the Doctor wrote:WHY A VACUUM
A vacuum will enable the liquid to boil at room temperature, this is vastly different to boiling at high temperature in terms of enabling a very active extraction without the burning and caramelisation which occurs if you treat rum at high temps... The sous vide provides a safe way of maintaining a soft boil and extraction.
Cheers
Doc
warramungas wrote:
Why the hell does it keep turning the freaking photos on their side from my damn phone!!!!!!!!
drdjw wrote:Rush006 wrote:Ron Zacapa 23, now that is something i would like to copy once im set up
Rush006 how'd you get on with imitating the great Ron Zacapa rum?
It's a favourite of my grandfather's and I'd love to have a crack at brewing some up for him for Christmas!
Sam. wrote:warramungas wrote:
Why the hell does it keep turning the freaking photos on their side from my damn phone!!!!!!!!
Turn your phone the other way ;-)
woodduck wrote:I'm trying this one as we speak, I'll tell you what it's like in a few days.
2deadly.308 wrote:woodduck wrote:I'm trying this one as we speak, I'll tell you what it's like in a few days.
How was it mate?
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