Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
That delighful fragrance wafting in the humid evening breeze is a telltale sign that flowers are blooming on the farm. When I smell that wonderful perfume, I take time to soak it in…and then I start making plans. Last year, I had planned to make Black Locust Flower wine, but missed the bloom. This year, we had a bumper crop of Black Locust blooms!
Continue reading “Wildcrafted: 2022’s Black Locust Flower Wine”
When was the last time you bought a whole pineapple and cut it up? And when you did, did you also use the peel and core? If not, you’re missing out: fermented beverages are just waiting to be made from the humble pineapple “waste”…like delightful country wine. If you like frugal and creative, read on!
Continue reading “Winecraft: No Waste Pineapple Peel Wine, Two Ways”
Ah, the beauty of the mango: a plump orb that transitions from bright green to shades of orange, and when ripe, deep red. And this eye-catching fruit isn’t just pretty – it has an amazing, incredibly sweet, yet bright, flavor. With something that tastes this good right out of the peel, I just had to find out if that delightfulness would translate to wine!
Continue reading “Winecraft: Merry Mango”
Spring is in the air and in a few months, I’ll have the bounty of the land available to forage and create wildcrafted wines. Huzzah! Until then, though, there are delightful wines to be made from other ingredients, like chai tea.
Continue reading “Winecraft: Charming Spiced Chai”
Part of the fun of fermenting is being creative, and when you’re moving nascent wine to a secondary and you see this…well, it merits capture not only in a photo, but in verse. Art is everywhere, if you look for it.
It’s finally time to bottle and sample the much-anticipated (at least by me) Black Locust wine! Yes, the fragrant flowers are edible – in fact, I recently saw a post for fritters made from them that sounded delightful. Like tempura? But back to the wine…