@jackbflyin out of curiosity, did the brew come out on the salty side? The recipe shows a LOT more chemicals then I would use. Also, unsure why one would need Sodium Metabisulfate since we're boiling anyway, any insight?
is there data pointing to high levels of thiols from NY whites? or is this just an idea on using whites in general?Grape skin/wine powder/wine flour blends from New York Finger Lakes, there are multiple brands and multiple grape products.. I used the Riesling one but there’s red blends as well. Amazon carry most of them.
Not that I know of, but the beer was definitively different so I’m guessing it did it’s thingis there data pointing to high levels of thiols from NY whites? or is this just an idea on using whites in general?
The few I found actually were higher in price/oz than Phantasm.Just go into Amazon and search for finger lakes wine powder, multiple brands and grapes are available, they’re typically in brown bags.
Welcome to thiolflation…. when there is no bread you eat crackers..The few I found actually were higher in price/oz than Phantasm.