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Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More

Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More

Make extraordinary homemade wines from everything but grapes! In this refreshingly unique take on winemaking, Patti Vargas and Rich Gulling offer 125 recipes for unusual wines made from herbs, fruits, flowers, and honey. Learn to use ingredients from your farmers’ market, grocery store, or even your own backyard to make deliciously fermented drinks. Lemon-Thyme Metheglin, Rose Hip Melomel, and Pineapple-Orange Delight are just the beginning of ... more

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101 Recipes for Making Wild Wines at Home: A Step-by-Step Guide to Using Herbs, Fruits, and Flowers (Back to Basics Cooking)

101 Recipes for Making Wild Wines at Home: A Step-by-Step Guide to Using Herbs, Fruits, and Flowers (Back to Basics Cooking)

Wild wines around the world have been created since the dawn of time, with nearly every civilization and culture on earth developing their own means of fermenting and distilling various fruits and grains into aromatic, strong spirited drinks that have graced the tables of kings and peasants alike. Making your own wild wines using some of the most popular recipes in the world can be a fun, highly rewarding project that allows you to take full ... more

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Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers

Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers

A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” J... more

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Classic Sourdoughs, Revised: A Home Baker's Handbook

Classic Sourdoughs, Revised: A Home Baker's Handbook

Sourdough: The Gold Standard of Bread   More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Woo... more

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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game (Complete Meat)

The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game (Complete Meat)

Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.... more

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Making Wild Wine:  Saskatoon Raspberry (Making Wine Book 1)

Making Wild Wine: Saskatoon Raspberry (Making Wine Book 1)

Start creating your own wine! It's not hard to do - follow our recipe and process to create a batch of your own Saskatoon/Raspberry blended wine. Recipe is for a 5 gallon batch, but you can easily reduce the recipe to a 2 1/2 gallon or even a 1 gallon batch. If you enjoy wine, begin making your own. Get a batch started today and find out how easy it really is.... more

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Grail, The: A year ambling & shambling through an Oregon vineyard in pursuit of the best pinot noir wine in the whole wild world

Grail, The: A year ambling & shambling through an Oregon vineyard in pursuit of the best pinot noir wine in the whole wild world

A self-described wine doofus spends a year in a small Oregon vineyard, chronicling the creative and chaotic labor as the winemakers chase after the perfect pinot noir.... more

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Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods

A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.     Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal... more

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Wild Winemaking: Easy & Adventurous Recipes Going Beyond Grapes, Including Apple Champagne, Ginger Green Tea Sake, Key Lime Cayenne Wine, and 145 More

Wild Winemaking: Easy & Adventurous Recipes Going Beyond Grapes, Including Apple Champagne, Ginger Green Tea Sake, Key Lime Cayenne Wine, and 145 More

Making wine at home just got more fun, and easier, with Richard Bender’s experiments. Whether you’re new to winemaking or a seasoned pro, you’ll find this innovative manual accessible, thanks to its focus on small batches that require minimal equipment and use an unexpected range of readily available fruits, vegetables, flowers, and herbs. The ingredient list is irresistibly curious. How about banana wine or dark chocolate peach? Plum champ... more

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Wild Wines

Wild Wines

The first time I picked up a book on wine making at home, I quickly became discouraged. As I scanned the pages, I noted such wine ingredients as Campden tablets, various types of wine yeasts, yeast nutrient tablets, malic acid, grape tannin, and peptic enzyme. As though this hadn't confused me enough, I scanned a little further and found such terms as hydrometer, must, racking, yeast starter, gravity and bung. These ingredients and terms, which l... more

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