The art of fermentation began more than 30,000 years ago, when ferments were sacred and often highly medicinal. This class will explore the history of herbal brewing and winemaking principles. We will "geek out" on some of the more technical aspects of wine such as what volatile acidity is and how to detect it, why Brettanomyces is good in beer but bad in wine, and if folks are really allergic to sulfites or is it actually biogenic amines. Participants will tour a winemaking facility, cover the process of vine to bottle, and have the opportunity to taste wines in active ferment. We will taste and make wine infusions, and prepare an herbal/grape wine of our own to take home!
This class is offered through Wildcraft Studio School, and the date has not been set. Check back as September nears.