Grow Over 300 lbs Potatoes WITHOUT Digging, Watering Or Any Real Effort…

No matter whether you grow some vegetables in your back garden as a hobby or you grow vegetables on a larger-scale on your homestead, you will almost definitely grow some potatoes…

Growing potatoes in your garden on a small-scale is simple enough and fun. However, if you harbour any aims of being more self-sufficient you need to grow potatoes on a much larger scale and this can quickly become a whole load of effort and hard work. First, you must dig and prepare the soil and then plant all the seed potatoes, all of which is back-breaking work if you are planting lots of potatoes. This is only half of the work though… When the potatoes are ready, you have to then dig them all up!!!

Thankfully, there is an easier way. Much, much easier… And the news gets even better as the good folks at Back To Reality have created an excellent video detailing how to this. I have included the video down below, so give it a watch.

They managed to grow over 300 lbs of potatoes with minimum effort. No digging/planting, no watering, and no digging/harvesting. All that is required is some hay. Tip –– you can often get hold of old or spoilt hay from local farmers for zero charges. They will likely just be happy for you to take it away. Additionally, if you ask and you are lucky, they might also be happy to provide a ready supply of manure or soiled animal bedding as well.

My recommendation – if you are not convinced by this method of growing potatoes — set aside an area to try it out this year. Grow your main crop of potatoes in the usual manner but try this no-dig, hay method on a smaller test crop. The results should speak for themselves.

BTW – after you have watched the video below, I highly recommend subscribing to Back to Reality’s YouTube channel. They produce some great homesteading, gardening and DIY videos.

How To Make Mead: Plus 5 EASY & Delicious Mead Recipes To Try

Mead makes for one of the oldest alcoholic drinks in history and, using a basic recipe that consists of just honey, water and yeast, it can also be considered as one of the simplest. That said, for the many that may have tried to make mead and suffered some form of a misstep, this drink can also seem like a frustrating mix to get right. So with that in mind, here is a complete introduction to mead, and five solid recipes for the beginner to get to grips with what this wonderful homebrew can offer. If you are interested in making mead, you may also be interested in our moonshine recipe post!

Mead: The world’s most varied drink

From being completely flat through to being super sparkling; from being crisp and dry through to seriously sweet and from straight-up mead flavour through to being fruit flavoured, it seems that mead may very well be the world’s most varied drink. So, after you’ve gotten to grips with the five recipes within this article there is a whole world of other recipes to try out, so…. let’s get started!

Recipe One: Dry/Semi-Sweet Mead

This recipe produces a mead that strikes the balance between dry and sweetness just right and makes for an excellent first-timer recipe.

Ingredients that you’ll need

14.5 Pounds of Honey
4 Gallon soft water
10 Grams of Fermaid-K
14 Grams Diammonium phosphate (DAP)
Liquid yeast
5 Grams of calcium carbonate
¼ Teaspoon of potassium meta-bisulphite

Equipment that you’ll need

Primary food-safe fermentation bucket
Hydrometer
Pure oxygenation system OR an air pump and a sterile air filter

Dry/Semi-Sweet Mead: Step by step

Step One – Soak your honey in water for 15 minutes

This will help loosen the honey from its original thickened state.

Step Two – Add in one gallon of high-quality soft water (this needs to be no more than 150ppm TH)

You should also use a sanitized fermenter.

Step Three – Add in the honey and stir until dissolved

Step Four – Add in a further 3 gallons of room temperature soft water

At this stage you should take a gravity reading with a hydrometer, writing it down in your logbook.

Step Five – Add your Mermaid-K and Ammonium phosphate (DAP) to the mix

Step Six – Add your liquid yeast to the must

Before undertaking this step be sure that the yeast has warmed to room temperature.

Step Seven – Add your calcium carbonate

Step Eight – Oxygenate the must

You do this by either splashing or shaking the mix (which, to be honest, if pretty ineffective) or through a professional pure oxygenation system (alternatively you may opt for an air pump and a sterile air filter).

Don’t oxygenate the mix for any longer than 60 seconds if you’re working with pure oxygen. If you go for the aquarium pump then you can leave it to run for around 30 minutes.

Step Nine – Place your lid on

Ideally, you’ll be using a lid airlock, and you should fill the bucket with water or vodka to the airlock’s fill line. The fermentation should take place at between 55 to 75 degrees Fahrenheit.

