Harmala Brew Recipes

[northape]

@northape Considering the pursuit of 'better' tasting brew, I would avoid acetic acid and use tartaric acid instead. Cheers!

I know, but that is not my pursuit at all. After years of working with rue, I am fine with the taste. Some other acid choice might be better, but I am comfortable with acetic acid. That is why I always include the guideline "adjust water to pH 6" so people can make their own choice

 

[josboaz]

@northape Considering the pursuit of 'better' tasting brew, I would avoid acetic acid and use tartaric acid instead. Cheers!

Note to self:

English: tartaric acid
German: Weinsäure
French: acide tartrique
Spanish: ácido tartárico
Italian: acido tartarico
Dutch: wijnsteenzuur
Portuguese: ácido tartárico
Polish: kwas winowy
Russian: винная кислота