That made for a most relaxing end to my evening. There's something so satisfying about watching busy hands working collectively and usefully, tangibly even, given the lip-smacking pork and fennel sausages. Also something rewarding of course about the developing relationships with dogs, pigs and chooks. No cussing or lashing out, but a homemade productivity that is simple and wholesome. Thanks again.
Pascale seems much happier on land than on the boat. Not that she was not 100% a trooper on the water, I just think this place is where she is more confident and happy. Just my TH-cam observation from a long time follower... carry on...
I think Troy is just an old farmer who happens to enjoy sailing as a hobby and Pascy is someone who can make a success from anything she gives a go. Good onya guys. Keep on keeping on.
You went from sailing beautiful oceans around Australia to massaging pigs with sticks. I can’t stop watching tho! You are the only non-sailing channel I subscribe too. Lol
Check your grocery outlets and see if you can get the outdated dairy products from milk ,cottage cheese,yogurt,or anything that's made from dairy. We cook all the outdated products we are able to get in a 50 gallon stainless steel drum I bought from a Scrap yard for steel that came from a factory that made food products that was replacing some of thier equipment. Once we heat the outdated products to 160 degrees it kills anything that could be harmful and we mix the slurry with the pigs grain or just pour it into thier feeding trough. They put on huge amounts of weight and they absolutely love the stuff .
Nutgrass (Cyperus rotundus) Nutgrass, a noxious weed, is part of the Sedge weed family which also includes Mullumbimby Couch. ... Nutgrass is identifiable as it is usually a lighter green than the rest of your lawn and tends to grow taller. Nutgrass has 3 blades that shoot up from the stem and has a triangular stem rather than a circular stem like most grasses.
This one: www.herbiguide.com.au/Descriptions/hg_Onion_Grass.htm Luckily, the pigs seem to relish it and may help to control it combined with timely overseeing with competitive species.
Should be interesting to see what comes up out of the soil bank. There is a farmer in the states named Joel Salatin who rotates animals on pasture/Silvio pasture on a larger scale and does really well. He was saying that the disturbance caused grasses to emerge thought long gone. Also Geoff Lawton, from your neck of the woods, does really interesting things with chicken composting systems.
Salatin has been influential since I first got my hands dirty over a decade ago. I like his bare bones approach to production and reliance on sunshine and movement as a cleansing factor.
Broadening your horizons I see. That's great and you will appreciate all of the effort that you are putting in soon. My wife and I do much the same stuff here. We process the animals we harvest, canning some, making sausage and also vacuum sealing and freezing various cuts. We can much of our garden produce as well. Doing these things as you are shows just how well you two have adapted to your new life style and it warms my heart to see you succeeding in this endeavor. Keep it up.
Hi Pasci & Troy I was raised on apple juice 😂 back in switzerland. We sterilised the lot to keep it all year round in25l glas bottles in wooden crates. To clear up the cloudiness we added about 5 to 10% pear 🍐. No need to bottle cider in its fermented state. Since it was my duty as a boy to go downstairs and fill the jug to the meals,it was also on my discretion 😉to create some bubbling cider when it got to the bottom of the bottle in use. Just blocking the sterilising vent for a bit and let some air enter the bottle via the decanting valve has worked reliably 😂. We calld it suuser and I loved it. One unresolved mystery for my dad😮!! I was under suspicion !! He never found out 😊 Keep up the great work 🤙🏻
You two have succeeded long ago in previous lives. That is why you are who you are and have interests that you do. And capacity to understand and persue what you are. Bless you. Thank you for sharing with us that are yet to get there.
I'm approximately 67 seconds into this video and I know I am going to enjoy it and had to comment. I hope you don't skip over the veggie slicer and if you preserved those jars by boiling. The process of making meat shelf stable is pretty fascinating. In the US, we have "country ham" and the process seems very similar to prosciutto, with the difference being the prosciutto pigs are fed on acorns. My progress so far is making homemade pastrami and bacon. OK, back to the video.
