Making a water filter with crushed bone is an ancient and effective method that leverages bone's natural filtration properties. The bone char, created from heating and crushing bones, is porous and can absorb contaminants like fluoride, heavy metals, and some bacteria. Here’s a simple guide to making a water filter using crushed bones:

Materials Needed

• Animal bones (cattle bones work well, and they need to be thoroughly cleaned)
• A metal container or grill for charring the bones
• A hammer or mortar and pestle for crushing the bones
• Sand (optional, for additional filtration)
• Gravel or small pebbles (optional, for layering)
• Container with a small hole (for filtering, like a plastic bottle or bucket)
• Cloth or coffee filter (to prevent particles from passing through)

Steps

1. Prepare the Bones

• Clean the bones thoroughly to remove any remaining meat or fat.
• Boil them in water to remove residual oils and contaminants.
• Let the bones dry completely after cleaning.

2. Char the Bones

• Place the bones on a metal container or grill.
• Heat the bones at a high temperature (around 500–900°F or 260–482°C) to turn them into bone char. This process drives off organic material and creates a porous structure.
• This can be done in a wood fire, an oven, or a kiln if available.
• Let the charred bones cool completely after heating.

3. Crush the Bones 

• Use a hammer or mortar and pestle to crush the charred bones into fine pieces. The finer the bone char, the better the filtration.

4. Build the Filter

• In a container (such as a plastic bottle cut in half), place a cloth or coffee filter at the bottom to hold the crushed bone char in place.
• Layer the crushed bone char on top of the cloth. Aim for about 2–3 inches (5–7 cm) of bone char.
• Optionally, add layers of sand and gravel on top of the bone char to improve filtration. The gravel and sand act as pre-filters, removing larger particles before water reaches the bone char.

5. Filter the Water

• Slowly pour water into the filter and allow it to pass through the layers.
• The bone char will absorb contaminants as the water flows through.
• Collect the filtered water from the bottom container.

Important Notes

• Bone char filters are great for removing fluoride, heavy metals, and some bacteria but may not remove all pathogens. For safe drinking water, further purification (e.g., boiling) is recommended.
• Use only animal bones that are free of chemicals, as bones from animals treated with chemicals or drugs may leach unwanted substances into the water.
• Replace the bone char regularly, as it will eventually become saturated with contaminants.

Wine yeast typically lasts 1-2 years if stored properly, though some sources say it can remain viable for even longer if kept under ideal conditions.

Best Storage Practices for Wine Yeast
1. Keep it cool: Store yeast in a cool, dry place. The refrigerator is ideal because it slows down the yeast’s metabolism, helping it stay viable longer.
2. Avoid moisture: Moisture can activate the yeast prematurely, so keeping it in an airtight container or the original sealed packet is important.
3. Freeze for long-term storage: For storage beyond a year, freezing yeast can extend its shelf life. Just make sure it’s in an airtight bag or container to avoid moisture damage. 

By following these practices, you can ensure that your yeast remains potent and ready to ferment when you need it.

Making a gallon of homemade wine is a simple and rewarding process! Here’s a step-by-step guide using basic ingredients and equipment:

Ingredients

• 3–4 pounds of fruit (e.g., grapes, berries, or apples)
• 1 gallon of filtered or bottled water (chlorine-free is best)
• 2 pounds of sugar
• 1 packet of wine yeast (or champagne yeast, which ferments cleanly)
  • A typical packet of wine yeast contains around 5 grams. This amount is usually sufficient for fermenting up to 5 gallons of wine, so for a 1-gallon batch, you’ll only need about 1 gram of yeast. However, using a full packet for a 1-gallon batch won’t hurt; it just ensures a strong fermentation.

Equipment

• 1-gallon glass jug or fermenting container
• Airlock (or a balloon if you don’t have an airlock)
• Large pot (for mixing and dissolving sugar)
• Cheesecloth or fine strainer
• Funnel
• Sanitizer solution (to clean all equipment)

Instructions

Step 1: Prepare the Fruit
1. Clean and crush the fruit: Wash the fruit well. Remove any stems, seeds, or pits. Crush the fruit in a sanitized container to release the juice.
2. Place the fruit in a fermenting container: Put the crushed fruit and juice into your 1-gallon glass jug or other container. 

