Recent content by ondiferi

Lol. Very ceremonious. In any case it works.

I believe some cheese do have salt added to milk such as Strachhino if l am not mistaken. Anyway, I developed my own recipe after lots of A/B testing. Especially with regard to geotichum growth, which dies not like salt at all, brining or surface salt really slow down growth and increase risks...

I experimented the other day by letting whey evaporate (after making ricotta). I got some sort of yellow condensed milk with a palm sugar aroma and a super sour taste like pungent tamarind paste. Interesting, but really no use to it lol. I am looking for more experimentation ideas here. I’m...

No. The Mead was fermented by April. Gravity was already at 1.000. The gravity had gone up with CaCO3 (see OP) I'll assumed that something went wrong with one of the readings. I'll do another reading next week to see what happens.

I don't get it. Yesterday my mead was at pH 3.45. I added 1/2 tspoon Calcium Hydroxide per 20 L. I have a check on the pH today, and it's at 3.41... 🤔

Hello, I've been developing a sparkling fruit cider / wine recipe for a couple of years now. I have stable product made with carboys, buckets and kegs. I would like next to scale up to a micro-brew size. I would like some help to get a crash-course on how to do that, hoping to get some advice...

Thanks all. Actually, it is quite frustrating as I realize that "acids" are much more complex chemically than the definition I have in my mind on a day to day basis. I just simply need to educate myself more on this. Not only that but like @madscientist451 explained, it's a complex environment...

Hi, I made a pandan mead recently, it's been aging for 3 months now and after giving it a taste the acidity was at 3.30 which was way too low to my taste. I'm trying to raise it to something more acceptable, using CaCO3. I added 1/2 tsp ground CaCO3 to the 20L / 4.5 gallon (17.03 L) batch 10...

Recently made a mead and then infused skin of a local "giant lemon" which is a citrus quite close to grapefruit, though definitely with a lemony flavor and acidity in the inside (which I didn't use). It turned out to taste like lemonade and the acidity had an acetic mouthfeel to it, not citric...

Hi all, thanks for all the input. Let me collect all this and come up with some experiment. I'll give updates.

No, it's pure Nitro in this case. How so? I've seen nitro in cans out there. How do they achieve bottling then?

Hi, I have some mead ready to force-carbonate. I've done CO2 carbonation before but I would like to experiment with nitro this time. At home I got a tank of CO2 and a tank of Nitro ready to be used. I am now looking for advice on how to push nitro into the keg. My understanding is that I...

That's right! Though here I'm trying to ripen it with some nice taste. Stracchino proper is pretty much a white cheese. Also normally, temperature for Geotrichum is 5-38 C as per this document. I'd think that 4 C would inhibit growth altogether. This said, would lowering the temp really resolve...

Very moist! How do you suggest proceeding instead?

Hello! I'm amateur cheese maker and produce cheese using a modified Stracchino recipe, though I ripen it longer, aiming at creating a thin layer of tasty mold on the outside. Problem: as my geotrichum develops slowly, other molds colonize my cheese: a thinly spreading orange mold buds of blue...