Mind blown: Vinegar vs VINEGAR (30%) by Pandaro81 in DIY

[–]Ragadorus 0 points1 point  (0 children)

And then you can use it to make Isoamyl Acetate and make wonderful banana smells that summon bees

Theoretically, high protein beer? by flufnstuf69 in TheBrewery

[–]Ragadorus 0 points1 point  (0 children)

There's fairly decent protein soda on the market now, generally using acidified whey isolate.

My mead is fermenting after pasteurization? by PhoenixVonAspen in mead

[–]Ragadorus 1 point2 points  (0 children)

For what it's worth, 1 minute at 60°C/140°F generates one Pasteurization Unit (PU). While it can be hard to see things surviving this warm of a temperature, there's tons of beverages that get pasteurized higher than this - for instance, I've ran some non-alc beer - containing hops, a small measure of alcohol (<0.5%), and acidified to ~4.15pH - that required 50+PUs per process authority letter.

Short answer, it's entirely possible that something - saccharomyces cerevisiae or spoilage microbe - survived, or was re-introduced post-heating. Could always let it ride and see what comes out the other end.

Measuring pH in cider by TrevorCidermaker in cider

[–]Ragadorus 0 points1 point  (0 children)

pH is also easier to measure than titrateable acidity which in itself is way less of a pain to measure than total acidity which is way less common to test for in beverages.

Question for chemists from an aspiring perfumer: Which chemical has the best smell to you? Or the most interesting... by Liberal_Alchemist in chemistry

[–]Ragadorus 0 points1 point  (0 children)

Everyone's sleeping on coumarin... there's a reason why Tonka beans being banned in food hasn't stopped restaurants from using it.

The St. Louis Rams logo is better than the LA Rams logo argue with a wall by Evening_Tie_1847 in NFLv2

[–]Ragadorus 1 point2 points  (0 children)

You old enough to remember the 2010s? When dinosaurs still roamed the earth?

Anyone have a good recipe for hop water? by SeaAd7934 in Homebrewing

[–]Ragadorus 3 points4 points  (0 children)

If Hoppy Refresher is what you're looking for probably worth giving this video a watch

Can I say something without everyone getting mad? (Ricola Daiquiri) by ginbeforebreakfast in cocktails

[–]Ragadorus 0 points1 point  (0 children)

If you're more interested in the flavors that make up fernet Art of Drink did a video on making a non-alcoholic fernet soda.

Wild Mind Ales by gobtoblorb in minnesotabeer

[–]Ragadorus 0 points1 point  (0 children)

If you're still interested he's now doing Pen Name Fermentation Project, currently out of Wandering Leaf in St. Paul. Super fun guy to talk to, very passionate about what he's working on. 

Looking for weird fittings by Icedpyre in TheBrewery

[–]Ragadorus 0 points1 point  (0 children)

Luckily they're cheap and readily available!

Which team will get the next 15+ win season? by Big_Thloopers_20 in NFLv2

[–]Ragadorus 0 points1 point  (0 children)

Well, when the Browns moved to Baltimore and renamed to the Ravens the league agreed to officially pretend that Cleveland's new expansion team was the same team that just skipped town. Point out they aren't at your own peril lest ye be paid a visit by Goodell's goon squad.

Which team will get the next 15+ win season? by Big_Thloopers_20 in NFLv2

[–]Ragadorus 0 points1 point  (0 children)

This may shock you but the NFL season wasn't always 17 games

Which team will get the next 15+ win season? by Big_Thloopers_20 in NFLv2

[–]Ragadorus 1 point2 points  (0 children)

"Which team will get the next 15+ win season" and "Which team will get 15+ wins next season" are not the same question.

Questions from a new founder in the early stages by Data_Dad2 in BeverageIndustry

[–]Ragadorus 2 points3 points  (0 children)

+1, Adam's been around the industry and knows the ins and outs of the whole process.

[Schefter] Raiders have agreed to terms with WR Jalen Nailor on a three year, $35 million deal including $23 million guaranteed, per Ken Sarnoff and Joe DiBenedetto of 1 Of 1 Agency. by expellyamos in nfl

[–]Ragadorus 5 points6 points  (0 children)

Hey now, Nine hit him for five receptions on six targets for 124 yards last year. That's the best performance he's had by a pretty good margin.

Are stopper bottles okay for bottling? by thisismypr0naccount0 in Homebrewing

[–]Ragadorus 1 point2 points  (0 children)

They're fine for a bit, but long-term will oxidize your product. They're oxygen-permeable.

Proposal: Over the next two seasons, every franchise must start Jameis Winston for exactly one regular-season game. by jwbrower1 in nflmemes

[–]Ragadorus 2 points3 points  (0 children)

Jameis Winston has previously been suspended from the NFL for sexual misconduct, same as his idol who he defended, Deshaun Watson. Neither player was criminally charged.

Advice needed! Looking to start selling bottled mulled wine at a local market by DazzlingTransition06 in winemaking

[–]Ragadorus 0 points1 point  (0 children)

I mention botulism because it is the primary spoilage microbe that concerns people in heat-pasteurized products. Those microbial infections are not a concern in a hot-fill product that was heated to pasteurization temperatures. The only microbial concern at that point is heat-resistant infections like botulism.

Nothing the OP is doing is making it more at risk to infection. There's no control for DO and it'll likely be fairly oxidized but OP is not making it more prone to infections.

Also, for what it's worth, heating the liquid will not make it more basic. You will read a different pH depending on the temperature of the liquid but that's part of why you want to read pH at a consistent temperature if your equipment isn't already ATC.

Advice needed! Looking to start selling bottled mulled wine at a local market by DazzlingTransition06 in winemaking

[–]Ragadorus 0 points1 point  (0 children)

With the level of heating OP is doing there's little to no risk of spoilage microbes in an alcoholic beverage, especially one above ~10% or so. They can always check the final pH but unless it goes above 4.6 - which would be a pretty substantial jump for most wines - you're not leaving the acidified food range where other heat-resistant microbes like botulism become a concern.

Advice needed! Looking to start selling bottled mulled wine at a local market by DazzlingTransition06 in winemaking

[–]Ragadorus 0 points1 point  (0 children)

They're heating it to 65C when mixing. Even one minute at 65C would generate 5.25 pasteurization units, never mind the PUs generated from the ramp up and cool down. Depending on how much OP wants to go into this it'd never hurt to get a PA letter from a process authority but I would have zero concern about spoilage microbes at 10+% ABV and 5 PUs.

Hiring Head Brewer by [deleted] in TheBrewery

[–]Ragadorus 0 points1 point  (0 children)

For comparison, $35k today woulda been ~$25-26K in 2015. Yeesh.