Lysamachia Punctata is just opening for its annual display of yellow. This is the 7th year of Bealtaine permaculture. It was pointed out to me recently that Bealtaine is becoming more of a centre for permaculture than any other place in the N.W. of Ireland. There are visitors all year round, as well as students who want to view a mature permaculture smallholding , functioning on a daily basis, producing food and energy, as well as a permacultured home, with permaculture principles adopted as a lifestyle choice.
Considering the fact that there are 3 acres of tended gardens here, the total time spent maintaining these is about 2 hours per day, Monday through Friday. This is the biggest bonus to permaculture growing…once established the gardens require little tending. This is because Nature does most of the work and cutting back become the major task through the seasons.
The basic recipe I use, from an ancient book, is as follows:
1 gallon of Spring Water
1 tsp wine yeast
Steep the fruit in the water for 4-6 days, stirring daily. Keep covered with a clean cloth. Strain. Add sugar and stir well. Add yeast. Stir well. Pour into demijohn, insert bung and airlock and place in warm area. When clear and no more bubbles rising in airlock, syphon off carefully into bottles and cork.