Bud Mino

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since Mar 22, 2019
Bud likes ...
foraging rabbit building
Gardening, winemaking, homebrewing, sourdough baking, knitting, woodworking, foraging, and vegetarian cooking.
Pennsylvania
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Recent posts by Bud Mino

Amanda Launchbury-Rainey wrote:Same here - can't remember, probably googling something. But now it is my go to site for everything.



Same. I Googled "raised garden beds" and the rest is history. I was shocked to discover one place covered so many of my interests.
1 year ago

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!


That sounds delicious. Pineapple is one of my favorite fruits, but I have yet brew with it.
Although I have added pineapple to my kombucha during second fermentation with tasty results.

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.


The more I learn about this book, the more interested I become.
How does guiddem taste? Sadly I am one of the people who has never heard of guiddem.

My most unique brew so far was butternut squash ale. I grew so much squash I had to get creative.
1 year ago

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.


Now I am thoroughly stoked. Last week I requested this book at the library. Tomorrow I'm picking it up.

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.


I have great respect for this homebrew philosophy.

Story time: there were two old d'anjou pear trees on my parent's property when I was a kid.
Thankfully they are still there, along with my parents. Last year I made pear wine with them for the first time. Five gallons.
To my delight, brewing with what was around happened to result in quite a good wine.
1 year ago

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).



Holy wah. The first time I saw a Flemish Giant in person, I thought I was hallucinating. This 20 pound rabbit in a harness passed me on the sidewalk. Just out for a casual stroll with his human. It was surreal. Needless to say, you have hit the manure jackpot.
1 year ago

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.



Thank you for this wisdom. Our lionhead is a manure factory. For years I have composted her litterbox. Time to nix the extra step. That black gold is going directly into the soil.
My first day on Permies, and already a game-changer. Cheers!
1 year ago

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.



Agreed—it's an approachable gateway to a greener lifestyle for people rooted in mainstream western culture. It's as glamorous as composting gets. If it opens eyes and minds, the positives outweigh the negatives. Good on you, Subpod.
1 year ago