cannabineer
Ursus marijanus
In lab we called it a rag layer.
Add like a tablespoon of salt and stir.
What did you accomplish today?
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Add like a tablespoon of salt and stir.
Medskunk
Well-Known Member
raratt
Well-Known Member
Would that make the butter salty?
cannabineer
Ursus marijanus
Yes.
Keep the mix warm. “Salting out” an extraction is a good old trick.
cannabineer
Ursus marijanus
Only if you didn’t separate all the water.
Medskunk
Well-Known Member
cannabineer
Ursus marijanus
Give the butter a second warm water wash
... taste it to be sure
Chunky Stool
Well-Known Member
Holy fucking shit, making tomato sauce is a pain in the ass!
Forest fire smoke blocked sunlight during the final ripening phase so most of my garden tomatoes are small -- which makes it extra fun...
Forest fire smoke blocked sunlight during the final ripening phase so most of my garden tomatoes are small -- which makes it extra fun...
cannabineer
Ursus marijanus
Chunky Stool
Well-Known Member
So you ad the salt that at the end?
I always used unsalted butter because it foamed less. Now I use coconut oil.
cannabineer
Ursus marijanus
Yes. Salt is a classic emulsion breaker. Once you filter your butter or oil, the salt should be gone.
Medskunk
Well-Known Member
That ll stay in my mind for good. Thanks. Got some jager pouring in as i type! Cheerio
cannabineer
Ursus marijanus
1 part Jager 4 parts vodka. I call it a BMW.
raratt
Well-Known Member
I'd call it a headache.
Medskunk
Well-Known Member
Got any of them mercedes? Hahah too tight!!! Too!!
farmingfisherman
Well-Known Member
Our peppers and tomatoes are the only things still going. Squash, cucumbers all went kind of dormant and I'm having to fight off PM with 2 percent milk sprayed on them. Keep hoping the sun will come back and maybe get one or two more cucumbers.Holy fucking shit, making tomato sauce is a pain in the ass!
Forest fire smoke blocked sunlight during the final ripening phase so most of my garden tomatoes are small -- which makes it extra fun...
cannabineer
Ursus marijanus
“booze made wonderful”
Excellent variant: 1part Chartreuse 8 parts vodka.
The French Disconnection.
Bareback
Well-Known Member
@DarkWeb and @Singlemalt
My first batch of wine was ready a couple weeks ago and I have been drinking it pretty steady. It’s ok taste a lot like cheap box wine but with a good kick, I mean quick like shine does. I used a D47 yeast and 6#’s sugar on it , I have another batch with 1118 yeast and I think it will be about the same 14% abv . And one more batch using a recipe I got from a friend. It all makes wine but I would really like to be able to make it like this old lady that I knew when I was a kid ,,, hers was really good, smooth and tasty.
Anyway that is a little update on the experiment. I have to get around 25-27 750ml bottles for each bottling or drink fast enough to have this empty in time. “ I Can Do It “ burp.
Thanks again fellas.
If everyone wanted to help with the next experiment......., a retort furnish. For biochar.
My first batch of wine was ready a couple weeks ago and I have been drinking it pretty steady. It’s ok taste a lot like cheap box wine but with a good kick, I mean quick like shine does. I used a D47 yeast and 6#’s sugar on it , I have another batch with 1118 yeast and I think it will be about the same 14% abv . And one more batch using a recipe I got from a friend. It all makes wine but I would really like to be able to make it like this old lady that I knew when I was a kid ,,, hers was really good, smooth and tasty.
Anyway that is a little update on the experiment. I have to get around 25-27 750ml bottles for each bottling or drink fast enough to have this empty in time. “ I Can Do It “ burp.
Thanks again fellas.
If everyone wanted to help with the next experiment......., a retort furnish. For biochar.