Відео

You're very welcome, may they bring you great enjoyment : )

Thank you : ) Hope things came out nice, and you're welcome

The one you remember from when you were a kid, was a meat grinder, it has a different front than this Corona mill. This is a grain mill (not a meat grinder) which has to round plates at the front which the grain is milled between, just like milling stones, after it has been crushed some in the first grinder part. The meat grinder has the hole plates in different coarsenesses which you put on (or you can put a sausage horn on to stuff sausages with them too). 😊

Thank you very much; may beauty and love continue to follow you

@@yahoojuno I wish you would come back to UA-cam and make videos again you are very very talented

@@echoandmeaservicedogslife3300 thank you very much; you are inspiring.. working on things..

very soon

Thank you for your truly kind words, you enrich me greatly, thank you .. and yes, working on some things right now..

You're welcome, and thank you (Very much: )

If using Almonds.. for instance they might be possibly a year old, and maybe as hard as a rock (figuratively) The one to two day (time for larger seed) soaking softens/ awakens/ activates enzyme life amongst many things.. at this point instead of oil in the nut, it would be moreso a white 'almond milk' inside.. With the slow-low-temp drying back for the general next couple days, the nut now lightly shrinks back into a rich (much softer flesh) oil filled nut. At this stage it can be put through a small hand mill (basic grinder) 2 X.. and it is now literally Pouring fresh oils.. grab a handful and squeeze, and large amounts of oil will literally pour forth from every part of your hand it can escape from: ) A more simplistic method might be to use some rocks to mash up the Almonds.. put the fresh mash into a piece of material and wring forth your new precious oils.

@@yahoojunoThank you very much

Thank you. Actually the fresh oils are the by-product of a process gone right: ) The process of 're-naturing; revitalization; re-ripening, and what some might consider activating(The dormant hibernating seed) In general this simple process is valuable (for me) to bring the more acidic (asleep) seed into an Acid-Alkaline Balanced food digestibility for myself. By eating foods that complete me, my body stops craving 'food' and I sleep much better and think clearer, longer. Back to the question at hand I would consider it a form of malt, but my studies of malt definitions are limited right now. I feel the person(s) who have the greatest oils & fats, have access to the Greatest Non-Dairy Ice Creams, Milks, and Cheeses... it's about figuring out the recipes. When I search my mind for foods which I want to share with those who are nurturing the growth of their young or healing loved ones, I consider this type of renatured nut, as a potential substitute for the very same nut, but in a hardened acidic form. Seeds basically use higher forms of acidity to 'naturally' preserve themselves..to survive. And I remember hearing (old shows) when needing to eat more acidic foods, that a person should chew them super well; don't eat too many at once; and to eat them along with other foods that can help them to digest.. like enzyme rich vegetables or salad matter. The process is good to learn the variable natures of what true ripeness, are. Because, it's simple to soak, then lightly dry back, then simply eat and share. Good fortune with everything.

You're very welcome

Thank you: )

: )

t h a n k y o u

Bought these Sunflower seeds here, already shelled. But if I was shelling my own (which I haven't done yet) since learning from a wild seed harvester (Thanks Rick!) would probably figure a way to lightly break open the hulls first; then use a strong fan or two (lightly crossing jet streams) and multiple times dropping the broke-shell'd seeds thru the fan wind, an it should quickly whittle the pile cleaner with each pass thru the edge of the air currant, into a nice pile of seed Seen this done with many other types of seeds, and Sunflower seeds should be much easier by comparison. Also, have heard of crushing the hulls lightly, then dropping them into water; this allows the seeds to sink and the hulls to float.. I'd opt for the dry method; but many factors can change one;s mind on a given day; especially if it's a large amount of seeds getting hulled, dry might be better here

@@yahoojuno - I saw a guy used such a Corona mill, a slightly hacked version, to split and dehull chickpeas. He had put a couple of spacers in between the plates to allow the chickpeas to only split, then pass through. Some crushed a little, but it wasn’t bad and it saved a lot of time on dehulling the chickpeas. Thinking of that made me wonder if the same method, just with one spacer, maybe could work to open the shell on sunflower seeds, so you could rinse or blow them off... Would have been cool! ☺️💚🌱🍀✅

Thank you; I appreciate your kind words

Thank you for sending that video with the bottle-jack-press! Be well, Robin

Don't give up, it's a super simple design, and once you learn it, it's the same wrap over and over, because rosebuds are essentially the same (general) shape.. When wire wrapping a rock, the wrap is most always new and different.. but learn this one simple wrap, and you'll be sharing wrapped rose buds of love for the rest of your live.. get this simple wrap down, and you'll also find this particular wrap only takes you ten minutes!

