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Apr
1
comment How can I maximize the caffeine content of my coffee?
Starting with Robusta would be even better - something like 2.7% caffeine by weight.
Mar
28
comment Substitute for Calvados, reduced cider?
Sounds like I'll have to try it sometime, then. If only it weren't so expensive...
Mar
28
comment Substitute for Calvados, reduced cider?
I don't know that the Calvados would give you any apple flavor that isn't in the cake already. Maybe you could substitute some regular brandy? (I haven't ever tried Calvados, FWIW.)
Mar
23
comment What is the best way to filter the Turkish coffee?
You can use an Aeropress to produce concentrated (and high-quality) coffee without any particles. It's not actually espresso, but it's also much cheaper and easier than using an espresso machine. Or try a Moka pot.
Mar
6
comment Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?
Because the "official" definition for espresso states that you need at least 9 bar of pressure, which is higher than the moka pot can produce.
Mar
1
comment Why does my beet kvass taste bad?
This isn't really necessary (and might even be counter-productive - using bleach means you have to rinse everything thoroughly, which means you risk introducing bacteria from your tap water). It would probably be better to use a no-rinse brewing sanitizer like Star San.
Feb
1
comment Fishhouse Punch: Peach Brandy vs Schnapps
@Yamikuronue that might work - I haven't heard of that brand. If it's regular brandy with added peach flavoring, it could certainly be fine.
Feb
1
comment Fishhouse Punch: Peach Brandy vs Schnapps
@rumtscho you are correct about European schnapps, but what are usually sold as "schnapps" here in the US are almost always just alcohol, artificial flavor and sugar. For example, peppermint schnapps, green apple schnapps, cinnamon schnapps, etc.
Jan
14
comment How to make beet kvass in Winter?
This would certainly work, but is overkill. A lot of brewers use aquarium heaters or "brew belts", and if they work for beer, they'll work equally well for kvass.
Jan
14
comment How to make beet kvass in Winter?
This question would probably be a good fit for the Homebrew Stack Exchange site.
Jan
14
comment What is distilled or freeze-concentrated mead called?
I'm not at all sure that freeze-distillation is legal (in the US). The wording of the law is ambiguous, IIRC. Of course, it's even less likely to get you arrested than regular distillation (which is not all that likely either, if you don't sell it and you don't start any fires). Of course, I am not a lawyer and this is not legal advice.
Jan
14
comment How long is coffee with creamer added safe in a thermos?
My personal inclination would be that if it's still hot when you get home, and it tastes normal, it's probably reasonably safe. I don't know what the official answer would be, though (and I tend to drink my coffee black).
Jan
10
comment How should I store eggs in the refrigerator?
@Jolenealaska This is known as the Baader-Meinhof phenomenon. It's oddly common.
Jan
9
comment Will storing a mix of vermouths alter their taste?
Personally, I like rye rather than bourbon in my Manhattans - bourbon and sweet vermouth makes it a bit too sweet for me, although I've never tried adding dry vermouth. Then again, some people use store-brand "Manhattan Mix" - I imagine even months-old vermouth is better than that.
Jan
9
comment Will storing a mix of vermouths alter their taste?
You could probably pour them together ahead of time - in fact, storing them together in a bottle that was completely filled would probably be better than storing them in two half-empty bottles. It would definitely be a bad idea to mix them at all vigorously, though, since you're trying to exclude as much oxygen as possible.
Jan
9
comment Will storing a mix of vermouths alter their taste?
Mixing it is going to introduce a lot more oxygen. Although storing half-empty bottles exposes them to oxygen as well - I think you'd probably not have any trouble differentiating between a fresh bottle of vermouth and one stored half-empty for a few months.
Jan
8
comment Will storing a mix of vermouths alter their taste?
Even if you keep it in an air-tight container, it'll oxidize. I doubt you could keep it for months without noticing a difference. It's only a quality issue and not a safety one, though.
Dec
12
comment How long can fresh yeast be frozen?
Freezing yeast is certainly viable (brewers do it all the time). You just need to use a 25% glycerin solution to keep the cell walls from being damaged by ice crystals.
Dec
8
comment How to crisp breaded foods the next day (especially panko)
A toaster oven seems to work reasonably well for this.
Nov
29
comment Why do recipes call for the vanilla to be added last?
Because the flavoring compounds are volatile, unlike salt. (Or at least I assume so - I don't have any specific knowledge of vanilla chemistry.)