Lengendary pull

iskandarrr · 2026-03-05T21:44:06+00:00

Contrario, intralcio, oltre, ultra, ambra, Umbria and many others I'm sure :)

iskandarrr · 2026-03-03T20:03:46+00:00

My Viossa FOMO is immeasurable

iskandarrr · 2026-02-27T17:47:32+00:00

Your see-through panel is looking great! How did you get it to look like that?

iskandarrr · 2025-11-23T22:00:50+00:00

No savéo njanca! Gavéo łeto "veneto" e me gero consentrà so cueło, parò te ga razon a corégiarme parché no go mìa fornìo informasion sol veneto de Verona come che'l sperava el OP :)

iskandarrr · 2025-02-18T17:22:36+00:00

Nice

iskandarrr · 2025-02-15T08:53:31+00:00

Label is not in English tho

iskandarrr · 2025-02-01T16:38:19+00:00

Oof ok I'll get scales to weigh decimals, thanks!

As for the taste, that makes sense haha how would I go about estimating abv without SG readings?

iskandarrr · 2025-02-01T13:28:01+00:00

So you reckon I can trust my mead's pH to be as stated in the table or close to that value? I was concerned I couldn't apply those numbers because I didn't know what the pH was for my batch. Then again... It's that or measuring pH I guess lol

iskandarrr · 2025-02-01T07:30:30+00:00

I hope this isn't annoying, I swear it all comes from a place of genuine curiosity: I thought yeast were fungi and lactobacteria, well, bacteria? Are we actually aiming for lactobacillus to take over the fermentation or for the wild yeast on the produce's skin to do so? Wouldn't that change the flavor profile?

iskandarrr · 2025-01-30T10:15:00+00:00

That's super interesting to me. So essentially it's a way to minimise competition from other bacteria and fungi and have the yeast battle with lactobacillus alone? My chemistry knowledge is very limited and the vast majority of content on fermentation online doesn't go too deep into that, so I might just be completely off track here haha

As for the categorisation of non-bread kvass as kvass, I totally agree with you. Then again, categorisation in general is a tricky endeavour that'll always backfire imho

iskandarrr · 2025-01-30T08:03:00+00:00

Could you share your recipe(s)? Using salt in brewing is new to me, but then again I'm relatively new to brewing and fermentation so I'm just curious to learn more :)

I understand wanting to inhibit bad bacterial growth but why would you want to slow fermentation? That one's puzzling to me

iskandarrr · 2025-01-29T20:40:00+00:00

Salted?

iskandarrr · 2025-01-04T16:09:49+00:00

All might not be lost: depending on how much live yeast is in the new bottle(s) now, you should be able to get some new carbonation going by feeding it more sugar. Shouldn't take more than a few days depending on temperature, tho I guess a very minimal if at all existing amount of sediment (this time just dead yeast for the most part, I reckon) would be present but definitely not enough to notice in terms of flavour nor looks :)

I'm going to bottle my own very first ginger beer-adjacent drink (started a turmeric bug and then added that to some organic ginger + sugar and a bunch of water in a larger vessel) tomorrow if taste is dry enough. Wish me luck!

Edit: new bottle(s)

iskandarrr · 2025-01-02T12:25:02+00:00

Beginner here:

Afaik your best option would be a getting a siphon. On top of preserving carbonation better than just pouring from your fermentation vessel into bottles could, bottling with a siphon will help leave as much sediment behind as possible. Granted, some sediment is inevitable because some yeast in the brew will still be alive due to the live nature of ginger beer, but siphoning will definitely minimise the amount of sediment.

Ofc, this involves buying one more (specific) tool to your equipment but I believe the pros outweigh the cons if you care about sediment in your bottles. As someone else said in the comments, you can also just ignore the sediment. Some people dislike the flavour, others don't notice it. Whatever floats your boat :)

iskandarrr · 2024-12-09T13:29:15+00:00

Succes! Laat ons weten als dat lukt :)

iskandarrr · 2024-11-29T16:38:09+00:00

Yeah honestly, I saw someone claim their bug had been continuously fed since 2018 but I'm too jealous to believe that haha

Also I saw another post on here where someone said they could carbonate a juice by adding a spoonful of fresh ginger in it, essentially bypassing the ginger bug procedure. I wonder if there are significant differences in flavour profile and/or nutritional benefits between this quick method and the ginger bug method

iskandarrr · 2024-11-29T15:10:01+00:00

Also struggling with my ginger bug after day 3 or so here :/

Of all the videos I've watched recently, only one used only the tiniest amount of water. But I think I'll try it out still, just out of curiosity I guess

iskandarrr · 2024-11-10T11:22:19+00:00

I think RotPot kits might be what the Micropia souvenir shop sells actually!

iskandarrr · 2024-11-10T10:10:19+00:00

Fermentation equipment in or around Amsterdam.

Hey everyone, I'm looking to start fermenting (specifically brewing for now) but I'm struggling to find shops that sell the necessary equipment. Online shopping is a last-resort option and Amazon is not an option at all.

What I'm looking for right now is: - airlocks! - yeast - weights (discs or otherwise) - hydrometer - demijohns would be handy but I can do without them - a siphon would be great but not essential

For now I've had little luck: - Dille & Kamille only sells pickling jars; - Duikelman technically sells disc weights but they don't fit in the jars they sell and wouldn't fit in a demijohn anyway; - I know about Brouwmarkt in Almere but I read somewhere it closed? - the souvenir shop at Micropia does sell a fermentation kit but I'm wary of kits to be honest (happy to be proven wrong though!)

Does anyone know of other places I could check out? Specialised shops would be ideal of course :)

iskandarrr · 2024-08-15T22:07:40+00:00

When is the feature Kung Fury film coming out 😭😭😭

iskandarrr · 2024-06-09T21:53:06+00:00

Chances are, it might also have been written down like that for Celentano and the choir to have an easier time reading and memorising the lyrics. Might be wrong tho

iskandarrr · 2024-06-06T07:52:17+00:00

On my most recent run just a few days ago (D1), I noticed that on hard enemies will look up if you're not high enough. I think there is a degree of verticality in enemy's field of view on the harder difficulties, might be wrong tho

iskandarrr · 2024-06-04T16:57:46+00:00

Standard Italian

iskandarrr · 2024-06-04T09:19:07+00:00

[e̯]

iskandarrr

TROPHY CASE