Amazingly enough, the weather and high/low pressure systems that move through our area in the fall can affect how the cheese and mead turn out. I find the best time to ferment is when we have a pressure system changing from low to high which is planning to stick around for a few days. Currently I have hibiscus mead and winter spice mead bubbling away happily under the counter and I am hoping to be able to make another batch of chévre soon.
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