Introduction To Naturally Fermented Wine
The grape is a very fine fellow!
Grapes are easy to work with, and when preserved in harmony with natural techniques, they produce an amazing flavor and nutrient profile in a super drink; so super, it can be both a fine celebratory wine, and an effective medicinal.
The Foodwifery Fizzy Grape drink is covered in our Table Transformation Course (and in our Recipe Box), so here we are discussing and demonstrating another grape drink preservation method as old as mankind: wine.
Yes, it’s an alcoholic fermentation, but the resulting alcohol level is far below what common commercial wines practice as minimal.
Laurie’s experience spanned many years, from practicing her Mom’s homemade wine method, to the supplies/equipment/chemical-laden process common to modern home wine-makers. She also home-canned her grapes for juice.
When she understood the importance and role of naturally-existing beneficial bacteria that exist on the skin of fresh grapes, she pursued learning a historically proven, traditional, and simpler method of preserving the grape and making wine.
Appealing? Jamie and Laurie wholeheartedly believe this homemade wine is, and that it’s definitely worth the effort. Find the best grapes* you can, and let’s get started!
*Because the existence of naturally-occurring bacteria on the grape skin is so important in the actual fermentation process, sourcing your grapes locally, organically, and only mildly washed with plain water is your best case scenario. Often grocery store grapes have been sprayed and/or cleansed of their bacteria; this will lessen the fermentation intensity.
ALSO NOTE: Jamie has been known to freeze her unwashed grapes in season, then she thaws and makes wine with them during the winter months. She has experienced good results with this method.