I look forward to each week... I love this ... So brings back memories of growing up... Guy's this week made me hungry an thirsty... Can't wait to see what's next .. Everything is looking good... Just chuffed for you both!! Thanks for sharing your lives with us ✌🏼💗😊❣️
After experimenting with several hundred kinds of foods with our chickens over the years, their absolute favorite, is the long strips of apple peel from those hand crank apple peelers, hah, 9 out of 10 chickens recommend. I can hold up a couple foot long piece and they can recognize it, from 100 yards away and just come tearing over. Its practical to know your farm animals favorite things too, cause as you guys mentioned it is much more pleasant to have your critters come running to you when you need them too, than crawling through the brambles after them, hah.
Hey Troy - I hobby farm in PA - USA... growing out a couple hogs right now... if your grass and clover populates after the pigs have turned up the top soil, then you are very fortunate... Here, if we let the hogs, or cows, or anything disturb the grass & clover too much, then the weeds are the fastest to grow back & with gusto. Joel Salatin states the same. Love that you & Pascal are homesteading - it's a great life!!!!
At this point, we want maximum impact to put pressure on a dominant weed and it looks like its working. Later, we will have to manage time and numbers of pigs to get less turnover. It certainly looks like a warzone at the moment.
Amazing to watch guys. You are showing the way to a sustainable future for everyone to learn from. FRS to FRL is working in such a nice and natural way.
The grass with the bulb we know it as Guildford Grass (botanical name - Romulea Rosea) or as you say 'onion grass' its a weed prevalent in the south west. There is plenty on Google about it, its great the pigs are digging it up and the parrots are eating it or if you just pull it out the bulbs multiply. When its in your lawn you cant even cut it with a mower or whipper snipper and it has a tiny pink flower. The more fat the merrier I'm with you...you cant get a good crackle on fatless skin you buy in the supermarket these days. Those pigs sure are happy, healthy and glossy... well done on your continued adventures. Well done on living up to your mission of living off the land and improving it as you go.
I am enjoying this new adventure. Although I loved the sailing, I couldn’t help thinking you were destined for a life like you are living now. I love the way you both pay so much attention to the details in all that you do.
You need to build a cold smoke smoke house to smoke your hams and sides of bacon. Cold smoking is the best way to smoke and cure great ham and bacon. We smoke our bacon slabs and hams for up to a week depending on the outside temperature. Our sausages get smoked for up to three days but at a higher temperature then hams or bacon.
I have the SAME Looking Carboy..with (grapes)...I am Also Making Pickles now and I have watermelon and Pumkin Cucumber and Squash NO Pigs Yet BUT that is an AWESOME Idea....you are Absolutely Killing it ( doing an Awesome Job) HAPPY Pigs are TASTY Pigs 🥰🥰👍👍👍👍
For your cider, when beer brewing, we can add gelatine towards the end of fermentation. This helps to clarify and have less of that yeasty taste (I do 1/2 cup for a tsp of gelatine for a 21l batch).
Pork and apples are a perfect food pairing. The acid of the cider enhances the flavor of the sausage. Do you have plans to smoke any sausage or bacon? Good eats.
I have always called it onion weed. It's pretty persistent. I saw on a doco that the mycelium network loves being disturbed. increases the network exponentially (well, a lot anyway) but I got my qualification on this topic from YT..... sooooo! loving your videos.Thanks.
Charcuterie too? What's next, ploughing, tilling, sowing, reaping, milling and making your own bread? Wait, that would entail sourcing a broken but Troy-able Kubota tractor, and cobbling some implements, sounds like a winning plot to me! Get thee to the retiring farmer auctions.
this is a fantastic adventure and with reguard to the current world conditions will become a necessary set of skills for survival .I love the ocean and the land . I suspect your success is assured !!!!!
