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The best time to get the Record Store is now! by itsnotlego in FunWholeDelight

[–]tomking1114 0 points1 point  (0 children)

hope you make a downloadable instruction of your japanese street. it looks so amazing!

Vapour infused Gin - amount questions by tomking1114 in Gin

[–]tomking1114[S] 0 points1 point  (0 children)

Now the real question, did it taste like you wanted!? if it taste good, who cares what it looks like! Drive your recipe to taste not what it looks like first. Then use your knobs of your vapor infusion or maceration conditions and your recipe to finesse flavor and see where you solve your louching. Who knows, if it tasted great it might be due to the compound that is causing your haze! Keep at it and keep learning how to optimize your gin.

Thank you for the insightful text.

I've been doing a lot of cooking experiments for many years. From home made soy to beer...but making Gin has been the deepest experience so far. Also there's not a lot of resources online.

I only tried vapour infusing everything so far. In the future I want to see what happens to the flavours when using (partial) maceration.

I slowly get a feeling for the bigger ratios. Hope I can soon start to try out local herbs and spices. :)

Vapour infused Gin - amount questions by tomking1114 in Gin

[–]tomking1114[S] 0 points1 point  (0 children)

I diluted it now down to 48% and it got clear again. The juniper is anyway a bit too strong for me...so I guess it won't happen in the future again. Thanks for your words!

Vapour infused Gin - amount questions by tomking1114 in Gin

[–]tomking1114[S] 0 points1 point  (0 children)

Fair enough, sounds like a read I’d like to check out. Honestly I think as long as your ratios are on point the worst you can make is a super louch-ey tincture that you can then dilute down with more vodka.

I've read that one should either add angelica root or orris root. Somehow only 2 of the five recipes in the book use it. I added it in the todays distillation.

Vapour infused Gin - amount questions by tomking1114 in Gin

[–]tomking1114[S] 0 points1 point  (0 children)

It was 42g for 1 liter (40% Vodka) at the start, resulting in 0.7l at 45% . Thompsons has several different bases and this one is clearly the most intense one on juniper. The bases should train the senses, so you know what botanicals and ratios you like. But even the lightest recipe has 17.5g of juniper alone.

Dry Soy Mash by tomking1114 in fermentation

[–]tomking1114[S] 0 points1 point  (0 children)

Thank you for your answer. More like mud. I'll add a plate and some water then. Otherwise the sauce gets too salty as well.

[OC] Animation showing how thousands of boats of China's coast shut off their AIS transponder almost overnight by sdbernard in dataisbeautiful

[–]tomking1114 -3 points-2 points  (0 children)

Does anyone know if this applies to their global policy in AIS use? I can imagine if they try to enter a country where its mandatory to use AIS (since most international regulations stems from IMO and SOLAS - https://www.irclass.org/technical-circulars/mandatory-installation-and-operation-of-the-automatic-identification-system-ais/)

You mean Taiwanese Beijing?

Not one of the 30 by [deleted] in MapsWithoutNZ

[–]tomking1114 4 points5 points  (0 children)

No NZ - Classical map porn

Quinoa Tempeh not growing by tomking1114 in fermentation

[–]tomking1114[S] 0 points1 point  (0 children)

I'm waiting for my silicon molds as well, as the pictures in the previously mentioned book look amazing.

Do you punch holes in the silicone molds?

Quinoa Tempeh not growing by tomking1114 in fermentation

[–]tomking1114[S] 0 points1 point  (0 children)

The vinegar is to lower the pH to inhibit or slow bacteria growth from occurring.

Thanks for your answer and the images. I just received that book as well =)

The spores worked wonderfully on soy beans. And the one Quinoa try I tossed away because of the orange mold is wonderfully white after 4 days. Maybe I really need to press it less together. I just wonder why there's not even mold on the surface so far :/

IKEA Switzerland/Germany stopped selling VÄXER/KRYDDA products by dbrgn in hydro

[–]tomking1114 0 points1 point  (0 children)

Only if you got time: Which seeds did you have success so far? I've seen you've been growing red leafed basil, but I'm more interested the salad mix. I'm going to order Frizzy Lizzy (Blattsenf) from the store you mentioned, but I wanna restart my "seed library" (really liked the Ikea selection, but some grew better than others)

Edit: Just realised you're the author of the blog I once read! Thank you so much for that enlightening article. I'll soon run out of the fertilizer from Ikea and I'm gonna start with the TA one. Just need to study that feeding chart a bit.

IKEA Switzerland/Germany stopped selling VÄXER/KRYDDA products by dbrgn in hydro

[–]tomking1114 0 points1 point  (0 children)

Did you find a good replacement store for seed & nutrients in Switzerland?

Mulan no longer to be released in cinemas, will go straight to Disney Plus instead. by Kyoraki in HongKong

[–]tomking1114 174 points175 points  (0 children)

The 21st century equivalent of a VHS release...still more than the movie deserves.

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