Carrot Cake Mead - Was this a BAD idea?
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- čas přidán 20. 04. 2024
- Carrot Cake, it's awesome, right? So, can it be a mead? Well, we decided to find out. So, we have a carrot cake mead!
Ingredients:
1/2 packet Red Star Premier Classique Yeast: amzn.to/4aIB7kv
2 lbs Wildflower Honey: amzn.to/4b4te92
60 oz Water
1 quart Carrot Juice: amzn.to/3W3fNBV
2 oz Raisins: amzn.to/4aK2muX
1/2 of an Orange Zest
Additions:
2 Tablespoons Allspice Berries: amzn.to/3QgpeKr
1 Large Cinnamon Stick: amzn.to/3Ju0ESC
1 teaspoon Vanilla Extract: amzn.to/3Qgpk4L
Back Sweeten with Honey to taste (we went to Specific Gravity Reading of 1.020)
1/2 teaspoon Vanilla Extract
Fermcalc: fermcalc.com/
Blowoff Tubes: • Airlocks and Blowoff T...
Swirl: • Should you Swirl your ...
Pasteurization: • Easiest Way to Pasteur...
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Our Favorite Pitcher: amzn.to/44fRVgw
Star San: amzn.to/44bhAHe
1 Gallon Wide Mouth Fermenter: amzn.to/3W7KzcU
Scale: amzn.to/3xHEdH4
Stirring Paddle: amzn.to/3Qe4jYp
pH Strips: amzn.to/3U6CUZC
Pipettes: amzn.to/4d4xcjI
Baster: amzn.to/3QeHgwO
Hydrometer Kit: amzn.to/449RPH9
Digital Thermometer: amzn.to/44b4OYU
1/2 Baking Sheet: amzn.to/3U06YGk
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Maybe you should call it the Spoon of Adequate Size and when people are confused you can say watch more of our content and find out 😆
Love this!
@@CitySteadingBrews I'm also all for bringing back the magic trick. Anyone who would poo poo it needs more whimsy in their life.
When I did a carrot ginger mead I back sweetened with carrot juice which added more carrot flavor and much more orange hue. .It was, according to my critics the best mead I had made to date
It seems we now have a standard... when Derica has an idea let's just go with it. My wife also has a sixth sense to be able to look at a recipe and tell if it's going to be good or not. You guys are a great team, I can't count how many times I find myself smiling or downright laughing with you on your videos. Please keep up the great work.
Thanks and you are right!
these kind of "out there" mead ideas are always fun to watch.
Makes me want to try and make a "pb&j" mead
No idea how I could make that, but this is where my mind goes to
I've made several - and there's only one right way to do it. You boil un-salted (no shell) peanuts and keep removing them and adding more to the water for several hours until you're satisfied that the water is permeated with peanut taste/smell. This is now your base water for the mead - cool it and add honey/yeast like normal, and then you can add strawberry/or whatever berry flavor you want. The resulting mead has real peanut butter taste - don't try and use extract or pb powder, it will come out all chemically tasting
I decided to try something dumb. I saw meads in the olden days was supposedly around 6% ABV and drank young. So took 1lb of honey gallon pickle jar used a paper towel and plate for an air lock , because did they really have air locks in the 700's. Could not help myself tried a glass after just 30hrs. It was really good, I'm going to try it again after a week.
Brian sittin there with the tuck-tuck-fold like doug #3 from multiplicity 😂
That pearlescent swirl at 11:22 is pretty cool looking!
Me: read’s the title
Me out loud: “I don’t know but let’s find out!”
So excited to try making this, carrot cake is my favourite too. Thank you two. ❤
Fun one. Luv it.
If you are looking for citrus that you don't have to worry about bittering from pith, get a kumquat (best) or calamondin tree. The skins are all "zest," no pith, so they are a perfect flavoring citrus, and make killer marmalades. Dade City has a kumquat festival, January 27th, so you can get some really nice fruits or a baby tree. Calamondin are super producers and will keep making fruit as long as weather permits, while many other citrus might give you 2 crops a year tops.
Wow, thanks for the info!
Tried making the carrot cake mead yesterday. Early this morning I wake up to a bang and mead all over the roof and floor. I got too gready and didnt leave enough headspace. I’m assumin the airlock got plugged by the stuff on top.
