If you want to find new contacts in Fallen London you have come to the right place. Whether you need someone to get the constables off your back, someone to help in an investigation or just a friend to have dinner with, you're sure to find them here. If you're looking for something specific, you could just browse the information of people who have already posted and make them a contact and/or you could simply make a post of your own.
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Additional information, like stats or a brief statement, if you're a PoSI, etc. would be welcome, if you like. Timezone + hours played could be helpful for those looking for someone active during the same time they are.
This post will be restarted every month, just to prevent any sort of inactive player build-up. I've also set the suggested sort to "new," which I think should make it so that the newest posts go to the top, so that should improve your chances of connecting with someone who is actively playing.
If you have any ideas about how this might be improved, please let me know.
I have some leftover sparkling wines but no white wine. For recipes that call for white wine (e.g., bolognese, seafood marinades and sauces) can I just use sparkling wine? Will there be any difference in flavor?
Does anyone have a paper or info on how the production method for sparkling wine impacts the quality? Specially how it affects the mousse, bubbles and ability to age.
I was at my local LCBO about 2 weeks ago and noticed this really flashy sparkling wine that had a "disco ball" bottle motif and was available in 3 or 4 different colours. I believe it was around $40-50.
Was hoping to grab for new years, but went today and it was nowhere to be found. I have been searching online but all that is coming up is Absolut vodka that was also available at some point in bottles like that, as well as a brand of champagne called Taittinger Nocturne which looks like it could be it, but does not exist on the LCBO website.
Any ideas what this could be? Its very possible I assumed it was sparkling wine but was, in fact, something else entirely.
ELi5 if it is possible to make drinkable sparkling wine, in case youβre running low on real sparkling wine on new years eve for example, to carbonate white wine with a soda carbonator?
Hi everyone,
I was hoping I could find some advices for my first fermenting experience!
I work in a bar and often I find myself with some leftover (expired) juices which I hate pouring down the sink.. Recently had to discard a few litres of a really good quality pineapple juice that I couldn't use anymore, there come the idea of transforming that juice into something else, I thought I could buy some yeast of amazon, pour it in the bottle and wait for a week before I get some delicious pineapple wine, then I thought that its may not be as easy as it sounds...
The juice is supplied by a company that sells high quality, seasonal, cold pressed juices without additives, with a short shelf life.
So here I am, looking for an advice form you!
I'd like to make it a little project and keep some of you updated, I do understand fermentation however I've never made a fermented product myself.
I saw a couple of videos on how to ferment juices and I always find people adding loads of sugar into the juice before fermenting it, is that necessary? Isn't the juice itself sweet enough?
Which kind of yeast should I opt for? how much will that impact the flavour?
Do I need stainless steel or glass fermentation vessel, or I can use the plastic bottle that the juice comes in?
How long do I ferment for? where? at what temperature?
How do I approach the second fermentation if I want sparkling wine? Is it worth it? How long would that take?
What to expect from the final product? Is it worth the effort?
Looking forward to the comments,
Edit: They have been claimed! This garnered more attention than expected but I appreciate ya if you reached out!
Little trick for getting rid of lees/yeast in bottled Sparkling Wine/Beer.
Seal the bottle and put it upside down. Wait a few days. Get a few bags of ice and empty them into those plastic storage boxes with some salt.
Now without disturbing them to much place the necks of the bottles into the ice.
Wait until the wine/beer in the neck of the bottle is frozen. Once frozen open it and pop out the bit of ice then seal it back up. In that ice will be all the crap. So you will end up with a clear fizzy hooch.
Looking for a nice bottle of bubbly to drink for Christmas. We have lot of wonderful wineries, do any of them have sparkling wines? I know Barborsville sell prosecco but its not actually local (the prosecco). Extra points for a local sparkling red, but interested in white or red.
I'm fermenting some cranberry juices to make "cranberry wine," which I've made an enjoyed before. In the past I just bottled it when fermentation had died down and got a still drink; was considering adding some concentrate to the bottles for this batch, then bottle-pasteurizing when it reaches desired pressure. Was wondering what my fellow hoochers thought about a sparking cranberry wine prepared this way.
Champagne
(chamPAIN)