I have only known that little bulb as onion weed and it is hard to remove it from your grass without digging it out ensuring you remove the bulb. I enjoy your channel. Thank you.
This use to happen when I was little, we became friends with 3 Italian families, and we use to congregate at one place, we all put in (my parents), etc and whomever had the best grinder, they all put in for the meat/s, someone would buy the sausage skins, salt etc. it was a very stand out memory for me, lots of fun too. How are the pigs with the Bracken?
I bet there are some huge local acorn trees about. The nuts just attract rats if left on the ground. Acorns are the secret ingredient for Iberian ham flavor. Also apple cider only improves with age. It can taste meh/yucky when young but leave it for 6 months/year and it's amazing.
Assuming your title question was not rhetorical, I believe the answer is a resounding "yes." Not everything you try will work, but you will learn and adapt to the land lubber's life.
Looking really good you two. I keep wild hog in my freezer, lots of sausage, down side is I don't hit those beautiful hams. You probably already know this.... but, if you "rack" , syphoning only the liquid from one carboy to another carboy, and let it continue to set it will clear up very nicely. My family makes homemade wines and one of the steps is to rack it at least once. I also use Champaign yeast as it has a higher alcohol tolerance. My wine has a little burn to it. lol
Whenever I've tried cider in the past, I've found very varying results each time, even when I thought I'd done exactly the same, with the same apples, and other variables. Usually good, sometimes pretty foul, but always different. Country wines from fruit you have more control over, but cider does its own thing.
We have gone so far from the way we used to do things and the way things should be done as far as our food goes. This is amazing to watch. I have never seen such happy pigs and happy chickens. The pigs look the picture of Health. It's the way it should be. I think you guys will live to be a hundred.
Love the fact you are using Grolsch beer bottle for the cider. I remember using them when i was a late teenager making home brew beer with my mates in the UK!!
Gelitin works great to speed up clarification. Be sure to take notes on the best sausage seasoning. You'll have a hard time eating store bought in the future. Best sort out a good network of future farmers to supply you when you get to old to farm.
Things are going well. that salami looked the goods as did the cider. I'd be interesred to know what the OG and FG readings were and also what yeast was used? I'll guess and say that OG was around 1030 and FG in the high 9's with a champagne yeast? Are you against using isinglass or Irish moss to clear it up. It's a good idea to cover them carboys to keep the light out. A blanket in the winter and a wet towel on the summer. cheers.
Very nicely paced video. I’m quite keen to hear more about the oil/fat knowledge you have garnered, particularly when it comes to cooking. I’ve noticed you’ve brought it up in a few videos.
Hello Troy, it could either be guildford grass or cape tulip or sour sob. Kidney fat is best try mincing the fat it will render down better. Really enjoying your videos. I don't blame them for leaving the celery. it's a sad fact of life that fat equals flavour. Looking forward to the next video
Guildford grass -spot on. People say it's hard to eradicate but those pigs sure control it fairly well. we'll see how they work with overseeing to get rid of it and restore the pasture.
I'm enjoying the homesteading every bit as much as the sailing, which I think means it must be you guys, not the activity, that's appealing. Keep on keeping on, and thanks for the provisioning guide I'll study that at length :)
You’d love reading, if you haven’t already, a book called Food In England, by Dorothy Hartley. She gives a history of English food from Saxon times, packed with recipes and country lore. I learned so much from her, including the insight that pork is traditionally served with apple because country people would put their pig in the orchard to eat Autumn windfalls, before butchering them in late autumn. Many traditional recipes are based on what the animal would have eaten, and many modern delicacies were the traditional way of preserving summer foods for leaner times. Thanks for a lovely video, and best of luck.
The more relaxed an stress free the pigs are the better the meat will be. The only problem is you form a relationship and it's something you can't avoid then when it comes time to butcher them it's harder to kill them even when you tell yourself they are just a pig that's being raised for food. We have a commercial slaughter truck come and dispatch the animals and prepare them to butcher. It's not that costly and it something we decided we didn't care to do.
