Nathanael Szobody wrote:I give this book 10 out of 10 acorns. Is that allowed? I was going to give it 9, but then I couldn't think of a single way it could be improved.
Nathanael Szobody wrote:It's not about how to make a good beer or a good wine, but about bringing together whatever you have around you and guiding the natural processes of fermentation to produce true terroir.
Bud Mino wrote:
Story time: there were two old d'anjou pear trees on my parent's property when I was a kid.
Thankfully they are still there, along with my parents. Last year I made pear wine with them for the first time. Five gallons.
To my delight, brewing with what was around happened to result in quite a good wine.
Nathanael Szobody wrote:Last year I had some pineapple rinds I was about the throw out. Instead I boiled them up and added sugar to taste. Then fermented. Then I stuck them in the shed and forgot about them until last week. It tastes something like a fortified wine and a bit rhumy--and the best part is my wife likes it!
Nathanael Szobody wrote:One of the things I learned in this book is to cultivate wild yeast. Last month I got some pretty good yeast from papaya blossoms and made a grapefruit rind guiddem spice wine.
Bud Mino wrote:
My most unique brew so far was butternut squash ale. I grew so much squash I had to get creative.
Lana Weldon wrote:wow... this is exactly what I has been wanting to do... I have been thinking for a long time how to brew beverages without use of grains (i love fruits, herbs, berries and honey) and, with natural yeasts... Do I need really to buy the book, or is there some kind soul out there who could just briefly tell how to find/use natural yeast...?
Thanks for any kind of input