Login

u/Rice__owls

r/Charcuterie r/budapest r/wine r/winemaking
Image 1 — Help with dry cured pork loin
Image 2 — Help with dry cured pork loin
Image 3 — Help with dry cured pork loin
▲ 12 r/Charcuterie

Help with dry cured pork loin

Some mold after about 10 days in wine fridge. No collagen wrap. Should I keep as is or reduce average humidity? Third to keep it about 65. Clean blue spots with vinegar now?

u/Rice__owls — 7 days ago
▲ 2 r/wine

Help with eurocave classic humidity control

I recently purchased a second-hand ~20 years old Eurocave Classic 83. Works great so far for temperature control. Keep it at 12C. Recently, I got a remote temp/humidity controller and noted that the steady state humidity is in the 45-48% range. However, at the bottom, where the Clay Balls/ lava rocks are, there is even some standing water, and the rocks are definitely wet.

Please help me with advice on

  1. Is there water at the bottom normal and if not what are the troubleshoting steps?
  2. Is there any way to reactivate the Clay Balls/ rocks to get the humidity better? Will getting a new one help?
  3. Any other diy tricks to keep humidity around 60% or so?
reddit.com
u/Rice__owls — 14 days ago
▲ 3 r/budapest

Need a large box

We are in a bind. Finished our bike tour and flying out tomorrow but the bike case we mailed is still in transit. Need a large box , kinda largest (30kg) suitcase size. Any ideas where I can get one. I am getting a car from the airport for a day so anything on the way would be great. Or if anyone has an old large suitcase they are willing to park, message me.

reddit.com
u/Rice__owls — 1 month ago
▲ 8 r/winemaking

Homemade port or cherry with a 3-5L oak barrel

Ok. I got a wooden barrel as a present and want to start on something relatively easy that can perhaps help with later attempts at whisky. I generally like sherry and port wines, but I also try to limit my sugar intake. So I got an idea of making my own, less-sugar versions of these.

My idea is to start with cheap, aka tetrapack, or TJ Chuck wine, increase ABV to 22+ with Everclear and/or neutral brandy, add sweetener (sucralose or stevia), and age in a barrel for a few weeks.

But being a newbie, I can take community input:

  1. What should I mix with wine to increase ABV, and what should be the target alcohol content to get about 18-19 in the final product at bottling

  2. Does sugar play a preservative role as well? Should I add some real sugar to it?

  3. Do temperature and humidity matter when aging? I am in TX, so the summer house is quite warm when I am not around

  4. Any ideas on grapes for wine to get the best match for porto or cherry?

u/Rice__owls — 2 months ago