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April 3rd was Day 1 of fermentation. Added the sugar and mixed it in with the dry herbs, added enough to get jars to be 2/3rd full so for Angelica 788g each jar, Licorice root 642g and 752g for Cinnamon. And the the ginger and garlic were crushed and had 4 cups of sugar for garlic and 5 cups for ginger. About 1/3 - 2/3 of volume. All jars were filled to 2/3 and covered with breathable lids (paper towel and rubber bands), labelled all jars.

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Here's where I made a mistake...I started this all on April 2, 2021. I didn't realize I needed to take pics... untill I had already gone to step two of adding sugar for fermentation process. But this is how I did it...I weighed up 200g of each herb (angelica x2, licorice root and cinnamon bark) broke them all up into smaller pieces, about size of thumb. Then placed in jar a filled with cheap "Busch" 4.7% until jars were half full (900mL), let sit about 24hrs. The Angelica absorbed a lot of the beer,the most out of all, licorice and cinnamon were suspended (floating) in beer. Then added sugar until jars were 2/3 full (1350mL), the golden ratio for fermentation. I'll use a picture from after I had already added the sugar :/ Next time I make if, I'll snap a correct pic of this step.

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After 5 days of fermentation, observed change of smell of herbs. Angelica and garlic still had bubbles in jars and Ginger had began to grow some white fungi on top, very small bits of it.Topped up all jars with vodka, the remaining 1/3 volume and stirred clockwise with positive thoughts.

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Was considering using the other Angelica...the European variety but then was able to find the Chinese variety. Used 200g

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I got his cinnamon bark direct from Drake and Suze while I was visiting and taking the level two course :) brought it back to Canada with me. Thanks again guys! :) Used the recommended 200g

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I was kinda wondering about the "freshness" of the garlic available where I live, I assumed it was.. as I broke up and smashed them up, I did find some that had sprouted and a few that were all rotten and hollow, turned to a green mold. Discarded those pieces. When I was crushing up the cloves there was still some moisture... used recommended 1 Kg garlic and about 4 cups of brown sugar.

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This was beautiful fresh ginger, had lots of moisture...used the recommended 1Kg of ginger and used about 5 cups of brown sugar. Osmotic pressure was very quick for this one and jar had quite a bit of juice within an hour.

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Use recommended 200g of licorice root

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08 Apr, 09 Apr, 10 Apr, 11 Apr, 12 Apr, 13 Apr, 14 Apr, 15 Apr, 16 Apr, 17 Apr, 18 Apr, 19 Apr, 20 Apr, 21 Apr, 22 Apr, 23 Apr, 24 Apr, 25 Apr, 26 Apr, 27 Apr, 28 Apr, 29 Apr, 30 Apr, 01 May, 02 May, 03 May, 04 May, 05 May, 06 May, 07 May, 08 May, 09 May, 10 May, 11 May, 12 May, 13 May, 14 May, 15 May, 16 May, 17 May, 18 May, 19 May, 20 May, 21 May, 22 May, 23 May, 24 May, 25 May, 26 May, 27 May, 28 May, 29 May, 30 May, 31 May, 01 Jun, 02 Jun, 03 Jun, 04 Jun, 05 Jun, 06 Jun, 07 Jun, 08 Jun, 09 Jun, 10 Jun, 11 Jun, 12 Jun, 13 Jun, 14 Jun, 15 Jun, 16 Jun, 17 Jun

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Collected raspberry vegetative growth tips, stems and leaves. About 320 grams, chopped up into small pieces

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320 grams raspberry material, 150 grams brown sugar. Mixed well, not too much juice yet... placed in 1 quart mason jar. Used paper towel lid. Packed into jar. Will let sit to ferment.

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Was prepping to do IMO today, so why not... used 5 minute rice... about 6 cups or so... since it’s super dry here I decided to use 3/4 of the water suggested by the cooking instructions. Placed in dish and left near an open window out of direct sunlight.

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At the top of misery mountain, our local skill hill in the town of peace river. I used my weaved basket I got in Hawaii while taking the course :) it’s like 8x11” square, took about 6 cups rice to get it 2/3rd full. Has it’s own lid. Placed inside a small cage to keep rodents out. Placed plastic bag over to keep rain out. Found spot with visible mycelium, area was quite dry though... now it’s up to nature... hope I get a good collection :)

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