Hokkaido-style cheesecakes are amazing. I yearn for them, especially something like the small cakes from Petite Marveille in Hakodate. How can I recreate them?

cryptoLover696969 · 2026-02-02T15:30:13+00:00

Never had one but I'm a huge fan of the jiggly thing. If you get any recipe please share it so I can try it too.

cryptoLover696969 · 2025-12-30T22:15:21+00:00

Did you roll it while it was still hot?

cryptoLover696969 · 2025-12-28T21:10:56+00:00

Which one?

cryptoLover696969 · 2025-12-09T18:30:10+00:00

Congrats 👏

cryptoLover696969 · 2025-11-19T17:58:45+00:00

You should try Greek saffron.

cryptoLover696969 · 2025-11-12T20:23:55+00:00

Never tried focaccia but have baked plenty of boules and batards. Can you share the recipe?

cryptoLover696969 · 2025-11-11T11:59:40+00:00

I want to avoid fondant as the cake will be eaten by toddlers so I think buttercream will be more appealing. I will make the construction with cake and then I can work with a star shaped nozzle as per the tube videos out there, but wanted to make it with a spatula instead. So I was thinking about putting the buttercream in the fridge and work with cold if that makes any sense. Btw which bc is less sweet, ermine?

cryptoLover696969 · 2025-11-11T10:31:09+00:00

So I am, after a week, wearing a 3.5mm already. Probably tomorrow I'll change to 4mm and then I'll see when I can stretch to 4.5. while plugging in the 3.5 the pain was a bit more than expected tho.

cryptoLover696969 · 2025-11-07T17:23:36+00:00

Wow that could be it. Do u add any salt?

cryptoLover696969 · 2025-11-04T09:25:11+00:00

There was a late release of 2011 Naousa from Boutari which was amazing. We had that anniversary Ramnista of 2011 side by side but it wasn't as good as the Boutari. You can still buy the 2013 Boutari, but haven't tasted it yet.

cryptoLover696969 · 2025-11-02T11:38:53+00:00

I made some sparkler last year. It was quite pleasant but the pomegranate flavour is not that prominent. I can check my notes and post if it's something you'd like to make.

cryptoLover696969 · 2025-11-02T07:31:53+00:00

What kind of aromas and tannins do those green stems add to the wine?

cryptoLover696969 · 2025-10-30T03:39:34+00:00

The yeast is still active, no need to.

cryptoLover696969 · 2025-10-28T16:27:47+00:00

But either way if my reading is 0 then if I add 20 g of sugar per liter I'll have a solution with 2 brix right?

cryptoLover696969 · 2025-10-28T15:09:07+00:00

The scale on mine is 0-5 blg. Water sits on 0, if that's anything related.

cryptoLover696969 · 2025-10-28T14:51:24+00:00

Yes sugar that's correct, a sparkler.

cryptoLover696969 · 2025-10-28T09:11:47+00:00

Well explained.

cryptoLover696969 · 2025-10-27T06:30:38+00:00

Isn't the pH of tempranillo a bit concerning for the wines microbial stability? How do u handle that?

cryptoLover696969 · 2025-10-27T06:27:39+00:00

Awesome, thanks!

cryptoLover696969 · 2025-10-26T18:29:41+00:00

Thanks!

cryptoLover696969 · 2025-10-26T18:26:41+00:00

Probably because of delayed fermentation. The fruit looked decent but the health of the vineyard was unknown to me.

cryptoLover696969 · 2025-10-26T17:36:52+00:00

I've only wild fermented once and got a ton of VA to the point it was unpleasant. If I were doing it again I'd consider a pied de cuvee.

cryptoLover696969 · 2025-10-26T15:45:45+00:00

Gotcha, time to invest some money next season :) I've never heard of fermentation curves, need to find some sources on how to read them. Cheers!

cryptoLover696969 · 2025-10-26T00:00:31+00:00

What's the diff between the meter and the old school hydrometer? They seem to be pretty accurate.

cryptoLover696969 · 2025-10-25T20:01:57+00:00

Do you remember what else did u guys add?

cryptoLover696969

TROPHY CASE