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The subject of intentional breeding or meat rabbits is prohibited. The answers provided on this board are for general guideline purposes only. The information is not intended to diagnose or treat your pet. It is your responsibility to assess the information being given and seek professional advice/second opinion from your veterinarian and/or qualified behaviorist.
- This topic has 8sd replies, 6 voices, and was last updated 14 years, 4 months ago by
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I didn’t actually notice this section before so I already made a few posts, but I’ll put one here anyway
I’m a bunny lover in western NY, and I currently have 2 buns- Peanut Butter/”Nutter”, a 6 month old male neutered Lionhead, and Riesling/”Rees”, a 2.5 year old female spayed Dutch/Dwarf. They are currently not bonded but I’ll be starting that process sometime next month when Nutter’s hormones have all worn off from his recent neuter
Riesling was bonded to my first rabbit, Basil, but he passed away unexpectedly a few months ago, and we both miss him terribly. If I mention him a lot it’s just because that was so recent, and he was a very special bun Hopefully bonding Nutter and Rees will go as smoothly as Rees and Basil- Rees has had a rough life from what I understand (originally came from some kind of hoarding situation, has scars all over her face from past bunny arguments) and really seems to need the company of another bun to be happy. We’ll see how it goes!Nice to meet you all!
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Thanks! Yes the black/white one is Riesling, she’s been described as a “Dutch whose markings slid over”
She actually has white whiskers on one side and black on the other which is also very cute! I’m in the process of moving to a new house so their current surroundings are a mess!!! But we should be all settled in another week or so, will definitely get more pics then! (The lighting in my current place is also awful so I don’t have too many good ones at the moment)
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Nope, riesling isn’t usually sparking, though I’m sure somebody somewhere has tried it
Just a cool climate white wine grape that makes a semi-dry to sweet wine. My personal favorite and one that western NY is known for! I was actually going for plant-based names as a bunny theme, it just turned out that all the plants currently being used are edible
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