How To Make A Disinfectant Spray & Antiseptic Wash From Bleach

September 29, 2016

Used mainly to clean and disinfect toilets and sinks, basic household chlorine bleach is very cheap, easy to obtain and it kills almost all known germs and most viruses, including coronavirus. Basic household bleach (not perfumed or thick bleach etc) can be diluted and used to make a powerful spray/surface disinfectant. It can also be used to make an antiseptic wound wash known as Dakin’s Solution. Below you will find the widely used ratios and ingredients for both solutions.

**If you are looking for hand wash or hand sanitizer, but they also sold out in the shops, check out our simple DIY hand sanitizer post and our dish soap DIY foaming hand wash post.**

How To Make A Disinfectant Bleach Solution

Safety

Bleach emits toxic fumes. Mix the solution outdoors or in a well-ventilated space.
Never mix bleach with ammonia, alcohol, vinegar or other acids as doing this can create toxic gases that can be fatal.
Wear rubber gloves and avoid getting bleach on your skin or clothes.

Bleach Disinfectant Recipe

Clorox or similar household bleach (Sodium hypochlorite solution 5.25%). Don’t use thick or scented bleach.
Tap water
A mixing/measuring jug
An old thoroughly rinsed out plastic spray bottle

How To Make Bleach Disinfectant Spray

The bleach to water ratio is 1:10. That’s 1 part bleach for 10 parts water.

Coronavirus: The CDC state that 5 tablespoons (1/3^rd cup) bleach per gallon of water or 4 teaspoons bleach per quart of water is effective against coronavirus.

Measure out the amount of water required.
Measure out the amount of bleach needed (1:10 ratio based on the amount of water).
Add the water and bleach to the mixing jug and carefully mix.
Carefully pour the mixed solution into a plastic spray bottle and use to disinfect surfaces as required. Be sure to label the bottle as bleach disinfectant!

There is some debate as to how long this disinfectant solution remains effective as it loses disinfectant power quickly when exposed to heat and sunlight. With this in mind, it seems sensible to make small batches daily and discard any leftover.

How To Make Antiseptic Wound Wash (Dakin’s Solution)

This homemade antiseptic is known as Dakin’s solution (also known as Dakin’s fluid & Carrel–Dakin fluid) and it was developed by an English chemist, Henry Drysdale Dakin and French surgeon, Alexis Carrel, it was first used in the First World War to treat soldier wounds and fight infection. The Dakin’s solution recipe is made up of Clorox or similar chlorine bleach, baking soda and water, that’s it…

Dakin’s Solution Recipe

You will need:

Clorox or similar household bleach (Sodium hypochlorite solution 5.25%). Don’t use thick or scented bleach
Sodium bicarbonate (baking soda)
Tap water
Cleaned/sterilized pan with lid, measuring cup and spoon, jar with a lid.

How To Make Dakin’s Solution

Wash your hands
Measure out 32 ounces (4 cups) of tap water. Pour into the clean pan.
Boil water for 15 minutes with the lid on the pan. Remove from heat.
Using the sterile measuring spoon, add ½ teaspoonful of baking soda to the boiled water.
You can make the solution in one of four strengths. Measure bleach according to the chart and add to the water also:

1. For full strength – add 3 oz. bleach or 95 ml.
2. For 1/2 strength – add 3 tbls. + 1/2 tsp. or 48 ml
3. For 1/4 strength – add 1 tbls. +2 tsp. or 24 ml.
4. For 1/8 strength – add 2 1/2 tsp. or 12-14 ml.

Pour the solution into the sterile jar and put the lid on.
Make sure you clearly label the jar as Dakin’s solution, also including the strength of solution and date of expiry
Cover the jar with aluminium foil or store it somewhere dark, to protect it from light.

After opening the jar, throw away the remaining solution after 48 hours. An unopened jar can be stored for around a month if it is not opened, providing it is stored in the dark.

(Clorox image by JeepersMedia)

Microwave Bread Recipe — From Mixing To Eating In Under 5 Minutes

March 24, 2020

A simple, no-bake, no prove, microwave bread recipe that you can literally make from start to finish in under 5 minutes. It has an approx cook time of 90 seconds.

