Been looking at a few recipes for tpw and I see a few variations.
Was hoping some of you could share your recipe.
I never did a tpw before and not to sure what to watch out for.
I understand that not using turbo yeast will give me more of a neutral.
some recipies do not recommend using bakers yeast. Champagne yeasts? These would raise the cost or perhaps a better alternative.
Lemon juice, must it be fresh, also some lemons have more juice than others.
I also see quality of the paste is important to. Being a chef I can understand that one, perhaps.
Also, do you clear these washes or just rack them to another fermenter.
Sorry for all the question, perhaps there is a link that could answer my question but I can't seem o find 1.
Stool be interested in your tpw recipes and experiences with them.
Much appreciated
PJ