Making Sumac Wine

Fermentation is one of the world's oldest food-preservation technologies. Humans have been fermenting foods and beverages for thousands of years; in some cultures, the consumption of alcohol was largely restricted to religious ceremonies. Many animal species have been known to become intoxicated from fermented fruit, including monkeys, squirrels, birds, and moose! Making wine is a terrific springtime tradition: pack a lunch, bring yer friends, pick 'em flowers on a sunny day, brew 'em up! Best if you have a bottle from last year leftover to pop open.

Learn to make wine at home from fruits or blossoms. This lecture and Q&A will cover all the details of all the steps in the winemaking process, but we won't actually make any alcohol. There may be a few bottles of sumac wine from last year for tasting.

Space in this class is limited. Preregistration, along with a paid deposit, is required to reserve a spot in the class. Deposits may be fully refunded in the event of a cancellation a week or more before the class, if the space is filled. Refunds for last-minute cancellations are unfortunately not available. Please plan accordingly. Contact Rewild Maine at (207) 449-7738 or rewildmaine@gmail.com if you have any questions.

Rewild Maine is a registered 501(c)3 non-profit organization. We depend on donations from the community to offer free classes and workshops and we are grateful for your support. Scholarships are always available for paid classes on an as-needed basis, and nobody will ever be turned away for lack of funds. All donations are tax-deductible.