i really should make some gin sometime, been pushing that out for far too long, just like limoncello
i am however completely out of neutral alcohol so i guess thats next on my to do list
i am however completely out of neutral alcohol so i guess thats next on my to do list
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Forwarded from So far, so good (Νέκιτ)
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Forwarded from "C's" tea (Coper field)
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The Alchemist's Shack
Yield is roughly 17 liters of pear juice This year the pears were much less sour and much sweeter so its gonna be pear wine and not brandy
Turns out the pear juice was ridiculously sour, with a pH of around 3 if not even lower and so the yeast wasnt doing much of anything
After adding in a few liters of apple juice the pH is now at a manageable level and its actually fermenting
After adding in a few liters of apple juice the pH is now at a manageable level and its actually fermenting
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The Alchemist's Shack
Turns out the pear juice was ridiculously sour, with a pH of around 3 if not even lower and so the yeast wasnt doing much of anything After adding in a few liters of apple juice the pH is now at a manageable level and its actually fermenting
It certainly didnt taste that sour but the pH measuring strips dont lie
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Enigmatic Ghost-cluster
Photo
im convinced this is just a conspiracy to make the spinosaurus seem less cool while its actually the coolest dinosaur
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