Book recommendation: ‘Entangled Life’ by Merlin Sheldrake

Hi there, Over the summer I started selling wine, kombucha, juice, cordial, chutney and jam made with produce from my two organic allotments using upcycled glass bottles and jars, at car boot sales. I’m loving and am very excited by this journey which is also allowing me to grow as an artist. Sandor Katz’s book, ‘Wild Fermentation’ in combination with this book about fungi called: ‘Entangled Life’ by Merlin Sheldrake has provided me with a profounder and awe-inspiring understanding of the processes involved in fermentation and how everything on the planet is connected. Finally, here are some of my creations.

Cool! I read "Art of Fermentation" years ago and I want to read "Wild Fermentation" too. If you can find it I would recommend reading "Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation"
by Stephen Harrod Buhner lots of herbs and stories. Have you made something called wine jam? I saw it in a shop years ago and I think it is made from grapes that were used in making wine.

T Blankinship wrote:Cool! I read "Art of Fermentation" years ago and I want to read "Wild Fermentation" too. If you can find it I would recommend reading "Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation"
by Stephen Harrod Buhner lots of herbs and stories. Have you made something called wine jam? I saw it in a shop years ago and I think it is made from grapes that were used in making wine.

Hi T!
Many many thanks for those recommendations, which I shall definitely check out. I’ve never made beer or wine jam which shall be next on my list to try out. I have LOADS of grapes I need to use up asap, so might try it today! Are you into fermenting things? Best wishes, Gemma

Gemma Boyd wrote:
Hi T!
Many many thanks for those recommendations, which I shall definitely check out. I’ve never made beer or wine jam which shall be next on my list to try out. I have LOADS of grapes I need to use up asap, so might try it today! Are you into fermenting things? Best wishes, Gemma

Yes! I am waiting on cooler weather right now. Next few days may break records for heat. I have made a lot of mead, wine, beer and one time tried to make sake but the koji did not do well. I started beer making with malt extract both dry and syrup. Dry malt extract is easier to work with and a little harder to clean up. I now do all grain brewing and my next beer I am thinking pumpkin beer made with whole pumpkins. Did this a few years ago, beer was good and it was a long day.

My father has made kinchi which we both like but my mother not so much. Two years ago I made my first sauerkraut and I need to make more! One big issue I have in fermenting things is controlling temperature of the ferment. I have in the past used a controller in a freezer and it worked well. Now I find that winter is easier to ferment things.

T Blankinship wrote:

Gemma Boyd wrote:
Hi T!
Many many thanks for those recommendations, which I shall definitely check out. I’ve never made beer or wine jam which shall be next on my list to try out. I have LOADS of grapes I need to use up asap, so might try it today! Are you into fermenting things? Best wishes, Gemma

Yes! I am waiting on cooler weather right now. Next few days may break records for heat. I have made a lot of mead, wine, beer and one time tried to make sake but the koji did not do well. I started beer making with malt extract both dry and syrup. Dry malt extract is easier to work with and a little harder to clean up. I now do all grain brewing and my next beer I am thinking pumpkin beer made with whole pumpkins. Did this a few years ago, beer was good and it was a long day.

My father has made kinchi which we both like but my mother not so much. Two years ago I made my first sauerkraut and I need to make more! One big issue I have in fermenting things is controlling temperature of the ferment. I have in the past used a controller in a freezer and it worked well. Now I find that winter is easier to ferment things.

Sorry for the delay in replying, T; I got inspired by your last message and started making red wine jelly using some wine I’d just made from concord grapes. Will send a photo when it’s done. That all sounds amazing - especially the pumpkin beer. I made my first sauerkraut the other day and when I woke up yesterday the juice had gone everywhere despite the lid being screwed on! I’d released the pressure the day before so I’d obviously over-filled the jar. I strained my first apple and pear cider yesterday (very nice). I hope it’s not too hot over there. This extreme weather is terrifying. I know what you mean about the temperature thing. My big problem is fruit flies even though I cover stuff up. Had a huge invasion of them yesterday.

T Blankinship wrote:

Gemma Boyd wrote:
Hi T!
Many many thanks for those recommendations, which I shall definitely check out. I’ve never made beer or wine jam which shall be next on my list to try out. I have LOADS of grapes I need to use up asap, so might try it today! Are you into fermenting things? Best wishes, Gemma

Yes! I am waiting on cooler weather right now. Next few days may break records for heat. I have made a lot of mead, wine, beer and one time tried to make sake but the koji did not do well. I started beer making with malt extract both dry and syrup. Dry malt extract is easier to work with and a little harder to clean up. I now do all grain brewing and my next beer I am thinking pumpkin beer made with whole pumpkins. Did this a few years ago, beer was good and it was a long day.

My father has made kinchi which we both like but my mother not so much. Two years ago I made my first sauerkraut and I need to make more! One big issue I have in fermenting things is controlling temperature of the ferment. I have in the past used a controller in a freezer and it worked well. Now I find that winter is easier to ferment things.

Hi T, As promised, a photo of my red wine jelly and cider etc. Happy fermenting! Gemma