Recent content by Spiker712

Im highly positive chocolate is a type of sugar, the fact that there’s fats or acids in it is more I’m part due to the make of where you get it ergo a nut would be protein/fats and in the jungle/acid, but that’s just me. During the process of extracting the flavor I was well over 1.500 gravity...

Not necessarily but I can imagine their being oils in the Cacao. That’s why I was telling the others how the blue berry was foaming while the chocolate was not.

Their done with fermentation now reading 0.999 they’ll probably drop slightly more as the week carry’s on but, onto clarifying next week. I Adjusted the flavor profile on the barrel aged Raspberry taste great now. Needed citric acid, and flavor added back to it.

Did you ever try anything to separate the oils from the end product

Anyway... if anyone is wondering I discussed the chocolate thing with some local vintners and they said to finish over cacao for like two weeks, so now you don’t have to wait a year

I’ve never witnessed the whole self priming vacuum before, but yeah I could see it was a disgusting image if you went to a public location or maybe even a friends house, depends how close with people you are. As for the other point I could see that being concerning. Just do what you thinks safe...

Largest I have is a 12 gallon container which I might use this year if I manage to get one of these recipes just right.

Haha

Yeah I read about the caramel apple cider, the thing is I think caramel is made from dry milk or I believe I read something along those lines, but yeah imagine the caramel from a peanut chew or Twix how it’s elastic vs a candy apple how it’s a hard shell, I think that’s the major difference, now...

Well you should be, their yours after all. I’ve watched some of the manmademead videos he covers some decent stuff but I have to be honest I’m not a fan of him he seems to not understand what he’s doing most of the time haha. I was wondering at work has anyone made wine using caramel instead of...

But I understand it’s easy enough just to give the resources their lacking in the beginning

Yeast is cheap though, you just keep dumping more in until you can’t keep them alive any longer. I think that’s like a sugar crash or something

Something else I’d point out, for the coffee idea, coffee is a very strong flavor in beer so a little bit will do I can’t remember how much we used back then but we made our cold brew the night before so maybe just a 2-3 cups who knows. But I distinctly remember the coffee being the most...

These are a few pics

I actually wasn’t aware of that at all I just simply stick to my beer brewing premis that yeast feeds on sugar to create alcohol, nutrient is only for making them stronger if their a bit weak due to being used for multiple cycles or temperature in my personal opinion. Yeast don’t know anything...