Happy I had one of those water vacuumes that my gf insisted on buying a few weeks ago❤️❤️❤️
You live and you learn :)
Ooh, sorry to hear this! Yeah, airlocks sometimes get plugged and do that. It's better than exploding the bottle though!
@@CitySteadingBrews going to try again tomorrow. Wish me luck :)
Please tell me you didn't dump that....
@@CitySteadingBrews I had to sadly :) I don't think I was clear on just how much of a blast it was. there was maybe 0,5 liter left on the bottle and all the ingredients were on the floor, roof and walls :) there really wasn't anything left worth saving :) I'm sorry. I know how much you hate it when people dump it out :)
Ok... unusual, but I get it.
Looks delicious, just made a banana mead today from your recipe, cant wait tro try the sampling on this.
I miss banana mead....
I like the vibe here.
Thanks!
My first brew i made where i took direction from y'all was the tea wine recipe. It ran contradictory to many things i had learned from my dad from an early age but turned out surprisingly well. Thanks for all you do and in bringing new people to the craft.
Thank you for that.
My mouth drools at the very title of this.. Recently cracked an apple pie mead... Took ages to clear as used a cube of fresh bread yeast and it gave a slight pastry note to it. Love me some apple pie but carrot cake is the boss of cakes.
I'm glad that I tuned in this morning. I made some cider yesterday and I took my hydrometer reading while it was still warm. I did wait for it to cool down to room temp before pitching the yeast but thinking about my reading being off based on temperature bothered me all day!
It likely won't be more than .002 different really.
It didn't, but I feel better knowing I can calculate to compensate for it!
I love this channel, since finding you a few weeks ago I've made a mead, a berry mead, 2 red wines, cherry wine and ginger beer! (A few still fermenting and most on their first racking) Thanks for the guidance and inspiration!
Wow! Been busy! Happy to have helped.
Can’t wait to watch this after mass.
I made a note to make this just last week...will be interesting to see the choices you made are vs what I had in my head
We went pretty straightforward really.
Just started mine
We use those test strips at work to make sure the sanitizer sink is spot on
Making this Mead next.
So I’ve decided to do a pumpkin soup style of mead. Cumin, coriander, cinnamon, roasted pumpkin. I’m thinking very careful with the herbs but I think it’s going to work. It will be very similar to this but without the vanilla. I do add the exact things to a pumpkin soup with exception of vanilla. You guys just keep pushing the bar and I love it! I’m really grateful that you guys open the door and offer options and ideas. Thanks again guys for everything you do and the time it takes. Cheers 🇦🇺
Happy we can help.
I just got a one pound bag of Ceylon cinnamon and I was not expecting the sheer volume that takes up haha. But it is a mild true cinnamon so I am excited to pop a few into meads. should be a good time. HAHA your face killed me on that taste lol.
I'm definitely going to try this, love carrot cake, maybe a rum cake?
Good suggestion!
Not sure if you ever tried to make them. Two of my favorite meads are made with butterfly pea flower or Rosechana tea. Can't wait to try this one out!!! Thanks for trying something different and unique.
We did use butterfly pea in something. czcams.com/video/IUMSYfzTBsE/video.htmlsi=pWjg57e5-d-fSRSG
I bought that dang pitcher…. BEST PURCHASE I HAVE EVER MADE!!! I legit!!! Love that thing!!! I use it for brewing along with other things I do I. Regards to cooking! It’s so flipping amazing!! Brian ain’t lying when he says it’s an awesome thing to have!!
LOL, yeah, weird to get exited for a pitcher but omg, it works!
@@CitySteadingBrews EXACTLY!! My nerdy brain just lost it when I got in the mail. Then just filled it up with water to see what it was all about and then poured with it…. My wife was so entertained watching me pour liquids with it for like 30 minutes lol!!
lol
Looks nice! I wonder how that would go with a lactomel base..
Probably fairly well, I would think.
This is so awesome. Great recipe Derika 🎉 I have no idea how to spell you name haha. I want to make this!
On a separate note, that’s an interesting music choice you chose for this video. I personally think the more rock and roll music of your last video suited your channel better, but then again it’s sort of fun that you’re playing with different sounds with every video to keep us our toes! Extra variety! Now you just need a laugh track
We are the laugh track 🤪
@@CitySteadingBrews touché!
I use wide painters tape on my fermenters for labels. Its cheap and doesn't leave sticky residue on the glass.
That works too, we're just used to masking tape and paper.
