They are fine for light cleaning like counter tops but fall way behind when it comes to the heavy duty cleaning jobs. Definitely vinegar but make sure it says food grade, made for pickles, or made from grain otherwise it is made from petroleum. Never mix peroxide and vinegar together as they neutralize the effect of each other. Never use vinegar on a stone surface as the acid will eventually etch the stone. Coffee grounds are more effective absorbing refrigerator odors than baking soda.Pour fresh squeezed lemon juice on a rust or difficult stain and sprinkle on the salt.

Clean brass by sprinkling salt on the cut surface of a lemon. It’s great for scrubbing sinks or mixing with vinegar, water, and a bit of organic liquid dish soap to remove baked on food from the bottom of pans. Pour in the pan and add liquid dish soap and baking soda for a bit more oomph. After cleaning, wipe on a liquid oil to prevent rust and sticky issues. Make your own scrubbers by saving the plastic nets that many vegetables come in like avocadoes or lemons.

Beer Bottle Glass Concrete Counter Tops | Duration 2 Minutes 54 Seconds

Then treat the board with a 50/50 solution of vinegar to water and let that set five to ten minutes. Shine the outside of copper by cutting a lemon in half lengthwise and pour salt on the lemon. Always clean stainless steel appliances and cookware in the direction of the grain. Clean stainless steel appliances weekly to prevent fingerprints and oil from becoming permanent residents. Use it in the laundry to brighten whites instead of bleach, which turns whites dingy besides being highly toxic. Companies are allowed to use all the green words and symbols they want on a label. So if a heavy duty cleaning situation needs a stronger solution, then the cleaning professional adds more product. Plus, say someone needs a strong product for a heavier duty cleaning job like scrubbing soap scum off the shower. Mix 1 part vinegar to 10 parts water to mop linoleum, laminated, and most hardwood floors. Put three or four inside one net and you have a great recycled scrubber. Remove odors by pouring salt and crumbling up some oregano on the board and rub with a slice of lemon.

Made From Recycled Beer Bottle

Lemon will return the shine to copper while the salt adds a bit of abrasive elbow grease. Wiping or scrubbing against the grain leaves fingerprints and food particles in the grain leaving the appliance or cookware dirty, which allows the growth of bacteria. Try reading my book to get rid of the gadgets and cleaners in your closet.

Fermentation Basics Ginger Beer by

I finished my final, grueling semester of grad school, so this trip basically reminded me what it felt like to enjoy life. One serious disclaimer: if bottling in glass, be very aware that it can explode. As with all ferments, the timing of the fermentation process will vary according to the season and the temperature of your home. T of liquid or more reserved to continue feeding for future batches. Squeeze in your lemon juice (if you’re going to make a dark and stormy with this, you might sub lime here). Stir it whenever you think of it, and keep an eye out for bubbles. If alcohol is present, it is there in very trace amounts, and it is likely that it has disappeared in the fermentation process before you ever eat your pickles. There is a small amount of alcohol relatively early in fermentation (sugar converts to alcohol). If you want little to no alcohol, bottle it immediately, put it in the fridge and drink it quickly.

Wild yeasts are not as alcohol tolerant as commercial yeasts are, so if you’re going for a more alcoholic end product, you should skip the bug. She didnt know to open the bottle outside and away from her face. Its initial strike was against her eye, then off a couple of walls in our kitchen, before coming to rest across the room from her. The pressure in any bottle maybe just waiting for the right jostle, before i blows and tries to take you with it. An over-pressurized bottle, no matter what is in it, is a hand granade waiting to go off.

You can buy corn sugar at your local beer supply place. When it reaches room temperature, add some corn sugar or karo syrup. Because you are allowing the yeast to grow in higher quantities, you will want to let it settle out before bottling the wort. When you bottle the ginger beer, you will want to let it sit until it is clear and decant all of the beer from the bottle in the first pour, to keep the yeast from remixing. I was fermenting my ginger ale it formed small mold circles on the top surface of the drink. And you do not want a glass container exploding!

Turning Glass Bottles Into Countertops Shaw Tv Victoria | Duration 2 Minutes 57 Seconds

The first is to stick a raisin in your bottle at the time of bottling. Another option he mentions is to fill a plastic bottle of the same size as your glass bottles. Fermentation continues in the fridge, so they will continue to carbonate!

