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  1. Do you want me to post the dandelion wine recipe as well? Dandelion and burdock is also popular but usually only fermented to about 0.5% although I see no reason you couldn't go further. Other interesting (pre hop) english ingredients include stuff like nettles, bog myrtle, sage and rosemary (both of which may have a similar preservative effect to hops). Oh and parsnips which is apparently pretty good! My mother in law has tried parsnip wine. I've also heard you can (in the US) add sassafras(sp?) like with rootbeer to get a beer with the same flavour.
  2. Still about 17 or 18 days til straining so I'll post when I get to that stage. Might try dandelion and something gruit with wild yeast in the fermenting bucket then as well.
  3. I'm in the UK so it's not invasive :-D sadly the recipe doesn't call for it's death I'm afraid but I've included it all the same. It's from a book called "They Can't Ration These" first published in 1940. I'll type it up exactly with my comments after. Simmer for 20 minutes 1 pint of whin flowers, freshly picked off the gorse bushes, in 8 pints of water and turn into an earthenwear jar containing 3 sliced lemons. Add 3.5lb of loaf sugar or 2lb of honey, stir well, and when dissolved put in half a pint of raisins cut in half. Allow to cool, then add half a pound of poultry barley and sprinkle half an ounce of yeast on top. Let this ferment for 21 days, then skim the top and strain the wine carefully without passing the deposit collected at the bottom of the jar. Pass through a cloth, stand for 8 days, pass again through a cloth, put in bottles, and fasten the corks tightly with wire. This wine has a beautiful golden colour, and if allowed 3 months' bottling will taste like champagne. Whin is just an old name for the flowers of gorse, or the plant. So is furze. I used 2 pints of flowers in line with more modern recipes. Loaf sugar is a reference to the old loaf shape it was sold in. Granulated is fine. If using dried yeast I worked out it's only about a teaspoon you want (but feel free to double check lol!) And finally gorse is crazy spikey lmao! But smells like pina colada :-D
  4. Going to start by saying I'm not a doctor lol. Years ago I mangled my back with two serious injuries including a crack in my axis bone and a seperate incident that basically replaced all my lower back tissue with scar tissue. My advice: Do the physio, all of it. No matter how painful or annoying just do it lol. Sometimes it feels silly, or hurts like hell. But do it. Don't rush the healing. It will happen. I was 19 when I did my back in, I was 27 before I was pain free. Back injuries are awful but they do get better. I know it's not the greatest advice but you just have to know that it will get better. You just have to stick with it and grind it out. Think of it like any other training. The doing part might not be fun but the end result is.
  5. As the title say, I've just started my first vat of homebrew. Gorse wine to be exact, one gallon following an old recipe from a book circulated in Britain in WWII. However the recipe just said "yeast" so I adjusted for using dry yeast, but simply used the same stuff I used for baking. I'm guessing in 1940 the average joe would have had baking not brewinf yeast. But what different effects should I expect from baking yeast? Will the alcohol content be lower and fermentation end sooner than expected? Also, with the paleo theme I'm planning a batch of emmer wheat, barely and sourdough. Also a gruit batch for some Saxon reenactment friends (exact flavour to be decided) both will be chanced on wild yeast :-D
  6. I've done the roll of Glory a few times. It wasn't so bad. But to be honest I hurt myself pretty bad when I landed 90kg on my chest. Managed to tear some intercostal muscles and trap a few nerves. Was a bad few weeks and a total loss of training. So it's kinda got into my head a bit now. May have to revisit. Bench has always been pretty bad for me so I've failed more reps than I like (probably 1 every few months). Especially on 5/3/1 when I hit the single. I've definitely noticed that getting DBs into position for the bench is more challenging even at 25kg each. I have to kind of roll back and use my weight to swing them into position and then the same to put them safely down...fair to say it looks mildly ridiculous lol.
  7. Can't find the old gaming thread so started a new one. Recently got back into Warframe, but on console this time. Currently Mastery Rank 3. Just wondering if anyone else also loves this game? And of there's a NF clan or any interest in creating one?
  8. Sorry for the delay in replies all, crazy busy with work and where I live there's very little internet when it rains (which is always) I've worked the numbers differently to treat is a different lift at the moment. But I'm giving serious consideration to the dumbbell bench press. I find the smith machine pretty uncomfortable and I'm never very happy with my position under it. Also started to get little niggles and aches in my shoulders that I never got before. Only downside to dumbbell bench is that I guess I might drop a dumbbell on my face
  9. Recently moved to a new gym, and away from my gym buddies so I've switched to using a smith machine for benching after a bad experience trapping myself under the bar. Only used the machine a few times before I had to take some time off due to an injury to my left trap (done at work). Went back today and from a single press of 82.5kg I couldn't even budge 70kg of my chest! I was only out the gym 2.5 weeks or so. I'm wondering if it might be related to the position the machine forces you into, it feels WAY more shoulder dominant than chest. Thinking maybe a narrower grip to move more onto the chest? Basically just wanting some advice. Falling back under a bodyweight would be deeply depressing lol. Maybe I should just risk the bench again?
  10. I've been doing 5/3/1 for a few cycles now, and I only get my OHP up 2.5kg per cycle for a single. I have to second Wildross, it's a pain to improve on. A video might be good if possible.
  11. I did hung kuen for years and I don't remember there being any drunken forms to be honest. I don't think I've ever encountered a school that teaches it as a style, though as JBurns08 said above, some schools teach it as a set of forms. I get the impression it's pretty rare to find, even in China. Though I'll stand to correction on that. Your far more likely to find Hung Gar and Shaolin schools. But it wouldn't hurt to contact local schools and see if they know of anyone that teaches it. As an aside, any kung fu with monkey as an animal may be worth looking into. I've had a little experience with it, and it's got a lot of the elements that make drunken styles popular. The swaying, rolling motions and all the twists and turns. But in short I think you'll have the same problem I've had trying to find Mandarin Duck Style, some things are just rare and hard to find. But keep looking
  12. Ah! I actually hadn't noticed that until right then! ...think I'll just slink away in embarrassment now!
  13. Only in the sense that her answer was smack in the middle between 30 and 50. I admit it's a tenuous "right" but it seemed to clarify things a little
  14. Just some ones reply with a distance is helpfully, especially in a program At least I know 30-50ft is about right.
  15. Haven't had internet for awhile but decided to report back on my attempts. Window wipers flung me from the bar! Shoulders couldn't take it. I managed a few of the paused reps, they really are killers of men! My new gym has a pull up bar bolted to the wall, which means that when I do a leg raise and lower my legs down my back hits the wall. So I get zero momentum for the next leg raise which has made it much harder, even though i tried to be strict about not swinging. So working on getting back to 5x10 all the way up to the bar again.
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