Homesteader Life

11 Responses to “God’s Gift of Fermentation”

1. Matt Davis Says:
   October 9th, 2008 at 7:21 am

   Looks like you have enough there to last you a whole week…. but, what happens after that when you run out? :o)

2. Brian H Says:
   October 9th, 2008 at 7:56 am

   Be careful, or else you’ll start thinking up things to ferment. I started with dandelions this spring, and I have apple cider gurgling behind me, and a gallon of Welch’s in the laundry room ready to rack into bottles. Cheers!

   By the way, I did two batches of dandelions, one with the green calyx removed as per most of the recipes, and one with the calyx intact. No difference in taste, and interestingly, the batch with the green in tact seemed to be more clear than the other.

3. Ginny Says:
   October 9th, 2008 at 9:28 am

   What is it? I have been wanting to make dandelion wine for years, but never seem to get around to it when they are blooming. I would love to be able to do it all with homegrown ingredients. I also want to make my own beet sugar. So many want-to-do’s and it’s just me… My beloved is not interested in all the projects I think up.

4. Marci Says:
   October 9th, 2008 at 10:02 am

   Ginny, that last part is because of how many and how wild some of those ideas are!! =)

   I saw the book in the background. Do you recommend it?

5. Rob Says:
   October 9th, 2008 at 8:25 pm

   Yes, I am with Marci. Does that book have your recipe?

6. Scott Terry Says:
   October 10th, 2008 at 6:56 am

   Howdy Folks

   Its called Up North Whiskey, its a wheat wine. The recipe can be found here…. http://www.homesteaderlife.christianagrarian.com/2007/02/08/up-north-whiskey/

   The batch pictured is a double batch, it is a very good but very sweet wine.

   The book does have the recipe in it along with some other very good and easy wine recipes. Not any High-Fulutin’ High Society wines, just good old hillbilly wines. The book is pretty good and worth owning just for the wines recipes. Like all homesteading books, it covers a lot of stuff seasoned homesteaders already know and also has some good ideas you might not have thought of. Perhaps I’ll write a review of this book and some other homesteading books on the market some day. There are a few that are not worth the paper they are printed on and some that are very good. This one I’d call pretty good.

   Thanks to everyone for the comments.

   Matt, I’ll email you in a few days so we can catch up with each other. I remembered I didn’t answer your last comments on the other post.(been busy) Leah is due the first part of Nov. Keeping you and Stacy in our prayers.

7. dave tillich Says:
   October 10th, 2008 at 2:24 pm

   Reminds me of the still that Nate made back in the day.Can you get Cream Ale out of that thing?

8. Scott Terry Says:
   October 10th, 2008 at 2:58 pm

   Hi Dave!!

   You know, I still have that still. Its in a couple boxes upstairs in the farm house somewhere. I still remember the first time we fired her up in Nate’s woodworking shop late one cold winter evening. I’ve been meaning to get it out and give it a try again.

   Yes, you can make Cream Ale in that that thing! I have plans to that this fall.

   Good to hear from you brother. Hope all is well back in the flatlands of WNY.

9. Scott Terry Says:
   October 10th, 2008 at 3:05 pm

   Brian

   Your comment reminded me of this poem.

   If barley be wanting to make into malt
   We must be content and think it no fault
   For we can make liquor to sweeten our lips
   Of pumpkins, and parsnips, and walnut-tree chips.

   Colonial American poem, 1630

10. Rob Says:
    October 18th, 2008 at 8:35 am

    I wonder what would happen if you ‘malted’ the wheat first.

11. Scott Terry Says:
    October 20th, 2008 at 6:20 am

    Hmm, I don’t know. I’m no expert brewer, been learning as I go. If the grain was malted first it would be more of a beer than wine I think. Come to think of it, I really like wheat beers.

    On a side note, I recently read about sorghum beers, very popular in South Africa. I’d like to try that sometime.

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