Have loved your adventures for so long, you both seem more settled with your feet on ground, enjoying the informative explanations along the way, just makes sense of what you are doing, lots of hours on TH-cam too like me, stay safe
now you need 10 feet of copper tubing and a copper bell bring the beer/wine up to just below 100c let the staem go through the copper coils and drip out on the other end into a good jar. 👍 throw away the acid part that comes off first.
If you ever have a batch of cider that tastes too yeasty, ive had good luck with just letting it age another 6 months in the carboy, and what was undrinkable became some of the best cider ive ever had, hah. But we are in the same plant hardiness zone as Moscow here in Vermont USA, and using these amazing 100+ year old heirloom apple trees, so your results may vary down there in the sunny south.
Darn. What shocking timing for my daughter and her family to have moved away from Busso to Queensland just as you were settling in to Manji! I was supposed to be visiting them this Sept too! Both my daughter and son in law are very interested in food, wine and ale (they were growing their own hops and grapes in Busso), and had access to truffles in Manji, so I think they would have been potential friends! Have you thought about using truffles in your sausage making? You are in the right place.
That made for a most relaxing end to my evening. There's something so satisfying about watching busy hands working collectively and usefully, tangibly even, given the lip-smacking pork and fennel sausages. Also something rewarding of course about the developing relationships with dogs, pigs and chooks. No cussing or lashing out, but a homemade productivity that is simple and wholesome. Thanks again.
Pascale seems much happier on land than on the boat. Not that she was not 100% a trooper on the water, I just think this place is where she is more confident and happy. Just my TH-cam observation from a long time follower... carry on...
I think Troy is just an old farmer who happens to enjoy sailing as a hobby and Pascy is someone who can make a success from anything she gives a go. Good onya guys. Keep on keeping on.
With all the negative things going on around the world, it's nice to watch truly good people doing great things. Look forward to the next one.
Wow, grolsch bottles in Australia. Here in northern Michigan we have a saying...."the only thing worse than a warm grolsch is a cold grolsch!"
But the bottles are great for home brewing.
Lol. First prize; a bottle of Grolsch! Second prize is two bottles!
I miss the sailing videos but I’m really loving the change up. Great content either way
same here. however love seeing them do something I have done many times.
Love you guys keeps getting better even from the beginning all those years ago.SO REAL🙈🙉🙊
You went from sailing beautiful oceans around Australia to massaging pigs with sticks. I can’t stop watching tho! You are the only non-sailing channel I subscribe too. Lol
Massaging pigs with sticks is strangely compelling
Beautiful! You make my heart happy seeing all the animals well cared for and having great days. Happy animals equal the best food. Cheers! ♡
It must have been quite arduous drinking all that grolsch beer to free up the bottles to make apple cider... LOL Love the farm...
Check your grocery outlets and see if you can get the outdated dairy products from milk ,cottage cheese,yogurt,or anything that's made from dairy. We cook all the outdated products we are able to get in a 50 gallon stainless steel drum I bought from a Scrap yard for steel that came from a factory that made food products that was replacing some of thier equipment. Once we heat the outdated products to 160 degrees it kills anything that could be harmful and we mix the slurry with the pigs grain or just pour it into thier feeding trough.
They put on huge amounts of weight and they absolutely love the stuff .
That is an amazing score from the scrap yard. I'm very envious of your scavenging prowess!
Nutgrass (Cyperus rotundus)
Nutgrass, a noxious weed, is part of the Sedge weed family which also includes Mullumbimby Couch. ...
Nutgrass is identifiable as it is usually a lighter green than the rest of your lawn and tends to grow taller.
Nutgrass has 3 blades that shoot up from the stem and has a triangular stem rather than a circular stem like most grasses.
This one: www.herbiguide.com.au/Descriptions/hg_Onion_Grass.htm
Luckily, the pigs seem to relish it and may help to control it combined with timely overseeing with competitive species.
