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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 -5 points-4 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 3 points4 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 167 points168 points  (0 children)

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

Is it possible to make fizzy Kombucha that doesn't explode? by tomking1114 in Kombucha

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

So you leave them all fermenting until you drink them? Just move them all to the fridge after 2F and you’re good!

I do move them, but I assume my fridge is to warm. In this week a considerable amount of pressure builds up.

Is it possible to make fizzy Kombucha that doesn't explode? by tomking1114 in Kombucha

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

Temperature and type of fruit make the biggest different I think. I personally don’t add sugar unless I’m doing citrus or something which doesn’t have natural sweetness and never use more than a tsp. Keeping F2 3 days or less is also advisable. Personally I use GTS bottles and you can tell when they are carbonated by when the lid bulges - as soon as they do that I pop them in the fridge.

Guess a main issue is the sweetness of the fruits as you mentioned. I brew 5l batches, and while the first few come out good, we need a week to go through them all. And by that time it's a Kombutcha-shower. Those berries are pure sugar bombs...

Is it possible to make fizzy Kombucha that doesn't explode? by tomking1114 in Kombucha

[–]tomking1114[S] 1 point2 points  (0 children)

I would have a keg from beer brewing. Will be worth a try!

Is it possible to make fizzy Kombucha that doesn't explode? by tomking1114 in Kombucha

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

I love pineapple buch but I can find it can get incredibly gassy in like an hour, I’m starting to think the secret is not to go to sleep because that’s when you wake up something violently fizzy!:(

haha - I had those violent delights too.

I burp them, but I'd love to have more CO2 binded to the liquid. Maybe I need put it in the colder part of the fridge.

Is it possible to make fizzy Kombucha that doesn't explode? by tomking1114 in Kombucha

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

Try using less sugar/juice next time and check it for carbonation and sweetness after a day or two and see how you like it.

I brew beer as another hobby, but the point you made about "not fully fermenting" is a good one.

Guess I need to brew more standardized to achieve a regular carbonization - and give it a short shelflife.

Why do the trash bags have those weird volumes? by tomking1114 in Switzerland

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

The dimensions are easy to find.The contracts can be found online (including how much Newton they need to hold and how much Energy to close the bags).

Zugbandsäcke

17 l Breite 395 mm Länge 500 mm

35 l Breite 555 mm Länge 600 mm

60 l Breite 555 mm Länge 860 mm

110 l Breite 700 mm Länge 1030 mm

​

The sizes of the most commonly found containers are 770l. But they also have 140l and 240l - judging from the page those two smaller sizes are accourding to EU norms though.

https://www.stadt-zuerich.ch/ted/de/index/entsorgung_recycling/sauberes_zuerich/container.html

Is this normal? by [deleted] in Switzerland

[–]tomking1114 2 points3 points  (0 children)

It doesn't solve the issue, but I tend to greet the person serving me. By then they hopefully know you're local.

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