If you are out of bread and you can’t get any, give this simple microwave bread recipe a go. The end result will not be bread as you know it, but it is passable and useable in the same way as normal bread. You can slice it, toast it and make sandwiches etc.

Homemade Microwave Bread Recipe

This recipe makes approx 1 serving. If you try making any more in one go, it tends to burn before cooking properly. If you need more bread you’ll have to make it in several smaller batches.

40g self-raising flour
1 egg white
25g margarine (alternative try a vegetable oil)
A squeeze of lemon juice
1/3 tsp sugar
1/3 tsp baking powder

No eggs? No problem. You can try substituting the egg for either 3 tbsp of juice from a can of chickpeas or a small mashed banana.

Microwave Bread Instructions

Get a microwavable glass bowl. Add the egg and whisk.
Now add the lemon juice and baking powder and mix.
Add the remaining ingredients to the bowl and mix until smooth and doughy.
Place in the microwave and cook on full power for around 90 seconds. You may have to adjust cooking time depending on the power of your microwave.
Leave to cool, then slice, toast, enjoy.

Note: This recipe is not an exact science. You may have to experiment with ingredients and cooking times a few times until you get the best results.

5 Moonshine Recipes You’ll Be Over-The-Moon About!

July 8, 2015

So you’re looking for some moonshine recipes? That’s quite understandable as there are few things as enjoyable as creating the perfect moonshine, particularly when you’ve waited for the mash to ripen into something truly delicious. What’s more, with so many moonshine recipes out there, you can be spoilt for choice as to what to create next. With this in mind, we’ve collated some of our favourite recipes. Happy mashing people!

Important note: Distilling alcohol is illegal in the US unless you have a fuel alcohol or a distilled spirit plant permit. Be sure to review your state/country laws on distilling alcohol.

Moonshine Recipes

Southern Whiskey Moonshine Recipe

This special moonshine has the distinct taste of the south and makes for a real kicker for those looking for something more potent.

Ingredients that you’ll need

¼ of Corn syrup (per 1 1/2 gallons of water)
Water
One cup of honey (per every ten gallon batch)
1 – 3 ozs yeast (per ten gallons of mash)

Equipment that you’ll need

Sauce pan
Hydrometer
Food safe fermentation bucket

Southern Whiskey moonshine: Step by step

Step One – Add between 1 and 3 ounces of yeast for every ten gallon batch

Step Two – Heat up around a quarter of your water and then stir in the corn syrup, followed by the honey

You’re aiming for heat of between 120 and 130 degrees (a temperature which will melt your corn syrup).

Step Three – Pour the mixture into the fermenter and finish with cool water, until it reaches 80 degrees.

Step Four – Take a hydrometer reading

To give you an idea about this, you should have had a reading of about 60 to 65, and you shouldn’t exceed a reading of 70.

Step Five – Add in your yeast (being sure to read the instructions on the packet)

Step Six – Leave for between 6 and 14 days for fermentation to take place – then you’re ready to serve.

How To Make Apple Pie Moonshine Recipe Infographic

How To Make Apple Pie Moonshine Recipe

This recipe has to be one of the most popular around and there are all sorts of variations on it; however, this seems to be one of the most common moonshine recipes (although you’re free to experiment as you wish with the various flavours).

Oh, and did we mention that this particular recipe is ready within 1 hour and 10 minutes? Making it perfect for those who get a little impatient awaiting fruit fermentation.

Ingredients that you’ll need

2 Cups of white sugar
2 Cups of brown sugar
1 Gallon of apple juice
4 Cinnamon sticks, or more to taste
1 Pinch apple pie spice
1 (750 ml) bottle 190 proof grain alcohol
1 Gallon apple cider
1 (750 ml) bottle vodka

Equipment that you’ll need

Large pot for the stove
Glass jars

Apple Pie moonshine: Step by step

Step One – Mix together the apple juice, apple cider, white sugar, brown sugar, and cinnamon sticks, placing them all into a large pot upon the stove. You should bring this almost to boiling point.

