LBH: Feral Winemaking
Hosted by Learning By Hand & Feral Ecology
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About Event
This is a 3-part, seasonal hands-on course where we’ll go from foraging our own fruit and cultivating wild yeast to fermenting and bottling our very own plum wine for you to take home!
You’ll leave with a deeper connection to the local urban ecology, hands-on skills in foraging and fermentation, and several bottles of wine to share with friends & family! This will be a guided community process of learning, play and experimentation, with a classroom portion to give everyone a solid foundation, and guided tasting.
You will walk away with the knowledge and confidence to keep fermentation alive in your own kitchen—and inspired to engage with the abundance of wild foods growing all around us.
Your teachers:
Daniel Goldberg is a winemaker, educator & community organizer (Feral Ecology). He crafts natural wines, meads, and ciders at the Richmond Wine Collective. His work centers on wild-foraged ingredients—loquats, wild plums, prickly pear, mushrooms, and plants—gathered from the local woods and urban edges of the Bay Area. A first-generation American of Eastern European Jewish ancestry, Daniel has lived on Ohlone land for the past 12 years. He approaches foraging+fermentation as a container for joy, grief, gratitude, and reconnection—a pathway toward more integral relationships with the earth and one another.
This course is put on in partnership with Learning By Hand (LBH), a collaborative education project providing practical skillbuilding in group settings. LBH seeks to build effective models of creative facilitation, community design, arts education, traditional ecological knowledge practices, and continued learning. LBH welcomes the spectrum of human identities and sees the intrinsic value of all perspectives. We are engaged in the learning process alongside our community and encourage an openness rooted in care and humility. Visit us at www.learningbyhand.org
🍷🍇 Workshop Breakdown: 🍷🍑
Session 1 - HARVEST & CRUSH - Saturday, July 11
11a-1p: Plum harvest & crush on-site, learning the tools of the trade
(Break for lunch)
1:30-3p: wild winemaking and fermentation comprehensive crash course
Session 2 - EXTRACTION & TASTING - Thursday, July 23, 6:30-9pm
Use a fruit press to extract juice from plums and move wine into fermenting vessels. Tasting of Feral Ecology wines + grazing platter of wild foods, ferments & cheeses.
Session 3 - BOTTLING - Thursday, August 13, 6:30-9pm
Bottling our wines, potluck meal!
**Session 3 is only open to those who are attending previous classes, this is where folks will be taking their wine home with them.
We highly encourage folks to sign up for the whole series. This is the kind of “teach a person to fish” opportunity that can spark a lifelong practice.