Millions of peaches (and plums and berries and nectarines), peaches for free.

I like to drink, but I don’t like to spend money on alcohol. I’ve made booze from dumpster fruit before, but this time I wanted to see if I could step up the “free” factor by using wild yeasts to ferment these soft gems of sweetness. One of my favorite authors and fermentation experts, Sandor Katz, says this can work, so I’m game.

Into the jar goes a bunch of ripe fruit, some sugar, and filtered water to cover. After a robust stir, it gets covered with a cloth and left alone. I’ll stir it twice a day for a week or two. I’ll let you know how it goes!