Then, cover the pot with a lid and allow the mixture to simmer for approximately 1 hour before removing it from the stove and leaving it to cooling completely down.

Step Two – Add the grain alcohol and vodka syrup to the mix and stir. At this point you can also remove the cinnamon sticks.

Step Three- Serve up!

That’s all there is to it, you can now serve this up into glass jars or bottles and enjoy the fruits of your labour!

Store in the refrigerator until you’re ready to drink it. I think apple pie is the king of all moonshine recipes, but that’s my personal preference!

The best image I could find to represent the Black Beard’s moonshine recipe…

How To Make Black Beard’s Rum Moonshine Recipe

This is one of the best moonshine recipes for the rum lovers, although you do need to be a little patient with it as it can take up to 14 days to ferment.

Ingredients that you’ll need

2 Pounds of brown sugar (for each gallon of water)
1 Cup of honey (for every ten gallon batch of the mixture)
Water
1 – 3 ozs yeast (per ten gallons of match)

Equipment that you’ll need

Sauce pan
Hydrometer
Food safe fermentation bucket

Black Beard’s Rum moonshine: Step by step

Step One – Begin by heating up a quarter of your water to around 120 degrees

At this point it will be hot enough to melt the sugar, so add this in and stir. After the sugar, you can add the honey.

Step Two – Pour the mix into your fermenter

Add cool water, according to the measurements above, to cool the mixture to 80 degrees.

Step Three – Take a hydrometer reading and adjust if necessary

To give you an idea about this you should have had a reading of about 90, and you shouldn’t exceed a reading of 100.

Step Four – Add your yeast into the mix as per the packet instructions

Step Five – Leave for between 6 and 14 days to ferment, then serve.

Watermelon-peach moonshine brandy – oh yeah!

How To Make Watermelon-Peach Moonshine Brandy Recipe

Coming in at a five week fermentation time, this moonshine recipe is the longest of the moonshine recipes listed here. However, with the sweetness of a watermelon, the bitterness of the lime, and an alcohol punch to finish, this is one moonshine recipe that is well worth waiting for.

Ingredients that you’ll need

1 ¼ of a large watermelon
1 ¼ Cup chopped golden raisins
15 limes (you’ll need these to be juiced as we aren’t using the pulp or the zest)
25 Cups of sugar
Water (to make 5 gallons)
Either wine or distillers yeast
10 peaches

Equipment that you’ll need

Sauce pan
Hydrometer
Food safe fermentation bucket
Large bowl

Watermelon-peach moonshine brandy: Step by step

Step One – Juice the watermelons and peaches

You should save the leftover pulp in a sauce pan.

Step Two – Boil up the pulp with five quarts of water for around 30 minutes

Once boiled, strain off the pulp and then add water to the extracted juice.

Step Three – Cool your mixture down to around lukewarm temperature

You should then add in the water to make up a five gallon mix in total.

Step Four – Add in the remaining ingredients, asides from the yeast, to the fermentation bucket

Cover over the mix with a cloth and leave to stand for 24 hours.

Step Five – After 24 hours add in the yeast

Step Six – Stir the mixture daily over the course of a week and strain off the raisins

Step Seven – Add a fermenting trap and leave to rest for 4 weeks before serving.

How To Make Rye Whiskey Moonshine Recipe

Ingredients that you’ll need

7 pounds of Rye
2 Pounds of Barley
1 Pound of Malt
6 Gallons of water
1 oz of Yeast
1 gram of ammonium-floride

Equipment that you’ll need

Sauce pan
Food safe fermentation device
Large bowl
Pillowcase

Rye Whiskey moonshine: Step by step

Step One – Heat the water to 70 degrees, then mix in the malt and the grain

Step Two – Stir the mixture, slowly raising the temperature by approximately 5 degrees every 2 minutes, until it reaches 160 degrees

Step Three –Keeping the mixture at 160 degrees, stir it constantly for 2 to 3 hours. This will convert the starch into fermentable sugar and dextrin

Step Four – Filter off the liquid, place it into your fermentation device, and allow it to cool to between 70 and 80 degrees

Step Five – Once the mixture has cooled, add 3 grams of yeast followed by 1 gram of ammonium-floride to prevent secondary fermentation. Stir the liquid for 1 minute, then cover and seal with an airlock.

