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The thing about plastic containers as fermenters (and I make my own wines, meads, ciders, and beers) is that alcohol is not water and the alcohol and acidity of wines (pH can be as low as 2.50 -3.00) and beers can leach chemicals from the plastic and some of those chemicals are known health risks. P...

I am sure capitalism will take care of itself - or not, but I don't know that anyone asked to sign up for that task. Most folk are frogmarched into service and then shackled in ways from which they cannot unbind themselves. Me? I buy "stuff" (from time to time) but I refuse to be a "consumer".

bird feeders? Works well with smaller sized bottles and the design does not discourage squirrels...

https://inhabitat.com/how-to-make-a-bir ... materials/

Using wheat gluten makes for a great seitan. I generally add some soy sauce and miso to the liquid and perhaps some nutritional yeast to the herbs and spices I use to flavor the seitan.

Weedo - I think your argument about steak being a vegetable is what philosophers call reductionism - and by your argument that would suggest that cannibalism is really a variation on vegetarianism...

But here in the States - and I presume all over the world - we can buy "bread flour" with 4% protein and general purpose flour with 3% protein and cake flour with presumably less protein... so what is there to prevent a miller from selling flour with more or less protein and labeling it "bread flour...

The CO2 is probably lost in much the same way that the alcohol is lost. Half the sugar that is converted to ethanol is converted to CO2 and no one I know has ever got even a buzz from eating bread*** but that's because the alcohol is blown off in the oven by baking. You don't see those holes in the ...

But gluten is like an elastic band. Like an elastic band you can overstretch it, and like an elastic band it can suffer from fatigue. So the yeast can still be pumping out CO2 but that CO2 fails to be trapped by the gluten. And if the gas is not trapped then the bread simply does not rise. Try makin...

Not a scientist but I do make my own bread and I wonder if the key difference is in the amount of protein each flour has. Sure the yeast produce CO2 but that CO2 needs to be trapped in a net of gluten and I would imagine that the stronger the protein chains, and the more of them the more CO2 that th...

Making wine is simply one (delicious) way of preserving fruits and vegetables - as is making pickles... but the difference is that wine can be enjoyed with a meal, with dessert, before a meal, after a meal, relaxing after yardwork.. Pickles tend to be "coded" for more limited times.. :lol: As to a t...

Here's an update on my turnip wine, now about 6 weeks old and as you can see (sorry the photo is on its side and I cannot seem to upright it) the wine is quite clear with a lovely yellow tint. turnip.jpg At the bottom of the carboy is sediment some of which comes from the vegetable but much comes fr...

Ah... Many thanks. Will try this.

Is there a way I can attach a photo? I had contributed to a thread dealing with turnip wine and I wanted - if possible - to attach a photo of this wine showing how well it had cleared..But if I can't, I can't.
Thanks

Well - good luck with your new job - and I hope that 2018 brings you better fortune and more peace of mind and tranquility than 2017 seems to have brought you.

apologies if this suggestion is unwanted - and it is not about the unwanted gift... but one of the best ways IMO, to deal with certain kinds of depression (that are not totally debilitating) is to see if you can offer any help to those whose needs may be greater than your own. You say that there is ...