Fermented Liquids

Adult Class: Fermented Liquids

Tuesday, October 15

6:30 pm - 9 pm

Cost: $ 60 for class and materials

Students will leave with kits valued at more than $50 and the know how. Class minimum 5; maximum 10

At District #1 Schoolhouse

110 N 2nd Street

Mount Horeb, WI 53572

About the Class and Materials

Do you want to learn how to make effervescent refreshing and healthful drinks? Come learn how to make kombucha, water kefir and ginger beer with food enthusiast and farmer, April Prusia of Dorothy’s Grange.

Fermentation is an old way of preserving food that has been practiced for thousands of years. Most folks are familiar with sourdough and sauerkraut. How about beer and wine or even ketchup. These all are ways in which foods and drinks are preserved by basically farming bacteria.

In this workshop you will learn the basics of fermentation. You’ll sample some ferments as well learn how to make these beneficial bacteria filled fizzy fermented beverages. You’ll leave with a SCOBY for making kombucha, as well as ginger beer or kefir.

About the Instructor

April Prusia is an ecopreneur that wears many hats. Her palette and deep food ethic led her to growing food for herself and others. She’s been farming for almost 2 decades, the 1st decade as a vegetarian and the most recent years a heart-full heritage hog farmer. She focuses much of her time raising Gloucestershire Old Spot pigs, in an effort to save the Royal Family’s choice pork breed. April and her partner Steve run a farmstay at Dorothy’s Range. Dorothy’s Range is diverse in that is has short and tall grass prairies, oak savannah, trout stream as well as pig pastures, gardens and an event barn. She offers farm to table catering, nature walks and a variety of workshops on site and elsewhere. It gives her great joy help empower and educate folks on food policy and reality. She believes the way we eat has the power to change the world.