Hroznýš královský
Český název: hroznýš královský
Čeleď: BOIDAE
Stav: common v Střední a Jižní Americe
Druh: Boa constrictor
Výskyt: Střední a Jižní Amerika,Malé Antily...od suchých lesů až po deštné pralesy a kolem lidských sídel.
Rozmnožování: Rodí 15-50 mláďat (není podmínka,jsou i výjimky)
Podobné druhy: křovinář aksamitový(Bothrops asper)
Aktivita: v noci a za soumraku
Teplota v teráriu: 26-30 stupňů
Délka: 2-4m
Je to široce rozšířený druh s více než 10 pevninskými a ostrovními poddruhy. Ty zahrnují od tmavě zbarvených hroznýšů královských západních z Argentiny až po mnohem světlejší jedince, šedé nebo hnědé,často s červeným ocasem. Nicméně všichni mají sedlové znaky. Jsou také značně variabilní ve velikosti, zakrslá ostrovní rasa z ostrova Hog dorůstá pouze do jednoho metru, naproti tomu jedinci z pevniny až do čtyr metrů. Hroznýš královský je silný ,,škrtič,, schopný zdolat poměrně velkou kořist, ale není to takový obr, jak si někteří myslí. Není nebezpečný člověku, ale zvláště tmavé středoamerické subspecie (B.c.imperator) mu mohou uštědřit velmi bolestivé kousnutí. Jsou převážně pozemní, ale také velmi dobře šplhají a plavou.
Vlastní foto
Vlastní foto
Komentáře
Přehled komentářů
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Albrigi - Organic Wine
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Organic Wine
Do you ever worry about what additives, preservatives and pesticides are in your food? What about the effect on the environment of the manufacturing process?
When you make your own wine you don’t need to worry! Every ingredient has been put in the wine personally so you know exactly what you’re putting in to your body.
Whether you are using fruit you have grown yourself (or been given) or you’ve been able to source locally grown organic beauties – you can now make your own organic wine at fraction of the cost of store-bought organic wine.
You can also buy organic sugar fair trade sugar from the makewine.co.nz shop. This sugar has been sustainably and ethically sourced.
Sulphite (Sulfite) Free Wine
It is impossible to make a sulfite-free wine, because wine yeast produces sulfur dioxide (SO2) during the fermentation process. However, you can reduce and control the amount of sulphites in your wine by how much / whether you use metabisulphite in your home winemaking.
It is true that metabisulphite is an effective and safe method of sterilising both your must and equipment, but if you don’t mind taking a little bit of risk you can make wine without it. Using boiling water to sterlise your equipment and must, whilst a bit more risky in terms of your wine getting an infection, may be a worthwhile trade-off in your opinion especially if you have a sensitivity to sulphites. You can also choose to rinse your equipment that has been sterlised with metabisulphite with cooled boiled water to reduce the amount of sulphites you are adding to your wine. Also, if you are planning on drinking your wine young, the alcohol in the wine will act as a preservative, negating the need to add metabisulphite throughout the winemaking process as a preservative.
Some people use chlorine bleach to sterlise their equipment rather than metabisulphite. Also some homebrew stores sell a pink powder as a sanitiser which is a chlorinated product. This is NOT recommended. Chlorine is quite a dangerous product to have around wine. With improper use and insufficient rinsing chlorine residue may get into the wine. If it does, it could easily be converted to trichloroanisole (TCA) the major chemical found in cork taint (mustiness). For this reason, chlorine is almost never used in wineries.
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