Next Project
A friend of mine, and fellow Blogger, has been intermittently teasing me for weeks with tales of her home made wines – dandelion, grapefruit – it seems that anything you can think to pluck from the earth, you can make into wine. Being a lover of both plucking and of wine, and getting a royal kick out of fermentation in the home (usually in bread, but I think I am ready to expand), I have set my sights on learning how to make wine. It being almost one in the morning, my desperate urge to run down to the kitchen and puree stuff and shove it into a bottle will have to wait. Also, I have no real idea how to do it. I’ve read her posts and clicked on some of the links, but I think I’ll end up buying the book she recommends before I start. In this season of introspection, I see that I have a tendency to rush into things I think I could be passionate about, often without a full investigation to ascertain whether or not I am, in fact, passionate about them. The list is too long and too embarrassing to recount here, but suffice it to say that I shall take a new approach this time around – I shall read and educate myself. I shall troubleshoot in my head before I even lift a finger or sterilize a jug. I shall exercise the patience in procuring the things that I need, instead of hurriedly making do with what is on hand. And I shall not, not, be devastated if the peaches are out of season by the time I am ready. There will be peaches next year, after all. And doesn’t cabbage wine sound just as good?
Kristijoy
there are lots of wineries around who always need a hand at harvist time, which is coming up, and could give you much insight into making wine, by volunteering. My friend Erica did just such a thing last fall.
Julia
I should tell you, the cabbage recipe specifically warns against making the cabbage wine. That’s right. The recipe says don’t do it. Then it proceeds to give directions.
Julia
By the way, freeze some peaches. Then it won’t matter if they’re out of season.