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Old January 24, 2015   #14
Father'sDaughter
Tomatovillian™
 
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,724
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I've read somewhere that you need a dry, airy place that stays between 45 and 60 degrees. Your kitchen was probably too warm. Maybe check the temp in your cellar to see if it's a possibility for next year.

I've been wanting to try this, but I don't have any place that meets the required temp range.
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