I’m agreeing with the 8 for a repeatable recipe. Albeit I have a good background for this but you guys are making things really easy to follow and or adapt to palette 🇦🇺
We try!
Ok this mead might be what I end up using the Himalayan tartary Buckwheat tea i bought on a whim; which has a dry nutty and earthy taste to it. Of course I will brew a batch of tea and give it a taste test first before I decide to add it or not. If I get around to making a carrot cake mead. Other than adding Lactose sugar and a few more spices I going to use your recipe as the base line.
Now that you guys are on the subject of cake! How about a spiced banana bread mead or an spiced apple pie mead.
There is also such a thing as carrot blossom honey which, based on the sample I got, already tastes like carrot cake
That might be awesome in this!
@@CitySteadingBrews Yes! I've spent the last year considering the exactly perfect use for such a unique and delicious honey, and I think this might be it
@@Brandyalla sounds like a great idea to me based on your description!
I remember tried Carrot Cake in my childhood it tastes lovely.
So, I'm sure this combo will do the same flavors! Year will be even better!
Sometimes too much spicy is almost as dangerous as too much sugar!
Yeah, a year will do this really good. It's nice already though.
@@CitySteadingBrews Nice to hear! Year is better result ideal than mouths!
Although, not a request but love to see you doing mead based on music genres that will be cool!
How does that even work?
Well all is good and thanks for the info.
But I wonder what size rubber bands you use to hold the corks in?
I need to order some for my gallon jugs, but don't know the size you use.
Could you help me out please?
Thanks
Honestly they come on bunches of broccoli from the grocery store. 3/8" wide and about 2.5" in diameter.
i wish i knew how to make my own recipies as a newbie
czcams.com/video/nZdjG2rslVw/video.htmlsi=s2y9NmuCli5ee_83
Loved this one a lot. How about making a wine from a soda, like Dr. Pepper or whatever soda.
We did Coke: czcams.com/video/49rXA3DhSJk/video.htmlsi=JPzD_kQW0Nc2qq0-
I started another pineapple habanero mead last weekend. I'm going to start a coconut/pineapple/ vanilla bean mead as soon as I get home from the Kroger's I'm currently in.
Sounds great!
Hi, can you make a video using eggshells for clearing wine?
We prefer other methods than eggshells.
I was watching some of your older videos (thinking about next brews) and wondering if you still have white bucket of levitation (i think thats what it was called)?
It was just a two gallon brew bucket but we found it less than stable so....
Brian uses Scoresby Scotch, I go for Aristocrat Vodka either way bugs can't get through it and it doesn't taste good.
Lol
Is there a difference in quality/taste (aside from the difference in abv and volume) in backsweetening vs. bottling mead before it goes dry, say if it stalls or has residual sugar left? For example, is there a major difference in character between adding 2.5 lb of honey, letting it dry, and adding a half lb for sweetness vs. adding 3 lb, and halting fermentation when the gravity reads the equivalence of a half pound of honey's worth of sugar left?
Nope. Essentially identical.
Hey guys, this is a curiosity. It’s only at the start so I can’t wait to see. As you mentioned your honey, I was hoping that if the chance arises, would you do a video with a eucalyptus based honey? Obviously only if available. I use a couple of really nice eucalyptus honey’s and they smell great. I’m expecting good results. Anywho, I’m really enjoying this off base mead video. Cheers 🇦🇺
Not super common here but if we come across some we would!
Fair enough. A little off point but I believe that America has the second most eucalyptus trees outside of Australia. It makes some of the best paper, it was a really big business years ago. I had a friend that went to California and saw lots of them. 🇦🇺
If you are running out of ideas (don't really seem like you do), but it would be interesting to see your take on traditional Finnish sima.
It's a low abv beverage we mostly drink here during springtime.
We have it on the list, as it's been requested a few times :)
For the carrot cake mead/wine...
Do you think it would benefit to add a touch of carrot juice afterwards to "kick up" the carrot flavor?
If you want... I personally didn't want more carrot in this, lol.
Carrot cake, interesting. 🥕+🍯 🤔
Coincidentally I did a Pumpkin Pie mead earlier today. 🥧
Hope you like it!
@@CitySteadingBrews It's the second time time I'm making this. And the first batch was glorious! If this one turns out the same I'll be very pleased.
Awesome!
@elricthebald870 did you use pumpkin or just the spices? I've been eyeballing the cans of pumpkin I have in the cupboard from Thanksgiving lol
Might give it a shot...
