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.
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”
Tea wines are lovely, and easy to make. I’ve discovered, however, that these are not well-suited to evening imbibing because of the caffeine content (though it makes for productive wee-hours writing – yikes), so I figured why not try making decaf tea wine?
Continue reading “Winecraft: Tranquil Tea”
It may be freezing outside, but I’m bottling the essence of summer: the lemon balm wines are ready!
With the cold weather, the lemon balm plants have been looking peaked, so I decided to cut them back. In doing so, I harvested a large amount of leaves that were still green and smelled aromatic. How could I make the lemon balm last? By making some wine I can appreciate at my leisure!
Do you like chai? I do, so a chai wine was a “must try” – rich, exotic spices infused into strong black tea sounds like a winning combination!
