alzymologist

I found herbs often transforming in surprising, unexpected ways upon fermentation. I’m quite certain there is no way to know what you get beforehand without experimenting. I used to make mead with mint and rosemary, it was quite awesome.

Yeah, I’ve planted them last year in Spring; they sure have more water than they could possibly want, on a hugel hill in Finland, and all the sun northern Sun shining non-stop could give them. I hope to see the cones some day.

Wow looks awesome!

I wish I had some cones this year! My vines barely got to 2m height this year, too young and too short growth season, I think.

Moomin vibes?

I’d think it’ll work even better with egg whites? That’s the microbiology cleaning trick based on the same idea or forming protein coacervates, except the eggs are pure protein so they are probably cleaner way to do it.

coconut milk is so much different from regular milk though, it’s fat (somewhat soluble in alcohol, but it still could extract liophilic stuff, if you can separate it, for example, by chilling)