@@TheOriginalDroid Actual pumpkin. Peeled, de-seeded, cut into chunks and roasted at 180°C for 45 minutes. Then mashed up and added to primary.
Going to add cinnamon, ginger, cardamom, allspice, nutmeg and mace in secondary.
Hello! I got my hands on dark forest honey form spain and greece (Darbo Naturrein, Waldhonig). Do you have any recipe ideas I could use with this type of honey? I'm trying to get some ideas about what I want to make with this honey. Thanks!
I have never used it but any of or traditionals would be a good start then you could always flavor it with herbs, spices or fruit after fermentation if you preferred.
😋
Currently fermenting my first bochet. Do you think this recipe would benefit from a bochet to add some toffee notes?
Sure if you want to.
Have you ever done a canned pure pineapple juice wine. I looked quickly and didn’t seen one. If ya have. Was it worth doing again.
Hmm. Not sure. I know we did a pineapple something but it was a long time ago.
The vibrant color of the carrot juice comes mostly from carotenes in the microscopic carrot pieces in the juice (that make it opaque). Unfortunately their water solubility is practically zero, so there is no way of retaining it in the brew
Yup. It kept a sort of carrot reminiscent hue though at least.
I have a question about technique 🤔....I did this yesterday, but would it cause any problems to use an immersion blender to mix and aerate the meads in the beginning?
I wouldn't... it's just not necessary, and might damage your blender.
make strawberry cheese cake mead/wine with powdered cream cheese, I saw it in another group and sounds interesting
That is how I fold potato chip bags. I use a clothespin instead of tape.
That works!
I started the blueberry cider recipe from here today. Unfortunately, I did not have a "Trbos" on hand. I overlooked that part, so I was forced to sanitize everything in my Little Bigmouth Bubbler. I'm hoping it doesnt cause any issues. Any thoughts?
Nah, long as you mixed it to the instructions and got everything hit with the liquid, it's fine.
What made you use two pounds of honey instead of 3? Especially if you want it sweet? Also, ive decided to use vanilla extract instead of waiting to get around to buying some vanilla beans. Thanks for the idea.
We wanted lower alcohol for this and had total control over sweetening afterward.
There is carrot blossom honey. I'm curious how that would be in this mead. I also wonder if a cream cheese or cheesecake extract might give more of a cream cheese icing flavor.
Maybe!
Carrot cake is my favorite so I will be trying this. That said, wouldn't this be considered a metheglin?
Maybe? It's all mead to me, lol
How about pomegranate juice? Unsure if you've tried that before?
We have 😀 czcams.com/video/gyVbLFI2eGA/video.htmlsi=VnqT3NKDM4I1DnZM and czcams.com/video/lG00y7x4ZUE/video.htmlsi=IGOVfWxjNvnjQrXz
Carrot cake in a cup huh? Well, now you need to do the cupcake-in-a-cup from WALL·E 🤷🏻♂️
Lol, maybe we will!
I wonder if adding some caramel or molasses would give it a bit more of a baked sugar / cakey flavor and smell?
It might! Good idea.
Hi! Just want to check - is it definitely 2 TABLESPOONS of allspice berries? Many thanks.
Should be listed in the description.
Yep, it is but sounds like a lot - just wanted to be sure. Thanks 🙏
Mad evil geniuses! or Evil mad geniuses! ... wait I know Mead mad geniuses!
Lol
Would definitely be of the opinion bulk aging before bottling would in fact count towards the 1 year. It's doing the same thing, just in a larger bottle. lol
Agreed!
Spices don't cause infections in brews. Most old world spices were used to extend the edibility of foods and shelf life before refrigeration was invented.
That's what we were saying.
Yes. And this is not applicable to this mead, but the spices also made food gone bad palatable. Today, we would not eat the stuff they would have a few hundred years ago.
OH if you have not bottled this yet, you could try rum barrel chips or bourbon to round out that 14% issue but also give you that "grandmas" Carrot cake recipe is FIRE taste.
Hmm. We could.
Black forest cake mead next plz :D
Lol... good idea!
Could you do 1.5 lbs honey and 0.5 lbs molasses to add to the "carrot cake" similarity? Is molasses mead a thing?
We aren't too sure how molasses tastes fermented... but spoilers!
