Re: Strongbow Dry Cider Recipe??
Posted: Wednesday Sep 10, 2008 9:32 pm
Thanks doc, I am much the same re: lactose/sweetener; because I just don't think it is right except for milk stout.
You and the sodium met on the other hand... you remind me of an old industrial chemist I used to maintain gardens for in my high school days. There was a scientific reason for everything he did, however dubious it seemed. I gather that the sodium met evaporates itself off as a gas of some sort.
How about trying for a perfect underpitching rate, so that the yeast tires? OR will a yeast never tire of simple sugars?
Maybe Stevia rebaudiana Bertoni? - although I imagine it might have a similar taste sensation to saccharine/phenylketonurics to it, I don't know how to describe this other than slippery and cold and unpleasant for me.
You and the sodium met on the other hand... you remind me of an old industrial chemist I used to maintain gardens for in my high school days. There was a scientific reason for everything he did, however dubious it seemed. I gather that the sodium met evaporates itself off as a gas of some sort.
How about trying for a perfect underpitching rate, so that the yeast tires? OR will a yeast never tire of simple sugars?
Maybe Stevia rebaudiana Bertoni? - although I imagine it might have a similar taste sensation to saccharine/phenylketonurics to it, I don't know how to describe this other than slippery and cold and unpleasant for me.