We’ve recently advanced in our home wine making, starting a couple batches of genuine cottage wine. Or, perhaps more appropriately, cabin wine. In the last week I have started batches from locally harvested plants.
I made a half-batch of rose hip wine using a quart of home canned juice from our pantry. I also started a batch of birch wine using sap tapped from the trees in our dooryard.
Tapping suckers takes less equipment than tapping a mature tree (Photo: Mark Zeiger).
The content you’re looking for is no longer here. We’re finally beginning to shut this blog down, to remove old content.
We’ve chosen to start with essays that are available elsewhere. Specifically, this article has been edited into our book, Sacred Coffee: A “Homesteader’s” Paradigm. The book is available in print, as an audiobook, and in several eBook formats. It contains edited, improved, and expanded versions of essays that used to be available for free on this blog, and new material as well. You can learn more about it, and order it here in your preferred format.
