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114 EDIBLE L ANDSCAPING

8/11/2019 Edible Landscaping With a Permaculture Twist

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HUGELKULTUR MOUNDS OF FERTILITY 115

or veggie youre fermenting. The blackberries in this recipe can be swapped out with any fruit at

the same weight.

Note: Fermenting wine and beer is not a dangerous venture. If you steer off course in your brew,

youll just end up with vinegar or a funky sour batch that you may even like!

BLACKBERRY WINE

INGREDIENTS - MAKES 1 GALLON

3 lbs blackberries

1 package wine yeast

1 teaspoon yeast nutrient

1 cups orange juice at room temperature

5 pints (10 cups) boiling water

2 lbs sugar

1. Put blackberries in a tub of water and remove those that float to the top, as well as pieces of

leaves, stems, etc. Rinse and crush up.2. Place crushed fruit and juice in a 2-gallon slow cooker or food-grade plastic bucket. Pour

boiling water over the fruit.

3. Stir in sugar until dissolved, then cool to room temperature.

4. In a small clean jar mix, together the room-temperature orange juice with wine yeast and yeast

nutrient. Shake it up, and let it sit for one to two hours, until bubbly.

5. Stir the orange juice mixture vigorously into the fruit mixture.

6. Cover the bucket or crock with a clean cloth and store at 60-70 degrees.

7. Stir twice a day (every 12 hours), with a sterile spoon, for a week.

8. After 10 days siphon off juice into a one-gallon, air-locked vessel.

9. Store for three months, then bottle it.

10. Let it sit in the bottle at least 6 months, then enjoyand send me some!

For more information, and to order the wine yeast, yeast nutrient, siphon, and airlock jugs, visit

your local brew store, or check out www.northernbrewer.com.

Favorite books for uncommon ferments: Making Wild Wines & Meads, by Pattie Vargas and

Rich Gulling, and Wild Fermentation, by Sandor Katz.