wrote in
:

I suggested Nick empty the dregs/solid remains of his winemaking onto
the compost. He was horrified and said the alcohol would kill all the
bacteria. I suppose it makes sense, although I'd expect the alcohol to
have to be stronger than wine-strength to do a major cleansing job.

Is there anything else we can do with it? (Perhaps I should have put
it under the rhubarbs when I replanted them yesterday!) I know
certain fruiting veg, such as pumpkin, are meant to appreciate being
drenched in beer during the fattening up season, but I don't fancy
holding on to the wine rubbish for /another/ year.

Suggestions, please?


vicky, you can filter the dregs and be surprised how much wine results.
Then throw the dregs into compost.
I think I am right in saying that composting material uses wild yeast
during the rotting process and creates alcohol anyway.

Baz