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Member Since 09 Oct 2016
Offline Last Active Aug 18 2018 09:18 AM

#1575991 It seems as though I've grown some Trinidad Scorpions. Now What??

Posted by Slug on 17 August 2018 - 12:52 PM

My second harvest of every year always goes straight into my giant food dehydrator to eventually become powder.  If you don't want to go the oven route and lack a food dehydrator, you can split them in half and leave them sitting around in an area with good air movement for several weeks.  They'll dry naturally.  Frozen and fresh superhots have a ton of awesome uses, but powder can legitimately be thrown onto and into everything.  So good!

#1575728 What super hot is this?

Posted by Slug on 15 August 2018 - 08:08 PM

moruga scorpion


Which would be money better spent, anyway.  :D

#1574859 Chocolate varieties

Posted by Slug on 11 August 2018 - 03:44 PM

Can be.  After a good meal, eat the tail end off a Naga or Scorpion to find out for sure.  Keep a glass of whole milk handy to sip on if you're not used to hot/superhot stuff and need to kill the burn.  Chocolate varieties often have an earthy or even slightly metallic taste to some people.  Not everybody likes them.  I've never personally found the Naga or Scorpion varieties to be bitter, but taste will vary with the individual.  Fun fact, chocolate Naga Vipers have very little perceived heat, to me.  Other people rate them between upper level Fatalii and Bhut range on average, but I've never eaten one that felt as hot as even a habanero.  Whatever capsaicinoids are in those, I am apparently not very sensitive to them.

#1573139 Excellent grow in 100% composted Manure

Posted by Slug on 04 August 2018 - 01:41 AM

That one cucumber looks suspiciously like a mango.  Better check it for listening devices...

#1568757 The Paleo diet just died

Posted by Slug on 17 July 2018 - 10:53 AM

Eat healthy foods/macros in the right amounts for your current lean mass and goals, lift heavy shit, do cardio, hydrate, put down the phone at night and go to freaking bed.  If you haven't even plateaued a lift and think you need to get more specific than that to make progress (gain or loss), your only problem is psychological.

#1549511 Vodka... what's your choice.

Posted by Slug on 28 April 2018 - 08:32 PM

Try Jewel of Russia if you can get it in your area.  It's a type 3 (govt designated best tier) Russian vodka made with mineral water and is one of the only true Russian style vodkas you will find as an export.  (Don't you dare put it in a mixed drink, heathen!)  Looks like mineral oil in the bottle.  Has the awesome heavy taste and texture Stolichnaya used to back when it was a real vodka and not mass produced swill.  (Before Stoli stopped using mineral water and started using distilled water and tasteless grains like every other boring vodka on the planet.)  The Jewel Ultra is slightly less heavy and more smooth, but it will be expensive as they only make about 10 to 20,000 bottles of that a year...and each bottle is hand painted + signed.


Get Dan Akyroyd's Crystal Head if you want a really cool bottle to keep around; especially when it comes to the translucent, iridescent metal finish of the aurora bottles.  It's a clean vodka, but nothing special.  Feel free to mix with it.  That nifty skull bottle is obviously a chunk of the cost.  The 1.75 is the size of your head and the aurora version of that is especially cool looking since the process renders each bottle unique.


Get Kai Lychee if you like the taste of lychee.  Don't know if you like the taste of lychee?  Maybe try to find some in a local Asian market first.  It smells like a perfume to many westerners I know and some claim it tastes medicinal to them as a result.  Perhaps an acquired taste, but unbeatable among flavored vodkas if you have a taste for it.  Good mixer as well, for the same reason.  Even a small amount will add a hint of lychee flavor to anything you put it in.


Русский Стандарт (Russian Standard) is not bad for a mass produced vodka, is cheap, and is readily available all over the place.  Their Imperia is generally very smooth and still reasonably cheap.


Always found Grey Goose a waste of money, incidentally (especially if you're only mixing drinks with it).  Much like The MacAllan, it's a quality spirit that got popular among the glam set and promptly jacked its price 10-20 bucks higher than everything else in its tier (thus, never worth buying over anything else in its tier unless attempting to keep up appearances or seeking variety).



#1516605 Stopping the fermentation

Posted by Slug on 07 January 2018 - 05:37 PM

The context here is lactobacillus fermentation so I'm not sure comments about yeast, spores, alcohol etc. are relevant. 


If boiling didn't stop fermentation I think we'd see a lot more stories about exploding bottles of fermented hot sauce.


True, bacterium are more heat sensitive.  A rolling 5 minute boil should kill lactobacillus.  I can't help that I read fermentation and my mind immediately goes to alcohol.  Best fermentation, represent!  :D

#1516558 Stopping the fermentation

Posted by Slug on 07 January 2018 - 01:50 PM

Question is, does bringing it to a boil stop the fermentation from continuing?




No.  Temporarily; perhaps, but no.  Boil it for at least 15 minutes then keep it in the fridge after bottling and don't be in such a rush next time.


To borrow from a meme, "One does not simply 'stop' a fermentation".  The only foolproof civilian method of killing a ferment in 'food safe' manner is to let it eat all of the available sugars and avoid introducing any more.  A fermentation will also temporarily stop or slow once the environment reaches a level of alcohol toxicity or PH that the strain absolutely cannot survive, but it will kick right back off again if those levels drop to a tolerable level.  Yeast is decidedly hard to kill.  Spores of many strains can easily survive boiling temperatures, which is why true 'sterilization' requires pressure heating to 250F or greater.  (The same spores can remain dormant and viable for up to 2 years, ready to kick off at the slightest hint of survivable conditions.)


