brewmaster

Last week, my friend invited me to a meeting of Food Not Lawns, a local group which is a grassroots gardening project and general "do things naturally and be environmentally friendly" group. The meeting this time was about fermentation - wine, beer, sauerkraut, kimchi, konbucha, and others.

I had always thought brewing your own wine was difficult, but the instructions given were so easy and clear, I figured I had to try it. And with a plethora of mulberries in my backyard, there was no excuse not to. So now there is a gallon of mulberry wine happily fermenting away in my kitchen. It should become drinkable in about a month. I'll let you know how it turns out.