Archive for Downsizer For an ethical approach to consumption
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jema
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The science of mashingMy mashing has been getting slacker and slacker over the years.
Pour all the barley in the pot heat to "about right" drain add more water, repeat.
Seems to have been working ok.
This year I thought I'd watch some youtube for tips and use the baby burco and a temperature regulator, got some iodine (stuff for horses is cheap) to look at starch levels, do things in two batches so there's more circulation...
Guess what? I'm still getting pretty much the exact same specific gravity as when I was just chucking stuff in and hoping.
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dpack
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rough but sound chemistry works 
my wine and "sherry" making is even more unreciped than i would have expected after a long time doing such things
as folk know from my recipes it is often some, a while and hottish or such vagueness
with this the important stuff is losing the nose and tail by biochem or chem, both is good how you do it is irrelevant (explosions excluded  i have heard a shed story)
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dpack
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an unnamable rainbow tribe chap and the wormwood and valerian potcheen was an education
the monk juice stuff is fun but lightweight
double or triple bubble is good
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Mistress Rose
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The only thing I am very careful about with wine making is sterilising everything. Otherwise it is 'about right'.
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jema
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The only thing I am very careful about with wine making is sterilising everything. Otherwise it is 'about right'. |
Been giving me buckets their seasonal major clean, but I'm more into quick ferments with turbo yeasts, I don't think the nasties stand much of a chance with them.
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