fractanimist

Hello, new here. It's my second post! I have found that the most rewarding and low-cost way to avoid nasty sulfites in wine is to brew at home. I make wine out of anything organic I can get inexpensively. If it is pears I will juice them and add raw cane juice or honey or some other natural sugar and add wine yeast and allow to ferment. I have also made some fruit-free wines using only herbs and the addition of some form of sugar. Honey is my favorite but takes the longest to break down into alcohol. I use a six gallon glass carboy and attach an air lock to the top to allow co2 to escape (keep it near the plants, they love it!) but not let oxygen in. It's very simple and the carboy, air lock, and siphoning hose only set me back under $20. I've also taken a 1 gallon jug of apple cider, poured some out, added sugar and yeast and placed a sterilized (food grade H2O2) balloon or plastic baggie with rubberband that will slowly let gas escape. Even frozen juices can be used, just make sure they are 100% juice and don't have any preservatives. I made a fruit-free wine with Blue Nymph lotus flowers, Hibiscus (which adds a nice red wine color and flavor without grapes!), fresh sinicuichi leaves, some yerba mate and the dry seed pods of a flower who's name I can't think of It was delicious to palate mind and body. The possibilities are endless with herbs. Just make a tea with the herbs in a large pot and pour the tea and herbs into the fermenting container. Add about a half pound to a pound or more of sugar per gallon and wine yeast and your away! The alcohol that forms will extract what the water did not. Then you can filter it and allow the yeast to settle. Homebrew aged for at least a year is best for flavor but I usually don't wait longer than a week to dip into it. I actually like drinking the yeast and it is full of B vitamins. I love observing how the flavor and body evolves as the wine ages. Yum. I haven't brewed in a couple months, I think I just got myself motivated fractanimist

Hello everyone! This is my first post here, I registered after reading this thread. I am an infrequent tobacco smoker. I smoke the organic leaf I grow about once per week. I've thought that I wanted to smoke after tea and the first time I did I was sick, very nauseas. I wasn't sure it was because of the tobacco until the second and third attempts. I knew that tobacco was a bad mix with kratom ... for me. Then yesterday a friend who had not met kratom but who was a regular smoker of commercial sticks ate whole leaf and was strongly affected and happy until he smoked a cigarette and his pulse skyrocketed as he began to drip sweat from his head. This appeared to be a very bad reaction to the tobacco in conjunction with. After a large purge and small nap he was fine. Then today I visited this forum for the second time and saw this post. I felt like the plant was telling me not to smoke. fractanimist