Wait, so he’s admitting hunter’s laptop is a hoax? Or is his ephedrine addled brain having trouble keeping track of all of the lies?

The fuck is the “laptop from hell”?

Refractometers are one of the most misunderstood tools in home brewing. The two biggest mistakes are using the sg side of a dual brix/sg scale (the conversion is non-linear, and the scale will likely become increasingly off between the two the higher the gravity), and using one like a hydrometer, ie simply subtracting final from original gravity. Instead, only use the brix side of the scale, and use a calculator such as this one to determine the actual specific gravity/abv once fermentation begins: https://www.brewersfriend.com/refractometer-calculator/ (don’t worry too much about the Wort Correction Factor.) Do that, and your refractometer will be your best friend.

You mean the ones where all the comments say [deleted]?

Xcrement

Isn’t it two thirds, or 67 seats? Not that that’s any more likely to happen.

I had to do that recently, ended up being easier to just temporarily change the password to something short on a pc, then change it back after.

Which is funny because if you’ve ever been to an area that’s recently been logged (or “thinned” as they like to spin it), the ground is completely covered by a thick layer of all the branches they’ve trimmed off. Nope, no fire hazard there…

I’d suggest checking out the official installation instructions linked at the top of the mint homepage. They’re pretty good.

ClamAV?

Hmmm, I suppose you could try adding some apple juice concentrate, but of course fermentation would start up again and you’d end with a higher alcohol content. Even then, dry ciders from store bought juice tend to be pretty thin on flavor. General solution is to add tannins, acid blend, and/or backsweeten.

I don’t believe that’s possible, the best you can do is foss apps with android auto compatibly. The only one that shows up as an option for me on my phone is VLC, but I’m sure there are at least a few others. Someone on the fossandroid community said osmand works with it earlier today, but I don’t remember seeing it show up as an option (but that was with a rental car a year ago, things may have changed.)

I sometimes make lower abv hydromelomels for speed, I still rack to secondary to allow it to clear, but I plan on using bentonite next batch to see if I can skip secondary and bottle directly from primary. Even with secondary, it’s barely a month from start to finish (plus a couple weeks in bottle to carbonate) and the results are great, but cutting out the clarification time would be even better.

What kind of yeast did you use? I wonder if things could be sped up even more with a kveik or something.

Yikes, wasn’t there another frozen fruit recall just a week or two ago over hepatitis?

Interesting, I’m not too familiar with that yeast. I’m looking at lallemand’s page for belle saison and noticed this

Saccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.

Any issues with that in your experience, or do you just use dedicated equipment with it?

Depends on your meadmaking technique, but the process is likely pretty similar. Apple juice, like honey, is low in assimilable nitrogen, so you’ll want to add a nitrogen source (DAP, fermaid, generic nutrients, etc). It is high in sulphur containing compounds, which the yeast will use in lieu of nitrogen, so if your nutrient levels are too low, you’ll know from the smell. The lower gravity of apple juice also means the yeast will be less stressed, so you won’t need to age nearly as long to get a drinkable product. Also, I find a neutral ale yeast to be preferable to a wine yeast, like Nottingham or safale S-04.

I’ve used redreader for probably as long as I’ve had a smart phone, would be amazing if it was converted to Lemmy.