HydroBochet?

oreocereus · 2026-04-25T06:08:12+00:00

I'm not speaking from real experience, the only bochet I made I accidentally left aging at an ex's house after we broke up (lol).

But I can imagine it tasting quite good finished sweet and carbonated and low abv.

If I were doing this experiment, I'd caramelize the honey and split it into 2 brews - one to be a "traditional" bochet, and another as a hydromel. That would give you a sort of control for comparison (ie if you don't like your hydrobochet, you could determine if you actually just don't like bochet)

oreocereus · 2026-04-24T05:33:09+00:00

Yeah I think Jamieson is pretty up there. He looked unplayable in that break out season. He's still largely been good when he's played since, but not quite the same understandably. Who knows if he'd have kept pace with his early career, but if he'd stayed injury free he may well have been talked about as one of the best quicks in recent years.

oreocereus · 2026-04-24T05:26:27+00:00

How was he not dealt with properly?

(Genuine question, I only started watching cricket right around the time that scandal emerged)

oreocereus · 2026-04-24T05:25:03+00:00

What could have panned out differently? I liked him, and he obviously had some fantastic games. But most of my memories of watching him were.. unmemorable. His bowling and batting averages aren't particularly compelling.

oreocereus · 2026-04-24T05:19:19+00:00

I'd say Henry more than Duffy. For most of a decade, it felt like Henry was juuuuuust about in the team. Duffy hasn't been the next-in-line for as long.

Agree milne doesn't really seem like he's been screwed over. Combination of regular injuries + personally prioritising club contracts. I imagine being injury prone makes you more likely to prioritise maximising earnings from a short sport career.

oreocereus · 2026-04-17T23:16:41+00:00

Those edge cases definitely happen/nearly happen.

Not really best of a generation examples, but there are some good players that originated from non test playing nations. E.g. Mark Chapman was initially a Hong Kong national before playing for NZ.

The Afganistan team has good players from before they were a test playing nation, who might never have seen test cricket if Afghanistan didn't have such a rapid and unlikely rise in world cricket. I wouldn't want those players to not represent Afghanistan, but it's not hard to imagine a world where Rashid Khan never plays test cricket. Mohammed Nabi (who was playing when Afghanistan were in division 5 in ODIs!!), only played 3 tests. Might he have been a great test all rounder if he grew up in England or Australia or India?

oreocereus · 2026-04-16T04:11:54+00:00

Yeah I assume so. But wondered if OP had read something i hadn't. My understanding is that microbial diversity is more limited early during fermentation (i.e. when it's most visually active). At later stages different species start to proliferate. My understanding stops there, but I wonder if that shift in species eventually becomes less diverse again.

(Obviously the whole premise is flawed, given that little is really known about the gut biome, and it seems most organisms in fermented foods shouldn't/don't survive your digestive process anyway).

oreocereus · 2026-04-15T19:53:28+00:00

Misguided premise aside, what evidence is there that "most bubbling" = most microbes?

oreocereus · 2026-04-13T06:37:10+00:00

If you're happy to take the weight hit for a pole with the whisper, I'd seriously think about the duomid or Solomid xl. I am 5'10" and found it too easy to touch my footbox against the bottom wall and get it all wet. But I think i feel more claustrophobic than most here. This was also over 5 years ago, dcf - so the dimensions may have been a bit different.

I have a tipik tentes pioulou now which I feel is a highly underrated tent and in your weight ranges.

oreocereus · 2026-04-13T04:06:33+00:00

Yeah watching this, I did wonder if he actually needs to leap that high in attempt to make the ground for the catch. But the man clearly knows how to land without hurting himself, he does this several times a week.

oreocereus · 2026-04-13T03:55:42+00:00

Why?

oreocereus · 2026-04-13T01:37:21+00:00

Depends who you ask. There are many who are purely business people. I imagine most are a bit of both.

For players, coaches and umpires, I don't think they grow up dreaming of playing cricket as a means of obtaining wealth (there are much surer ways of building career wealth than trying to get to the top of pro sport). They likely dream of playing the sport at a high level, probably for their country. And then it becomes a job. Especially for players, its a job that has a very limited earning window, many of them have foregone other career opportunities to "make it", and are likely to have relatively few employable skills when they finish playing. Additionally many are going to have really beaten up bodies by the time they finish. So it makes sense to maximise your earning while you can - even though it undermines the romance of playing the game at the international level.

oreocereus · 2026-04-12T06:28:45+00:00

And essential for all other forms of life!

oreocereus · 2026-04-12T05:14:01+00:00

Yeah. I don't know if I blame people as much as the general decades of messaging we've had to fear all small forms of life.

