Local Event
(Limited to only 8 students)
Smoked whiskey vinegar? Your favorite merlot vinegar? Belgium beer vinegar?
Learn from one of the most esteemed fermentation experts in North America! This workshop will be led by the author of four bestselling books on fermentation: "The Wildcrafting Brewer," "Wildcrafted Fermentation," "The New Wildcrafted Cuisine," and "Wildcrafted Vinegars."
This class will teach you how to turn any alcoholic beverages, like wine, beer, champagne, or mead, into delicious vinegars. You’ll discover how simple it is to create high-quality vinegars that tastes better than anything you can buy at the store. One of my favorites is a vinegar made from a 12-year-old whiskey aged in smoked oak barrels. Try to buy that at the store.
In fact, I think that any vinegar you make at home will be far superior to vinegars you can purchase at the store. It’s also live and unpasteurized, a good source of probiotics. Heck, maybe after this class, you can even start a new home business making gourmet vinegars.
This class is perfect for home cooks, chefs, foragers, and anyone interested in natural flavors or food preservation. You’ll learn the basics of acetic acid fermentation and from there, in future classes, we will move on to more creative applications and methods.
I’ll also give you tips to guarantee success. If you’ve tried making homemade vinegars before and failed, you’ll find out why.
In this class, you’ll learn:
Basic method to make vinegars from any alcoholic beverages
How acetic acid fermentation works
How to guarantee success when making vinegar
How long does it take to make vinegar
How long vinegar last and how to store it.
Easy way to determine the acidity of your vinegar
What is a mother vinegar and how to use it to make more vinegars
Storing your culture for future uses
And much more!!!!
This class is HANDS ON, and we’ll make vinegar together.
Bring with you the following:
One bottle of red wine (doesn’t have to be expensive wine) or a good natural artisanal beer
2 quart jars
One bottle of store-bought unpasteurized vinegar. (Bragg is a good brand).
We’ll use that to create the first culture then you’ll be able to use your own mother vinegar. Later on, in future workshops, you’ll also learn how to make a culture from scratch.
That’s it!
Snacks and drinks will be served
Feel free to stick around afterward and if it’s not too hot, we'll go visit the goats and sheep, You can finish the afternoon by perhaps going on a scenic hike or visiting the charming mountain town of Wrightwood, just 15 minutes away. If you have one of my books, don't forget to bring it along for a personalized signature!
Location: This immersive workshop will take place at Angeles Crest Creamery, nestled within a beautiful 70-acre goat ranch in the San Gabriel Mountains, a mere 90-minute drive from Los Angeles and 13 miles from Wrightwood. We will gather at 10:00 AM in front of the Mile High Café, where you can conveniently park your car. From there, a short walk across the street will lead you to my pottery and wild food research studio, where the fermentation workshop will commence at 10:30 AM and run until approximately 2 PM, with a possibility of extending slightly.
I’ll will send you an email with more information about parking/location the day before the workshop.