That said, a temperature of 140F+ for 15 minutes will kill a lot of the active yeast in your ferment, assuming you were not using hardy brewing yeast like a champagne yeast.  If the yeast is at a food safe PH level, it is typically at the far edge of a happy yeast range.  Keeping it refrigerated will keep things slow, which should mostly prevent a fermentation from starting back up; but as any long time winecrafter will tell you, it is very difficult to fully kill a fermentation.  I've had incredibly sturdy 750ml bomber bottles shatter before when a plain old ale yeast that should only have gone to 9% alcohol decided to have a mega yeast party after one year of sitting around doing nothing.


You could hit the mixture with enough potassium metabisulfite and potassium sorbate in combination to create a 'hostile working environment' that will kill the ferment, but there are two big problems with that.  First, many people are allergic to sulfites.  Second, potassium sorbate in high enough concentration will make your hot sauce taste like geraniums.

#1498240 SnS copycat chilli

Posted by Slug on 12 October 2017 - 10:39 PM

What is steak and shake? East coast only? Never heard of that one.




You poor western soul.  They're one of the original steakburger joints.  They practically invented overcharging for fast food, but being good enough that people paid anyway.  Draw a line straight up and down the country through Chicago.  Everything there and east is Steak N' Shake country.

#1496304 How to preserve peppers in oil?

Posted by Slug on 04 October 2017 - 11:53 PM

Damn! It always comes back to pH. I still have nO pH meter.. haha. It's almost becoming a necessity I need to buy. Between the preserving, fertilizing and brewing I do.

Sent from my XT1650 using Tapatalk


Do it!  :D  If you get a PH meter for food prep, please do not pay less than $60-100 US for it.  Anything less and I wouldn't consider it a food safe meter, because the components and quality control is piss poor.  Even if a cheap meter DOES calculate the effects of temperature on PH readings and even if it DOES hold accurate to 0.02, it will not do either thing correctly for very long before it fails...and you will not necessarily know it has failed.  Amazon once had a decent home use probe I'd tested in the past that held reasonable accuracy over time when compared against a $300 bench tester...lemme find it real quick...




There's better models, but that one wouldn't set you back too badly for a full starter kit.  You'd still want bigger bottles of calibration and storage fluid if you plan to use it much.  It autocalibrates, adjusts for temperature automatically, has removable probes, and is accurate enough in practice to ensure you hit food safe levels.  Just remember to store the probe wet when you aren't using it.  If you're testing food and soil with it, get a second probe that you only use for soil or fert levels and keep the primary probe strictly for food.  The above model will take sphere, flat, and spear probes.


(No way in hell is that thing waterproof, though.  I wouldn't drop it in a pool or some crap.  LOL!)

#1496302 Open Pollination - Lets get a grip on terms

Posted by Slug on 04 October 2017 - 11:27 PM

I propose:


Xenophobic - for isolated seed stock

Hoebag - for seed stock from plants that allow anybody in the area to pollinate all over them

#1494989 Any Hard Cider Guys on Here

Posted by Slug on 29 September 2017 - 05:45 PM

Thanks for tips on yeast looking to do a Cider after Spiced pumpkin wine still in bucket

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Remember that a pure cider is pretty much an apple wine & thus gets better with age.  It tastes almost green right after bottling/kegging, but 6 months aging in a wine cellar & the edge comes off while the flavor develops.  Past that, you don't gain a ton and eventually start to lose some flavors.  The stuff I'm gifting in the next couple of months is between 6 and 10 months old.  I generally run big batches at the start of the year with a mindset toward having it ready for the holiday season.  You can also throw a pound or two of Amber DME into a 5 gallon batch for an easy bump to alcohol % that also gives it a bit darker complexion without heavily altering the taste.


If you add the DME, you should treat your juice like a wort and give it a proper boil.  That will extract more of what the juice and any added spices have to offer, but it also sets the pectin and you'll end up with a heavy haze that may or may not drop clear.  This harms nothing and can be mitigated.  If you're using pasteurized juice, there's zero harm in running a boil because they already did the damage.  Put an appropriate amount of pectic enzyme into your wort prior to fermentation to help extract more of the fruit characteristics and to help drop the pectin out of suspension.  Cold crash the final product before bottling if you want to get relatively clear cider in the end.  Cheers.


EDIT:  If you sulfite your cider before pitching (to prevent wild fermentation when using unpasteurized or pressed juice you do not want to boil), do not add the pectic enzyme until you actually add the yeast.  SO2 in heavy concentration prevents it from doing its work.

#1494569 Free Pods!!!

Posted by Slug on 27 September 2017 - 08:16 PM

Sweet!  If they get it exact, do they win your wife too?  That's how the showcase showdown works.  :D

#1493158 Pepper ???

Posted by Slug on 21 September 2017 - 07:30 PM

That plant looks hungover as hell.  Remind it to hydrate and always say no to tequila shots at the end of the night.

#1490956 Grains of Paradise

Posted by Slug on 12 September 2017 - 05:45 PM

They are popular in brewing no? I believe I've seen them in many a craft beer, but I may be thinking of something else...


Yep.  Same as coriander.  I put them both into a lot of wheat beers and several different types of mulled wines, but both spices work great on virtually any meat as well.