Ask them: How much money do they have in their bank account? How often do they have sexual relations?
Data privacy? I have nothing to hide. Freedom of speech? I have nothing to say.
For those who are on their journey of learning Spanish, what lesson/material are you currently working with?
También, hay personas acá que puede manejar el español o solo estudiantes?
I have seen recipes for various flowers and reeds — such as dandelion, but have never tasted one. Now that I think of it, I have never seen one lol. Do it!
Sounds like it all worked out well!
25 lbs of fruit with 12 lbs of sugar all in 5 gallons????? Do you have a picture of this..... I only ask because I am having a difficult time visualizing the volume.
I have enjoyed these two podcasts on Spotify for quite sometime on Stoicism. I figured someone else here may also enjoy them. One is in English, and another is for Spanish:
https://open.spotify.com/show/0NpVLVfKd8mtKlBjmEj0vu?si=21c232185539477b https://open.spotify.com/show/5LiKjVs0G2bP6eRSNjzU5M?si=3f5bb9660283424d
I like Massimo Pigliucci's as they are just a few minutes each. Nice, short, and to the point.
Thanks! Melomels are great. I have found they are perfect intro meads for those who do not "like the taste of mead" as there is additional fruit flavors... Have had good luck with blackberry, blueberry, and 50/50 black/blue blends.
I do not know about other users, but I am unable to see the pictures on this specific post. They sound delicious though.
Beautiful color. How does it stand up to the 16%? Is there sufficient fruit or is it overpowered by the alcohol? I have some strawberry in the cellar, but I made it 11% off-dry.
We seem to have some talented brewers here in the forum. Would be nice to see some final results from the community members in this forum! Perhaps it can also inspire some people who are curious about the hobby.
I can start: here is a sparkling mead along with my labeled bottles.
I do NOT wash the fruits of choice. I crush them, and let the wild yeasts on the skins/outsides do the magic for me. I WILL however, adjust the sugar content and acid levels BEFORE fermentation to how I want it designed, then, let it ride! It usually starts 2 days after, and not 24 hours. Oh, and I also maintain everything spotlessly clean during the entire process to make sure that just the wild yeasts are jumping in there vs. some random stuff.... Have also experimented with open-top fermentation and wild yeasts where you leave the lid off.
I love wild yeasts and use them all the time. However, I do not brew. I am more of a wine/mead person... My knowledge of brewing with wild strains is limited and cannot comment.
“It's not what happens to you, but how you react to it that matters.” ― Epictetus
Hola! Alguien tiene fotos de la cordillera con la nieve gracias a las lluvias en los últimos dias? Yo había intentado pero son terribles jaja.
“Waste no more time arguing what a good man should be. Be One.” – Marcus Aurelius
