This week I got a new book from the River Cottage series entitled “Booze Handbook” by John Wright. I was so impressed with the first book I found – “Curing and Smoking Handbook”, that I wanted to read more books by this same author in the same series, and I have found this one.

I love this book! It gives me an insight into the process of making various types of alcoholic products that I would never be able to do on my own without some guidelines. John Wright is great at describing all the details of the process, and gives you a great overview of what you would need to get started with making alcohol.

One of the questions that came up when reading this book was that the author makes a lot of infusions with vodka. The question we got was – well, why not explain how to actually make vodka. I was able to find the answer in the book. The author is from Britain, and apparently it is illegal in Britain to make your own vodka or brandy. I guess it is illegal in other countries as well, I have never really thought about it. I am not much of a booze person, or a person who would know this sort of thing. But it just made me think why would you, as a homesteader, be buying vodka, to just make an infusion. You will be forever dependent on the store. I know though that making vodka is not an easy process at all, and I don’t think I myself would ever want to attempt anything like that.


Infusions have become very popular, but even as a child I often saw grown-ups drinking home made infusions, and everyone seemed to have really loved those.

Basically, if you have a garden with an overflow of fruits of some type, you will want to preserve them, but just making jams might be only one avenue of using your harvest up.


John Wright gives great recipes for infusions, as well as wine, and beer. My parents made cherry wine before, and I never got a recipe of how to do that from them. Well, now I can do this myself using this lovely book. IF only I had an unlimited supply of cherries. I will hold on to this book until we actually have a farm, and an overflow of fruits to use up. For now, I hardly have enough extras for even small amounts of jam or drying. We eat fruit raw and fresh mostly.

I would recommend this book as it has a ton of recipes with very familiar plants and fruits, so the ideas are great in the book, and worth trying them out.

I received this book from Blogging for Books for this review.


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