The pigs are doing quite well. They have learned to cuddle together under the heat lamp at night. hiding their faces in the straw while their little bums poke out. The seem to quite like mango and asparagus. We’ve settled on names; the white one, the boy, is Bacon while the pink one, the girl, is Hammie.
Today the pigs arrived. It was a few days earlier than we’d expected thinking they were coming on Tuesday. We both raced home from work and finished the pen.
We added three posts, the tarp cover, the heat lamp, the feeders, the water, the bedding, the chicken wire and patched a few areas that looked like piggies might escape through. At about 5:30, our friend drove up with the pigs and we settled them into their new home. I’ve got to say, they’re pretty cute.
This is piggy #1
This is piggy #2
6 litres water
100 nettle tops, washed
Juice of 1 lemon, strained
Juice of 1 orange, strained
30g cream of tartar
- Bring the water to the boil in a large pan.
- Remove the pan from the heat, stir in the nettles and leave to infuse for at least an hour (until it is at blood temperature).
- Strain the nettle liquid through a colander lined with a large piece of muslin into a large brewing bucket. Squeeze the muslin to get the maximum amount of liquid into the bucket.
- Add the sugar, stirring to ensure it is dissolved, then add the cream of tartar, and lemon and orange juice.
- Finally, once the mixture is tepid, stir in the yeast. Cover, add a airlock and leave for 2-3 days in a warm place, until it’s obviously fermenting.
- Remove any scum which has risen to the top in fermentation and siphon the beer into sterilized bottles and seal with corks.
- Leave for at least a couple more days or up to a month before drinking.