Step 2: Dissolve the Sugar
1. In a large pot, bring half of the gallon of water to a low simmer and stir in the sugar until fully dissolved.
2. Let it cool: Once dissolved, remove from heat and let the sugar water cool to room temperature.

Step 3: Add Water and Yeast
1. Once the sugar water is cool, pour it into the fermenting container over the fruit.
2. Add the rest of the water: Pour in enough additional water to fill the container up to about 3/4 full, allowing space for the fermentation foam.
3. Add the yeast: Sprinkle the yeast over the mixture. No need to stir, as the yeast will activate on its own.

Step 4: Seal and Ferment
1. Attach an airlock: If using an airlock, fit it onto the top of the fermenter to allow gas to escape without letting air in. Alternatively, poke a small hole in a balloon, then stretch it over the mouth of the container.
2. Store in a cool, dark place: Allow the wine to ferment for 2-3 weeks, where it will bubble and release carbon dioxide as the yeast converts sugar into alcohol.

Step 5: Rack (Optional but Recommended)
After 2-3 weeks, the bubbling will slow significantly. At this point:
1. Strain the liquid: Carefully siphon the liquid into a new sanitized jug, leaving sediment behind. This is called “racking” and helps create a clearer wine.
2. Refit the airlock: Place the airlock on the new container and allow it to ferment for another 3–4 weeks.

Step 6: Bottle and Age
1. Siphon the wine into bottles: After about 6-8 weeks of fermentation, siphon the wine into sanitized bottles, leaving sediment behind.
2. Seal the bottles: Cork or cap your bottles and store them in a cool, dark place to age for at least a month (or longer for a smoother taste).

Step 7: Enjoy!
After the aging period, your homemade wine is ready to be enjoyed!

Yes, there is a trick that suggests putting wine in a blender for about 30 seconds as a method to simulate the effects of aging. This idea, called "hyperdecanting," involves aerating the wine rapidly to improve its flavor profile. The theory is that by vigorously blending the wine, you expose it to a lot of air, which can soften the tannins and bring out more of its nuanced flavors, much like traditional aging or decanting.

However, while some people claim this works and can make the wine taste more rounded and developed, it is somewhat controversial. Not all experts agree that it replicates the true effects of aging, which involve complex chemical changes beyond mere aeration. 

If you choose to try this, keep in mind:

• It might work best with younger, more tannic wines.
• It could change the character of the wine, but not everyone will enjoy the result.
• The process is reversible if you experiment; you can always pour a sample and see if it aligns with your taste preferences.

So how long should I put this in the blender, and for how many seconds per year?

The "blender trick" for hyperdecanting wine is not usually measured precisely by seconds per year of aging. Instead, it is more commonly suggested to blend the wine for about 30 to 60 seconds total, regardless of how many years of aging you are trying to simulate. This timeframe tends to provide sufficient aeration to soften tannins and enhance the flavors.

If you want to experiment further and apply a rough formula, you could try using 30 seconds per year of simulated aging as a guide. For example:

• To simulate 1 year of aging, blend for 30 seconds.
• For 2 years, blend for 60 seconds.

It's a matter of personal preference, so you may want to start with a shorter time (e.g., 30 seconds), taste the wine, and blend it for a bit longer if needed until you achieve a flavor profile you enjoy.

I have also been told that some people may blend this for 20 seconds. which is correct 20 seconds or 30 seconds?

The optimal time for blending wine to simulate aging can vary depending on personal preference and the type of wine being used. Both 20 seconds and 30 seconds are reasonable starting points for hyperdecanting. Here's how you might decide:

•  20 Seconds: This is a more conservative approach and might be better if you want to minimize the risk of over-aerating the wine. It can gently open up the flavors without dramatically changing the character of the wine.
•  30 Seconds: This provides a bit more exposure to air and can have a more noticeable impact on the flavor, particularly with young or tannic wines that may benefit from additional aeration.

Both times can work, and the "correct" duration ultimately depends on your taste preference. If you're unsure, start with 20 seconds, taste the wine, and then blend for an additional 10 seconds if you think it could benefit from more aeration.