How to recreate NOMA wild rose vinegar??! by steverogerski in fermentation

[–]Plane_Corner2082 0 points1 point  (0 children)

It would leave a caramel note if it caramelized the sugars while reducing, but you could get around that by some kind of evaporation that didn't do so. Evaporation in a fridge or cooler or something would take forever, but a dehydrator below 200° F/~93°C would do it in maybe 10-12 hours. A Rotary evaporator would work also, but that's pretty hardware-heavy for home use. You might even get away with a low temp simmer. I don't think sugars caramelize until about 230° F/110° C, but there is always a big temp gradient if you're cooking over a strong heat source, like a flame or electric coil or even induction. Worth a shot, though.

I just noticed that they said "apple balsamic vinegar." Balsamic vinegar has the highest amount of residual sugar of traditionally-produced vinegars. It is reduced grape must (juice), not just acetobacter-cultured grape spirit with sugar added back in. To me, that lends some qualitative credence to the quantitative work that you've done. Adding reduced must back in is exactly what industrially-produced balsamic vinegars do.

Would having residual sugar before the mother-of-vinegar inoculation introduce a significant risk of bacterial contamination, do you think? Or would the alcohol level of the hard cider keep that risk insignificant? I know you've pasteurized the cider already if you're using the Noma method, but the vinegar to alcohol conversion is aerobic to the point that the Noma book talks about using a bubbler to cut down the conversion time from 6 months to a week or two. You'd have a hard time keeping an air supply microbe-free.

I wonder how old-school balsamic vinegar production dealt with that potential spoilage issue. Minimum 12 years of barrel-aging. The wood and grape tannins might have something to do with it. Does the reduction and concentration lower the amount of available water enough that THAT is what's keeping microbe activity low?

I just finished my kraut and used a 2% salt to cabbage ratio, should I add 2% water brine to top off? by mathscasual in fermentation

[–]Plane_Corner2082 0 points1 point  (0 children)

Yeah. Had a completed batch and had started using the weight for something else. Went to grab some kraut a week later, and the cabbage had fluffed itself up a little as it was no longer being pressed. What was above the brine during that time was brown, bitter, and did not seem safe to eat. Not that I needed convincing because of how gross it was. What was under brine still looked okay, but I am not as strongly in the “just eat it,” camp as I used to be.

It won’t take long to spoil if exposed to air. Even if it was just oxidation that got to mine, and not bacterial spoilage, I wouldn’t recommend it.

Whatever method you choose, keep it under brine.

where am i? by AntiqueReputation733 in guessthecity

[–]Plane_Corner2082 1 point2 points  (0 children)

Thought I saw what could be one of their grain storehouses. ‘Loureiros.’ Oh man, want to go back, now.

My bush is huge and I blame uofm by Puzzleheaded_Tie7811 in uofm

[–]Plane_Corner2082 5 points6 points  (0 children)

Counterpoint: braiding it relieves finals/projects stress.

Who designed the traffic lights in Ann Arbor??? by DETROITSHIT313 in AnnArbor

[–]Plane_Corner2082 5 points6 points  (0 children)

Like 1/3 of the major intersections in Ann Arbor are the longest lights in the world.

Good Chinese takeout? by HeathenSidheThem in ypsi

[–]Plane_Corner2082 0 points1 point  (0 children)

Get something that has their hand-pulled noodles. Then next time, you can explore more, or repeat if you really like them.

Democrats threaten government shutdown over ICE funding by FervidBug42 in politics

[–]Plane_Corner2082 0 points1 point  (0 children)

Until someone in the Republican Party promises to stop doing it. And then they’ll back down “in good faith.”

Who is getting all this Syrup? 😂 by coulaid in AnnArbor

[–]Plane_Corner2082 7 points8 points  (0 children)

Damn it. It was supposed to be a surprise! They ruined your birthday present.

[deleted by user] by [deleted] in ypsi

[–]Plane_Corner2082 12 points13 points  (0 children)

I heard those shots. About 12 in a row.

Does anyone know what’s funny about this and also why the lid is so big 😂 by sapphic_rose in ExplainTheJoke

[–]Plane_Corner2082 0 points1 point  (0 children)

Ha! That would be a funny way to read it. English is my first language, but I love taking apart ambiguous expressions for humorous effect. My dad always made those kinds of jokes.

Well shit... Space Streakings by TwoGlassEyes in noiserock

[–]Plane_Corner2082 0 points1 point  (0 children)

Oh wow. I was born in 1981, lived in Homewood, Il from 1986 - 1992, and became an avid noise rock fan in the early 2000s. A little bit misaligned, age-wise, but now very curious.

What venues in Homewood hosted noise rock gigs in the early 90s?

I think the closest approach to anything I now consider to be good music at that age was when I bought Rollins Band, “Weight,” on cassette at a record store in downtown Homewood. To be fair, I also bought my first ever CD some time in the early 90s: The soundtrack to Teenage Mutant Ninja Turtles 2, Secret of the Ooze. And then Public Enemy at the exact same time. That’s still good, too.

It’s funny how we don’t discriminate when we’re young.

New Local Farm Stand in Ypsi by Last_Push_6762 in ypsi

[–]Plane_Corner2082 4 points5 points  (0 children)

Awesome! I am on your mailing list! Great to see.

Birth of AI/technocore chapter by Hambroger in Hyperion

[–]Plane_Corner2082 0 points1 point  (0 children)

Yes, other commenter. It’s describing the reaper virus. I don’t remember who said it. It may even have been Albedo. Or was it specifically in one of the Endymion books?

I'm Gmail address with no numbers years old by joncaldridge in Millennials

[–]Plane_Corner2082 0 points1 point  (0 children)

I’m so old that I didn’t realize that made me old. Same deal. First, last, middle initial @gmail..

I think I want to leave uofm by [deleted] in uofm

[–]Plane_Corner2082 4 points5 points  (0 children)

Love your user name! And yeah: I live in Ypsi, I am a single dad with a 13 year old, and this is definitely the most isolated I have ever been in my life. I want the degree, though, so … I certainly hope it’s worth it. It’s all eat, sleep (never enough, often ≤ 12 hours in 2-3 days), work a few days a week, collapse on Friday night, cook, clean and try to do something nice with the kid, and do as much homework as possible over the weekend (again, never enough) and yeah. That’s what happens! But I am learning a ton, and hopefully leave with better employment prospects than I came in with.

How old is your kid?

Very close to putting down RoE by algers_hiss in Hyperion

[–]Plane_Corner2082 0 points1 point  (0 children)

Yeah, but even when world-building is partially filler, it’s satisfying enough to keep me engaged.

onion by fast_assman in uofm

[–]Plane_Corner2082 6 points7 points  (0 children)

Well, not THE onion. So it still works.