I am enjoying your farming videos as much as your sailing adventures. You are quite the interesting people, thank you for sharing your lifestyles.
Should be interesting to see what comes up out of the soil bank. There is a farmer in the states named Joel Salatin who rotates animals on pasture/Silvio pasture on a larger scale and does really well. He was saying that the disturbance caused grasses to emerge thought long gone. Also Geoff Lawton, from your neck of the woods, does really interesting things with chicken composting systems.
I love Joel Salatin, he is so knowledgeable and successful.
Salatin has been influential since I first got my hands dirty over a decade ago. I like his bare bones approach to production and reliance on sunshine and movement as a cleansing factor.
Broadening your horizons I see. That's great and you will appreciate all of the effort that you are putting in soon. My wife and I do much the same stuff here. We process the animals we harvest, canning some, making sausage and also vacuum sealing and freezing various cuts. We can much of our garden produce as well. Doing these things as you are shows just how well you two have adapted to your new life style and it warms my heart to see you succeeding in this endeavor. Keep it up.
Awesome to hear you’re watching Charles Dowding
I followed on from the sailing days and I'm still watching.
man I fucking love you guys!
Ladies first. Except for the cider! Wonderful video, thanks guys
Hi Pasci & Troy
I was raised on apple juice 😂 back in switzerland.
We sterilised the lot to keep it all year round in25l glas bottles in wooden crates.
To clear up the cloudiness we added about 5 to 10% pear 🍐.
No need to bottle cider in its fermented state.
Since it was my duty as a boy to go downstairs and fill the jug to the meals,it was also on my discretion 😉to create some bubbling cider when it got to the bottom of the bottle in use. Just blocking the sterilising vent for a bit and let some air enter the bottle via the decanting valve has worked reliably 😂. We calld it suuser and I loved it.
One unresolved mystery for my dad😮!!
I was under suspicion !!
He never found out 😊
Keep up the great work 🤙🏻
You two have succeeded long ago in previous lives. That is why you are who you are and have interests that you do. And capacity to understand and persue what you are. Bless you. Thank you for sharing with us that are yet to get there.
I get the same feeling.. many life times...
Nice products with that cider and salami sausage! Had to laugh when the pig laid down for the scratch, they are funny!
Thx for the vid!
🤣👍👍
I'm approximately 67 seconds into this video and I know I am going to enjoy it and had to comment. I hope you don't skip over the veggie slicer and if you preserved those jars by boiling. The process of making meat shelf stable is pretty fascinating. In the US, we have "country ham" and the process seems very similar to prosciutto, with the difference being the prosciutto pigs are fed on acorns. My progress so far is making homemade pastrami and bacon. OK, back to the video.
.. Cheers to you.
Cody Francis perfect music choice ...everythings right friends ....much love from New Mexico USA
Congratulations, doing such a great job, transitioning from the sea to the land.
From sea to land, everything can be adapted and learned so fast. You guys DOWN TO EARTH
I look forward to each week... I love this ... So brings back memories of growing up...
Guy's this week made me hungry an thirsty... Can't wait to see what's next .. Everything is looking good... Just chuffed for you both!! Thanks for sharing your lives with us ✌🏼💗😊❣️
You're one of our staunchest supporters Donna. Always a pleasure to read your comments
@@FreeRangeLiving I truly am grateful for you guy's. I learn something new every time.. thanks , have a great week. ✌🏼💗😊
After experimenting with several hundred kinds of foods with our chickens over the years, their absolute favorite, is the long strips of apple peel from those hand crank apple peelers, hah, 9 out of 10 chickens recommend. I can hold up a couple foot long piece and they can recognize it, from 100 yards away and just come tearing over. Its practical to know your farm animals favorite things too, cause as you guys mentioned it is much more pleasant to have your critters come running to you when you need them too, than crawling through the brambles after them, hah.
We fed our pigs fish carcass when we were younger.
