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Dried

My blackberry was fresh fruit, but my cherry was concentrate. For the blackberry, i followed jack Keller's recipe to the t. For the cherry, I brought it to 1092 og, then treated it the same, sans maceration process.

I've been having a running issue with wines made with red berries Cherry, blackberry, raspberry - they all have had a similar, unpleasant earthy, musty vegetal flavor profile to them. I can never seem to get any nice, bright, fruity qualities to come forward. the flavor has been oddly similar...

It definitely went faster than my pancetta. -started after and finished before. I think the leanness helped. I think a pork loin trimmed similarly would probably cure about as quickly though

Nice. I've been exploring something like that for my cheese making, but hooked up to a hotplate instead of a slow cooker. I've seen some commercial ones online for around 75 -100 bucks

Thanks - I found another resource in a cider book for "Pasteurization Units" that I am going to try using a sous vide machine

on that note, the second part of the issue would be, does it degrade the wine? Many sommeliers will insist that even 80 degrees can ruin a bottle

yeah, i just read some stories about exploding bottles right after posting the thread and am leaning toward force carbonating now, LOL :)

Contemplating getting a sous vide to pasteurize some of my low abv beverages so they I can both backsweeten using natural sugars, and bottle carbonate. was wondering if any of you pasteurize? and if so, if you've noticed that it induces any alterations to the flavors and aromas as a result -...

yes, although dry aging a cut of beef is typically done at 35-40 degrees, and needs more air circulation

i used these links for the build - the first two, in particular: https://eatcuredmeat.com/how-to-build-a-curing-chamber-for-dry-cured-meat/ https://tasteofartisan.com/meat-curing-chamber/ https://elevatedwild.com/elevatedwildblog/diy-curing-chamber I used a wine fridge because it is designed...

Just took the first Bresaeola out of the new curing chamber... Would have preferred it a bit drier, but am pleased. No food poisoning, so it passes the test!

It might have been my source, although the unpleasant vegetal quality became more prevalent over time...6+ months, so maybe time will tell. Where did you source yours?

Now that I think it over again, since you'll be using coffee Blossom honey, I would advise to use a Nutty caramel profile coffee. Perhaps even consider using brown sugar 10% of your total sugars. Brown sugar and coffee goes together really really we'll, especially with vanilla, IMHO

Wanted to migrate to corked bottles and having trouble getting a clean corking. Using a Ferrari double action corker with synthetic corks. Even when at the deepest setting, the corks stick out the top, and has a little "muffin top" where the top edges of the cork sticks out over the lip of the...

From scratch Tikka Masala, with some homemade paneer for added protein and texture

I think those work well, but I would avoid anything with herbal notes which can often fall into that realm Also anything in the nutty, caramel or chocolate profile works nicely

Closer to blonde roast . It isn't just roast, but origin will be highly important as well. work with your local provider to find a complimentary pairing.

also, don't skip the vanilla - really helps to smooth and round it out; also, I highly advise going with a light roast with floral, fruity notes, as opposed to a darker roast, which can result in astringent characteristics, and usually has more savory aromas and flavors that clash. If you have...

I find that - unless all you're looking for is a touch of extra body and the slightest hint of residual sweetness - anything less than 8 ounces becomes imperceptible (as lactose), especially after accounting for losses from racking