Just finished picking apples, so I can dehydrate them in slices to use later for brewing. I’m obsessed with apple lambic RN, but don’t have to time to brew a batch. A few of the apples were suitable for storing whole. Maybe later, I can reactivate/rehydrate the lovely yeasts on the apple peels and finally get a lambic.
I just made my first sahti, with baker’s yeast and eastern red cedar branches. It was weird and wonderful, it tasted like cedar smells. Lots of wild yeast from the cedar didn’t do it any harm.