After the Great Mead Explosion, I’ve been entertaining the idea of making some wine. Just a little bit. Just for medicinal purposes. Or maybe cooking. Or maybe just to do it, because I love learning how to do new things . . .
So Making Wild Wines & Meads by Pattie Vargas and Rich Gulling (Storey, 1999) is my most recent read. Besides different kinds of meads, I was treated to recipes for wines from fruits to vegetables to herbs . . . how about apple wine? Blueberry wine? Quince wine? Or imagine carrot wine . . . tomato wine . . . red clover wine . . . dry ginger wine . . .
Some of the recipes use grapes as a base . . . some use other fruits, some vegetables . . . Chapter One is very clear and concise and promises to show us how easy wine making is. I bought a small winemaking kit — makes just one gallon at a time. After it ferments and then is racked (like decanting) it takes most of these wines about a year to mature. So if you think about it, there’s no time to waste!
I just love browsing through this book. As my pantry gets full of the preserved food, why not a little wine as well? Rose-petal wine . . . spiced beet wine . . . strawberry kiwi rose´. . .