Hey Troy - I hobby farm in PA - USA... growing out a couple hogs right now... if your grass and clover populates after the pigs have turned up the top soil, then you are very fortunate... Here, if we let the hogs, or cows, or anything disturb the grass & clover too much, then the weeds are the fastest to grow back & with gusto. Joel Salatin states the same. Love that you & Pascal are homesteading - it's a great life!!!!
At this point, we want maximum impact to put pressure on a dominant weed and it looks like its working. Later, we will have to manage time and numbers of pigs to get less turnover. It certainly looks like a warzone at the moment.
That bulby grass....we used to call it guildford grass! the bulbs are onion tasting!
That's the stuff. The pigs love it.
Love it.
Amazing to watch guys. You are showing the way to a sustainable future for everyone to learn from. FRS to FRL is working in such a nice and natural way.
That sausage looks amazingly yummy
Thanks for the video. I always enjoy them.
Always entertaining and educational. Loving the free range lifestyle down on the farm. Thank you Troy & Pascal
I am loving this look into your very interesting and enviable life. Really well filmed and edited.
The grass with the bulb we know it as Guildford Grass (botanical name - Romulea Rosea) or as you say 'onion grass' its a weed prevalent in the south west. There is plenty on Google about it, its great the pigs are digging it up and the parrots are eating it or if you just pull it out the bulbs multiply. When its in your lawn you cant even cut it with a mower or whipper snipper and it has a tiny pink flower. The more fat the merrier I'm with you...you cant get a good crackle on fatless skin you buy in the supermarket these days. Those pigs sure are happy, healthy and glossy... well done on your continued adventures. Well done on living up to your mission of living off the land and improving it as you go.
feed the chickens oyster shells for better egg shell hardness and gizzard gravel/small stones for complete digesting of food.
I am enjoying this new adventure. Although I loved the sailing, I couldn’t help thinking you were destined for a life like you are living now. I love the way you both pay so much attention to the details in all that you do.
Missing the sailing but love this whole homestead angle, all real tangible stuff, self determination is always interesting.
You need to build a cold smoke smoke house to smoke your hams and sides of bacon. Cold smoking is the best way to smoke and cure great ham and bacon. We smoke our bacon slabs and hams for up to a week depending on the outside temperature. Our sausages get smoked for up to three days but at a higher temperature then hams or bacon.
Just a wonderful feel-good video. Such memories! Love you guys!
As natural on a farm as on a sail boat. I love you guys.
Simply beautiful 🏡🙏.
I have the SAME Looking Carboy..with (grapes)...I am Also Making Pickles now and I have watermelon and Pumkin Cucumber and Squash NO Pigs Yet BUT that is an AWESOME Idea....you are Absolutely Killing it ( doing an Awesome Job) HAPPY Pigs are TASTY Pigs 🥰🥰👍👍👍👍
The chewing sound is hilarious.
All those apple's self saucing pigs cool
I liked the sailing videos for years but I prefer the new adventure.
The taste of farm raised pigs is way better tasting and the tenderness it just melts in your mouth
I just found this!!! So ive missed 11 episodes....I love what you are doing, this might be better than sailing
yes as many have said miss the sailing ?? but i like this good stuff xx
For your cider, when beer brewing, we can add gelatine towards the end of fermentation. This helps to clarify and have less of that yeasty taste (I do 1/2 cup for a tsp of gelatine for a 21l batch).
Great advice thanks
Nice the green export beer bottles of Dutch Grolsch beer, great bottles to reuse with their ceramic bottle caps.
Very good product and the new rubber seals are cheap.
It's always great turning in to see what's going on, on the farm.
One Life, One Search,
Shane
Love the Ramshackle Ranch!!
great episode!
You certainly won't need apple sauce with your Sunday pork roast ........ 🤣🤣🤣
Really enjoying this. To many babies, kids on other channels.