Step Six – Leave for 5 – 7 days to ferment, then pour in to a container, filtering through a pillowcase to remove any remaining solids.

You’re going to need lots of strawberries to make this strawberry moonshine recipe!

How To Make Strawberry Moonshine Recipe

Strawberries are one of the first fruits to ripen during the summer months, so it only seems right that there should be plenty of moonshine recipes made from them. So, here’s a quick and easy moonshine recipe that is deliciously sweet (you’ll need to pay attention to the instructions however, as otherwise you could just end up with one large mushy strawberry mess on your hands!).

Ingredients that you’ll need

1 to 3 pounds of Cane sugar
2 Packets of bread yeast
20 pounds of Strawberries
1.5 pounds of Raisins

Equipment that you’ll need

1 Airlock
Cutting Board and knife
Blender
Funnel
Large auto-siphon (this really needs to be a minimum 1/2″ tube)
Copper immersion chiller
Hotplate
Large stock pot
Large spoon or paddle
2 Fermentation buckets (obviously these need to be food safe)
Mesh strainer
Refractometer
Thermometer

Strawberry moonshine: Step by step

Step One – Rinse off all of your strawberries.

It’s advisable that you use a high pressure hose for this, as it can knock away wild yeast and bacteria which can otherwise taint the taste of the moonshine.

Step Two – Cut all of the tops off the strawberries and throw them away.

Be careful not to miss any of the leaves as these will make the moonshine taste bitter.

Step Three – Check your strawberry batches carefully for any mouldy or rotten fruit. If you find any, discard them straight away as they could contaminate the mash

Step Four – Use only the strawberries that are ripe and un-ruined.

Place them into a blender and create a puree by lightly blending them together. You should take care not to blend them too much however as you don’t want a consistency that is too thin and difficult to separate.

Step Five – Add in your raisins and blend them until they are within the mixture.

Step Six – Pour your mixture into a sanitized bucket (it makes things a lot easier if you use one with a scale on the side)

Step Seven – Once you’ve mixed all of your strawberries and have a total of 2.5 gallons of puree, you can transfer it over to a stainless steel boil kettle.

Step Eight – Mix in 3 gallons of water, making the mixture up to a total of 5.5 gallons.

Step Nine – Use your brix refractometer

To determine the alcohol content of the mixture, you should take a brix reading. To do this, use a small pipette to suck up some of the mixture, this is then placed on a glass plate on the Brix refractometer. You finally view the reading by looking into the contraption’s sight.

Step Ten – Knowing your ideal alcohol measurements

You should really look towards an 8% reading, going any higher than this can result in moonshine that tastes too yeasty. However as this leads to a relatively low gravity reading (where low is considered as less than 15 brix / 1.061 Gravity) cane sugar will need to be added to sweeten the mix.

Step Eleven – If necessary add the cane sugar

For this amount of mixture a measures of 4 pounds of cane sugar should sweeten the moonshine up.

Step Twelve – Stir the mixture once more and take a brix reading to ensure that the gravity has come down

You should now be aiming for a Brix reading of 14 and a gravity reading of 1.055.

Step Thirteen – Cover over and heat to 160 degrees Fahrenheit

Step Fourteen – Cool the mixture down in an immersion chiller

Step Fifteen – When waiting for the mixture to cool you can begin to make the yeast

Use the instructions on your yeast packet for guidance

Step Sixteen – Once cooled to 70 degree Fahrenheit move the mix to your fermentation bucket and add the yeast

Step Seventeen – Cover over and add an air lock.

The temperature where your bucket is stored should be around 70 degrees, leaving it for around a week.

Step Eighteen – Siphon off your mix and run it through a strainer

In doing so you can separate the pulp out and throw it away. You should then add only the strained juice to the still, ignoring any settled yeast that may have formed at the bottom of the barrel.

