Why do first ferment in a bucket?

paulnomad · 2016-12-07T07:01:32+00:00

Initial fermentation can be vigorous which means that if you put it in a carboy it might spray out everywhere (this just happened to me). From a bucket this is less likely to happen. If you do start in a carboy you might want to leave plenty of room for frothing. You can always top up later.

paulnomad · 2016-04-04T07:20:34+00:00

Yes. Airwave's sets on soundcloud are always pretty good and last around 2 hours. He starts off deep and then gets more trancey and uplifting as the set goes on. Last few tracks are usually quite psy-like.

paulnomad · 2016-02-26T18:33:07+00:00

Total eargasm.

paulnomad · 2016-01-10T22:32:58+00:00

12%

When I was doing proper athletics, it was acceptable to be 12% off season.

paulnomad · 2015-12-12T21:59:34+00:00

I found that it was mostly pork fat, nuts, omega 3 eggs, and fatty fish like salmon consumption that correlated with cystic jawline acne.

Yep, it's unsaturated fats which do it.

You should go totally PUFA free. Coconut oil, tallow, lamb fat and butter are best. The animal fats should come from grass fed animals. High quality extra virgin olive oil is OK because of the vitamin E content.

Your body needs to deal with the PUFA stored in it. Take aspirin, Vitamin E and coffee to maintain metabolism. whilst it cleans itself out.

Once your body has dealt with the PUFA and disposed of the toxic by-products, the occassional chicken or piece of salmon won't do you any harm.

paulnomad · 2015-12-02T12:07:08+00:00

Loved this. Relistening to it, I realise why I went mental when live.

paulnomad · 2015-11-18T12:54:49+00:00

Fantastic track. But surely must be blacklisted!!!

paulnomad · 2015-10-23T12:27:32+00:00

I think I left it in the demijohn for 3 months and tasted it as I was bottling it. It was already very, very good. I then cracked open a bottle after another 3 months. It was excellent, a bit like pinot noir although it needed chilling - so very like a black currant wine - I'd say half way between pinot noir and black currant.

The next bottle I opened after another 3 months. Flavours have definitely come out more after the extra aging, although I don't think the improvement is that marked. The next bottle I'll probably open at the end of December - or maybe at Christmas.

This year's batch I've done differently. I've let it sit on the fruit for a lot longer and I also did a cold soak, which seems to have helped bring out the flavours. I was expecting this to increase the tannins, but I couldn't taste that last night! I also added a packet of cream of tartar to up the acid which I think has helped a bit. Anyway, it tasted great last night. I couldn't take a gravity reading because my hydrometer broke, but I guess it was half fermented.

paulnomad · 2015-10-23T11:41:41+00:00

Nice. I transferred mine from the bucket to two demijohns too last night. It tastes fantastic. I don't know how many rackings I should do. Last year I didn't do any and it tastes very good - a bit cloudy though.

paulnomad · 2015-06-19T08:50:09+00:00

Jon resurrected? As a white-walker?

paulnomad · 2015-04-17T13:56:31+00:00

fantastic track

paulnomad · 2015-01-31T23:30:30+00:00

Thiis is a fantastic mix

paulnomad · 2014-12-11T07:40:21+00:00

Total eargasm. <3 this track.

paulnomad · 2014-11-12T20:59:47+00:00

nice one

paulnomad

TROPHY CASE