Pork and apples are a perfect food pairing. The acid of the cider enhances the flavor of the sausage. Do you have plans to smoke any sausage or bacon? Good eats.
Oh yes.
I have always called it onion weed. It's pretty persistent. I saw on a doco that the mycelium network loves being disturbed. increases the network exponentially (well, a lot anyway) but I got my qualification on this topic from YT..... sooooo!
loving your videos.Thanks.
I think you might be right in that periodic disturbance is good but regular disturbance may be counter productive. We'll see as we learn.
@@FreeRangeLiving yeah. Maybe. Saw an interesting doco. Said that is actually a communication network. But that's from academy of TH-cam.
Just lovely to see the pigs so happy and content and you two doing a excellent job happy days take care.
Charcuterie too? What's next, ploughing, tilling, sowing, reaping, milling and making your own bread? Wait, that would entail sourcing a broken but Troy-able Kubota tractor, and cobbling some implements, sounds like a winning plot to me! Get thee to the retiring farmer auctions.
Iseki- Ichi ban tractor from Nippon!
this is a fantastic adventure and with reguard to the current world conditions will become a necessary set of skills for survival .I love the ocean and the land . I suspect your success is assured !!!!!
yay for @charlesdowding reaching you guys down there!!
I have only known that little bulb as onion weed and it is hard to remove it from your grass without digging it out ensuring you remove the bulb. I enjoy your channel. Thank you.
The pigs sure enjoy it
This use to happen when I was little, we became friends with 3 Italian families, and we use to congregate at one place, we all put in (my parents), etc and whomever had the best grinder, they all put in for the meat/s, someone would buy the sausage skins, salt etc. it was a very stand out memory for me, lots of fun too.
How are the pigs with the Bracken?
I bet there are some huge local acorn trees about. The nuts just attract rats if left on the ground. Acorns are the secret ingredient for Iberian ham flavor. Also apple cider only improves with age. It can taste meh/yucky when young but leave it for 6 months/year and it's amazing.
Thank you once again for an interesting and happy video. Your pigs chickens and dogs look very content. Can’t wait for next instalment.
Love watching what you are doing and experimenting with!
Hugs - a "neighbour" just a little south/east of you
Assuming your title question was not rhetorical, I believe the answer is a resounding "yes." Not everything you try will work, but you will learn and adapt to the land lubber's life.
Looking really good you two. I keep wild hog in my freezer, lots of sausage, down side is I don't hit those beautiful hams. You probably already know this.... but, if you "rack" , syphoning only the liquid from one carboy to another carboy, and let it continue to set it will clear up very nicely. My family makes homemade wines and one of the steps is to rack it at least once. I also use Champaign yeast as it has a higher alcohol tolerance. My wine has a little burn to it. lol
Yep, that champagne yeast can make a pretty hard charging brew!
Wishing all of the luck in the world, it's hard work but very rewarding.
Wonderful!! 😊
Whenever I've tried cider in the past, I've found very varying results each time, even when I thought I'd done exactly the same, with the same apples, and other variables. Usually good, sometimes pretty foul, but always different. Country wines from fruit you have more control over, but cider does its own thing.
Interesting observation re fruit wine. We are looking forward to cherry season and producing some wine or spirit
Great Episode.
making the LArd brought back "happy" memories of my Dad cooking it up in the kitchen at home almost 45yrs ago. thanks :)
Great video, it would have made me hungry if I hadn't just eaten.
Have a great day
We have gone so far from the way we used to do things and the way things should be done as far as our food goes. This is amazing to watch. I have never seen such happy pigs and happy chickens. The pigs look the picture of Health. It's the way it should be. I think you guys will live to be a hundred.
Love this new farm life ,great video
Love the fact you are using Grolsch beer bottle for the cider. I remember using them when i was a late teenager making home brew beer with my mates in the UK!!
Gelitin works great to speed up clarification. Be sure to take notes on the best sausage seasoning. You'll have a hard time eating store bought in the future. Best sort out a good network of future farmers to supply you when you get to old to farm.
