Backyard Aquaponics
A place to discuss aquaponics

My blog SYNAPTOMAN has made it to the finals of the South African Blog Awards 2008 in the "Best Green Blog" category for my series Aquaponics 101. I think that this is a great boost for AP in general and BYAP in particular. The finalists are now voted for by the public at large and local and international judges.

I would really appreciate a vote from my AP mates in Oz and elsewhere.
If you click on this link, it will register a vote for me, then scroll to the bottom and enter the security code and your email address. Please then confirm your vote.

Many, many thanks

I tried, but I've had cidre, I'm not sure if it workd tho

Plus one vote to the count.
A nice blog and a worthy winner..
best of luck

cidre ??

Thanks Hex

Congratulations, that is great Synaptoman. It is one vote from me.

it's made from apples. well mostly apples

Oh, cider !! How many did you say you had?

about 1.5L of berry cidre approx 7%

Wish I was there, sounds like fun.

I've got about 50 gazillion kilos of mint in my AP system. Anything alcoholic I can make out of that?

ask Steve. I think he makes a mint wine??

Thanks Faye

Mint Wine

* 1 qt loosely packed mint leaves
* 2-1/2 lbs finely granulated sugar
* 7-1/4 pts water
* 3 tsp citric acid
* 1 tsp yeast nutrient
* 1/4 tsp tannin
* Champagne wine yeast

Wash mint leaves well and place in small pot with lid. Bring water to a boil and pour 1/4 of it over mint leaves. Bring mint water to a simmer, remove from heat and seep one hour, covered. Stir the sugar in remaining water until thoroughly dissolved and allow to cool. Strain liquid from mint into primary and add then sugar-water, tannin, acid blend, and yeast nutrient. Cover primary and allow to continue cooling until room temperature. Add yeast. Ferment 7 days, rack into secondary, top up and fit airlock. Rack again after 30 days and again 3 months after that. Stabilize, wait 10 days, sweeten to taste, allow to settle overnight, and rack into bottles. This wine MUST age at least a year before drinking, preferably in a dark place. Serve chilled.

No reason why you couldn`t distill it afterwards

Thanks, will try it and report back.