Are there any apples in there?
Are there any apples in there?
I usually source mine as concentrate. It’s much easier to get your hands on.
It’s more like realizing that you’re surrounded by fire, so you might as well pick a patch with a nice view.
The best time to make a change in your life was 10 years ago, the second best time is now.
Don’t base your happiness on your achievements as compared to others. Life isn’t deterministic, every person is working with a different set of skills and circumstances. Set your own goals based on what you want to do, and work toward that.
If you don’t know what you want to do, start trying new things.
Yeah, if you’re filtering for yeast you gotta go pro.
Your options to backsweeten are as follows;
You can do this by starting with a higher initial gravity (this is my approach for sweet meads), or adding sugar until the fermentation stops restarting, or adding neutral spirits to bring the abv up, then backsweeten.
Warning! This doesn’t always work, and it’s hard to predict how much sulfite is necessary, if you add too much it can negatively impact the flavor.
Ferment to dry, then use filters down to 1 micron to filter out the yeast, then backsweeten as desired.
Ferment to dry, then backsweeten just before consumption.
Most commercial producers filter and add sulfites.
They’re definitely different, just found it ironic.
This is a great point. I think especially men approach dating as a quantity game, when really it should be a quality game.
I’m putting this here as a placeholder to remember to come back and give you some advice when I have time to sit down at the computer.
It only opens a big can of worms if you apply logic. The supreme court could (and has) made explicit carveouts (e.g. You can only sue over this one thing). Never underestimate how corrupt the court can be.
12 grams (about 9 tea bags), added during secondary.
It has a very delicate floral aftertaste. Could probably have doubled the amount of lavender, but I was being cautious since I didn’t want it to taste like perfume.
The mouthfeel really doesn’t change regardless of how hazy.
Yeah, mainstream commercial ciders are little more than alcoholic apple juice. The craft scene has some really great producers.
Apples are a really nice clean palette to experiment with a lot of flavors.
It would probably fall under the general category of fruit wine. Typically the “hard” commercial drinks use neutral grain or sugar mashes, and only add fruit as flavoring after fermentation.
They make ultra slim bidets like the “SAMODRA Ultra-Slim Bidet” on Amazon which doesn’t cause the seat to tilt.
It’s due to a feature of lemmy called “Federation”. It allows independently hosted instances to communicate with each other, without actually hosting each other’s data.
There is some technical details here: https://join-lemmy.org/docs/en/administration/federation_getting_started.html#federation.
Basically your home base is startek.website, and the maintainers of your home base have determined that they want to be able to interact with other bases. Anything you contribute to a base belongs to that base, but passes through your home base.
I use malic acid to tune acidity, earl grey tea to play with tannins, and you can always cut up a few pounds of apples and throw them in there to get some of the flavors from the skins + flesh.