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Henry
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#Permaculture and idiocy

Glad you liked it ๐Ÿ™‚

๐Ÿ˜ Its probably the one of the most expensive in the village so sadly not many actually look at it probably just me and the owners of the Wendy house.

As this place is a listed property I read about it years ago and apparently it's one of a few listed buildings left in the country to still have a load of thrash incorporated into it as some kind of insulation. Looks pretty cool anyway perhaps some of you natural building people will find it interesting....and yes that's a pink plastic Wendy house you can see at the end of one of the photos.

#permies

#grownostr

...but there is some kind of invisible forcefield in the way

I only know about it because one of the people who spend ages restoring it bought some tiles off me at one point. I would love to see it too.

Good job I have lots of mulch and mushrooms just not those ones sadly. Perhaps its time to give it another go though.

I miss them from my old place tried to get them going here but no luck so far!

They love the monkey puzzle trees ๐Ÿž and are always hanging out here. I think it's for shelter as I never see any aphids etc on these tree.

Yeah but even those small ones you can wrap around the body work too they also seem to be cheaper and you can use them with a usb phone charger plug or a usb battery pack so you can be more mobile with them. The closer you can get the light to the body the better so I would go with one of them .

The bpc 157 is great its fixed a lot of stuff for me. Just research it to make sure its right for your situation. It's all compounds the body makes to repair stuff which is why the healing can be quite quick. Its better for some things than others and the first few times you take it it definitely has the most effect. Hope you can get some help from those things.

Can't say for sure, but it's pretty much when you want as honey doesn't start automatically fermenting due to the high sugar content. I have made some mead but I make more cider and wine its all the same principles. With wine and cider you make the juice now, ferment it, rack it at some point and then typically the late winter/spring temps are warm up and it matures by malolactic fermentation in those mild temps.

Mead has different esters and compounds but there are variables between apples you get way more tannin out of a cider apple than an eating variety for example. As long as its fermenting with yeast then maturing your going to get to an acceptable product most of the time.

That being said its an art and people do things differently to impart different flavours to things, for example the winemaker I know who keeps his wine on the lees(sediment) for over a year.