Making Wild Wines and Meads — 10/1/11 — BookNook

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´. . .

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