@@CitySteadingBrews *cough* sorghum syrup *cough* is also tasty. 👌
I actually purchased a 4 pack of Alcoholic Carrot Cake Ginger Beer a few months back, it was interesting... 🤔
Hmm... interesting flavor combo, lol
Actually carrot cake lends it's self to ( lots) alcohol as id have to be drunk before I even consider trying to eat some
Hi, I'm colorblind. pH Strips don't work the same for me. What else can I use?
You could just use a digital pH meter. a.co/d/6ghi3cp
I know you can but have you ever made a wine or mead from pie filling
We plan to!
Do you ever had a fermentation where the airlock didnt bubble?
Could be a bad seal on a bucket or bung?
@@CitySteadingBrews no the seal is ok, the last fermentation was normal, when I shake it, it degases
The flavor of bubblegum is from jackfruit....bubblegum tropical mead?
I might try that.
I just started a Pear Cider was the idea. I used 11 pears (4 lbs 8 oz) of different brands. I also added 64 oz of Knuckers Pear juice. The pears are listed at 40 grams of sugar per pound. I am making a 2 gallon batch so start with closer to 2.5 gallons. The Juice is 25 Grams per serving 8 servings total.
With all of that, my initial gravity was only at 1.020 so I added about 1.5 lbs of sugar and am still only at about 1.040.
Can you check the math on this and tell me if I am off or was that initial 1.020 about right for what I added? Please?
Based on your numbers I get 1.050 but that could be a small volume difference. I'd have used more juice to pump it up, and less water.
@@CitySteadingBrews My Idea is also all of the sugar and flavor from the fruits are still basically trapped in the fruit yes the Sugar will get to them but the Original Gravity is not going to reflect that. I Can always back flavor as well as back sweeten.
This doesn't really have anything to do with this mead. I made a mistake while making an experimental mead, I was going for a cotton candy mead by adding flavors in the back sweetening. Never EVER use snow cone flavorings. The ingredients listed didn't seem like it would cause and issue, but it did something so completely weird. The ingredients were "High Fructose Corn Syrup, Water, Citric Acid, Sodium Benzoate (preservative), Artificial Flavor, Blue #1". What it did to my mead was it made a bunch of white stringy things and almost congealed. It was throughout the mead within minutes. Since then I added pectic enzyme to try to clear it up, it did clear up really well so hopefully I can save this one. I didn't know what to do but I thought I had to tell someone about this, certainly a mistake. Maybe something to mention in a 'Never do this' video about mead. I also got some bentonite just in case it's still a problem.
Wow! So strange!
IFFFF you are using real fruit dont fill it as high as they did lol i just made blueberry wine. And walked into my kitchen this morning and had to clean blueberrys off of my ceiling lol it clogged the blow off tube :)
I was wondering if you guys would be willing to do an experiment where you make a bad traditional mead. Meaning make one where you don't sanitize any equipment. Or where after fermentation you are not so careful mixing. Just to show everyone why you need to be careful and what it looks like when it goes wrong.
We have been asked and... we would prefer not to. We don't like waste and even with bad practices it may still not be "bad". It's best to promote positive ideas than negatives.
@CitySteadingBrews makes sense. I was just curious.
No worries!
I'm super excited to try this recipe out! What are your thoughts about using a bit of lactose to give it that milky mouthfeel in the back sweetening process? Could that take away from the honey/mead character?
Might work.
I've used lactose a few times now. What I've seen from others, though I haven't experimented with it myself, is that lactose tends to not dissolve well in backsweetening. On the good side, lactose doesn't ferment. I also have a usual range that I've found works for me for sweetness levels.
So, what I'll do when I want to add lactose in is to add about half as much sweetness as I expect to want, as lactose in primary. It still leaves me room to backsweeten to taste later, but gives it the opportunity to dissolve and incorporate over time. (For anyone who's not used it, note that according to the NIH, lactose is 0.2-0.4 times the sweetness of table sugar. This means that at least twice as much, and up to five times as much lactose is needed to equal the sweetness of the same weight as sugar.)
Question for you. What did I do wrong?
I pasteurized a mead at 160° internal for 45 minutes, put it aside to finish clearing. It started fermenting again
First... one minute at 160 is all you need. Did you add honey after?
Otherwise.... it had to be something amiss with the temp. Yeast start dying at 120 degrees.
@CitySteadingBrews I added some newly opened juice ( maybe an ounce) to top it off and lower the sweetness, that same night it was like a brand new brew going strong
@@MrCRAIGSHILL Umm, how does juice lower the sweetness? But anyway, it shouldn't have restarted. Something somewhere is amiss. Yeast cannot survive those temps.