Step Ten – Stir each and every day

Once the must has used up around a 1/3 of its sugar add in about 5 grams of Fermaid-K and 7 grams of DAP.

Step Eleven –Keep an eye on your mix and somewhere between 7 and 20 days it’ll be ready for the next step

Your must is ready when the activity within it slows down to around 1 bubble every two minutes or less. Once this happens you should take a gravity reading, which should be 1.018 or below). Then go ahead and siphon your 5-gallon carboy and add into the mix ¼ teaspoon potassium meta-bisulphite (which should have been hydrated with a 1/8 of a cup of room temperature water).

Step Twelve – Allow to rest for 3 to 4 weeks and then rack one more time

Recipe Two: The fastest, most efficient way of making mead (kind of)

So the first recipe may seem a bit intimidating to some, so here is a simpler mead recipe for those who want to make mead fast! However whilst it’s super quick to mix together, the brewing time still takes a couple of months.

Ingredients that you’ll need

1 Gallon of Spring Water (room temperature)
3 Pounds of honey (this needs to be pure)
1 Pack of Yeast
1 Box of raisins
1 Orange

Equipment that you’ll need

Water jug
Rubber band
1 Balloon pack (these should be large enough to cover the mouth of the water jug)

The fastest, most efficient way of making mead: Step by step

Step One – Pour half of your water into a container

Step Two –Slice up your orange into 1/8’s

Then place the slices, honey, twenty-five raisins and the yeast into a jug. Pour a little water back into the jug so there’s around a couple of inches space at the top. Put the cap on and give it a good shake (ideally for around five minutes)

Step Three – Pinprick one of the tops of the balloons and remove the cap from the water jug

You should then place the balloon over the mouth of the jug; the idea behind this is that the gases from within will fill the balloon, so place a rubber band around the jug mouth to secure it.

Step Four – Leave to rest on the side and keep an eye on it

After around twenty-four hours you’ll see the balling being to inflate, this then means that your yeast is busy working on transforming the contents of the jug into delicious mead wine! If it gets too large you should prick another hole into it… you want to avoid it bursting.

Step Five – After two weeks…

After around two weeks you should see that the balloon has gone limp, this will then mean that fermentation has finished.

Step Six – After 2 months…

Following two months you should notice that the mix has become a whole lot clearer and is now ready to serve!

Recipe Three: Super-fast mead (otherwise known as cheat mead!)

OK, so for those who really are impatient, here we have a recipe that takes just two weeks, rather than the months that the other recipes require.

Ingredients that you’ll need

½ Gallon of cheap white wine
1 Pound of honey
1-2 cloves
Pinch of cinnamon and nutmeg

Equipment that you’ll need

Saucepan
Jug
Corkscrew (for the wine)
Spatula

Super-fast mead (otherwise known as cheat mead!): Step by step

Step One – Empty the wine and honey into a large saucepan

Heat this up gently being sure to stir the mixture frequently until a scum forms on the top of the mixture.

Step Two – Scrape the scum off and chuck away

Step Three – Pour the liquid into your wine bottle

Step Four – Place the cap on and leave the mixture to rest in a cool, dark space for a minimum of two weeks

Step Five – After two weeks…

Your mix should be ready to drink after just two weeks, however, the longer that you can manage to leave it, the stronger it will be!

Recipe Four: Metheglin (Flavoured mead)

Metheglin is the name for flavoured mead, and it’s this stuff that can date its roots back to a time before even wine existed. Unfortunately, Metheglin fails to get much attention nowadays, so I wanted to include it here for those who want to mix up mead with a difference.

This drink hails from Wales in the United Kingdom, with the Welsh word ‘meodyglyn’ being translated over time, as such many of the recipes that are out there use traditionally English sourced herbs, with a lot of recipes being focused upon serving up as an excellent accompaniment to Lamb.

Possible Metheglin flavours

Metheglin can and very much has been created from all sorts of ingredients to create practically every flavour going. Documented in history are recipes that use the following flavourings: watercress, fennel, liverwort, marshmallow roots, scurvy grass, cloves, borage, marjoram, ferns and flowers.

Ingredients that you’ll need

3 Pounds of runny honey
1 Gallon of water
2 Tablespoons of chopped rosemary
1 Dessertspoon of thyme leaves
6 bay leaves
2 lemons – You want both the juice and zest
¼ Teaspoon – Grape tannin
Yeast nutrient (be sure to follow the instructions on the yeast packet)
White wine yeast (again, follow these instructions to the letter)

Equipment that you’ll need

Large saucepan
Muslin cloth
Demi-john
Food safe fermentation pot

Metheglin (Flavoured mead): Step by step

Step One – Place the water in a large pan and heat up

Once boiling you should pour in the honey and wait until it’s dissolved; boil for ten minutes, skimming off any scum that may form on the surface.