You could also move it to a warmer spot in your house. If you had bubbles the first day, fermentation was likely happening, and something stopped it, which is odd. Just make sure you’re stirring regularly so you don’t get surface mold. Once strained, this ginger bug will yield an intensely flavored and fizzy drink. John, swimming, snorkeling, hiking and having fun with our friends in a super luxe villa provided by the extremely generous bride and groom.

Concrete Countertops With Glass | Duration 2 Minutes 35 Seconds

Foodwise, we mostly had communal meals of ridiculously expensive but wonderfully-prepared pasta (no one was gluten-free yet in those days), but a couple times we ventured to solid, cheap local spots on our own and tried some knockout dishes. I play around a little bit more (other ingredients, etc,), but the basic recipe is so simple that it’s hard to change. Once the mixture is cool enough (room temp) add your starter liquid, straining out the ginger chunks.

You aren’t charged any more, and it does help defray the cost of recipe testing and my time spent on posts. If you taste at about day 7 or 8, you will get a hit of some “wine” that is about to become vinegar. For the record, there are many super-processed, grocery store products that contain trace amounts of alcohol. This is a normal byproduct of food production, unavoidable even in the grossest, most over processed products. Most sources indicated that wild yeast are generally not able to function above 4% abv, and even that is going to depend on the strains of wild yeast you happen to have. I was wondering how long is a long fermentation in the fridge?

They estimated that the bottle cap hit her with the force of a. 45cal bullet. Yeah, she and her eye survived, but she now has a torn iris as a reminder of that “accident”.I have seen some bad pictures of people badly injured from glass, beer carboy explosions. The thick glass bottle itself survived, but the heavy-duty swing-top mechanism was ripped out as the pressure released. They will tell you how much to make the alcoholic level you desire. I suggest buying one bottle of a good beer and using it as your starter. Using this method, you will eliminate the need to worry about overpressurizing the bottles. Each bottle will only have the sugar you put in for bottling, and that is regulated.

Recycled Glass Countertop | Duration 24 Seconds

Yeast are responsible for fermentation, and the sugar you add is their food. Here’s the rub: when carbonation builds up too much, the container will explode. When it rises to the top, you know there is carbonation in your bottle, and you should immediately move it to the fridge and consume it once it’s chilled (or within a few days). That way, when the plastic bottle gets hard, you know the other bottles are carbonated as well and you can move them all to cold storage and consume them quickly. I always save a little bit of ginger starter and continue to feed it. The key elements are right balance of bacteria (from the skins of organic ginger), food for the bacteria (sugar) and a solid room temperature spot. I only use organic ginger, organic raw turbinado sugar, and filtered/dechlorinated water. It does not have an unpleasant smell, but is slightly viscous… it’s not watery. Third check, how often did you feed it after the first day?

Even if your bug didn’t work super well for the reasons above or any other reason you can do non-wild fermentation by adding a bit of yeast before bottling. I have had my wild fermentations take longer than two days to bubble before. Everyone’s home and ingredients are different, but it’s interesting that multiple people were having trouble. He attributes it to the irradiation of non-organic, imported ginger.Each time, my bug fizzed on day 2-3 and on the 4th day its slimey, as if the sugar has somehow thickened the water. Also, this is a very rare circumstance (it’s never happened to me) but if you have any cultured ferments near your ginger bug (vinegar or komubucha, for instance) move them further away. If it’s very hot where you live, you may want to look for a slightly cooler microclimate (maybe near an air-conditioning vent).

6 Projects To Justify Hoarding Your Bottle Caps by

Actually building the structure, including sorting and placing caps, was a pretty involved project as well!

Though certainly simpler than a large countertop, the number of caps still shouldn’t be underestimated, and took the authors quite a while to save enough of them. Per the project’s writeup, friends and family saved bottle caps for over 5 years for the build. One interesting note is that they used a magnetic wall to fasten the caps, which could be useful in some other build situations. There are several good techniques here that you might not think of initially, so it’s probably worth a few minutes of your time to go through a few tutorials, rather than wasting months or years of bottle caps on a failed project!

Outside of work he’s an avid maker and experimenter, building anything that comes into his mind!

Message In A Bottle…. Vetrazzo The Original Recycled Glass Countertop by

Those bottles and jars that held all your culinary necessities are sent to be processed and put back into use. The bottles from last night’s soiree become our top shelf mix. These days flint struts its stuff in rhinestones and continues to take on many humble forms as well, doing the excellent work of keeping food and drinks fresh in jars and bottles. Afterward, the plates are cleared and the bottles head toward their next destination to be brilliantly repurposed. When you take the extra step of putting your glass waste into the recycling bin, you’re doing something good.

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