CURRENT MISSION

Have Love, Will Travel.

ABOUT ME

Artist. Dancer. Face Painter. Musician. Free styler. Animal Lover. Chicken Pan Piper. Capoeirista. Explorer. Fermenter. Cheese Maker. Tree Climber. Sports Player. Goofball.

PHILOSOPHY

Love
Forgive

Why I’m on Couchsurfing

HOW I PARTICIPATE IN COUCHSURFING

People living without pretense, without judgment, and with fully inclusive love and compassion for all draw me right in. People who aren't afraid to feel afraid—and who aren't afraid when others are afraid. Let's look at those dark places when their shadows are cast as prime players in our lives. Looking at them we see through them, for they are but shadows. When they go, celebrate! Love up! When they come back, hit 'em with the love gaze and fear not.

COUCHSURFING EXPERIENCE

not much.

Interests

love to dance
love music
love creative arts, visual, musical, you name it.
love playing sports, especially hacky sack.

love farm stuff.
love animals!
yea.

• animals
• arts
• singing
• dancing
• cheese
• drinking
• traveling
• painting
• drawing
• music
• sports

Music, Movies, and Books

A Course in Miracles!

One Amazing Thing I’ve Done

...

Teach, Learn, Share

Delicious Homemade Meads.

The Formula!!

1 part Honey
to
4 parts Water
(i.e. 1 cup of honey for every 4 cups water)

Pour it in a jar or jug (or vat!) That has adequate exposure to the air. If you try and ferment in bottles, there might not be enough room for all the airborne yeasts to hop in.

For yeast, you don't need packaged stuff. simply use fresh organic berries or fruit of any type. (I wouldn't use conventionally grown or anything with pesticides--the chems might mess with your yeasts!) A package or two of berries should do the trick. The more fruit you throw in, the more yeast present and the higher chances of success. I've only ever had problems getting a bubble started when I skimped on fruit. So put a bunch in! It will flavor your mead nicely too, so get creative!

Ok, once you've poured your properly ratio'd honey/water mixture into the jug AND you've dropped in your yeast laden fruit, it's time to stir! stir stir. get jiggy with it. Oh yea, go 'head. That's it! Uh! Don't miss the train! WoooO!

Leave jar OPEN (so airborne yeast can dive bomb the sugah), and stir at least once every couple hours, or whenever you walk by it. Love it up! Sing to it, create beautiful labels to adorn the jug. Studies show that love is good for stuff like this (wow go figure).

After a few days you'll notice bubbling. Yes! This means that happy airborne yeasts have come to live and feast on the sugars in the honey. These guys will produce the alcohol and fizz that we want.
If you don't think it's bubbling enough, let it go another day or so, or you can always add another few handfuls of yeasty fruit. Then you definitely want to seal the top. You can use a airtight bag and rubber band, or if you're really a pro, get a carboy (special airlock that lets air out but not in).

Now you just wait! Every so often you may want to "burp" the bag. You want to make sure that no air is getting in, as this will make vinegar! Keep it air tight and in as little as a month you'll have raw drinkable mead. Let it sit even longer and it will begin to clarify...longer than that and it starts to age nicely...but who can wait that long!

If you do wait long enough for it to clarify, you will notice sandy stuff at the bottom of your jar. this is called the "leeds." It's essentially yeast poop and any detritus that fell of the fruit. Don't worry, it's perfectly safe. If however, you want a professional style mead, simply siphon of the clear stuff into another jug, or bottles for ease of consumption. Alright!

That's all. I know a few things about making cheese and yogurts, as well as Kombucha! Alien drink of Power.
I can help you out with art projects too, or teach you how to paint.