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/ck/ - Food & Cooking

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19382864 No.19382864 [Reply] [Original]

The brew begins, any thoughts?

>> No.19382871
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19382871

I know what OG is and it still took me a full minute to figure out what in the actual fuck you were trying to write. My thoughts are that you need a more immediate fix to get rid of those shaky hands.

>> No.19382873

>>19382864
Ovigion? Origion?

>> No.19382878

>>19382873
drunk while writing

>> No.19382883

>>19382873
Kids don't have to learn how to write anymore because they do everything on their phones using autofill and autocorrect. OP probably hasn't put a pen to paper in over a decade, and is still too young to get the "bangs" joke.

>> No.19382884

>>19382864
original 91 gravity. looks nice, good luck anon

>> No.19382889

>>19382884
god bless, thank you

>> No.19382897
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19382897

>>19382884
>it's over 90!

>> No.19382950

>>19382864
Better put that thing in a container for when it foams up into the airlock. The bottom of the airlock is MAYBE a quarter inch above the fruit, and the whole fruit is going to ensure you have a top fermenting yeast colony producing a ton of foam.

>> No.19382986

>>19382950
fair point, many thanks

>> No.19383008

I also found out that if you heat up cider to 160 for 14 min then add a 1/2 cup of sugar it make a rough burt champagne. Should I make it into that or leave the cider as is when done?

>> No.19383388

>>19382864
Ovigion q1 gravity

>> No.19383441

Learn to use a pen

>> No.19383816

>>19382883
Its a tradition to get drunk while brewing a new batch.

>> No.19383824

>>19383816
That's not drunken handwriting. That's the handwriting of someone who forgot which direction a lowercase "r" is supposed to face.

>> No.19383837

That’s the thumb of someone who’s never seen a day of manual labor

>> No.19383876

>>19383824
his Rs are facing the right direction though

>> No.19384192

>>19382864
You'd be better off weighing the fruit down - in something porous or with holes, but that will keep it submerged. You also don't have nearly enough headroom if your yeast takes off.

I'm guessing it's cider?
>>19383008
ok... yep, it's cider.
I'd say that if you want it to be sparkling, you're better off adding a bit of a priming syrup (sugar and water 4oz of sugar does 5gals of beer quite nicely, so 1/2 cup of sugar for a jar this size would basically give you bombs) or even just boil a bit of fresh cider - like 1/4 cup - and add it in 30 mins before you seal or bottle this to let the yeast take off again and fully incorporate your priming liquid. If you're not going to seal it, there's no point in priming it.

>> No.19384332

>>19382871
"origion al gravity" i think it's french?

>> No.19384948

>>19384332
... Non.

>> No.19386154
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19386154

>>19384332
My initial thought was "oignon", which is French. But then "al" is Italian. And then I thought maybe he was trying to write "gravlax", which is Swedish. The feminine hand reinforced the idea that he was a yuro, but he's obviously not fermenting onions in salt cured salmon. Then I saw the way the date was written and the timestamp and realized he's probably just a Florida man. They HATE education down there.