Podcast episode 51: Craftcation 2017 recap + event planning tips

Dear Handmade Life podcast Podcast Episode 51 Craftcation 2017 recap + event planning tips

Today on the Dear Handmade Life podcast we’re drinking Umeshu (plum wine) that one of our listeners/Craftcation attendee Grace gave us (see below for the recipe) and discussing a few of our favorite moments from our Craftcation Business + Makers Conference 2017 + sharing things we’ve learned during our 10+ years of producing events. We talk about building a solid team, scheduling downtime, putting your customer’s happiness ahead of your own and more. To view photos and read our Craftcation recap, click here.


Also, we’re giving away access to all four of our online workshops, a few bags of the custom-blended tea our friend Andy from Plum Deluxe created for Craftcation and one of the Craftcation gift bags which is stocked with goodies from our sponsors and partners! To enter just leave us a review on iTunes here. We’ll randomly pick a winner and announce them at the beginning of our July 6th podcast episode.

-Delilah + Nicole


A note from our sponsor: Love trying new teas?  Treat yourself to a Plum Deluxe tea of the month subscription. For only $10/month, you’ll receive a hand blended, all-organic, loose leaf tea thoughtfully chosen for the season.  Tea club members also enjoy special benefits like gift swaps, free shipping on all purchases, and access to a very loving tea community. A tea subscription also makes a fantastic gift. Caffeine-free options available.Visit Plum Deluxe + join now.

Umeshu (Plum Wine)
Author: Grace Lombardo
Grace and her mother Yoko made this delicious plum wine infused with blood oranges and have generously shared the recipe with us (and you)! The ingredients can be found in most Japanese markets like Tokyo Central, Mitsuwa, or Nijiya in May. [b]From Grace:[/b] We use about 1/3 less sugar than the recipe calls for and we leave the ume in for about a year before we decant off the liquor. The additional flavors are added after we decant. I add either Meyer lemons or blood oranges to the liquor about two weeks before we bottle.
  • Lemons or oranges
  • Liquor
  • *See below for optional ingredients and see [url href=”http://www.japanesecooking101.com/umeshu-plum-wine-recipe/”]this[/url] article for more info.
  1. Scrub lemons or oranges (about 3 for each 2 quart container) with a produce brush. Dry completely.
  2. Place them in the decanted liquor. Seal the container and put in a cool dark place for 1 1/2 – 2 weeks.
  3. Remove the citrus and and you are done!
  4. Other flavoring ideas are (I leave these in about a month before I decant): cinnamon sticks (my favorite), vanilla bean, cardamon


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