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Member Since 10 Aug 2010
Offline Last Active Yesterday, 03:54 PM

Posts I've Made

In Topic: Yeast or mold?

10 September 2018 - 04:05 PM

Did it taste bad ? Smell of ferment can fool you i always taste B4Toss

Sigh.  The first one was a strawberry mango experiment, I hate to lose that one.  They were way in the back of a cabinet where I hadn't looked at them in forever.  The airlocks had gone completely dry, so I guess it's partly my own fault.  From now on I'm going to make a serious effort cap my fermentation vessels off once most of the bubbling stops.
The others turned out really good, these are the longest ferments I've ever done at about 11 months.
Edit: the ph on the three good batches was between 3.0 and 3.2.  I haven't checked the two pictured above, that are bound for the compost pile.

Fun saucein

In Topic: Habanada

06 August 2018 - 08:38 PM

The flavor on the pie oh my !b680e4c6208169cd7055b625b4e13919.jpg

Cheese steak pizza with habanero flavor BAc02fdce1e3b0da75131a8fbda5c4bd8b.jpg

In Topic: Habanada

06 August 2018 - 08:36 PM

How are those on the heat scale?

0 heat

In Topic: Concentrate wine mixed berry

18 May 2018 - 01:11 AM

11 months to clear 7%c354f29b4c408ba4b280f590f279f1b8.jpg70054c1f40f75a83501df1556d194c95.jpg

In Topic: Malt Vinegar

17 May 2018 - 04:29 PM

I found out you can only go as high as 7% or the mother will suffer, thats why mine is taking so long.

Trying another batch with wine I have clearing and will dilute a little more than last time and see how it goes just making regular fruit wine vinegar looks to be right around eight or nine % I know it's not going to be malt vinegar but I'm trying again thanks for any tips