From the author of Handmade Gatherings comes Quench: a book offering more than 100 recipes for soft and hard drinks, including natural sodas, fruit nectars, tisanes, shrubs, kombucha, bitters, liqueurs, wines, infused liquors, party punches, and more. Do-it-yourself beverages are gaining interest and intrigue across the culinary spectrum, with folks trying everything from homemade root beer to hard cider, fresh-squeezed ginger lemonade to handcrafted Irish cream.
Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole.
Inside you’ll find:
Say goodbye to buckets and other inferior fermenters that are almost impossible to properly clean and sanitize.
Boasting a total volume of 8.4 gallons, the Sovereign Stainless Steel Fermenter has enough space to contain even the most vigorous fermentations. Ideal for wine, beer, or even kombucha, the fermenter features a seamless, smooth interior that ensures there’s nowhere for bugs to hide.
The included universal stopper, airlock, and EZ Clean bulkhead with internal pick-up tube allows for easy transfer and includes the ability to rotate the dip tube to avoid sediment, all with no hard-to-sanitize internal threads. The built-in silicone seal and four heavy-duty clamps guarantee a secure lid and a perfectly airtight seal for the most discerning vintners and brewers. The heavy-duty construction ensures the Sovereign Stainless Steel Fermenter will last a lifetime!
• 304 stainless steel construction
• 8.4-gallon capacity
• IsoFlow bulkhead with dip tube
• Graduated volumetric marks
• Integrated silicone lid seal with heavy-duty clasps
• 23 inches tall by 12 inches in diameter (with lid, but no stopper/airlock attached)
Please allow two weeks for delivery. Available for shipment to continental U.S. addresses only.
Taking medicine just got a whole lot sweeter! Honey is well known for its healing properties. When infused with the additional benefits of medicinal herbs and fruits, it becomes a tasty way to turn natural remedies that can taste unpleasant into a treat. Author Dawn Combs makes these traditional herbal honeys (called “electuaries”) and has created her own formulations for addressing a variety of common health ailments.
With Sweet Remedies, readers will learn her methods for making electuaries in their home kitchens, using recipes that range from Ache Ease and Sleep Well to Heartful and Calcium for Kids. You will find instructions for making simple honey infusions and oxymels.
The perfect book for plant lovers, foragers, fermenters, brewers and those fascinated by the healing power of herbs, this is a collection of natural, non-alcoholic stimulants and tranquilizers to improve awareness, aid sleep, and everything in between. Trained herbalist, nutritionist, aromatherapist and drinks specialist Michael Isted has treated the worlds of fashion, art and wellbeing to his fabulous natural drinks, and now brings his delectable potions to a wider audience.
You’re ready to try your hand at homebrewing, but you want to try something unique … and you also have no idea where to start. This is the book for you! Broken into three sections (mead, cider, and herbal wine), it will teach you what basic equipment you’ll need and what ingredients to have on hand, and author Nancy Koziol will walk you through each step of the process. Along the way, you’ll pick up some fun facts about ethical consumption, sustainable farming, and the history of these ancient brews.
Whether you want to try a simple honey mead, a crisp apple cider, or a wild wine with herbs foraged from your backyard, in these pages you’ll find the inspiration and instruction you need to follow through to the finished product. Many of these drinks are brewed in a matter of weeks rather than months, so you don’t even have to be particularly patient!
Uncultivated follows Brennan’s 24-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of making cider, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda.