What to make with all the seed pods left after your nasturtiums are done flowering? Fermented nasturtium capers!
An expose of fanciful delight: pickles, pickling, and alchemy. I ain’t no doctor, but these babies be good for teh health. Brine and dine! Sour your gut with probiotics.
Two aged meads are blended and infused with jostaberries–a melomel to remember.
Two no-boil mead recipes back logged from our brewing book.
In which we rack and taste-test our very first grape wine.
Reflections and musings on our gluten free home brew beers past, present, and future.
Better late than never–after an epic apian journey south, we’re finally ready to strike our autumn mead off the list.
We’ve made lots of wine before, but all of them have been fruit wines. Wherein we try our first proper wine from grapes.
This is a reliable fig wine recipe. This wine benefits from 2-3 years of bottle aging.