Monday, December 10, 2012

Making Wine With Apple Trash

Up here at Location, in Yellowstone National Park, I'm learning alot of things.

Some key thoughts:
you  have to be flexible. Now that we're snowed in and food arrives via snowcoach, how long something is going to last, otherwise known as "shelf life" is critical.

If the lettuce freezes its junk. You can throw it in stock, but, not so great on tacos.
Ok, so fresh fruit and fresh vegetables are at a premium. We don't waste anything. You would think we had starving kids in Africa on Location.

So, we're getting in a lot of back up supplies, like frozen, dried and canned.

The apples? Love them. We peeled them and made apple crisp, by design, from fresh apples. The chef told me they would actually ferment, providing a natural yeast product if left in a warm spot. I didn't hardly believe it, considering how long they've been in storage since harvest.

I remembered apple mash, the trash left over from making apple cider at Bethke's Orchard, discarded into a near by field. It was during the heat of fall, and eventually one day the farmer called, said, Don't Do That Anymore, the cows are getting drunk. Turns out, the mash, apple trash, had fermented into a lovely intoxicating mess.

Well, we here at location have discovered that left in water, the apple trash will ferment. The peelings must be submerged, held down with a lid or plate or else they will mold. Not good for beverages.

In a survival situation, this knowlege could provide fermentation for breads and drinks.

I'm loving it up here at Yellowstone Lake Man Camp.

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