Home Brew Wines & Vinegars
Welcome to the first of this year’s fermentation classes at Long Branch Environmental Education Center! In this half day workshop we will cover the basics of home fermentation, detailing processes for making simple, home brew wine and vinegar.
After a short period of introductory theory, we will collaborate to start a country fruit wine. We will then interact with a finished wine to discuss next steps. We will go over the basics of vinegar fermentation, including simultaneous (Orleans) and two-step methods. Potentially starting a vinegar ferment, depending on the state of our in-progress wine!
We encourage participants to wear clothes that could get splashed or wine stained; loose clothing is discouraged as we will try to maintain a sanitary work environment. We will primarily be indoors, but may spend portions of the class outside weather permitting.
Please bring: Notebook, writing utensil, water bottle
We wish to clarify to all participating the class that Sedona and Sebastian are not experts in the world of fermentation; this will be an educational exploration where we share our experiences and collaborate more so than a formal course put on by professionals.
YOUR INSTRUCTORS:
Sedona first dipped her toes into fermentation while working for a farm in Bend, Oregon, attempting to put the produce deemed unworthy for the farmer’s market to good use. After a couple successful, and mostly unsuccessful, experiments in her kitchen, her interest was piqued. Soon after, she found herself living at Rancho Mastatal in Costa Rica where she met her partner Sebastian and they took a deep dive into the magical world of ferments. Now, living in Asheville, Sedona deeply enjoys the alchemy of creating homemade wine, vinegar, kombucha & dairy kefir.
Sebastian was homegrown in Asheville and is now living the life in Leicester. He was introduced to fermentation during his time in Costa Rica at Rancho Mastatal. In the jungle kitchens there he dove into home wines, vinegars, krauts and kimchis, fruit preserves, hot sauces, and more. During that time it became clear to him that he deeply loved proximity to his food; he loves knowing where it grows, where it is processed, the hands that have tended it, and how it becomes delicious! Upon returning home, he and his partner Sedona sought out some fermentation tools for pursuing projects at homes. They have been excitedly creating delicious ferments with whatever fruits they can find, and are excited to share the love at Long Branch!
Welcome to the first of this year’s fermentation classes at Long Branch Environmental Education Center! In this half day workshop we will cover the basics of home fermentation, detailing processes for making simple, home brew wine and vinegar.
After a short period of introductory theory, we will collaborate to start a country fruit wine. We will then interact with a finished wine to discuss next steps. We will go over the basics of vinegar fermentation, including simultaneous (Orleans) and two-step methods. Potentially starting a vinegar ferment, depending on the state of our in-progress wine!
We encourage participants to wear clothes that could get splashed or wine stained; loose clothing is discouraged as we will try to maintain a sanitary work environment. We will primarily be indoors, but may spend portions of the class outside weather permitting.
Please bring: Notebook, writing utensil, water bottle
We wish to clarify to all participating the class that Sedona and Sebastian are not experts in the world of fermentation; this will be an educational exploration where we share our experiences and collaborate more so than a formal course put on by professionals.
YOUR INSTRUCTORS:
Sedona first dipped her toes into fermentation while working for a farm in Bend, Oregon, attempting to put the produce deemed unworthy for the farmer’s market to good use. After a couple successful, and mostly unsuccessful, experiments in her kitchen, her interest was piqued. Soon after, she found herself living at Rancho Mastatal in Costa Rica where she met her partner Sebastian and they took a deep dive into the magical world of ferments. Now, living in Asheville, Sedona deeply enjoys the alchemy of creating homemade wine, vinegar, kombucha & dairy kefir.
Sebastian was homegrown in Asheville and is now living the life in Leicester. He was introduced to fermentation during his time in Costa Rica at Rancho Mastatal. In the jungle kitchens there he dove into home wines, vinegars, krauts and kimchis, fruit preserves, hot sauces, and more. During that time it became clear to him that he deeply loved proximity to his food; he loves knowing where it grows, where it is processed, the hands that have tended it, and how it becomes delicious! Upon returning home, he and his partner Sedona sought out some fermentation tools for pursuing projects at homes. They have been excitedly creating delicious ferments with whatever fruits they can find, and are excited to share the love at Long Branch!
Welcome to the first of this year’s fermentation classes at Long Branch Environmental Education Center! In this half day workshop we will cover the basics of home fermentation, detailing processes for making simple, home brew wine and vinegar.
After a short period of introductory theory, we will collaborate to start a country fruit wine. We will then interact with a finished wine to discuss next steps. We will go over the basics of vinegar fermentation, including simultaneous (Orleans) and two-step methods. Potentially starting a vinegar ferment, depending on the state of our in-progress wine!
We encourage participants to wear clothes that could get splashed or wine stained; loose clothing is discouraged as we will try to maintain a sanitary work environment. We will primarily be indoors, but may spend portions of the class outside weather permitting.
Please bring: Notebook, writing utensil, water bottle
We wish to clarify to all participating the class that Sedona and Sebastian are not experts in the world of fermentation; this will be an educational exploration where we share our experiences and collaborate more so than a formal course put on by professionals.
YOUR INSTRUCTORS:
Sedona first dipped her toes into fermentation while working for a farm in Bend, Oregon, attempting to put the produce deemed unworthy for the farmer’s market to good use. After a couple successful, and mostly unsuccessful, experiments in her kitchen, her interest was piqued. Soon after, she found herself living at Rancho Mastatal in Costa Rica where she met her partner Sebastian and they took a deep dive into the magical world of ferments. Now, living in Asheville, Sedona deeply enjoys the alchemy of creating homemade wine, vinegar, kombucha & dairy kefir.
Sebastian was homegrown in Asheville and is now living the life in Leicester. He was introduced to fermentation during his time in Costa Rica at Rancho Mastatal. In the jungle kitchens there he dove into home wines, vinegars, krauts and kimchis, fruit preserves, hot sauces, and more. During that time it became clear to him that he deeply loved proximity to his food; he loves knowing where it grows, where it is processed, the hands that have tended it, and how it becomes delicious! Upon returning home, he and his partner Sedona sought out some fermentation tools for pursuing projects at homes. They have been excitedly creating delicious ferments with whatever fruits they can find, and are excited to share the love at Long Branch!