How much salt do I add to ferment 1 quart of cabbage?
121538
Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch.  A good answer would be something along the lines of:     10 to 20 grams of salt per 100 grams of raw cabbage   Or something like that.  [EDIT: that was just the format of answer I wanted. That actual ratio would probably be about ten times too much salt.]
59150
At the moment the most frustrating part of my brewday is getting the cold wort into the fermenter. Here is my process. I have a 20 litre saucepan that i use as a kettle that does not have a tap. At flame out I add my immerseion chiller that is plumbed into my kitchen sink tap. When I have reached temperature I remove the chiller and whirlpool and leave it to rest to 30 minutes. I am use a siphon to rack directly into the plastic bucket fermenter.  The problem is that the siphon always gets clogged with the hops after i have only transfered about 20% of the wort. I have also tried carefully pouring the wort through a seive, but this sort of depfeats the point of the whirlpool and also the seive got blocked with hops as well. All in all i end up wasting a lot of the wort because i am afraid of getting a lot trub in the fermenter.  What are the best processes to use with my current equpment to get the wort into the fermenter?
98712
How do you measure alcohol content in a fermented drink without relying on measurements of gravity?  Say we have a bottle of water (pasteurized), add sugar (that has been treated to have no living organisms on it), and then a packet of 100% pure yeast. Then we can measure the gravity before and after to calculate how much alcohol must have been produced.  However, consider the thought experiment where you do the same thing as above. But you're unsure what yeast actually does. Your hypothesis is that it produces alcohol, but you're unsure that maybe it produces something else. What instrument can you use to specifically measure alcohol % directly, not indirectly be using knowledge of the metabolism of yeast. This includes capturing the C02 produced and calculating the amount of alcohol.
52098
I have a recipe that calls for 2 cloves of garlic, but all I have is minced garlic. How much minced garlic do I use per clove?
107454
I'm brewing my very first batch with an actual kit (I've used Mr. Beer before with decent results and wanted to do it right).   I bought a recipe kit from Northern Brewer and I opted for the Cooper's Carbonation drops. But I see no one mention them here - or pretty much anywhere else.   The beer (the XPA recipe) is on week 2 of fermentation and seems to be progressing nicely - the fermentation seems to have mostly stopped after being very robust.  I've ordered another kit from Northern Brewer with the regular priming sugar. It'll be here before bottling. Should I use the priming sugar or the carbonation drops? In a related question, I'll be bottling in different sized bottles (12, 16 and 22 oz.) The instructions call for 1 drop per 375 ml and 2 for 750 - what would I use for the 16 oz??
86258
I'm trying to reduce my salt intake.  I've noticed in baking recipes where baking powder is used they add salt.  Can I omit the salt or would the recipe fail?
102510
Yesterday, I made a sourdough loaf with a high hydration (80%) and as usual, when I turned it out of its banneton, it simply couldn't hold its shape and became very flat; only about 1 1/2 inches at the highest point.  The recipe follows: Sponge: 50g water 50g spelt flour 100g starter (100% hydration)  Sponge 344g water 230g whole meal spelt flour 230g strong white flour   Mix together ingredients for sponge; ferment overnight in fridge. Mix water, flours and sponge together and knead until elastic. Rise until it becomes 1 1/2 its original size. Shape into a boule (for surface tension) and place in floured banneton. Rise until doubled; turn out and bake.   Although I made the recipe up there is nothing unusual about it and this happens with other high hydration loaves. I know it is a high hydration but others have formed lovely . How can I also achieve these high boules?
45519
Like many people sheltering-at-home, I'm baking . My yeast supply is running low, and I'm not sure I'll be able to get more on demand. I'd like a simple way to make sure I have yeast on hand for my next batch. Could you all recommend a method for storing a starter culture?  Specifically:   How should I store it (how much? where? I have a fridge ~4C and a wine cooler ~13C)  How often should I feed it? With what? Should I divide the culture when feeding?  How much should I use when baking? Can I treat it like dry active yeast, or does it need more/less time?   For some other context, I'm a novice at making bread (I've made it a few times, and others in my family make it more often). I see lots of advice on sourdough starters, but am interested in something that's a replacement for dry active yeast (unless sourdough starters are actually easier to maintain). I found a  that was similar, but it focused on long-term storage of yeast and the answers did not describe how to use the starter.  Your advice is appreciated.