Step Two – Turn off the heat

Once the heat is off you can add in your herbs, grape tannin, lemon zest and lemon juice. Then you can leave the mixture to rest, being sure to cover it over – leave to cool.

Step Three – Pour the mixture into your sterilised fermenting bucket

Once in the bucket, you can add in your yeast. Once well mixed allow to ferment for a period of around three days.

Step Four – After three days…

Pour your mix into a demi-john, being sure to filter the mix through a muslin cloth.

Step Five – Fit on a bubble trap/airlock and leave to rest for two months

Melomel mead

Recipe Five: Making Melomels (otherwise known as fruit filled mead!)

Recipe four is pretty flexible as far as flavourings and herbs go, but if you want a mead recipe designed specifically for fruit, then this is it. However rather than re-running through the steps of the other mead recipes, this instead provides guidance on how and when you should add fruit to any traditional mead recipe.

Melomels: Common fruits flavours

The official term for fruit flavoured mead is ‘Melomels’, and is commonly brewed with the following combinations (with each having a specific name for its flavour):

– Cyser-is: Honey and apple juice/apple cider

– Capsicumel: Chile peppers

– Morat-is: Honey and mulberries

– Omphacomel-is: Honey and verjuice (verjuice is the juice from unripe grapes)

– Perry-mead: Honey and pears

– Rhodomel-is: Honey and rose hips

– Other fruits that can be used: Other fruits that are used within this recipe can be anything of your choosing, and are simply named with the fruit placed before ‘Melomel’, so you can have apple melomel, cherry melomel, orange melomel or strawberry melomel.

Adding your fruit: Stage by Stage

Regardless of what fruit or flavouring you choose to use there are many stages at which the fruit can be added. Each will make for a different end taste of the fruit, so this really is a recipe that benefits from experimenting with. You may even wish to make up multiple batches so you can add the fruits at varying stages with one brew.

Stage One: Adding your fruits and flavourings during primary fermentation

Adding fruits at the primary stage of fermentation is a particularly common way of making melomel. This isn’t so surprising given that it provides for certain benefits, such as the early introduction of nutrients that the yeast can work with to create a mixture with a regulated ph. What’s more when adding fruit into the mead mix early on you’ll find that the mead ferments more quickly.

Lastly you’ll also find that this method still retrains the flavour of the fruit, as the majority of the volatile aromatics will be gassed off.

Stage Two: Adding your fruits and flavourings during secondary fermentation

When adding later on most will choose to mix in the fruit when the mead is almost fermented completely. This is, once more, something that benefits from experimentation as everyone has varying tastes.

The one drawback of adding at this stage however is that is the fruit will take a longer time to blend in, and may lengthen the overall brewing time. This can additionally make it a little more difficult to judge the exact right time to bottle up.

Stage Three: Adding your fruits and flavourings just before bottling

This latter option of adding in the fruit may be the most straight forward, although you will need to be absolutely sure that the yeast is dead (e.g. the must has stopped producing bubbles) before adding the fruit, as you otherwise could end up with exploding bottles!

You can be sure of this by sulphating the must, which requires the addition of potassium sorbate, followed by the addition of the various fruit juices or extracts to the bottling bucket.

A further way of avoiding exploding bottles is by bulk aligning the mead for a particularly long time, and then follow this with a couple of cycles of racking up. This may lengthen the process further, but it does mean that you can be sure that the must is safe to bottle.

Fruit: How much should you add to your mead mix?

The amount of fruit that you should ideally add differs fruit by fruit (which makes sense, given that fruits feature drastically differing strengths of flavour). So here’s my guide on how much fruit makes for the perfect mix.

– Cysers-Apples: 4 Gallons of apple juice or cider (primary stage).

– Cysers-Apples (strong): 3 cans of apple juice concentrate (16 oz.) (secondary stage).

– Blueberry Melomel: 7 to 10 pounds of blueberries (secondary stage).

– Blueberry Melomel (strong): 2.2 pounds per gallon (secondary stage).

– Cherry Melomel (strong): 7-8 lbs of cherries (secondary stage).

