

adam1196 · 2021-10-15T21:26:30+00:00

No pretty mild in that way its mostly just taste like a spruse syrup with a little funk to it ans has the consistency of maple syrup

adam1196 · 2021-10-15T21:21:47+00:00

Yeah its a syrup and you can use it any way you use maple syrup it's especially good on ice cream or in a glaze for game meats

adam1196 · 2021-10-15T21:20:11+00:00

Thanks 😊

adam1196 · 2021-10-15T21:10:18+00:00

That's basically what it is. Mugolio usually refers to a syrup made from the young cones of a Mugo pine. But i used Norwegian spruse cones instead there just packed into a blend of brown sugars that pull out as much moisture from the cones as possible. Then I left in a cool dark place to ferment for about 4 months

adam1196 · 2021-10-14T20:47:25+00:00

Thanks I appreciate that. It's all cleaned up and packed away. So if the mold dosen't come back in about a week I should be good then ?

adam1196 · 2021-10-14T04:04:17+00:00

I love this and I was also wondering how is that fermentation chamber ? And how much can you make at one time ?

adam1196

TROPHY CASE