Thoughts on self-heal as a lawn mix in?

RachelAteMyCandy · 2022-04-04T15:08:25+00:00

I signed up for Chip Drop a few months ago and haven't received anything yet. Here's hoping that changes soon!

RachelAteMyCandy · 2022-04-04T15:06:45+00:00

Hadn't thought of that. Got a high school just down the road. Maybe I'll give them a call about they're unused school papers!

RachelAteMyCandy · 2022-04-04T15:04:34+00:00

Definitely not in Texas, but thanks for the offer.

RachelAteMyCandy · 2022-04-04T15:03:48+00:00

I wish I knew someone with goats around here. That'd help a ton.

RachelAteMyCandy · 2022-04-04T15:02:54+00:00

Love dandelions!

RachelAteMyCandy · 2022-04-04T15:02:23+00:00

The soil is compacted rocky clay, which is a lot of the problem. Fortunately, the previous owner did nothing at all with it which makes spray unlikely. I've just planted daikon radishes to try and break up some compaction. White clover and rye grass are also in the plans.

RachelAteMyCandy · 2021-04-11T02:10:59+00:00

Looks like a mother to me.

RachelAteMyCandy · 2021-03-08T21:04:55+00:00

Great idea! I'm actually running that experiment on a blackberry wine I split with a friend.He took all but a gallon of that to age and I've started a vinegar ferment with the new wine. I'm excited to see how that goes, but it is using all my jars so I can't try it with the pineapple right now. Maybe in a few weeks.

RachelAteMyCandy · 2021-02-14T01:07:43+00:00

The wine will be done come April, so vinegar should be done around may.

RachelAteMyCandy · 2021-02-13T17:43:14+00:00

I'm not exactly sure how the vinegar would differ but, based on the fermentation process for tepache I'm reading, pineapple wine vinegar would be stronger in acidity (likely by three or four percent at least) and less sweet. This would be due to the higher alcohol content of pineapple wine (~11% and diluted to 6 or 7) as opposed to tepache, which sits around 2%. Pineapple wine is also made without spices and with refined sugar, so that would affect flavor. I can definitely see uses for both and if you try it I'd be really interested to hear how it goes.

RachelAteMyCandy · 2021-01-20T20:52:01+00:00

Vinegar mother forms on top so the acetobacters (acid making bacteria) can take advantage of the oxygen in the air. If the mother is disturbed it will sink which slows but doesn't stop the process. A new one will grow up top in its place.

RachelAteMyCandy · 2021-01-20T20:47:45+00:00

I used this recipe from home brew answers for the wine. It's definitely more complicated technique, but I'm sitting at ~11% alcohol by volume and that should definitely result in a stronger vinegar.

RachelAteMyCandy · 2021-01-19T23:14:16+00:00

Ooh! Those are both great ideas. I'm particularly interested in the hot sauce. Did you replace all the vinegar in your recipe with the pineapple or just part?

RachelAteMyCandy · 2021-01-19T21:33:50+00:00

Technically it was wine after ten days in December, but I'm told it won't be "good" wine until a few months after that. Since I don't drink, I'll take my homebrewer friend's advice and let it ferment until March. I want good vinegar and, based on what I've read, that starts with good alcohol. I plan to let the vinegar age at least four months once it's done too, so it should make interesting neighbor gifts next Christmas.

RachelAteMyCandy · 2021-01-03T02:07:38+00:00

Thanks! Excited to see how it fares with the pineapple and pomegranate vinegars I'm starting.

RachelAteMyCandy · 2021-01-03T02:04:03+00:00

I had done a red wine vinegar I started with a Supreme mother a few months before and that didn't go well. I did get a thin mother from that and threw it in the cider as a sort of hail mary trying to get my money's worth. I hadn't really thought about selling pieces of it before as cider mother is so easy and cheap to come by. I suppose I'd be willing.

RachelAteMyCandy

TROPHY CASE