Things are going well. that salami looked the goods as did the cider.
I'd be interesred to know what the OG and FG readings were and also what yeast was used?
I'll guess and say that OG was around 1030 and FG in the high 9's with a champagne yeast?
Are you against using isinglass or Irish moss to clear it up.
It's a good idea to cover them carboys to keep the light out. A blanket in the winter and a wet towel on the summer. cheers.
We didn't take readings unfortunately but our primitive test if knocking back a few pints revealed good alcohol content!
Very nicely paced video. I’m quite keen to hear more about the oil/fat knowledge you have garnered, particularly when it comes to cooking. I’ve noticed you’ve brought it up in a few videos.
Sooo Good. Thank you!
Hello Troy, it could either be guildford grass or cape tulip or sour sob. Kidney fat is best try mincing the fat it will render down better. Really enjoying your videos. I don't blame them for leaving the celery. it's a sad fact of life that fat equals flavour. Looking forward to the next video
Guildford grass -spot on. People say it's hard to eradicate but those pigs sure control it fairly well. we'll see how they work with overseeing to get rid of it and restore the pasture.
Great watch!
I like to distill my apple cider into apple brandy. I usually get about a gallon at 80 proof from 5 gallons of hard cider.
Oh yummy
😍
I'm enjoying the homesteading every bit as much as the sailing, which I think means it must be you guys, not the activity, that's appealing. Keep on keeping on, and thanks for the provisioning guide I'll study that at length :)
Read about cold crashing to drop the yeast to the bottom
Aww, look at those happy little sausages! They're gonna be delicious! Great video guys!
You’d love reading, if you haven’t already, a book called Food In England, by Dorothy Hartley. She gives a history of English food from Saxon times, packed with recipes and country lore. I learned so much from her, including the insight that pork is traditionally served with apple because country people would put their pig in the orchard to eat Autumn windfalls, before butchering them in late autumn. Many traditional recipes are based on what the animal would have eaten, and many modern delicacies were the traditional way of preserving summer foods for leaner times. Thanks for a lovely video, and best of luck.
Excellent as usual!!!
The more relaxed an stress free the pigs are the better the meat will be. The only problem is you form a relationship and it's something you can't avoid then when it comes time to butcher them it's harder to kill them even when you tell yourself they are just a pig that's being raised for food. We have a commercial slaughter truck come and dispatch the animals and prepare them to butcher. It's not that costly and it something we decided we didn't care to do.
There is a price to pay but that's part of meat eating. I felt the impact of killing fish too.
Have loved your adventures for so long, you both seem more settled with your feet on ground, enjoying the informative explanations along the way, just makes sense of what you are doing, lots of hours on TH-cam too like me, stay safe
now you need 10 feet of copper tubing and a copper bell bring the beer/wine up to just below 100c let the staem go through the copper coils and drip out on the other end into a good jar. 👍 throw away the acid part that comes off first.
Bit of 'shine. It's being discussed...
If you ever have a batch of cider that tastes too yeasty, ive had good luck with just letting it age another 6 months in the carboy, and what was undrinkable became some of the best cider ive ever had, hah. But we are in the same plant hardiness zone as Moscow here in Vermont USA, and using these amazing 100+ year old heirloom apple trees, so your results may vary down there in the sunny south.
Darn. What shocking timing for my daughter and her family to have moved away from Busso to Queensland just as you were settling in to Manji! I was supposed to be visiting them this Sept too! Both my daughter and son in law are very interested in food, wine and ale (they were growing their own hops and grapes in Busso), and had access to truffles in Manji, so I think they would have been potential friends! Have you thought about using truffles in your sausage making? You are in the right place.
We have also befriended truffle growers. Just seems the smart thing to do!
@@FreeRangeLiving If your contacts include Mel and Gavin, tell them I am Meg's Dad, and ask for an intro to their Hairy Coos!
Thanks