Miriam Lensvud and Peter Rayn decided to leave their conventional lives, including jobs and homes, to live in the wilderness. ^[1] After nine years of living off-grid, the couple decided to return to life in a house. ^[2] The couple sold or donated almost everything they owned and packed only a few basic items before moving to the wilderness. ^[3] Their experiment was originally intended to last one year but evolved into a nine-year lifestyle. ^[4] Rachel de Thample, author of The Fermentation Year, suggests fermenting blackberries or plums in sterilised jars with honey to create a syrup that can be used like maple syrup or cordial. ^[5] Kenji Morimoto, author of Ferment, suggests making flavoured liquors with damsons using vodka, the fruit, and rock or granulated sugar. ^[6] Morimoto recommends a Korean maceration technique using equal parts sugar and fruit to create candied fruit and syrup for glazing or cocktails. ^[7] The honey-fermented fruit mixture keeps for up to a year at room temperature but is recommended to be stored in the fridge after a few weeks. ^[8]