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Not may much attention this morning. You want to do a swap? I would be happy with Pollard wood. IF the swap was decent. If you want pictures send email address. Thanks JB

Unless I can sell it and buy wood to replace it I will have no choice I will hold back from cutting it all up. Most of what I cut up is no use for anything other than fire the rest is cut up into 10" length by 12 inch. And remainder is still in length of 3 to 5 foot. I will ask around. JB PS...

I know wearing thick gloves when in contact with it!

I will be getting some lessons from mate in bowl turning. I have some green heart (Greenheart) he is unsure as to its suitability for bowls. I know it is rare thing to come across but has anyone else used it? PS it will go on my woodburner if not even, if it is fire resistant...

Right last one. I should have mentioned the word vintage is old English for good or great for cider/perry but normally refers to single purpose cider apples/pears. IE not my King of the Pippins.

Here I am again! Mix chainsaw chippings (must use bio chain oil)or saw dust with the waste pulp in your compost bin for ultra quick quality compost.

The cloudiness in cider is a product of pectin. To remove it is best to use a pectin enzyme. Other finings can make it worse.

PS got about 15 maybe 20 of my demijohns on freecycle best to ask out of season you will be more successful. The plastic ones are 5 litres and the glass ones 4.5 litres. So racking from the plastic to the glass works well.

Right let's keep it simple. Cut your apples up to appropriate size to go through your garden shredder. Underneath you have a bucket with a pillowcase in. Remove bucket and put another one underneath immediately. Take the pillowcase full of apples out and put them in a household spinner. These...

By the way I have no idea which variety the perry pears are (looking at 6.5 %) but the vintage apple have been identified as King of the Pippins (8.2%) Although no garuanteed, an apple which is very hard with minimal sweetness and a dry background is likely to be cider apple. The same applies...

Been making cider for 6 years apart from last year about 30 gallons+ a year. I have decided to go for quality rather than quantity. Bramleys are exceptionly bad cider apples so I am using non whatsoever, why make a good cider poor or even rubbish? Tannin alone is one tenth of a 'vintage apple'...