baconeater
So black teas are a very common thing to add to meads as they contribute tannins which can help with mouthfeel and balancing acidity of the final beverage. This tea in particular (Lapsang Souchong) is a smoked tea and so as well as adding tannins to the mead, also contributes as wonderful smokey flavour. My inspiration for this mead several years ago was to make something that had a similar flavour profile to a nice peated scotch. The maple syrup was allowed to fully ferment out to leave just a subtle woody-ness and it works in conjunction with the tea and oak spirals I aged the mead on to provide a pseudo-barrel aged taste to the final product.
Way ahead of you buddy.
I usually use 88% Lactic Acid. As a second choice I would pick Phosphoric Acid (usually comes as 10%). If you can find a stronger phosphoric acid then it’s probably the better choice as I think it has a lower taste threshold than lactic but it’s really fairly negligible between the 2. Citric acid has an extremely noticeable taste (think sour candy like warheads) and carbonic acid is a weak acid which is usually found in beer as the result of dissolved CO2.
Boo. No Kraftwerk 1 or 2.
Dead Branch is a relic that gives you a random card every time a card is exhausted. Shivs exhaust when you play them so if you have a Blade Dance or 2 (especially if you can upgrade them) you can generate several random cards every turn. Some of these randomly generated cards might also be 0 cost or will exhaust also when they are played which generates more random cards. Basically a Dead Branch run is where you lean in to playing as many exhaustable cards as you can and just seeing what happens. It’s inherently an impossible run to utilise a consistent strategy for because the cards you get every fight are always different. This particular run I was lucky that I picked up a Lizard’s Tail relic (revives you to 50% HP when you die) as well as a Fairy in a Bottle (revives you to 30% HP when you die) so even if I happened to draw a useless set of cards via Dead Branch at a crucial turn, I was still somewhat safe from just being insta-killed.
Yes. You can mash (as in enzymatically convert starches to sugars, not as in mashed-potatoes) any gourd (think pumpkin, squash, potatoes, sweet potatoes). They tend not to add too much noticeable flavor to a beer (just a general earthiness and some color contribution) so it’s often recommended to oven roast them a little first to get some caramelization. Here is a recipe that uses sweet potatoes.
“I’d hit him right in that fake nose. He’d have plastic lying all over the floor,” Trump said, while standing there with lifts in his shoes, five different hair transplants, a girdle, and three layers of bronzer makeup.
