plactagonic

Just want to tell you that I am glad that it is over.

Cooking in professional kitchen is hard and when you have only basic wood stove it is harder. Providing food 5 times per day for 21 days in row for about 40 people is even harder.

I never ate pigeon or guinea pig. Only heard that it tastes like chicken and rabbit. But I still want to taste it.

And did you choose decent one this time or Rimjob_stew one?

So I realized that best feature of these sites (Lemmy, red*it, digg, Tildes ...) is that I didn't know anybody. Yes I know that friend who use it but I don't know his username and don't want to "follow" him...

It is then pretty easy to switch if there is enough people. And this threshold, for me, was achieved about 3 weeks ago.

Don't take it personally but I don't give a damn about you but will gladly chat with you about interesting topics.

I am looking for some plants ideally edible or other uses, that can grow indoors.

I tried tobacco, pythaya (dragon fruit), aloe. But it doesn't grow well or I have to wait very long time to have something from it.

So what is your go to indoor "useful" houseplant?

My moto is that alcohol is made for thousands of years - first make it easiest way possible then try something harder. This guide is ment to be that. Also sorry for my mistakes I am not native speaker.

So what is wine

Wine is non carbonated drink made usually from grapes, but you can make it from lots of different fruits - currants or apples for example.

Starting juice have around 17-20°Bx (17-20% of sugar) but can get as high as 25°Bx in some cases.

It is fermented completely in carboy, or other fermenting vessel, then aged in barrels or put directly in bottles.

And what is cider or hard cider

Cider is usually made from apples or pears, is carbonated and for me it is more similar from fermentation point to beer.

Starting juice has around 13°Bx, it is similar to beer OG.

Fermentation is nearly the same as beer - you put it in fermenter for primary, then at the end of it you transfer it to bottles for secondary fermentation - rest of the sugar is for carbonation.

How to make wine

1. juice

For grapes and currants you need to first get rid of stems - they make bitter taste when pressed. Individual grapes are mashed and then pressed or you can use kitchen juicer.

Or you can buy it.

2. fermentation

Red wine - you first partially ferment mashed grapes (this step is called maceration) then you press it and ferment completely.

White wine - you ferment only the juice.

Other fruits - they usually doesn't have enough sugar so you have to add some.

Apple juice has about 13°Bx so you have to add min. 50g per liter.

Currants are really sour and don't have any sugar so juice is diluted 1:1 with water and all sugar is added. Or it can be done like red wine - mash, mix with water and sugar.

Pitch yeasts and let it sit in carboy until all yeast activity stops (it stops bubbling).

3. clarifying/ageing/bottling

Transfer your wine to clean carboy, let it sit at least a week or until it is clear.

Bottle it and wait.

How to make cider

1. juice

Best choice is to make it from your own apples. It is really hard and time consuming if you don't have the right equipment. But if you contact local cidery or you live somewhere where it is possible to get them pressed this is the best option. On store bought juice look for preservatives that may stop or slow fermentation - for EU friends e200 - e219 are harmful, e220 - e228 should be fine (sulfites).

2. fermentation/ bottling

Pitch yeasts and wait.

Fermentation is complete at about 1 - 1.5°Bx and you can bottle it.

Or you can wait until the fermentation stops and add sugar to bottles.

Few tips:

1. Don't worry too much about infection. Fruit juices are yeasts play ground, so if you add strong strain it will outcompete all yeasts that are in your starting juice.

2. When selecting yeasts there is no good or bad choice. I have great experience with ALE and wine yeasts for cider and for wine take some wine yeasts which are available to you.

3. Look what is available to you - I have access to few apple trees that nobody wants so I make cider from them, have currants and vines on garden...

4. Don't complicate it. You can make clear, nice wine/cider if you use sulphates, clarify it with enzymes... But it is not necessary.

5. It is very drinkable through the fermentation (you can buy here partially fermented wine "burčák"). I made about 150l of cider last year and less than 60l got in the bottles. So if you don't want to mess with ageing/ clarification drink it quickly.

• This is my thought diarrhea on night shift - needs corrections.
• I will add pictures of the process in the final version. Or in fall when I will be making it.

Dry cider I and my friend made last year, about 10 months in bottles. It is just apples and yeasts.

(Quick ego post while I write my "wiki" entry)

I baked in this bread, meat, pies ...

Can we create some community wiki. Ideally something less overwhelming than what is on Reddit wikies.

I imagine that some quick and dirty guide to brewing, not too many specific information and is easy to follow.

From September 1. I may start working in smaller/mid size brewery so I would like to know if there are only homebrewers.

Do you have some insights or tips from working in commercial brewerys?

And don't get me wrong I will still make some homebrew but probably not beer - for few years I am making cider and want to try mead.