Don't take it as exact terminology but I call fermented juice cider if it is carbonated (and really don't care about fruit except of grapes - then it is sparkling wine or champagne). If it has no carbonation then it is wine.
Czechs have more words for differentiation:
- Mošt - freshly pressed juice (from all fruits).
*Burčák - partially fermented juice.
*Cider - fully fermented carbonated drink. This word is imported.
Some cider makers here makes mixes of fruits and still call it cider so it is little mess in terminology. For beer there is lots of specific terms in Czech I really can't find translation.
I have few profiles set up - stock, changed settings, different extensions...
I then use the one for the task I do - need to use Google I use Google profile, work stuff and simple search have different profiles ...
It is the update to 0.18 federation is broken sometimes between old and new servers.
It is little bit work in process. I will try to update it and add pictures.
I grown several plants of the dragon fruit from seeds. The one that I gave my mum looked after few months that it needs my life support, mine turned great and the one that I gave my grandma is huge. So yeah various success.
To add to that I have a garden so tomatoes, herbs... are grown there. Also unfortunately the plant mentioned there (made a ontments few years back) is on my garden and I couldn't get rid of it.
So I am looking for something that could be grown only indoors in my area central Europe.
*This is defederation is dumb I can't see your comments through my instance.
"useful" indoor plants
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?
Try different yeast strains. This is easiest way to clarify beer. I usually don't mind hazy beers but when I tried to make it more clear it was matter of changing yeasts.
Quick and dirty guide to fermenting fruit (cider and wine)
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
- 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.
- 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).
- 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
- 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).
- 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:
-
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.
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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.
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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...
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Don't complicate it. You can make clear, nice wine/cider if you use sulphates, clarify it with enzymes... But it is not necessary.
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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.
True sci-fi is rare most of it is sci-fantasy. Great recent sci-fi is Expanse - author was pissed about these warp nonsense so he grounded it in physics and only added few technologies which could be made in future.
Space Odyssey is pretty close adaptation of book and has more dialogue than book. So there was this art approach which some like and others don't. For me book is amazing but film is boring.
New adaptation of Dune is similar but more digestible for regular viewer.
When I asked about it in the "cidery" they told me that it is mainly visual and not flavour/taste difference.
Mine taste similar to theirs but is more yeasty - I do my secondary fermentation in bottles.
It is because I start with apples, then have it pressed from local cider maker - for clear cider you need to add enzymes and clean it with bentonite.
If you start with store bought juice it will be clear. (Plastering and filters get rid off these residues)
Cider
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 mentioned it because I heard about people ruining theyr gear by peroxyacetic acid.
There shouldn't be a difference.
For cleaning some chemicals can etch stainless steel - HCl, NaOH, some more aggressive disinfectant.
It has everything you may want to use - LibreOffice, Firefox, Thunderbird ...
Some programs aren't supported for Linux but you can find replacement. For me it has 100% of tools that I need.
When you go from windows to mint - they feel similar (UI), but some things are different (installing programs, settings...)
It is just solid out of the box experience. You don't have to customise it to be usable, complete suite of programs and it is stable.
Some of really light distros for old PCs are missing lot of these things but you may need to explore those options if it doesn't run well.
Try mint with Xfce - on 64 bit machines and then go lighter.
There is lot of things that go in the growing hops - clima, soil, water conditions. For Sweden I would chose some not too bitter variety - Czech or German. But you have to look up what is available for you.
Complimenting my beer wouldn't be thing - this brewery brews for small brewerys which can't grow but needs more beer. So they are renting brew capacity.
For clothes I hope that I can buy them off from my job - if it survives 72°C chrome etching bath it must survive wort.
Beer and work is big no no for me - some tasting maybe but drinking.
I will be assistant and from helping to set up different homebrew equipment and brewing with someone I learned that it feels like learning how to brew again.
I am just happy that I will be doing something that I like.
First how nano like 200l batches. I will work in brewery where they make 2000l batches.
Second - just some tips, unexpected things about this job, fun things that happen...
Beehaw is for some general communitys like technology, news and other big stuff. They didn't create anything specific. So it is only for these basic communitys and everything else is federated.
I think that it is for people that don't know where to create account - you start with these basic communitys everything else you can find throughout Feddiverse.
I hope that in future there will be some breaking of instances to smaller more specific instances.
Wiki
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.
Are there some pro-brewers?
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.
What should I brew?
I am out of ideas what should I try to brew. I decided on some kind of ale with friends (they want to learn how to brew) but don't know what exactly should I try. Do you have some interesting recipies or some interesting ingredients what should I try. Thanks