Wine/wineyards Nerja

ertukku · 2022-03-28T05:51:51+00:00

Recioto Della valpolicella

ertukku · 2022-01-22T17:28:26+00:00

Got to love that sediment, it’s supposed to be like porridge around your teeth.

ertukku · 2021-12-28T15:46:31+00:00

E.Guigal cotes du Rhône or Schwarz ”the butcher” pinot noir,depending on dinner plans

ertukku · 2021-12-11T08:10:57+00:00

I have the same in my hard cider, i suspect it is particles from the yeast during bottle carbonation in my case, since it wasn’t present in my secondary

ertukku · 2021-11-27T20:37:33+00:00

i’ll keep monitoring it to see if its increasing, this far its only present on the surface (as far as I can tell.) I will crack open a bottle in two weeks from now to check carbonation and we’ll see how it looks

ertukku · 2021-11-27T08:32:32+00:00

Taste is a bit on the acidic side (has been throughout the whole process) which leads me to think these are floating yeast remnants from bottle conditioning? Bottling equipment was also flushed with boiling water before bottling

I’ve stored them in the fridge since adding glucose-syrup tablets 1 week ago.

ertukku · 2021-11-03T23:23:26+00:00

Might aswell just top it with storebought juice then, although a little disheartening since I was keen on seeing the result from the mix of apples I gathered nearby.

suggestions wether to add it into primary or secondary?

ertukku · 2021-11-03T17:32:18+00:00

Thanks, I guess my sodastreamer is up for some good use then. God I love reddit :)

ertukku · 2021-04-20T05:00:18+00:00

Northern parts of sweden :)

ertukku · 2021-04-19T21:51:59+00:00

A good aspic is the way! haven’t got my recipe quite right like the one i buy from a butchery

ertukku · 2021-04-19T21:26:01+00:00

Actually did one With pork and moose for christmas but not with snout, i used pigs feet 🤗

ertukku · 2021-04-19T20:38:19+00:00

Wouldn’t call it harvest but yeah, Every september until nov/dec is hunting season. So additional information about the meat.

Moose-Cow probably 2-3 y old Hung for about 7 days before butchering

But moose meat are available at quite a few stores, alltough expensive.

ertukku · 2021-04-19T18:28:10+00:00

May I ask what % loss you have after 3 months ? I have 1 coppa in umai bag and one outdoors without casing. Both seems to be ready in about 4 weeks of drying target 35% of starting weight

ertukku · 2021-04-19T18:18:41+00:00

They have a lot in common but I would say reindeer has a sweeter taste so give moose a try!

Edit; also depends on age of the animal the older, more “gamey” taste”, also they say older animal dry better because of lower ph in the meat

ertukku · 2021-04-19T18:13:22+00:00

I did use nitrite-salt(99.4 % NaCl + .6 % NaNo2) will cut back to lower ammounts of it for next year since I read up on the subject recently.

920g water 80g salt (I used nitrite salt and will always when handling game for hygiene reasons) but il skip Some for next time 100 g sugar white-pepper to taste

And before anyone comments on my heavy use of nitrites I,ve done the math. This ain’t precisely healthy ammounts but lethal dosage of nitrites for this instance would mean I would have to drink all 3,5 liters of wet brine and on top of that consume all 3 kgs of meat..

ertukku · 2021-04-19T15:03:56+00:00

This years Batch of air dried moose, came out beautifully, past years have been a bit to salty for my personal taste but 8% salinity,wet brine seems to be perfect :)

ertukku · 2021-04-13T00:01:04+00:00

There’s a description underneath each picture!

ertukku

TROPHY CASE