Amanda Launchbury-Rainey wrote:Same here - can't remember, probably googling something. But now it is my go to site for everything.
Nathanael Szobody wrote:Last year I had some pineapple rinds I was about the throw out. Instead I boiled them up and added sugar to taste. Then fermented. Then I stuck them in the shed and forgot about them until last week. It tastes something like a fortified wine and a bit rhumy--and the best part is my wife likes it!
Nathanael Szobody wrote:One of the things I learned in this book is to cultivate wild yeast. Last month I got some pretty good yeast from papaya blossoms and made a grapefruit rind guiddem spice wine.
Nathanael Szobody wrote:I give this book 10 out of 10 acorns. Is that allowed? I was going to give it 9, but then I couldn't think of a single way it could be improved.
Nathanael Szobody wrote:It's not about how to make a good beer or a good wine, but about bringing together whatever you have around you and guiding the natural processes of fermentation to produce true terroir.
Chris Kott wrote:We have a Flemish Giant. You seriously don't know how much poop a rabbit can produce until you get something along those lines (my previous two bunnies were dwarfs, no comparison).
Thea Olsen wrote:One of the nice things about rabbits is they're very unlikely to carry zoonotic diseases (ones that can be transmitted to humans). You can put it in the regular compost with food scraps, yard waste, ets. or you can just add it directly to the soil. It also doesn't burn plants like uncomposted manure from some animals can.
Kenneth Elwell wrote:As a tool to encourage gardening, reduce or at least spotlight food waste, and keep the solution personal/local rather than a separate municipal/corporate “waste stream” that magically disappears without another thought... This could help mainstream the ideas, by being a turnkey product that’s easy to adopt.