Step Nineteen – Undertake a spirit run

Distil the product from the stripping run, you should use a low heat for this and run the distiller at a slow rate (this should result in the mixture dripping rather flowing). To ensure this goes as it should you should create at minimum 200 ml fore shots cut, and healthy heads and tails cuts, being sure to save only the best part of the middle of the run for the hearts.

Step Twenty – Serve up!

Serve up your moonshine in glasses filled with fresh, chopped strawberries!

(Images from: Dominic Lockyer, Adam Barhan, Harsha K R & Pixabay)

How To Make Mountain Pies: Perfect For Campfires & Backyard Firepits!

February 4, 2020

If you don’t know what a mountain pie is, it is basically a grilled sandwich that is cooked on a campfire, in a small device called a mountain pie maker. Mountain pies are also sometimes known as ‘hobo pies’.

A mountain pie maker is like a small cast iron skillet with a lid and a long handle. Mountain pie makers can be purchased for between $15 and $50. The one we use and highly recommend is the Rome 1705 cast iron mountain pie maker. It can be purchased from Amazon for around $20. If you purchase one, I can all but guarantee you that it will become one of your favourite things ever. In fact, you’ll probably go on to buy several… We did.

How To Make Mountain Pies

You prepare your mountain pie, the same as if you were using a grilled sandwich (toastie) maker at home. We like to butter the outside of the bread (so it crisps and doesn’t stick) and then add our fillings in the sandwich. Our favourites are cheese, cheese and onion, and cheese and ham.

Once assembled, place your sandwich in the mountain pie maker, close it, and hold it in the campfire to cook (think roasting marshmallows but bigger). Cooking time can vary depending on the size and heat of the campfire so check often until your sandwich is cooked to your preference. Once you have made a few mountain pies you will get the hang of it.

When ready, very carefully remove your sandwich from the mountain pie maker. Please be very careful when doing this as the cast iron mountain pie maker is obviously extremely hot.

Now enjoy! Mountain pies are truly one of the most delicious and satisfying things you can cook outdoors on a campfire or firepit. We make them on the firepit in the back yard all the time. The kids absolutely love making them.

If you are considering getting a mountain pie maker, we have several of the Rome 1705 mountain pie makers and we can highly recommend them.

Homemade Pine Needle Cough Syrup Recipe

May 9, 2015

Whether you’re suffering from a common cold, seasonal allergies or a more serious illness, such as pneumonia or bronchitis, the need for immediate and long-lasting cough suppression is immense. Unfortunately, many over-the-counter cough syrup medications are filled with a myriad of synthetic chemicals, which makes it an unappealing option for those wishing to minimize their exposure to these harsh compounds. However, what if you were to discover one of the most potent cough suppressant and anti-inflammatory compounds is found in your backyard?

Pine needle cough syrup has quickly moved from the underbelly of natural remedies into the mainstream spotlight due to its potency in alleviating symptoms associated with post nasal drip and respiratory illnesses. The most impressive part? This medicine utilizes 100% natural and cheap and/or free ingredients, which makes it an ideal choice for those seeking to minimize their exposure to synthetic chemicals or when access to pharmaceuticals is unavailable, such as during a natural disaster or camping trip.

The Ingredients

The potency of pine needle cough syrup is only matched by its simplicity. To make this homemade medicine, all you need is:

¼ cup of pine needles (specifically from the Eastern White Pine)
½ cup of filtered water
½ cup of raw honey (preferably from a local source)

Directions

Step One – Pour the water and pine needles into a pot and bring the water to a gentle boil. Allow the ingredients to boil for 10 minutes, or until the needles have turned brown and water has adopted a greenish-yellowish hue.

Step Two – Strain the needles out of the water, and replace the water back into the pot.

Step Three – Add the honey into pot, and bring the water to a boil. Continue to boil the ingredients until the liquid transforms into a syrup-like consistency.

Step Four – Once the liquid has thickened, pour into a resealable glass jar and allow it to cool.

Step Five – Consume 1 to 2 teaspoons as needed to control your cough and soothe throat and lung irritation. Refrigerate between uses.

