Workshop: Cordial Making, 28 Oct., $20/$25

A few years ago, I took a class on making vinegar at a foraging event. It was taught by in interesting guy with long, wild hair, who never wore shoes the whole cold, wet, autumn weekend. He quickly and briefly explained how he made “cordial” first and then went on to teach how he used it to make vinegar. I was intrigued by the first part of the process and went home and made some. It was fun and easy, my family loved it, and I was hooked. Since then I am always making this light, delicious, naturally carbonated beverage out of berries, flowers, fruit, and herbs. I have even made medicinal ones!

Please join us as we learn how to make this healthy low sugar soda alternative! You will get to bring home a quart of your own homemade cordial, and taste several flavors. All materials for the class will be provided, including a handout with explicit directions and tips for success.  The cost is $25.00 (nonmembers; $20 for members). It will be held at The Low Technology Institute in Cooksville, WI on October 28 at 10:00 am, and will run for about 1 ½ hours. Reserve your place with a deposit here and/or contact the institute for more information.

About the teacher:  Melody Karklin Knudson has had a lifelong love of plants.  She has a degree in horticulture,and is an herbalist, gardener, and forager.  She has been happily making and enjoying cordial for several years.

5 thoughts on “Workshop: Cordial Making, 28 Oct., $20/$25

    1. Hi Beth, Thanks for letting me know about that. Please contact me at or give me a call: 68-886-9584 and I’ll get it sorted out for you.

      To all others: I did try the links on my phone and they went through, so I hope it isn’t a systemic problem, but if anyone else is having trouble, please reach out to me. Thanks.

  1. A question was posed:
    “Just to be clear, this sounds more like a shrub than a cordial, you aren’t talking about an alcoholic beverage, are you? Cordials and Liqueurs are made with fruit and alcohol, shrubs with fruit and vinegar. Both can be mighty tasty, and a good shrub is great on a hot day mixed with kombucha, sparkling sodas, etc.”

    Melody responds:
    “Hi! The beverage we will be learning to make in class is light, refreshing, and naturally carbonated. It starts off as a soda, then turns into champagne, then wine, then vinegar. This type is similar to the old fashioned types of cordial (which were more like soda). These are made from all fresh, never cooked ingredients, which keeps all the nutrition and probiotics that come with the plant intact. I don’t really like the name “cordial” for what I make, but haven’t been able to come up with a better name. I am open to suggestions!”

  2. Good evening. Will we be able to sign up Saturday morning? Or do you need to know ahead of time for supplies? Which I understand. I just have something planned depending on weather, (but would rather come to this class.) Thank you.

    1. Hi Juanita,
      I’ll double check with the workshop teacher, but it is easier to plan ahead for supplies (as you mention) if we know how many are coming. I’ll send an email to your yahoo account when I hear back.


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