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Post by fredrik on Jun 24, 2018 13:33:12 GMT -5
Hi,
I am wondering what the difference is if I keep the lid on, or take it off during refining?
I have experienced that condensation can occur when the lid is on, so normally I have to keep an eye on it for the first couple of hours so it does not start dripping. I have also understood that acidity can be reduced more if the lid is taken off.
Is there anyone that has knowledge on the topic that could elaborate on any other reasons to choose either of the options?
Thanks // Fredrik
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Post by Chip on Jun 24, 2018 13:47:37 GMT -5
Hi, I am wondering what the difference is if I keep the lid on, or take it off during refining? I have experienced that condensation can occur when the lid is on, so normally I have to keep an eye on it for the first couple of hours so it does not start dripping. I have also understood that acidity can be reduced more if the lid is taken off. Is there anyone that has knowledge on the topic that could elaborate on any other reasons to choose either of the options? Thanks // Fredrik You have mentioned the two main reasons for leaving the top off for the first 12 hours. Acidity is greatly reduced and water in the form of condensation will not corrupt the batch.
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Post by fredrik on Jun 25, 2018 2:38:23 GMT -5
Thanks, Is there any reason why you specify it as 12 hours? Is the acidity reduced mainly during this time, and not so much after that?
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Post by fredrik on Jun 25, 2018 3:14:20 GMT -5
Also, Does it make any difference if it is the first 12 hours or the last 12 hours (or somewhere in the middle)?
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Post by Chip on Jun 25, 2018 8:10:58 GMT -5
Also, Does it make any difference if it is the first 12 hours or the last 12 hours (or somewhere in the middle)? The first 12 hours. That is when most of the acidity and moisture will dissipate. It can be 8 hours, or 12, or 15, it's really your call. I just do 12 hours as a routine.
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Post by fredrik on Jun 26, 2018 0:57:02 GMT -5
Thanks. I have now run for 42 hours and notice that the fruity acidity have reduced. But there is still a Tannic aftertaste. Can this be reduced by further run time, or is it due to under/over-roasting? I know tannins are a natural part of cacao, but I rather not have it in my chocolate
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