47675
Here is the recipe I used, I did not mix it for long, as that make the muffins very hard.   The muffins were very hard, and had a bad after taste and smell. I missed adding some oil, but what else could be the reason ?   Red Millet Flour, 50 g Whole Wheat flour, 50 g Toasted Oat Bran, 40g Whole Green Mung Beans - Sprouted, 100 g Domino - Light Brown Sugar 50g Baking Soda, 2 tsp Salt, 1 Tablespoon Liquid Egg White, 4 eggs 100% Whey (Vanilla), 75g Chobani - Greek Yogurt - 0% Vanilla, 5.3 oz (small packet) Carrots - Raw, 1 cup, grated Bananas - Raw, 1 cup, mashed White, all-purpose, enriched, bleached, 40 g   Also I wanted to try yeast instead of baking soda, but due to eggs and other veggies I cannot let is rise overnight (any ideas ?). I was trying to make good protein muffins which are an ideal breakfast, grab one with a glass of milk and done!   They run approximately 160 calories per muffin 25g carbs, 1g fat, 12g protein.
58530
I made a mistake with my lastest batch of chicken soup, and it's too salty to eat. Is there any way to save it?
114124
Here's a picture of a Jack Rose I made last night.  It tasted great, but I think the white foam is ugly.  I want it to be clear and jewel-like with no foam.  All my shaken drinks have this foam.  I have not observed similar foam on drinks I order in bars.  What are techniques for avoiding or getting rid of the foam?  Maybe I could scoop it off with a spoon, but I think I would lose too much of the drink that way, and anyway that's not what the bartender does, so I think there must be a better way.    [ The recipe I am using is: four parts homemade applejack; two parts lime juice, one part homemade grenadine, shaken with ice cubes in a metal shaker, then poured into a chilled glass.  The shaker has a perforated top, but I am not otherwise using a strainer. ]
13394
Doing a homebrew for the first time, bought a kit to do it with; figured it be a good student method of saving money :).  Anyway, its currently in the fermenting bin, and when it comes to transferring I plan to transfer into a barrel rather than bottles.  One of the instructions is to add about 3oz of sugar per 5 gallons, but what kind of sugar would this be? Is it more brewing sugar, or can regular sugar or a different kind be used?  Thanks
49960
If I'm preparing a dish for myself and someone on a low-sodium diet, I will withhold adding salt while cooking.  Instead, I'll season my plate after serving.  However, I can't seem to get the same flavor from adding salt after-the-fact as I do when I'm salting while preparing the dish.  Is this all in my head or is there actually a difference in how the flavors are affected depending on when the salt is added?
41736
I am tinkering with my stock recipes.   For pork stock I have been using 8 cups of water over a roasted trotter, a roasted backbone section with about 4 inches of rib attached, and a 1/4 inch slab of roasted pork belly.   For the beef stock I have been using 8 cups of water over an equivalent amount of roasted beef bones (knuckles and backbone/rib).   This gives a very flavorful stock and, for cost reasons, I want to determine how much I can reduce the concentration (by adding more water) without reaching too watery a taste.   Does anybody have any guidance on this topic?
2186
Catering a small event tomorrow for twenty people. Serving beef brisket, pulled pork, and veggie lasagna. Question is how much brisket &amp; pork should  allow for each person? also serving  three sides, rolls, etc.
109775
I have a recipe that calls for garlic powder, but I only have fresh garlic on hand.   What ratio should I use to substitute?
76917
I've read one cook say,  "I add baking soda when I make bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that commercial yeast needs to reproduce well, resulting in a somewhat dense, poorly risen loaf.  I add1/2 teaspoon of Baking Soda per 8 ounces of buttermilk, and the result is is a beautifully risen, light bread with beautiful color and texture. The Baking Soda neutralizes the acid in the buttermilk, producing CO2, which adds to the bread's leavening."  Does adding them all together(or one and yeast) really work that way, or is it overkill!? I have seen other recipes use all three and they also had buttermilk in the recipe. So is it the buttermilk that changes it all, to have to use all three(or one and yeast)?