– Citrus Melomel (medium): 6-8 lbs (secondary stage 1.2-1.6 lbs/gal).

– Citrus Melomel (strong): 1.8 lbs/gal.

– Melon Mead (medium): 6-8 lbs of pulp (secondary stage).

– Melon Mead (strong): 1.8 lbs per gallon.

– Peach Melomel (medium): 8-12 lbs (secondary stage – 1.2-2.4 lbs/gal).

– Peach Melomel (strong): 2.5 lbs per gallon (secondary stage).

– Plum Melomel (medium) -Add 8-9 lbs to secondary (1.4-1.8 lbs/gal).

– Plum Melomel (strong): 2 lbs per gallon (secondary stage).

– Raspberry Melomel (medium): 5-7 lbs (secondary stage – 1-1.6 lbs/gal).

– Raspberry Melomel (very strong): 1.8 lbs/gal (secondary stage).

– Strawberry Melomel (medium): 8-10 lbs.

– Strawberry Melomel (strong): 2.2 lbs per gal (secondary stage).

(Image from: Ryan McDonough)

Preserve/Store Eggs For UpTo 2 Years Without Refrigeration

Many people think that once you have some chickens, you then have a constant and predictable supply of eggs. Once you have had some chickens for a while, you soon realise this is not always the case. Well not in our experience anyway…

Chickens can be temperamental creatures and many things such as stress, the weather, age and hormones can all put a temporary stop on egg production. We often have periods of a month or so when egg production drops right off. There’s nothing worse than having to buy eggs when you have your own chickens! Conversely, when conditions are right, you can end up with more eggs than you know what to do with! It is not dissimilar to growing seasons when we end up with a glute of fruit and vegetables during the summer and fall, but very little during the winter and spring.

Similar to how we preserve fruit and vegetables during the summer months in preparation for the winter months, we can also preserve our eggs (without freezing or refrigeration) when they are coming thick and fast. Pioneers and homesteaders have been preserving eggs in this manner for well over 100 years. This and similar methods have probably been used much longer in other traditions.

The method for preserving the eggs requires the eggs to be stored in a container filled with lime water (a mixture of calcium hydroxide, hydrated lime, slaked lime or pickling lime and water). Rather than me detailing the method step by step, I decided to share this excellent video tutorial from the amazing YouTube channel PREPSTEADERS, which is just too good not to feature for the purpose of demonstrating this egg preserving method. Be sure to check out the video which is down below.

If you are interested in learning how to store and preserve eggs for up to two years or so, this twenty-minute video tutorial will be twenty minutes extremely well spent!

The Ultimate Tomato Growing Post — A Round-Up Of Experts’ Growing Tips

This post is a round-up of smaller posts that were previously featured on Knowledge Weighs Nothing. (I am slowly going back through KWN and tidying things up and removing lots of old/dead posts etc). I have compiled several older tomato growing/preserving posts here in one place to make it simpler to find these excellent tomato growing and preserving tips and tricks. Take your tomato growing to the next level!

DIY Self Watering Alaska Grow Buckets

The Alaska Grow Bucket is the easiest self-watering container system that anyone can use to grow their own food. Alaska Grow Buckets use capillary action of a soil-less grow-medium to draw water from below up to the plant roots. The good thing about this design is there is no pumps, no electricity and best of all, you grow your own food. Become more self-reliant and build one this summer. Find out more here.

How To Grow 50-80 lbs Of Tomatoes Per Plant

That’s right – 50 – 80 pounds of tomatoes PER PLANT! That’s amazing, you could grow a huge amount of tomatoes in a really small space. This is useful for everyone regardless of how much space they have for growing food, but it is especially useful for people with limited growing space. Watch the video above and see how it’s done.

One Man’s Genius Idea For Growing A Huge Tomato Crop

James over at hometalk.com has come up with an awesome way of growing bumper crops of tomatoes with very little effort. James came up with an innovative way to water and feed the tomatoes using a garbage bin. Not only does it result in huge tomato crops, but it is also a much easier way to grow tomatoes as you only have to water them every 2-3 days.

You could use this method to grow tomatoes outdoors or in a greenhouse (if you plant into the ground in your greenhouse). This method is genius in its simplicity, so head over to Home Talk on the link below and find out more… You could probably grow cucumbers and peppers using the same method too! Read James’s post here.

