Wild Fermentation Day – Advanced Master Class
Welcome to my exciting world of wild fermented living foods! I produce a select amount of naturally fermented apple cider vinegar and herbal Kombucha (Herbucha) made with spring fed well water, wild captured scobies, natural fruits, berries & herbs, old whiskey barrels and time.
Everyone can use naturally fermented foods. These ancient recipes have come down the millennia with all sorts of lore attributed to them; from helping ease aches and pains, to a scalp soothing hair rinse, sorting out digestive complaints and clearing skin of rashes and acne and just great tasting food. A ferment is one of nature’s amazing miracles of life in a bottle! Imagine something so simple giving so much…
My apple cider vinegar & kombucha is unfiltered, unpasteurized, double or triple fermented, is not fermented in plastic and contains the most wonderful West Cork mother.
Wild Fermentation Advanced Masterclass - the details
This advanced course offers you a chance to spend a full day with April Danann and assist in her production of herbucha, apple cider vinegars, sourdough bread and sauerkrauts. It is designed for those with some prior understanding of fermentation intending to produce commercially or the serious home fermenter.
Learn about the uniqueness of Aprils techniques, tips and trouble-shooting for wild fermentation and inside information on how to create the perfect commercial grade ferments every time.
Wild scoby care and maintenance
Continuous brewing techniques
Ageing and storage
In-depth hands on preparation of pre-ferment
Extensive notes on each fermentation technique
Tastings throughout the day and a fermented lunch
Jars of all starters and mothers on departure
If you’d like further information about the next Advanced Masterclass or the content of this course, please email April.