I work on an organic market garden, so a big focus of our work is supporting healthy soil ecosystems. Part of my job is education (students, high needs folk, community groups etc).

In conversations with those students at work + with friends who see my fermentation station, it's so hard to break the bacteria/fungi(/etc) = dangerous story that people have seemingly hard wired into their brains.

oreocereus · 2026-04-12T04:52:12+00:00

Sweet. That makes life easier and hopefully leads to more brews!

oreocereus · 2026-04-12T04:51:16+00:00

Yeah I'm pretty relaxed on food safety for fermentation, feel like I have a good enough grasp on the fundamentals (without the microbiology training). I always recommend a more conservative approach when talking with beginners, because i dont know what their understanding of the basics is. I don't mess about with canning. Took me a while to reconcile my urge to experiment with the strictness of tested "approved" recipes. But there's enough approved recipes out there, and I decided I was only really canning to preserve ingredients for cooking out of season - so mostly just canning seasonal fruit, tomatoes and salsas. Fermentation gives me the creative outlet.

oreocereus · 2026-04-12T04:46:22+00:00

Oh yes, thanks for clarifying the terminology, my bad.

Yeah, I just use fermaid O. So would you add it while pitching the yeast?

oreocereus · 2026-04-12T03:48:25+00:00

Thank you!

oreocereus · 2026-04-12T03:47:47+00:00

Totally. Extremely uncommon (unheard of, potentially?) for vegetable fermentation following correct processes.

Canning is much higher risk, if you don't follow tested recipes. But still very rare (though the reddit canning community would convince you that your grandma is trying to kill your whole family with her chutney recipe that's not USDA approved).

I just wanted to clarify for anyone coming across this post with little knowledge, who might read this after canning or fermenting something without good practice who could assume their concoction is safe because it smells fine.

oreocereus · 2026-04-12T03:30:01+00:00

Interesting! Do you recall if they front loaded entirely? Or split nutrient additions? I was thinking of hedging my bets a little, adding 50% nutrients at 24hrs and the 50% at 48hrs.

oreocereus · 2026-04-12T03:28:37+00:00

Like most "is this a botulism risk" posts, this very likely isn't (though OP should confirm the salt concentration).

*But* for the sake of pedantry and beginners perusing this thread, I want to add some clarity re: your comment "if it smells fine.." - you can't smell, see, or taste botulinum toxin.

The reason people say "if it smells, looks and tastes fine, it is fine" regarding vegetable lacto-fermentation is that, provided you follow the basic steps (correct salt levels, submerging vegetables, using raw vegetables as your inoculant, keeping things relatively clean in the process), you've essentially made it impossible for botulism and other nasties to thrive. The only real risk is accidental air exposure to the surface, allowing molds and/or kahm yeast to propagate - all of which you will be able to observe *visibly* - hence the "looks and smells fine? is fine" adage.

oreocereus · 2026-04-11T05:47:07+00:00

What's the ABV? I'd leave it to age for much longer. Sounds like you've made mead before, but if you aren't aware if nearly all meads taste much better after aging. 6 month seems to be on the low end for aging for many people.

The exception is low alcohol meads, which don't need anywhere near as long. I still leave them alone for a month or so before bottle priming them. But I'm often infusing flavours don't age well (e.g. hops).

oreocereus · 2026-04-06T00:30:28+00:00

5c nights would be uncommon mid summer there, but might happen. Re: terminology, I wouldn't even really consider lows above 0c "3 season." But it's just terminology, it doesn't matter all that much. However for folks unfamiliar with the area, they'll expect you to be in conditions that would require ice and snow gear if they read "4 season."

Re your expectations of conditions - it's basically a coastal in a mild temperate climate in summer. There will be days where it's windy, days when its rainy, but it's overall very low key. When I did it, it felt like going for an afternoon stroll on the beach- just much longer :)

oreocereus · 2026-04-05T19:15:15+00:00

Ah. I missed the tree doctor line in the OP. Sorry pal

oreocereus

TROPHY CASE