Gin & Tonic-tråden
- Thread starter palmen
- Startdatum
Kris
Medlem
Schysst pava! Alltid bra att vara förberedd. Julen kommer snarare än man tror...
Valley
Medlem
Isen måste frysa från enbart ett håll. I vanliga fall fryser isen från alla håll, utifrån och in och då fastnar luft i mitten. Jag använder en liten fryslåda som får plats i frysen. Lägger i isformar, täcker med vatten och låter allt frysa. Det kan liknas med en sjö som fryser på ovanifrån och får ”svart”, genomskinlig is. På samma sätt som marken isolerar, gör fryslådan så att isblocket bara fryser ovanifrån och bubblorna pressas ner till botten. När allt är genomfruset är det bara att ta ut blocket, hugga ut isformen och lirka ut kloten.
Provat med att koka upp vattnet först? Hört det skall fungera men inte velat testa
Homer
Medlem
Måste ju urlakas i sprit i flera veckor om det ska ske något meningsfullt med smak och färg, detsamma gäller alla bär.
Homer
Medlem
Gretagin...
Researchers in the UK and Ireland have discovered that gin made from fermented pea starch, rather than wheat,
could have a significantly smaller environmental footprint.
Traditionally made from wheat, gin is one of the most popular spirits consumed worldwide and there are currently around 6,000 types of gin in production.
Published in the journal Environment International, the research suggests that fermented pea starch offers a reduced environmental footprint in 12 to 14 categories.
Unlike wheat, peas do not need nitrogen fertiliser, which can result in air and water pollution.
Despite requiring 112% more direct land occupation, each litre of pea gin could avoid 2.2 kg of carbon dioxide emissions, according to the research.
Peas would also provide more protein than wheat with the byproduct used for animal feed, which the researchers said “more than offsets the carbon footprint of pea gin,” including bottling it.
The team continued: ”If successful, there is great potential to scale this innovation out to other alcoholic beverages such as vodka and beer, and to scale it up to industrial bioethanol (biofuel) production, with considerable global mitigation potential, particularly in terms of climate change and nutrient leakage.”
Researchers in the UK and Ireland have discovered that gin made from fermented pea starch, rather than wheat,
could have a significantly smaller environmental footprint.
Traditionally made from wheat, gin is one of the most popular spirits consumed worldwide and there are currently around 6,000 types of gin in production.
Published in the journal Environment International, the research suggests that fermented pea starch offers a reduced environmental footprint in 12 to 14 categories.
Unlike wheat, peas do not need nitrogen fertiliser, which can result in air and water pollution.
Despite requiring 112% more direct land occupation, each litre of pea gin could avoid 2.2 kg of carbon dioxide emissions, according to the research.
Peas would also provide more protein than wheat with the byproduct used for animal feed, which the researchers said “more than offsets the carbon footprint of pea gin,” including bottling it.
The team continued: ”If successful, there is great potential to scale this innovation out to other alcoholic beverages such as vodka and beer, and to scale it up to industrial bioethanol (biofuel) production, with considerable global mitigation potential, particularly in terms of climate change and nutrient leakage.”