How To Grow Garlic From A ’50 Cent’ Supermarket Garlic Bulb

April 23, 2014

Ok, this is fairly simple, but it always surprises me how many people don’t know this, and also how many people don’t do it…

Garlic is one of the easiest crops to grow, as long as they don’t sit in soggy, wet ground, they rarely have any problems. Garlic does take a fair while to grow, but this is countered by the fact you can grow a year’s worth of garlic in around a meter square. Also once cropped and dried, garlic will keep for up to ten months.

Literally a dollar or two, and 10 minutes planting once a year, will provide a whole year’s worth of garlic! Also, you’ll never need to re-buy garlic bulbs to plant, as you can replant some of last years crop.

If possible, I recommend that you purchase organic garlic bulbs (to plant) from the market or supermarket. If you can’t afford to buy organic garlic, don’t beat yourself up. Just get the regular garlic you can afford. We have had great success growing with cheap 50-cent garlic bulbs from the supermarket.

How To Grow Garlic With Garlic From The Supermarket

Take one garlic bulb and pull off all the individual cloves. Each one of these cloves will grow into a whole new garlic bulb!
Take the separated cloves out to the garden, to where you will be planting them. Make a hole in the soil with your finger that is just a tiny bit deeper than the garlic clove is high.
Pop a garlic clove into the hole, with the pointy end of the clove pointing upwards. This is very important! If you plant the garlic cloves with the pointed ends down, they will not grow.
Now just pinch the soil in around the clove and firm in a bit. When done the top of the clove should be just below the surface of the soil.
Now repeat the process, but leave a space of around 10 cm (4 inches) between each planted garlic clove.
Water the garlic well, and now just wait for it to do its thing!

The best time to plant garlic is October/November, but you can also plant in the Spring. In fact, we have planted garlic at various different times and it usually grows pretty well, as you can pull and use garlic at any stage of its development really.

Additionally, if you ever find some store-bought garlic is starting to sprout in the cupboard, don’t throw it away, try to plant it up and see what happens…

The Four ‘Golden Rules’ For Caring For Cast Iron Cookware

October 4, 2016

Rule 1: Don’t wash cast-iron cookware like normal pots and pans.

Don’t wash cast-iron cookware like normal pots and pans. Dishwasher detergent and dish soap will remove the seasoning (oil coating) on the skillets etc, that is required for successful cooking and storage. If the seasoning is removed, food will stick to the cookware, and when stored the cast-iron will oxidize and rust.

Rule 2: Clean cast-iron cookware like this.

In most cases, a quick wipe around with some kitchen towel and cooking oil will suffice. If you do have some stuck-on food that doesn’t come off with a quick wipe – pour a cup of water in your skillet (etc), put it on the heat and let it boil for a minute or two. Remove from the heat, pour the water away and carefully wipe with some kitchen towel and oil. If the pan has still not come clean, add a handful of coarse salt and use some paper towel to rub the pan. The salt acts as a gentle abrasive that won’t damage the cast-iron.

Rule 3: Re-season after use

After you have used and or cleaned cast-iron cookware, be sure to re-season it before storage and further use. To do this – add a little oil to the cookware and use some paper towel to gently rub it around to seal and protect it. This will protect and stop the cookware from rusting in storage, and mean it is ready for use straight out of the cupboard next time.

Rule 4: Treat with care

Never use steel wool to clean cast-iron cookware, it will scratch the surface. Be very careful using metal cooking utensils too as they can also cause damage. Use wooden utensils if possible. Lastly, store your cast-iron cookware carefully. Cast-iron cookware is heavy so it is easy to chip or dent when handling and storing. Chips and dents can affect how food cooks and sears, so handle with care.

BONUS: Find Out What The Numbers & Letters On Cast-Iron Cookware Mean

You’ll either be really interested in this, or you’ll be thinking what’s the point? Actually, since you are reading this post you are likely in the ‘interested’ party category.

There is so much heritage and history wrapped up in old-cast iron cookware, old cast-iron Dutch ovens, skillets, kettles and those beautiful old cast-iron wood-burning stoves. Wouldn’t it be nice if you find out a bit more about them, when were they made, what was their original purpose etc? Well, now you can! Below is an article to the ‘Cast Iron Collector’ website that explains what all those numbers and letters on your old cast-iron cookware mean.

