whaleross

"Chief technician Ronny Human. Why is it vital that we reroute to fill spare tanks from this gas cloud? We are not in need of it as fuel nor solvents?"

"Captain Zzhfnntx Rrzhfn. Trust me on this. It's the purest ethanol you can find next to the Absolut Space Port".

How much difference does different yeast strains really make? Is it perceptible like what kind of apples you used or is it delicate nuances when doing a blind tasting?

Tecknet för grader (°). Det finns ju inte. Man får antingen slå in ALT+teckenkod på numeriskt tangentbord eller söka på tecknet och kattenpejsta om man sitter på laptop. Det är ju ändå ett tecken som används i det svenska språket varje gång man talar om temperatur eller vinklar.

Mitt förslag är RALT + apostrof/asterisk ('*), alltså tangenten till vänster om enter. Annars är RALT + 6 eller RALT + paragraf (§) också outnyttjade.

Nu har jag fixat till det för egen del i Windows med AutoHotkey (>!'::°), men det vore faktiskt användbart om det blev standardiserat.

Är detta möjligt att föreslå någonstans och det faktiskt skulle kunna bli av?

I call it baguetti

BUMPSIES: Update and discussion on bitters/aperitif in comments

This particular little wine was supposed to have the fruits in it for ten days. I forgot all about it over Christmas stress so the fruit has been soaking for over a month. I racked it today and boy does it have an aftertaste of the zest. Do you think it can be recovered? Will the zesty bitterness reduce from aging? Or can I do something else about it?

While manually degassing my current 23l bucket of wine, my mind drifted off into dream land of how to save my arms and back in future times. I came to think of those vibration plates for supposed exercise benefit.

Googling it seems people have considered them for making beer but in order to stimulate the yeast or something something carbonation magic - quite the opposite of my idea.

Whaddya think? Could it work for degassing buckets of wine?

Jazzy baroque lounge music on microtonal harpsichord is 🔥🔥🔥

I've lost count of how many years we have been trying.

It's still 2024.

https://www.google.se/maps/@7.1174499,171.462829,10.98z/

I'm a middle aged heterosexual man and I've been in various circles in my life where I've had lesbian friends and acquaintances. I was just thinking how much I've appreciated those interactions and how I currently miss having lesbians around me. Not because we stopped being friends, mind you, but due to my dynamic life and me being shit at staying in touch I've floated away from people that I appreciate.

Anyway, then I started thinking why is that? Am I fetishizing lesbians, craving what I can't get etc? I like women who are confident so is it a sexual or psychosexual thing? It made me a bit worried because that does not sound very nice, Freud and mothers and all that jazz... But then I realized that this is not why.

It's because they don't act and treat me like a man, like a male person, like a sexuality - but that for them I'm 100% a person. If I'm entertaining or funny or interesting, it's because I am entertaining or funny or interesting. No interference from deep rooted primate reproductive brain behaviour, and at the rare occasion it's popped up, it's something we can play off and dismiss.

Even though I have and always had women friends, it's a different thing. Regardless our relationship, I'm always a man. It's inescapable. My friendships with lesbians have always had this special vibe. It's like what I'd imagine a good sibling be like, but I wouldn't know because I'm a lone child.

Yeah, I miss that vibe.

Edit: thanks autocorrect

UPDATED

I decided to try to make a cider from supermarket el cheapo concentrate just for the fun of it, 2/3 pear and 1/3 cranberry/raspberry.

It's gone from 48 Oe to 0 Oe in ten days, so I guess so far it is technically a success. I've been degassing it vigorously and it's going to rest now for a week before I rack it. I had a taste and I can taste the alcohol and some faint flavors from the concentrate, but oh boy it is so bland it makes my tap water seem flamboyant.

On a whim I sliced up a thumb of ginger and dropped in, hoping it would give some flavor. It's what I had at home. Any other suggestions of how to add some taste? I've got xylitol, citric acid and tannin at home. I don't want to add more sugary fruits because it already tastes a little bit too boozy for the lack of body. There will be a bit sugar before bottling for carbonation though.

UPDATE: Racking and having a taste a week later and it's a world of difference. Thanks for the advice @[email protected]! The ginger, nutmeg and cinnamon brought some body that it was desperately lacking. I think I may have had a little much ginger, two large thumbs in the end, because it's a bit heavy on the ginger basement in the flavour. We'll see how it matures. Surprisingly it was still gassy, despite vigorous shaking until flat a week earlier. Maybe the sugars in the ginger were enough to give it another go. I brought alon g the nutmeg and the cinnamon because why not. Now it's going to rest for another week and then it be another racking, sugaring it up for carbonation and bottling. Considering the low aspirations, I hope it will be ready for some early bottles by Christmas.