HorseBadortiz
Well-Known Member
I've been using ABV in edibles for more than a few years.
I also use trim and/or dry sift, in the same recipes, just not usually all in the same batch.
I supply a bunch of old gits who would definitely complain if they weren't getting wacked, or at least getting their money's worth, lol!
I'm a member of another forum where someone got a hold of one of these. https://purplscientific.com/
He's said he tested his ABV, and it has no appreciable value.
Maybe it's my charming chefery, but I can't believe that these folks I'm supplying, who have been partaking in one form or another for almost 60 years could be hoodwinked by charm alone.
I'm a git myself, and the search thing here doesn't seem to want to give up what I want to know without a fight, and I'm a lover, lol!
So, I'm sure there's been something posted here about what's left in ABV, maybe even with some scientific evidence. I'd appreciate a finger pointing in that direction.
Thanks for any and all help here.
I also use trim and/or dry sift, in the same recipes, just not usually all in the same batch.
I supply a bunch of old gits who would definitely complain if they weren't getting wacked, or at least getting their money's worth, lol!
I'm a member of another forum where someone got a hold of one of these. https://purplscientific.com/
He's said he tested his ABV, and it has no appreciable value.
Maybe it's my charming chefery, but I can't believe that these folks I'm supplying, who have been partaking in one form or another for almost 60 years could be hoodwinked by charm alone.
I'm a git myself, and the search thing here doesn't seem to want to give up what I want to know without a fight, and I'm a lover, lol!
So, I'm sure there's been something posted here about what's left in ABV, maybe even with some scientific evidence. I'd appreciate a finger pointing in that direction.
Thanks for any and all help here.