Continuing the process of making nouveau wine out of my homegrown organic grapes, in this video I stomp, ferment, and press the grapes. Though the thumbnail may look like I’m trying to pinch a loaf, I’m actually wondering if I’ll be able to get out of the barrel I’m stomping grapes in. In case you are wondering–spoiler alert–I made it out.
Nouveau wines are native to the Beaujolais region of France and are known for their fruity freshness. They are one of the first wines to be ready to drink and they have to be drunk soon because they lack some of the preservatives that other red wines have, such as oak tannins.
Every season I make a Nouveau wine from some of my grapes. In the next few videos I’ll take you through the process.
It took a while to figure out how to get my fridge back to working close to the way it should, but here it is!
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Years ago I learned to make a tool that I’ve found indispensable in my organic garden. It only takes a few minutes to make one, and it costs next to nothing.
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My superefficient Sundanzer fridge has been freezing stuff in the bottom, which kind of makes it useless as a fridge.When I started finding cabbage and carrots frozen in there it was time to do something about it. In this video I replace the thermostat in the fridge.
This is a video I made earlier in the season about my gooseberry harvest. This fruit grows really well in our area so it’s a great addition to a permaculture planting as a low bush. These bushes produce abundantly and have virtually no disease or insect problems when grown organically. People often don’t realize the value of some of the more obscure or seemingly less palatable fruits.
In my experience, a fruit having this reputation usually means it can be used in many different and unexpected ways, you just have to know what you’re doing. Not every fruit can be perfect, sweet, and intended for eaten out of hand, and our ancestors knew that when they selected fruit for other uses than out of hand eating. Culinary fruits are just as useful, and add so much more to food culture and food security.