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Yeah, no problem with digging in the dead weeds, as the glycophosphate breaks down....however as Masco & Bongo said, just because you've killed off the parent plant, don't forget about all those seeds laying on the ground, waiting for a bit more light/water/ being turn over into the soil. I've s...

I keep chillies into the second year, they are perennial, in S.America in the the ground, over here in pots they tend to not produce a lot of flowers the second year and this is on a south facing window at work, with the heating on....however they do provide an early crop as they usually reflower De...

Firstly I'm supprised you need as much as 20g. I would normally lob a packet in, It is just a matter of time as the yeast will grow . I would not use bread yeast, yeasts have been developed for different functions, and flavours. Bread yeast usually dies after an alcohol level of around 5%, not so mu...

Most shop bought veg will have been treated with chemicals, but this usually shouldn't cause problems. Exceptions can be things like potatoes,tomatoes and garlic. The first two are suseptable to blight, and this is kept in check with chemicals. But it can still be present so if you plant this materi...

Cover them up if it's an area your not using at the moment. If they don't get any light for a whole season then they will die. This could be with thick cardboard covered with soil, this rots down after a season Or the black weed suppressant membrane, but this cost money. On area's where you are plan...

I just keep digging it up every year so it's hard pressed to get out of control. If you need a new source then I bought some fresh root from our indoor market, used half planted half and "Bobs your live in lover!"

At last , last night and today the first rain for something like 8 weeks

I've grown it before, it's especially easy at this time of the year with nodules showing on shop bought ginger. You need a big wide and deep pot as it will produce root into this. When you plant it, I read somewhere to leave a nodule just showing on the soil surface (a bit like irises etc.) However ...

MUMUUUUHAH, fell into my evil trap!. Hmmm tough how to start this, but it's an old technique that all cider producers used to use to create the medium sweet sparkling type ciders, prior to modern technology and chemicals. Only the French still employ the technique, with their bottle conditioned Norm...

A good way to avoid your bottles exploding in the future is to use saccharin instead of sugar. It will be less fizzy, but still gives a nice sweetness. I would not use saccharin, and as you can see I add no extra sugar, I was experimenting with bottling the cider at a stage where the natural sugar ...

Watcha 3M, I'm in the same situation. All last week they forecast for the "East of England" lots and lots of rain, but of course they mean London!. Not the North East, we had a cracking week, but no rain. Now we're in the dreaded period when the land warms up but the sea is still cold, so ...

Cider update: I was told I could not try the frozen cider experiment. However in true scientific stylee I put 4 bottles into the freezer. I opened one after an hour , 1:30., 2hrs. Which coincided with my consumption :drunken: Results: After an hour the fizziness was supressed, but still very voliti...

put bottles in the freezer in a container. cider will freeze - may pop the tops though. then when frozen open the crowns (if not popped by expanding cider) to realease the gas. thaw upright then decant off the sediment. Bob's your uncle Fred's your aunt and round you go again - clear gassless cider...

I like to bottle my cider, adding a level teaspoon of sugar to each to get some nice bottle conditioning, once it's brewed to full dryness (S.G less than 1.000). The problem being depending on your apple mix this can be a "bit too dry". However in the UK cider site in the main peice by And...

I heard on the radio, don't remember if it was the food program or GQT, but apparently there is a farming website which tracks the progress of blight for potato growers, it always starts in the west and travels N.E, due to the prevailing winds. Not sure if it's blown over from the USA, don't think s...