Wild Winemaking - by Richard W Bender (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br><b>These 148 easy and creative home winemaking recipes forgo specialty grapes and instead use a range of readily available fruits, vegetables, flowers, and herbs to create combinations such as Black </b><b>Currant Peach, Ginger Green Tea Saké, and Vanilla Rose Petal.</b><p/><br></br><p><b> Book Synopsis </b></p></br></br>Making wine at home just got more fun, and easier, with Richard Bender's experiments. Whether you're new to winemaking or a seasoned pro, you'll find this innovative manual accessible, thanks to its focus on small batches that require minimal equipment and use an unexpected range of readily available fruits, vegetables, flowers, and herbs. The ingredient list is irresistibly curious. How about banana wine or dark chocolate peach? Plum champagne or sweet potato saké? Chamomile, sweet basil, blood orange Thai dragon, kumquat cayenne, and even cannabis rhubarb wines have earned a place in Bender's flavor collection. Go ahead, give it a try.<p/><br></br><p><b> From the Back Cover </b></p></br></br>Go Way Beyond Grapes <p/> Dare to drink differently. These 145 recipes for boldly flavored wine, sake, and champagne forgo traditional wine grapes and rely instead on familiar fruits, vegetables, and herbs - even cannabis! - to pack a scrumptious punch. One-gallon batches mean you can experiment wildly without investing a fortune in equipment or ingredients.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Finally! Easy-to-follow home winemaking recipes that combine common sense <i>and</i> fun." -- Laurie Neverman, of Common Sense Homesteading <p/> "A beautiful ode to the magical meeting of the harvest and friendly microbes. If you have tried your hand at fermentation and love fruit and flowers, you <i>must</i> try the wines in this book!" -- Hannah Crum & Alex LaGory, best-selling authors of <i>The Big Book of Kombucha </i>and founders of KombuchaKamp.com<br><p/><br></br><p><b> About the Author </b></p></br></br>Richard Bender has been making wine for more than 30 years with ingredients he's harvested from his own gardens, foraged in the wild, and purchased at groceries and farmers' markets. A former nurseryman, Richard has strong relationships with botanic gardens across the U.S. and nearly 50,000 social media followers.He is the author of <i>Bountiful Bonsai</i> and has written for <i>Horticulture, Field & Stream, </i> and <i>The Herbal Companion.</i> He lives in Fort Collins, Colorado.
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