tallwookie
interested in stepvans, offgrid, pugs, tech, gaming, food, and conversations
dont use milk, use heavy cream
dont add sugar, add honey
granola is superior in every conceivable way though, so make this purchase a learning experience.
the world is overpopulated and everyone who wants to have children should require a license to do so (and it should cost a lot - like, a mid-tier job’s annual salary).
finally seeing some movement towards liquid sodium, eh?
he got booted from office and the people dont support his return (plenty of recent pro-coup demonstrations for that). what’s the problem?
op-ed’s arent news. it’s right there at the top - “opinion”
it’s an interesting concept but are physical keys better/more responsive than the software/digital keyboard?
not a lot of difference between “colored people” and “people of color”
they’re competing platforms - of course those comments are going to get deleted.
havent done a mead in years but:
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sterilize all of your equipment first (different ways, find the one that works best for you)
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simmer the honey and water (unchlorinated), skim off anything that floats to the top
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let it cool to skin temperature & add the yeast, give it a nice stir and drop it in your fermenting vessel
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top it up with unchlorinated water but leave a bit of head space. if your ferment is very active, you’ll see why
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attach a cork & airlock, and put it out of the way, somewhere dark and cooler but not cold
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some folks like to add vodka to the airlock but I always just used water
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forget about it for a few weeks
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buy some bentonite clay, add a bit when it looks like the ferment is done/has slowed. this will clarify the mead
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decant, bottle/age for a while. the longer the better!
no, that’s lemmigrad.