Interesting. I once visited an ice cream shop in Ft. Bragg, Ca that had a mushroom ice cream with a distinct maple syrup flavor. Briefly wondered what mushrooms they used since the girl at the counter had no idea.Or use candy cap mushrooms.
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Interesting. I once visited an ice cream shop in Ft. Bragg, Ca that had a mushroom ice cream with a distinct maple syrup flavor. Briefly wondered what mushrooms they used since the girl at the counter had no idea.
I may have to try these in a brew sometime.
How many candy cap mushrooms would you put in a 5 gallon batch? 1/2oz or so?Or use candy cap mushrooms.
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How many candy cap mushrooms would you put in a 5 gallon batch? 1/2oz or so?
Drew Beechum has suggested just opening the capsules, dissolving in water, and adding right to the fermenter during primary fermentation.Not sure how much to use or if I even should try it.
I bought a liquid vial with a dropper. The question is how strong is the concentration of different packaging of fenugreek and how much should be added? Different brands may have different concentrations. Once it's in, you can't get it out.Drew Beechum has suggested just opening the capsules, dissolving in water, and adding right to the fermenter during primary fermentation.
that really doesn't work on a 5 gal batch that ages for up to a year before drinking...Only way to tell is small scale dosing and tasting.
Why can't you pull out a given amount (say 200mL) from your aging vessel? Then you split that and make multiple doses with measured amounts at various concentrations of fenugreek solution. Find a ratio/amount you like, then calculate to scale up.that really doesn't work on a 5 gal batch that ages for up to a year before drinking
Any experience with using lower grade of maple syrup (or your own equivalent)? I have been reading about the grade B and C maple syrup for a while - supposed to have less suger and more "leftovers" - e.g. flavour. Unfortunately I live in a country where syrup grade B is impossible to get, so I cannot test it...
In Quebec all commercial maple syrup has the same sugar content 66 brix at 20*C. It is now one of four grades—Golden, Amber, Dark or Very Dark. The grades are decided by two complementary components, colour and flavour, The darker the syrup, the stronger the maple flavour.
In practice lighter syrup is from earlier runs and is best for maple sugar and candy as it is less intense. However most sap here is run through RO up to ~30% sugar content. That greatly reduces time in the evaporateur with heat, so less carmalization means less flavour. It is easier to make so marketed as higher quality. I am a backyard producer with 200 taps.
Mine is less good for making sugar, but great on ice cream. I am currently fermenting my left over final sap that didn't get a full boil. It is taking a long slow time.
Isn't that basically what i just said? "try a drop in my snifter". that's pretty much a 200ml sample or is my metrics wrong? Once you hit the sweet spot then its just a matter of figuring out how much you have left and how to scale it and inject it without breaking the integrity of the sealed keg or open it and then purge like crazy.Why can't you pull out a given amount (say 200mL) from your aging vessel? Then you split that and make multiple doses with measured amounts at various concentrations of fenugreek solution. Find a ratio/amount you like, then calculate to scale up.
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