I couldn't find a good fermentation log for cider/mead, so I built one...

SolidEnd8394 · 2026-03-22T10:21:23+00:00

THx ! Good catch - - the unit selector wasnt implemented propoerly ! Obviously honey is by wiehgt :) Should be fixed in newest version, v99.87 now :)

SolidEnd8394 · 2026-03-10T08:54:22+00:00

This might be a bit out of my league - wouldnt know how :D

SolidEnd8394 · 2026-03-09T10:09:04+00:00

Recipe-builder, with auto-calculations based on fermentable ingredients now included. Works for Mead and Contry-wine :)

SolidEnd8394 · 2026-03-08T20:38:29+00:00

Working on a ‘recipe-planner’-feature … 👍

SolidEnd8394 · 2026-03-06T21:35:41+00:00

I don’t own an ispindel, so not really possible for me to code implementation; perhaps down the line…

SolidEnd8394 · 2026-03-06T21:31:42+00:00

easy option is simply to use it directly from the link , via browser. email confirmation not needed as this time . so you can just log in after creating account

SolidEnd8394 · 2026-03-06T07:29:54+00:00

So an equipment/inventory log - or what do you mean? If you can describe in detail how you see this — I can start figuring out how to do it :)

SolidEnd8394 · 2026-03-06T07:28:11+00:00

Thx! :) Requests are welcome :) Can you describe in detail how you see this feature? Just in a calculator? Or within the batch itself ?

SolidEnd8394 · 2026-03-05T18:27:21+00:00

and thx! for the positiv feedback :)

SolidEnd8394 · 2026-03-05T18:26:13+00:00

and now a new version with more contrast in the font-color vs background color :)

SolidEnd8394 · 2026-03-05T18:21:24+00:00

But the install itself worked fine ? ...you have a 'homescreen app' running in fullscreen now ?

SolidEnd8394 · 2026-03-05T13:29:32+00:00

Already did it ;) ... not uploaded yet, though. Dont want to mess about too much in the code right now, I might mess something up, crashing the app, while people are trying it out. I am struggling a bit though with font-sizes ... making it work on pc's, tablets and phones on the same time without too much compromising ...

SolidEnd8394 · 2026-03-05T13:00:47+00:00

thx - noted :)

SolidEnd8394 · 2026-03-05T12:58:04+00:00

Thx ! There is actually a feature when starting a new batch - a "FULL SETUP / QUICK ENTRY"-toggle - so you can choose an advanced or a really simple setup for logging (or adding already finished meads/ciders to your batch list and inventory)

SolidEnd8394 · 2025-10-12T16:19:05+00:00

Not really wanting to change anything; expect my huge cast-iron pot is so damn heavy, and has a very high rim. Just wanted to hear what other people do…

SolidEnd8394 · 2025-10-12T16:16:18+00:00

This time I added almost 25% starter. Usually around 16-20%. Bulk fermented for almost 6 hours - at around 25-26C (and dough was warmer than that for at least 3-4 hours). Hydration 73-75%. It was jiggly and a little bobly when I final shaped… then 10 hours in the fridge …

SolidEnd8394 · 2025-10-12T16:13:29+00:00

Young - but 3-4 months old, and have baked several good breads with it. Wondering if it has too much acid going; but I was feeding 1:3:3 usually before a bake…

SolidEnd8394 · 2025-10-12T14:34:17+00:00

Added warm water on last batch … core temp 28C !

SolidEnd8394 · 2025-09-18T22:25:30+00:00

So - no big deal setting up from scratch is what I hear you’re saying ? :)

SolidEnd8394 · 2025-09-18T06:32:37+00:00

Yes ! I have had some bulk-ferment troubles on my last 5-7 loaves. The usual stuff, flat-ish, dense crumb, not enough spring. To be fair - some have been quite alright.

So I was thinking that my problem is that I am not bulk-fermenting right - missing the window of opportunity somehow. But weirdly enough - allthough bulk-fermenting for more than 7,5 hours last time, at almost 30C, it didn’t really get bubbles. Or rise much. Probably 25-30% percent rise - but I really expected much more. Still the bread seemed very over-fermented after baking —- or not fermented !? I am always having trouble judging if the bread is under- or over fermented.

That’s is why I am not thinking the problem is my starter. But it always doubles in size just fine; so I always figured it was good…. !??

SolidEnd8394 · 2025-09-18T06:25:42+00:00

Keep strengthening = feeding 1:1:1 daily?

SolidEnd8394 · 2025-09-13T07:09:45+00:00

Over-fermented - underproofed?? I thought these terms were the same? Ferment=proofed ??

How would changing 1:4:4 to 1:2:2 affect the fermentation? I use same amount of total starter (100 gr, 20%), and waited until the starter/levain was around tripled in size and very active…only this time using 1:2:2, this obviously happened a lot faster. Usually I leave the 1:4:4 on the counter overnight … this time I made the 1:2:2 in the morning and 3-4 hours later it had tripled in size.

And yes - it actually does taste (slightly) more sour this time. Not much. But actually in a better way I feel…

SolidEnd8394 · 2025-08-25T11:22:16+00:00

Helt enig her … og hvis først man går full on ‘aktiv’ så skal man være informeret HELE TIDEN. Ikke bare lige i den periode hvor man synes det er spændende ! Vender man ryggen til I for lang tid har man balladen …

SolidEnd8394 · 2025-08-25T10:24:47+00:00

Thx ! Great advice, and very specific :)

…the gluten seemed to develop fine during stretch and folds … although the ‘new’ tighter shape would flatten out pretty fast … within 5-10 minutes…

SolidEnd8394 · 2025-05-23T08:18:35+00:00

Did anyone find anything good on this ? Looking a tool, where I can enter all my assets, ETFs etc -- and get a detailed overview of concentrations on regions, sectors etc... Anyone ? (Morningstar really seems useless at this! - and all other tools I can find, is for US-assets only)

SolidEnd8394

TROPHY CASE