I'm doing some Legend 100VG 36nic in the dark recesses of the bookcase ( well hidden from the wife).
No Steeping Allowed!
No Steeping Allowed!
I'm doing some Legend 100VG 36nic in the dark recesses of the bookcase ( well hidden from the wife).
No Steeping Allowed!
Why don't you start a campaign to replace left and right with port and starboard as well , I like the nautical sound of it .
Just a mention here...the reason we de-cap our HHV for a day or two is because many of Adam's juices use alcohol in the extracts. Some of it remains even after mixing the bottles for our orders. So we need to -de-cap to let the alcohol evaporate. Most vendors do not use alcohol in their extracts. They use other methods that do not require de-capping. Just thought I'd throw that out there.
Why don't you start a campaign to replace left and right with port and starboard as well , I like the nautical sound of it .
With my first 50 ml bottle on the way, I'm wondering if it's okay to age it in the single bottle it arrives in, or is it better to break it down into smaller amounts for aging?
With my first 50 ml bottle on the way, I'm wondering if it's okay to age it in the single bottle it arrives in, or is it better to break it down into smaller amounts for aging?
was sitting here thinking about the plethora of methods used to age the liquid...
some include:
letting it sit, shaking, aggressively shaking, heating slowly, heating quickly, shaking and heating combined ( ultrasonic), and down right cooking it in a rice cooker ( ack!!)
each method imparts energy into the liquid in varying degrees of intensity ( basically heat, Im seeing a common denominator here).
Also, ventilation/breathing is often applied to the liquid... Im assuming to release the alcohol and other VOC's and probably aids in oxidizing complex molecules ( flavors)
general concensus seems to swing towards aging is needed for nets but not so much for non extracted flavors ( other than alcohol removal)
The beststeepingaging method is to get ahead on inventory.