If you really need/want to, use foreign coverage of it. Maybe BBC or other English world wide news will have something (DW, 24France).

You will get mostly unbiased info and it is usually more chill than the heated debates. I use this sometimes but for my country it doesn’t cover much news.

https://www.youtube.com/watch?v=AfKZclMWS1U

Year ago local restaurant was raided for dealing weed. Not exactly for selling it there the owner was just also running this restaurant.

Whole family was in it so newspaper run story “Even granny watered the plants”

There are few things to look for and it all depends on what bike you want.

• derailleurs and shifters: With friction shifting you can slap any derailleur on bike and it will work. Otherwise look at the brand, model and number of speeds, they can have different cable pull standard that isn’t in production.

• bottom bracket: It is mess of different standards but it shouldn’t be problem sourcing replacements.

• frame: Good steel frame will outlive all the other components, so look at the mounting points for them. Flat mount disc brakes or type of V brakes, BB diameter and type,…

• fork: Go for rigid fork if you want less things to worry about.

Basically look for all the parts, how to buy them, change them, if they require special tools…

I don’t have driving license but I did the calculation.

Tldr: repair + depreciation cost per year are equal to cheapest car leasing per month.

So I have more expensive bike in the range of 2000€ (including rack, panniers and some other stuff). On the second hand market similar bikes go for 1400€ (even older ones in this category), I count depreciation for 10 years so 60€/year (beat this with car).

Repairs/maintenance is around 100-200€ for me but I easily ride 10 000 km/year on it in every condition and surface.

I basically save for new bike per year even with public transport tickets counted in.

For few years now I want to try eating pigeon so this answer might be useful for me.

It is still in use. I had to revisit this video where you can see it. (It has eng subtitles)

Red dwarf learning drugs are real!

The wood chips have lots of surface area, when I soaked them in to cherry distillate for few days (to disinfect them before pitching), it made noticeable difference.

For beer and wine few weeks is enough with them. They are cheap, you can get different grades (toasted…) and some brews are quick.

I don’t mind, when I did my cider (~month ago) I made lots of posts too.

BTW did you try aging on wood chips? My cider came out amazing, it still needs some time in bottles but even now it is drinkable.

I wonder if something can be done using cocoa or chocolate. I would call it “kilo of shit + kilo of sugar”

Last time I tried to use different kinds of yeasts that I can get from local wine making shop.

Now I mostly use some strain for aromatic wines. These in my opinion gives most the fruity flavors. Also the strain for fruit wines had good flavor.

Wine strains like to ferment cider dry, if you want sweeter cider ALE strains are better.

I brew 1000l of it so whole day cleaning filters, clogged pipes and other stuff that usually take few hours. Still better than one time blackout stopped the brewery. Unboiled mash and starches are hard to clean lol.

I am too conservative for this but I really like your prisonhooch experiments.

I don’t know if you brew pumpkin beer before but it can get really messy. I had to get in to tank and shovel out pumpkin residue last year.

I will have to bottle 70l of cider this week. Fortunately my boss let me use bottling station at brewery so it will take only 45min.

It is the same as dry hopping in beer. So in primary fermentation for ~week. If you let it for too long it gets grass tones (like bad grass taste).

This one had too much hops (~10g/l) for next time I will add 1-5g/l. As for what variety to choose go for some aromatic hops for dry hopping (it is usually specified in shops/e-shops), I used Summit.

Hmm that’s a lot of things. What to say Good luck or “Dej bůh štěstí” (Czech brewmasters saying).

I did some wild ferments few years ago. The main criteria is if it smells and tastes good.

• lactic smell and taste (like yogurt or cheese) is fine but for some too acidic

• alcohol don’t smell that strong, it is usually just a hint

• fruity and funky notes are good

• vinegar smell is bad, it means you made vinegar

• bad smell and taste like bitter, chemicals or rotting this can be dangerous, but it’s disgusting so you don’t drink it

• …

Try it and you will see.

I always make cider from apples I can get my hands on so not specific in that way. But I recently shared here this blog post and it has everything you need to start brewing.

Juicing is the biggest problem so if you sort this out you can start experimenting with it. I will finalize some recipe for it next year.

Picture is my test cider with hops. My boss said that if I told him it is some kind of beer he would believe me. He really liked it.