Using the sprouting process activates (awakens) hibernating seeds; turning them into little ripe packets of food for the tiny little growing seed.. within the seed. Acid-Alkaline-Balanced oils are obtained from Acid-Alkaline-balanced nuts : ) Sun flower oil in stores is White-ish.. the activated Sunflower oils made this way are Golden : ) and one is ripe : )

Yes, almost got the apple press tested once, figured it Might yield a quart or two of golden Sunflower oil [per little bucket pressed]. With the old grinders, run the ripe nuts/ seeds through 2 X, world of difference. You're definitely on the right track, thanks for the tips Pete

It's very silky and smooth.. Truly worth the try. If you're an oil nut (pun intended : ) then you deserve to try, what I truly feel, are some of the best oils on the planet (and, that people can usually make themselves ; ) There's no substitute for enzyme-rich-living-oils.. especially from re-natur'd Almonds (and, Especially from (synergistic) mixing of the different ripe nuts, and seed oils (like SunFl.) added together. These oils are off the charts beautiful; don't take my word for it : )

Yes; there's a few methods that I've caught the videos of, that seemed quite simple and natural..a big plus for the people who wish to make their own high quality oils. Also, worth noting, is that when the Sunflower seeds were ripened, they yielded an amazing 22% More Oil: )

I was using store bought seeds; I've heard some people lightly crush the hulls, then put them in water and the hulls all float up and the seeds stay down. I knew a seed cleaner once, and whatever seeds he needed to clean, after they were lightly crushed (so they'd separate) they would drop scoop-full's through a small fan's jet stream, till they were falling into separate piles. This method took continual (slight) re-adjustments, but worked great. There might be something online about cleaning seeds using fans; good luck

You would think it would be water, but there is Zero water, only pure beautiful golden oils. You will be able to easily tell; water will sink to the bottom, oils to the top, with clear visibility of separation. A funny thing, after the Sunflower seeds have been 're-natured', they now press a whopping 22% more oil! : ) And, that re-ripened oil is now flourishing with Enzymes (Living oils!)

Sir, is it dried or fresh seeds ?

Apologies for the delay; in regards to your question, I've been starting out with dry sunflower seeds (the way you get them from market) Nut and seed sellers (Most anyway) dry their seeds and nuts so they stay preserved longer. When a nut or sunflower seed is dry, the enzymes leave, the seed Acidifies (AS A NATURAL PRESERVATIVE) and the golden oils turn into a hard waxy fat, for storage longevity. BUT, I use this process with fresher seeds too; you'll find "the fresher the seed, the less time it needs to soak, and awaken". Using an Almond as an example, while the seed is soaking, I'll periodically pick one up and break it Or bite it in half.. and I'll be able to see if it's done soaking, by the water mark striving to reach the middle. A lot of books say soak your nuts for 'this long', or for 'that long', but in reality, simply break the nut in half and let your simple observations be your guide : ) Also, I sometimes do 'multiple ripenings', meaning, after it's been soaked, and then it's dried back, I sometimes let IT GO PAST THE RIPE OILY STAGE, and continue to dry even more... THEN, I'll soak it AGAIN, and this time, because the seeds are super fresh from their recent ripening, instead of 10, 20 hours, or even 2 days soaked, the seeds might only need about 3 hours for the moisture to reach the center of the nut.. and then I let it Cure/Dry/Ripen again for it's normal amount or drying time.. as that slow drying is like I'm making the nut riper and riper and riper : ) What I like to call "the infinite cure". I hope this answer reaches you.. I gave you the long version answer, not only because of my delay in getting back to your question, but also because longer answers such as these can probably help others to better understand these processes as well. Thank you for asking Modal Skill, and also thank you for your patience. Wishing you wellness and success

you're welcome

I clicked on this link and it looked both simple and awesome! (awesomely simple : ) Thank you Angel, gracias

I looked up Nigerian Almonds having seeds and didn't see anything that might answer this.. but Nigeria definitely had Almonds To keep things straight, Almonds Are a Seed, so you might be mixing it up with a different food altogether. The Almonds in Nigeria should be able to do what Almonds everywhere do (You should probably find out what you've been eating) This process of renaturing/ re-ripening works with most all the nuts and high oil seed I have tried..but I'm not worldly educated, and there certainly are a lot of kinds of 'high oil seeds' in the world. Good luck Pamcy

computer ate my answer(s)..I'll get back to this one Gale

Thank you Ken, appreciate that; I'll try it next time

Michael Turany or u can just fucking research your damn self.he's doing you a favor he do not owe you shit I hate entitled asses like you