Wynott
Regular.
I am currently re-reading the 'bible' by CJJB, and he recommends 3 level teasp acid for Rosehip as it falls into his 'very low' category. However, the recipe in the book clearly states 1 teasp - which is what I used for the batch I made in 2019 (drinking tonight, and quite pleased with it).
I made two batches this last year (2020) - one with hips in the food processor, one with hips sliced and crushed. Interestingly, they are quite different colours, the 'processed' one is darker. I used 1 teasp acid again, but am now wondering whether I should try to increase this, and is it possible to do this while they are still in the DJs?
Any thoughts welcome...
I made two batches this last year (2020) - one with hips in the food processor, one with hips sliced and crushed. Interestingly, they are quite different colours, the 'processed' one is darker. I used 1 teasp acid again, but am now wondering whether I should try to increase this, and is it possible to do this while they are still in the DJs?
Any thoughts welcome...