If there’s one plant that we have no shortage of here, it’s lovely dandelion. I unabashedly sing its praises: it’s nutritious, prolific, hardy, and delicious. It also makes a soothingly delicious wildcrafted beer.
Tag: Fermented
Winecraft: Phenomenal Pineapple Peel
When it’s time to cut up ripe pineapples, I know exactly what to do with the peels (rinds) and cores: make wine! What’s better than a sensational wine from food “waste”? And don’t forget about pineapple’s health benefits, including impressive antioxidant and anti-inflammatory properties.
Winecraft: Glorious Goldenrod-Ginger
The goldenrod is blooming! Pollinators are busily working the plentiful blooms, a favorite of the Pennsylvania Leatherwing Beetles (also known as Goldenrod Soldier Beetles). With Autumn now upon us, it felt like it was time to start another batch of this special wine.
Farm Ferments: Pine-Lime-Ginger Wild-Fermented Soda
We’re fortunate to have several mature pine trees providing summer shade, and right now, the pine cones are green. I love the smell of pine needles, and especially enjoy that fragrance (and flavor) in wild-fermented Pine-Lime-Ginger soda.
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Winecraft: Kombucha Tea #2
The first batch of Kombucha Tea wine I made was a hit. Arguably even tastier than plain black tea wine (which is good in its own right), it had a delicately fruit-forward flavor that balanced the complex, pleasingly tart edge to the brew. How will batch #2 turn out?
Kefir Madness: Pretty Plum and Gorgeous Grapefruit
Summer is water kefir weather. Those hard-working, gelatinous “grains” (actually a Symbiotic Colony of Bacteria and Yeast) turn sugar water into a sparkling probiotic beverage. While a water kefir first ferment (1F) doesn’t have much personality, the second ferment (2F) is where the fun happens!
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