Making Country Wine, Cider and Vinegar with Philip Richards
In this workshop you will learn general principles so that you can make any wine, as well as following particular recipes as examples. You will see all the equipment and materials necessary (bottle, closures, locks fermentation vessels and more) and where possible inexpensive alternatives and I will detail sugar use and its measurement. We will also consider cider, ginger beer and more. If you are currently using expensive cider vinegars, learn a simple method for making these products at home, along with fruit vinegars for preserving or for salad.
In this workshop Phillip will get you ready for making Summer drinks for quaffing. Phillip’s advice is that Lemon Beer is tops, along with Parsley wine, so get planting now ready for a summer splash, and take advantage of Phillip’s free recipe for Hibiscus Delight, (a Yandina invention), a Turkish Delight rose tasting drink. Great for summer sundowners, but make now for some winter cheer.
12-18 (more if you’ve got them) Good size flowers with stamens. Make sure you knock out all the little black beetles inside.
Put in bucket with 2 lemons grated and juiced or just roughly chopped. 1 kg sugar, 2 tbsp of white vinegar and 4.5 L water. Mix, cover, and leave 48 hours.
Bottle (recycle PET bottles), leave 1 month, check for excess gas by pressing the bottle’s shoulder or letting the cap off a little. It is necessary to check and relieve the pressure every couple of days.
Leave for another month. Taste. If too sweet leave another month.
Tickets are $35 for Non members and $25 for Members of Yandina Community Gardens, they are limited in number so please book here to avoid disappointment
About the Presenter:
Leaving his job as Headmaster of a boys boarding school in NSW, Phillip Richards took his family to carve out a farm on a 40 ha bush block of regrowth on sandy degraded granite outside Childers. Gaining organic certification (BFA) they sold vegetables through an organic produce agent in Brisbane as well as into the Sydney and Melbourne markets. Cows, pigs, goats all sorts of poultry helped increase the fertility and caused constant mayhem. They have been on the Sunshine Coast for many years and have 1.7 ha along the South Maroochy river and are self-sufficient in fruit and vegetables and have recently begun growing grains (maize, millet & sorghum) for both chook food and for our consumption.
Phillip writes for Grass Roots (in the past for Earth Garden) as well as G magazine, Owner Builder, and lately in PIP Journal (article on coffee) and Australasian Poultry (grains and sprouts for chooks). He was formally the organic editor for suite 101 a now defunct ezine.
Phillip Richards makes country wines, beers and ciders from fruit, vegetables and flowers. He says: I have some guiding principles and that is as far as possible to use what we grow and have in excess or to use cheap alternatives.
Join me as we discuss Propagation, tour through the gardens, take cuttings observing the seed saving techniques and propagate them with the Yandina Community. We see first hand how our dedicated long term volunteers keep the nursery stocked in edibles, medicinal, herbals, water plants, and all sorts of amazing greens, and seeds!
BYO secateurs, gloves, mug for morning tea please.
Being able to successfully grow and produce your own food will bring many advantages including saving on the family food bill, having fresh organic produce available all year round and having food security. Suitable for students of permaculture and the beginner keen to learn this incredible skill.
Class limited to 12 participants. $25/$35 pre booked. Please book here
About the presenter
I have been living the self sufficient life for twenty years and I decided it would be good to pass on all those skills that I learned to those in the community that want to do likewise. I am so excited to be having a good long look around visit with Yandina Community Gardens, once again, a place where I have many plant friends. I’m hoping to leave with some lemongrass for my next garden project. I’m bringing copies of my books for sale, in place of a fee, in recognition of these gardens importance in Yandina in these times. If you have cuttings of edible plants, vegies or herbs, please label them and bring them to share.
Our hot compost piles are cooking, we are feeding our worms a variety of great scraps, and it’s warming up for the black soldier larvae. Check out a few photos from the past month.
Our compost piles built by are volunteers are hot!
Inspecting our worm farm!