A Taste of Place

By Kate MacLean

Learn how American innovation and traditional French ideals have left vintners of the two countries in constant contention.

Turning Weeds into Wine

by Christopher Shockey

Transform the abundant, tenacious, and underutilized dandelion into a flavorful spirit.

Pineapple and Pink Peppercorn Mulled Wine Recipe

Recipe by Nicole Herft; photography by Nassima Rothacker

Pair your favorite fruit with red wine spiced with star anise, cinnamon, cardamom, pink peppercorns, cloves, and orange juice.

Hybrid Vines: A History of Wine Snobbery

By Kate MacLean

Learn how crossbred grape varieties survived the wrath of rigid French vineyards to alter wine production across America.


Chamomile Vanilla Mead Recipe

By Meg Thompson

Combine dried flowers, raw honey and vanilla bean to brew up this after-dinner beverage that soothes the mind and body.

Micro-Batch Dandelion Wine

By Ashley Adamant

Homemade dandelion wine is an old school summertime favorite that tastes like sunshine in a bottle. It can be a lot of work to clean dandelions for a large batch, but a small batch of dandelion wine comes together in minutes.

Summer Berry Cider Recipe

By Amber Shehan

Brew this wonderful, tart, dry cider made with scrumptious foraged forged berries making it the perfect drink for hot summer days.

Fruit Wine Master Recipe

By Amber Shehan

Start a wine brewing adventure with this easy, cheap, and delicious base recipe leaving plenty of room for experimentation.

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Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!

As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.

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