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:mug: Fricking love hellsing! on topic- i got a gallon of this stuff almost ready to bottle, have a feeling its gonna be fun to drink

I am curious if I can use my brewing sanitizer (Chloroclean) at home for my regular dishes. I left them out for about a week and dont have any bleach on me at the moment. It says to use 3.5g/liter and to soak for 20 mins, do I need to wait that long (I'm probably using double what I should be...

that's not a culture, but regardless to get more ricotta you need to bring the whey almost to a boil and let it sit for a bit (not sure how long). This is why its called ricotta; it is cooked twice. it can be made without a culture, I have done it with just milk and cider vinegar but i haven't...

woops, sorry for not seeing this. I would not recommend consuming this. Had it only been like 1-3 hours it might be fine but in that a mount of time the center would be warm and would take much longer to cool down again, making the total time in the danger zone (where bacteria grow faster) more...

depends on the store and the butcher, you would know by the layer of white on one side of it; if it doesnt have the fat cap on its no biggie, you can always cover with bacon :P

Honey has been known to contain botulism SPOREs (not bacteria, and in small quantity.). Thats why its not recommended for children under 3; their immune system cant fight off the spores like an adult can.

yeah, i sort of want it cooked for now, and Im not sure about ruhlman, Im in school for culinary and this was part of one of the labs and this is the recipe (heh how often can u say u went to school and made bacon?). And I dont really have teh conditions to hang meat (and Im only using prauge 1...

The first batch uhhh..... kinda went up in flames... but was salvageable. The recipe I will be using tonight: Belly 1 Weight: 1150g Cure Ratio: 0.05 Amount of Basic Cure Mix (below) Needed: 1150 x 0.05 = 57.5 (60g) 1. Rub cure mix and any other ingredients all over the belly, getting mix into...

well the end product will come out cooked, not like storebought bacon. and the chef im talking about did a month course i think at CIA and is big into charcuterie., it will be direct smoke, i will have a small electric burner with a pie plate of chips in an old barbecue. Im thinking it will...

No, im not cold smoking, but it is a relatively slow smoke I think. one of my chefs suggested I smoke at 165F until the pork comes to the same temp. I'm still not quite sure about that, and I would like to hear some thoughts from members of the community. I will be curing for about a week...

Hey! Im curing bacon tonight and was looking for some flavour suggestions. I have maple syrup and brown sugar. I also have quite a few spices. do any one you have any really nice combinations? I am already going to do one with just straight smoke but I would like to experiment with other...

no, what my original plan was to find apple juice IN he glass jugs and use that, but the carboy was cheap so i got 2 of them (making a mead soon) yeah, didnt think of that.. but the funny thing is is that the boiled juice was clearer than the unboiled juice. I reallhy only boiled the little...

After I posted this: https://www.homebrewtalk.com/f32/newbie-question-making-apfelwine-jugs-274116/ I went out and got all I needed. Finally got around to making it tonight. The album has the amounts, but I only used half the packet of yeast (really should have been a fifth of the packet but...

about to buy a used wine cooler for this purpose... did u have to make any modifications and is there anything i should watch out for?

This is correct. That is why frozen meat and fruit has a different texture than fresh(as well as bleeding more). The water molecules form together to make ice crystals. The slower the freezing, the rougher and larger the ice crystals and the more ruptured cells you have. EDIT: quote fail.

ok, cool! Just picked up some dextrose, an airlock and bung, and some EC-1118 :P I will post about how it turns out

Is it possible to make apfelwine in the one gallon jugs the juice comes in? And what I mean by that is just taking some juice or cider out, adding the yeast and sugar, putting an airlock on it and letting it go. Also, if its pasteurized I shouldn't have to sanitize the jug, just the funnel...