Fermentation is an easy way to transform local foods for nutrition, flavor, and preservation. Fruit juices have a long history of this transformation into apple tonics, hard ciders, and vinegars.
In this workshop, fermentista Laura Killingbeck shows you step by step how to transform local apple juice into fizzy soda and hard cider, using simple principles of fermentation.
This event is hosted by SEMAP and registration will be available soon through their site.
Round the Bend Farm (RTB), a Center for Restorative Community, located in Dartmouth, Massachusetts is a working farm and educational non-profit. We are a living laboratory that cultivates, educates, and empowers people of all ages. We are devoted to the global paradigm shift toward hope and abundance by valuing diversity, modeling nature, and redefining wealth.