Find Out What The Numbers & Letters On Cast-Iron Cookware Mean

How To Make Pineapple Weed Tea (Great For Stress & Insomnia)

July 4, 2014

You have probably seen pineapple weed thousands of times but never given it a second look. It likes yards and other trampled/beaten and unkempt areas. It is very easy to identify with its pineapple-shaped yellow flower heads. Pineapple weed is actually a close relative of chamomile, and it has similar calming/sedative properties. In fact, I would say it is a more powerful sedative than chamomile.

Pineapple tea is very simple to make and it tastes great, like a sweeter slightly pineapple version of chamomile tea. It is excellent to drink when stressed to help you relax. It is also great to drink before bed to help you sleep.

How To Make Pineapple Weed Tea

You only use the flower heads to make the tea, so go out and collect around a handful (seems about the right amount for a decent sized cup). Make sure you collect from a clean and unpolluted area. Once you have your flower heads, simply put them in a cup, teapot or French press (French press works very well), cover with boiling water and let them sit and steep for 3-5 minutes. Now simply strain and drink!

Pineapple weed tea is delicious and quite sweet by itself, but it is also amazing if you add a spoonful of honey. Give it a try!

Note: I am not aware of any issues relating to drinking pineapple weed tea and medical conditions or medications, but I am not a medical expert, so just to be on the safe side, check with your doctor if you are suffering from a serious medical condition. I am sure it’s fine but better to be safe than sorry.

(Image from Wikipedia)

How To Make Your Own PVC Water Well Hand Pump

September 14, 2018

This is a great 9 part series of videos on how to make your own water well hand pump from readily available PVC plumbing parts.

If the SHTF and you need water this could be a very handy skill to know or a very handy bit of kit to have laying around. Additionally, you can never have too many common PVC plumbing pipes and common accessories stored at home. They can be useful for so many other things which they were never intended for, such as:

(Photo Credit: MeAndMother2)

10 Foods To Store That “Practically” Keep Forever

March 5, 2014

Firstly – nothing will keep forever if it is not stored correctly in the right environment. Many of these foods need to remain dry and be kept in their original unopened packaging or airtight containers.

Sugar

All kinds of sugar, whether white, brown or powdered etc, will last forever if kept dry in an airtight container. Sugar will never spoil as bacteria simply cannot grow on sugar.

Dried Beans

Dried beans were tested by Brigham Young University. They tested the long-term storage of pinto beans, and their conclusion was that pinto beans were safe to eat 32 years after they were stored in an airtight container at an ambient temperature.

Rice

White, wild, arborio and basmati rice all keep for 25+ when kept in their sealed packaging, or when stored in an airtight container. Brown rice does not store so well due to its high oil content.

Corn Starch

Kept dry in its original box with the lid on, corn starch has an indefinite shelf life. Great for thickening soups and sauces post zombie apocalypse!

Powdered Milk

When stored unopened in its original packaging, powdered milk has an indefinite shelf life. Quick tip to determine if powdered milk has spoilt – if it has started to turn yellow, it’s time to bin it.

Honey

Due to its high sugar content and antibiotic properties, honey can remain edible for 1000s of years, even when opened! Edible honey has been found in Egyptian tombs.

Hard Liquor

All distilled spirits such as vodka, rum, whisky, gin and tequila, keep forever, even in opened bottles. Their color and taste may change over time, but they are still fine to drink.

Sea Salt

Salt will never go bad if stored in a dry container and environment. It has the added benefit of being able to be used to preserve other fresh foods too.

Vinegar

Both apple cider vinegar and basic white vinegar will keep indefinitely when stored in a cool/dark cupboard. Vinegar also has countless cleaning, DIY and medical uses (see here)

Ramen Noodles

Yeah those little bricks of noodles with the flavor packets, that cost 20 cents! They have been shown to last 10+ years, kept in their original packaging. Given the price or ramen noodles, stocking up on them is a no-brainer.