Combat Tomato Blight With Copper Coins

I refuse to use pesticide, insecticide and anti-fungal spray on my fruit and vegetables. If I want to eat foods containing these, I’ll just get them from the supermarket…

The problem is – my reluctance to use chemicals has cost me my entire tomato crop for the last two years! I also lost most of my potatoes last year as well. I lost both crops due to blight. Most people don’t realize, but potato blight and tomato blight are exactly the same. The blight is the same fungus called: Phytophthora infestans.

Many people think that the coin/blight trick is a myth; I can tell you it is not. It works, but only if you use coins produced before 1982 as these have more copper in them and it is the copper that stops the blight. The copper/coin tip might not completely stop the blight, but it may slow it down long enough for your affected tomatoes to ripen. Read the post in full here.

Homemade Monster Tomato Fertilizer Recipe

Do you want to use natural fertilizer on your plants and vegetables? I know I do. I found a great article showing you the recipe for “monster tomato fertilizer” I know I will be trying this. It’s really simple to make and all-natural.I’m thinking about using this recipe on my flowers too, see if I can win any competitions. Find out more here.

How To Correctly Plant Tomato Plants To Get 8 Foot Plants

I think it is fair to say that if you garden and grow your own food, you grow tomatoes. Problem is – if you’re like me, your tomatoes don’t always do as well as expected. Some years we have amazing crops of tomatoes and don’t know what to do with them all but last year, for example, we got hit badly by tomato/potato blight and we lost 90% of our crop.

Now whilst there isn’t a great deal you can do if it is a bad year for blight, there are things you can do when planting your tomato plants which will all but guarantee huge healthy plants with an abundance of fruit. Also, if you follow this method of planting, your tomato plants will be so much stronger and healthier, they may be able to resist the tomato blight fungus that little bit longer that could enable you to harvest the crop before it fails. Check out this link for this awesome tomato planting tutorial from ‘Love Apple Farms’.

How To Build The Ultimate Tomato Or Pepper Cage For Under $2….The Stake-A-Cage

The support of a 4′ long wooden stake – attached to an open-faced wire mesh grid. Strong and durable and cheap! It combines the durability of staking tomatoes with the ease of a cage.

Better yet, by keeping the wire grid flat and not making a true cage – you can tie your tomatoes easily to the grid – and when it comes time to pick – you won’t have to reach through the cages to get to the goods. Click here to see the full article and see how you can make your own ” Stake A Cage”

Very Quick & Easy Way To Make Homemade Sun-Dried Tomatoes

Sun-dried tomatoes are delicious and they really do bring dishes and snacks alive. I am sure more of us would eat more sun-dried tomatoes if it wasn’t for the fact they cost a fortune at the store. Sure, some of you live in climates where you can actually sundry your tomatoes outdoors in the traditional way, but this method takes quite a bit of effort and takes days to completely dry out the tomatoes.

There is an easier way! You can make sun-dried tomatoes in a food dehydrator or an oven. Wait I hear several people shouting that these aren’t sun-dried tomatoes… Interestingly around 90% of sun-dried tomatoes from the store are not actually dried in the sun! I guarantee you that if you follow this tutorial, you’ll end up with the most delicious sun-dried tomatoes you have ever tried, AND you’ll save an absolute fortune over buying them from the store.

Dehydrating Tomatoes 101

Dehydrated tomatoes taste amazing! The problem is when you grow your own tomatoes the year usually goes like this – nothing, nothing, nothing and then loads of tomatoes in one go!

Tomatoes are so healthy, tasty and versatile it is a crime to ever waste them. Sure you can make sauces etc but I think one of the best ways to preserve tomatoes is to dehydrate them. If you don’t have a dehydrator because you think they are too expensive, then get one of these at just $35. For the price it has amazing reviews…

Here is an awesome tutorial on how to dehydrate tomatoes from Bev Cooks, check it out and the next time you have a glut of tomatoes or they are on offer at the store, get dehydrating!

(Original Images –Bev Cooks, Wikipedia, Love Apple Farms, Muffet, TheWalden Effect, Home Talk, LDSPrepper, oldworldgardenfarms.com, chateau-listeur.blogspot.ca)

How To Make A Disinfectant Spray & Antiseptic Wash From Bleach

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.

We have also done a how to make germ and virus-killing homemade disinfectant wipes post. Additionally, 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

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!

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!

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.

Very Simple Homemade Pine Needle Cough Syrup Recipe

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 chopped and washed 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 the 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

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…