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Thanks for reading and the question! It depends on the rennet manufacturer. In my experience, the liquid rennets I've purchased are 1/4 teaspoon for 1 gallon of milk.
Nice Instructable - Voted!
Wow thanks for sharing! Have been looking at replacing one of my toilets, and this makes it much less daunting!
American Mozzarella - A.K.A...View Instructable »
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Great 'ible! I've made this is the past and really enjoy it! Here are the alterations I made that also resulted in a tasty beverage:- Cooked the pineapple for a few minutes (to kill anything off), then blended and used the resulting pulp and juice as my base.- Used Red Star Pasteur yeast- Moved it to a secondary container after it finished fermenting and let it sit for ~ 3 weeks to further clear.- Back sweetened with half a can of filtered pineapple juice at bottlingThings for you to try on your next batch! For the question on ABV, my batches range anywhere from a OG of 1.065 to 1.091 and fermented all out to 1.000 or just below (I left it fermenting until it was completely done). Gives it an ABV range of 8.5 - 11ish%.
It's truly considered more of a wine with no grains or malt being put in it. As for the alcohol %, that's one of the reasons for the switch to a wine/champagne/high gravity/turbo yeast (though idk on the taste on turbo yeast). They have been bred to tolerate a higher alcohol level before dying off. Baker's yeast might be able to do it, but they are in an environment that they don't prefer, and it could lead to either off flavors from the stressed yeast, or they simply die off, leaving a super sweet (but less alcoholic product).
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