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WR?: Fermenting any edible plant
- Thread starter Jeff Grossman
- Start date
Sharon Bowman
Sharon Bowman
Just think of it as fermented jam.
Kay Bixler
Kay Bixler
A friend bought an old farmhouse a few years ago. The woman who had lived there her whole life passed away and the house was sold with all its contents. In the basement were about a hundred jars and bottles all full and labeled. There was dandelion wine, cherry, raspberry, elderberry, etc. dating back to the '70s. They were basically undrinkable but what a sight to see.
I have a neighbor, another ancient farmer, whose tomato wine is legendary, though I've never had the good fortune to taste any.
I have a neighbor, another ancient farmer, whose tomato wine is legendary, though I've never had the good fortune to taste any.
originally posted by Jeff Grossman:
WR?: Fermenting any edible plantI admire the man's fortitude, anyway: click
Whoa! That name's a blast from the past. He was considered the online authority on home winemaking (at least until I met Howie Hart) back when I first started chit-chatting about wine on teh Interwebz.
Mark Lipton
Ken Schramm
Ken Schramm
originally posted by Sharon Bowman:
Just think of it as fermented jam.
Careful. That blade cuts both ways.