Wild Alcohol and vinegar making
Wild fermentation, an ancient art that more and more people seem to be finding a passion for once again, is, in a way, something that cannot be simpler. Fermentation happens whether we want it to or not; all we can really do is set the conditions and hope for the best.
When we learn to make alcohol in this way, we are working with nature to turn sweet ingredients into a deliciously fermented and alcoholic beverage. Whether it be mead, wine, beer, cider, or some other creation, wild fermentation offers so many advantages to the commercial, industrialized stuff so many of us drink.
When alcohol is exposed to oxygen it turns into vinegar. Knowing our desired outcome and how to achieve either a beautifully aged alcohol or wonderfully tangy vinegar open up a whole new world in the kitchen.
In this beginner friendly class we will go over all the basics;
Wild fermentation: what is it?
Wild fermentation safety
How to turn any fruit, sugar, or even herb, into a wild alcoholic beverage
How to make wild vinegars and alcohol easily in your home
Answers to all your fermentation questions
Details:
Class Overview:
Date & Time: October 19th, 11-1230pm.
Location: Private Residence between Boulder and Lyons on 36. (Location revealed upon sign up, email will be sent atleast few days prior to the class)
What’s Included:
Hands on information about everything you need to know to make alcohol and vinegar
Wild alcohol and vinegar tasting
Your own living mother to take home to create your own vinegars at home.
A light snack of sourdough and some fermented goodies.
Cost:
The cost is $65 per person, we keep the classes small at 6-8 people max so that we can really create an intimate container.
If you have any questions, please feel free to email us at friends@youenjoylife.us
After signing up you will get a confirmation as well as an email with further instructions at least a few days before class.
A joy teaching the folks at Wild Child Farm how to preserve and ferment their glorious veggies
About your “teacher”
Yoshua Greenfield began his journey in Brooklyn's bustling music and food scene but found his true calling in the quiet mountains of Colorado, where he embraced a simpler, more nature-aligned lifestyle. This transformation led him to explore the ancient art of fermentation, a passion that quickly turned into a cornerstone of his daily life and teachings.
Yoshua's approach to fermentation is rooted in a deep appreciation for the natural world and the desire to live a more connected and sustainable life. Through fermenting various foods, he discovered not only a way to enhance the nutritional value and flavor of everyday meals but also a profound form of meditation and mindfulness.
In his Fermentation 101 class, Yoshua shares his journey and learnings, emphasizing that fermentation is more than just a culinary technique—it's a pathway to understanding the cycles of life and our place within them. He believes in the power of making mistakes, learning from them, and finding joy in the process, encouraging his students to explore and experiment with an open heart.
Yoshua's teachings are an invitation to anyone interested in delving into the world of fermentation, seeking a deeper connection with the food they consume, and embracing a lifestyle that celebrates the wonders of the natural world.