@CitySteadingBrews that's what I thought , why I asked. It dilutes the brew sugar level, it was not to sweet but I wanted to lower it a bit
I absolutely love your channel and want to send my love and respect
Question, please.... We had bought an organic Dark Berry juice from Costco about a year ago. Made a fabulous 1 gallon batch of wine. We couldn't find any more juice - even online. :-(
Suddenly, they had it again at Costco! Yay! Grabbed enough for a 3 gallon batch. But it stalled. We couldn't figure out why. Checked the ph, Added ec1118, still nothing. But we re-read the label and saw (sulfites) on the label! What?!... Then realized this wasn't the organic juice. Very frustrating that we didn't notice at first. I got too excited in the store. Now we need help. Is there anything we can do to get it to ferment further? It's about 8%. OG 1.102 went to 1.040 SPG 3 Gallon batch.
Please help. It's too sweet for us - or even Brian!
Try yeast hulls? Might help. Maybe raise the temp a few degrees?
Thanks. We were wondering about yeast hulls. :-) it's also wrapped in a towel, and our place is about 24 to 25 C.
Your closing comments on this brew lead me to this question How is it when you buy shop bought wine, port, spirits or liquor's you don't taste the ethanol flavor, but you do feel the warmth of the ethanol or at least this is what I notice, however when I home brew I get the warmth and an over powering flavor of ethanol in the final product, why is this?
Mostly it comes down to balancing and age. We rarely taste ethanol in things that are more than a couple months old really. You have to keep in mind, we are reaching for details to share when we do tastings to give the most of the experience we can.
@@CitySteadingBrews point taken thank you 👍
Do you ever really like a mead that you remake it? If so, do you make a bigger batch and can you usually recreate it one-to-one?
We used to more often, but we make 50 or so new brews a year so... that's plenty for us!
Are raisins supposed to be sweet?
They are, yes.
What other root vegetables can be used to make a mead? Wasabi mead?!
Nearly anything but not sure wasabi would be palatable.
Could we please get a prison pruno vid Florida style?😂😂😂
Absolutely not. We do not promote such practices.
time for strawberry rubar pie
Damuch!!! 😂
Carrots contain pectin. Pectic enzyme might have helped clarity.
Maybe but it's really just aesthetics.
@@CitySteadingBrews I get it, I personally don't mind haziness but I do know people who won't drink anything that isn't clear. Most people think it's just "fruit" that contains pectin when ,both carrot and cinnamon, along with other possible ingredients you wouldn't think of, contain pectin.
🤔🙄
I wonder how maple syrup instead of honey would make it taste differentially - than it would be a... ( dang what was the name of that again.... BRIAN ! ? ) lol
i know it starts with an A...
What is an adult beverage brewed with maple syrup as the sugar similarly to honey mead, A____________ [Fill in the blank] {Who wants to be a milli... err - Sommelier?}
Acerglyn.
Day 3 of asking for you guys to make vinegar from honey
Please stop.
@@CitySteadingBrews😢
Sorry to have to say it that way, but we have it on the list and constantly saying that isn't really helping at all 👍
Hey! Can you guys explain why yeast nutrients wasn’t added to this brew?
We try not to add things "just because" and we are seeing in most things aside from straight traditionals we can get by without it with no ill effects. Ymmv
I've been watching for a while now, I'm sorry but, How do you have so much Scoresby Scotch? Kidding, you did say like. If you think Scoresby is bad, try Inver House
Honestly haven't had it in a couple years now. Had one bottle and it lasted a loooooong time!
So...if your must had been 3.6 or 3.8😢, what would have been your first effort to raise the pH? "Asking for a friend" 😂😂
No need to ask for a friend. We prefer potassium bicarb a tsp at a time to raise the pH past 4, but no more than needed as it can affect flavors with too much.
I know everything is sanitized, but how do you clean and sanitize the towel you use under the equipment?
They are only for brewing and honestly it's not that crazy. Enough drips onto it to be fine.
What are your thoughts if someone were to add coconut to this recipe? The sweetened stuff in the baking section. Then strain it out. Sometimes there is coconut in a fancy carrot cake.
I would do it conditioning and take it out when it's flavored enough.
There should be an LMFAO button option instead of just a thumbs up
LOL, thanks!