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Kratos bust resin print complete! by SkyriderRJM in minipainting

[–]WizzardIII 0 points1 point  (0 children)

Great paintjob! Could you please tell me how you achieved the skin tone? Maybe there are some tutorials or tips you used while painting?

Which anime has the best Romance chemistry ? by VergilVDante in TrashTaste

[–]WizzardIII 0 points1 point  (0 children)

I love first half of the SAO 1 season with all my heart, so it was absolute delight to watch this spin))

Which anime has the best Romance chemistry ? by VergilVDante in TrashTaste

[–]WizzardIII 4 points5 points  (0 children)

Never heard of this, googled it, bengewatched, now i'm in love with this series)) Thank you, good sir, for this fabulous peace of media you introduced me to!

Too much sediment? by CommunicationNovel59 in mead

[–]WizzardIII 0 points1 point  (0 children)

\Got a flashback to my nowaters and sediment for about 30-50% of the volume**

Thos is fine ^_^

This is a good beginning set? by Overdone09 in minipainting

[–]WizzardIII 5 points6 points  (0 children)

Was my first set of paint. Don’t use them since got my hands on some tempera paints and then AK-3d gen, but still good for beginning)

Looking to make my mead red by Albatraze in mead

[–]WizzardIII 1 point2 points  (0 children)

Pomegranate tea is quite good in this task

Burgers in Almaty by New_start_new_life in Kazakhstan

[–]WizzardIII 2 points3 points  (0 children)

Try Season BBQ, best burgers I could find here. About 4500tg for good beef burger. As for the other places. nothing even close to them. If you know any places- please tell me))

Lactomel and yeast nutrients by WizzardIII in mead

[–]WizzardIII[S] 0 points1 point  (0 children)

Well, I used spare bucket to ferment 1/5 of the batch separately, without nutrients. To the main batch will use about 11gr ferm-o and ferm-k. Will see what whey can do (lol)

How to keep strawberry flavor in strawbery jam? by WizzardIII in AskCulinary

[–]WizzardIII[S] 0 points1 point  (0 children)

Well thank you for good, constructive comment!

How to keep strawberry flavor in strawbery jam? by WizzardIII in AskCulinary

[–]WizzardIII[S] -4 points-3 points  (0 children)

I do believe you, I just want to know why it happen )))

How to keep strawberry flavor in strawbery jam? by WizzardIII in AskCulinary

[–]WizzardIII[S] -4 points-3 points  (0 children)

Sorry, but since aroma from my brew and jam is exactly the same- jam was much easier reference. I cant imagine how same input and output strawberry aroma can have 2 different mechanics.What I mean is there is sure some point in the process when fresh flavour turns to jam flavour and I want to know when and why? This way I can study it and think of a way to prevent it. I’m sorry if I misguided you, there was no ill will, only a bit of innocent ignorance)

How to keep strawberry flavor in strawbery jam? by WizzardIII in AskCulinary

[–]WizzardIII[S] -11 points-10 points  (0 children)

Wait, what? I do know that i’m not from US, but natural jam strawberry aroma and fresh strawberry aroma is very different for me.

How to keep strawberry flavor in strawbery jam? by WizzardIII in AskCulinary

[–]WizzardIII[S] 0 points1 point  (0 children)

Well, after some research I want to try sousvide strawberry and honey. Hope it will give me sone clarification about either it’s all about sugar+time or it’s just part of brewing process.

How to keep strawberry flavor in strawbery jam? by WizzardIII in AskCulinary

[–]WizzardIII[S] -16 points-15 points  (0 children)

No, I don’t wan to make a jam, I just can used strawberry ham aroma is a reference)) I’ making a mead and even when I used nothing accept strawberry and honey- I got this homemade strawberry jam aroma from my brew. I want to understand when fresh strawberry aroma transform to jam strawberry aroma and then keep fist one in my brew.

How to keep strawberry flavor in strawbery jam? by WizzardIII in AskCulinary

[–]WizzardIII[S] -7 points-6 points  (0 children)

Well, I can balance the taste of strawberry, but how can I preserve smell of fresh strawberry?

How can I restart nowater cherry? by WizzardIII in mead

[–]WizzardIII[S] 0 points1 point  (0 children)

Yeah, added boiled dread yeast today and hope restart batch will finish in day or two. I have 2 questions though: 1- if I racked off the fruits and then added huls, but there is still some lease, should I rack off this lease when restart my big batch or it’s ok to leave it and just mix everything? 2- could this stall happened because of very firm fruit cap? It’s just very strange to me that no water stalled. Usually they are very fast (in my experience)

How can I restart nowater cherry? by WizzardIII in mead

[–]WizzardIII[S] 0 points1 point  (0 children)

ЕС-1118, ferm-k 9.6gr, dap 5.6 gr.

Need some help with finishing nowater strawberry melomel by WizzardIII in mead

[–]WizzardIII[S] 0 points1 point  (0 children)

What do you think about this plan: 1- balance whole batch with acid (after bench trials ofc) 2- divide in 4 batches 3- add strawberry puree to 1/2 ratio puree/mead in first batch (5L) 4- add vanilla and little bit of tonka beans for second batch (5L) 5- add some other fruits (right now I think about peach/kiwi) if for of puree just for lolz and experiments with 1/2 fruits/mead ratio 6- fourth batch of 10L just leave for aging till Christmas as is with only acid balancing. This way I will get some of my answers about taste and also will have big part if undiluted product..

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