opspe

I heard my entry “Doug” was deadpooled… I made it clear it was a work in progress! There’s still more!!

You seem to have hurt someones feelings

Word.

Can you check This guy gets it again?

Sigh… Ok, I won’t post such comments anymore.

“It’s against site rules”
Of course, there are site rules, but about the +1-thing, there is nothing mentioned
“it’s annoying”
and so is Harlem Shake and other shit, that is on the internet.
It doesn’t hurt YOU. Please stop it.

Why not? It’s fun even I know it’s useless.

Ok. Back. So… there any pinpoints?

Right now, I am going to do something quick. Check the article again and see if it still needs some changes. When I’m back, and I think it’ll be about 10 to 15 mins, I’ll edit it with the pinpoints you gave me.

Alright, I might omit some parts that are about Aku and add in more stuff that is about his popularity. Probably the quote is also part of the problem, so I’m gonna take that out.

Alright, it’s done. Although I have a little trouble embeding a YTP in the article. I did what the style told me to, and whenever I hit preview, there’s nothing there. Anyways, tell me what you think of it now.

Ok, tell me what you think of it now.

Oh… Ok, I’ll try to add that in.

Hey Opspe, I’m trying to get some editors to help me with my deadpool so… check back later to approve of it if it’s better than last time.

No lechon. Solo mofongo.

I will! I hope what I told you helps, and be sure to let me know when you start your brew, too!

I use whatever glassware I happen to have on me at the moment; I started out just using glass jars, and I still use them for small quantities of mead. I’ve moved up a little, though. I bought some apple juice that came in a 3qt. glass jug, and that’s what I’m using now. I sanitized everything at first just running it through the dishwasher, but a buddy of mine let me have some of his sanitizer. I try to make sure everything is as clean as I can make it, given my resources.

As far as CO2 vents go, I use one of two vents; I either smack a coffee filter over the mouth of a jar, or, more respectably, I use a three piece airlock, which looks like this:

It lets the CO2 out and anything that tries to go back into the capped container runs into a mix of sanitized water and iodine.

I kinda want to try making a sparkling mead, but that’s a whole different animal, and I’m ready to do so yet. Do you know if there’s a homebrew store near you? I don’t know what kind of laws ya’ll have up there on homebrewing.

Thank you. I tried to embed it via Twitter but I thought I needed to have an account for that.
The more you know…

I know that feel bro. The main différence I guess is that, in French, most accents used for wovels other than “e” don’t change the way your pronounce it and that’s why you tend to forget there is ever one to begin with when you write the word. “Bâtiment” has indeed a “^” on the “a” but it doesn’t change how you pronounce the word at all, nor its meaning, if you wrote it with the “a” alone. It would be a grammar mistake but every French speaker would understand you.
That’s the same thing with “allô”, you can write it “allo” and the meaning is still unchanged. Actually, wikipedia says that both writings are widely used.
Talking about translation, I don’t go word-to-word because I’ve been taught to use translation tools known in French as “modulation” and “transposition” (I guess they have the same meaning in English), which means that, sometimes, you have to change things to adapt. I hesitated to reuse the formula [it+subject+that/who/which+verb] also known as “proposition clivée” in the translation, for example.

Hmm, I think a whole translation of the catchphrase could be necessary for English speakers to understand a bit of what’s going on. goes back to editing

I feel as if I should be ashamed that you corrected me on some French bits, French-to-English translation and tags.
But thanks anyway!

Not pasteurizing the honey might be a good idea, actually. I’ll just have to make sure that

1) The water and honey are well mixed; I don’t want it to be separated and have to shake it up halfway through its fermentation

2) It’s still safe to consume (I mean, that’s the reason behind pasteurizing it at all, right?). I’m sure it will be, and in fact, I didn’t pasteurize what I’ve got fermenting right now, though admittedly I used pleb-tier pure honey in that batch.

Getting a spice satchel should probably be my next priority. I don’t have one, but I could certainly see how it’d be helpful. And I’ll get some orange zest. As for why it’s so dry, I agree that it kinda just comes with the territory, but I’ve read that using a lighter honey (such as orange blossom) in greater quantities can help with that to a degree.

Good luck stealing your lab’s stuff to brew! Hope that doesn’t bite you later. Seeing that you’re a chemist, I’d imagine this’ll come a little easier to you than me. I have little patience for specific numerical instructions, so I honestly just wing it when it comes to mead. I guess herein lies the question of cooking as an art or a science; I like to play with it and hope the product turns out well, while you’ll stick to the recipe (I assume).

One other thing- I went through Middle Mountain’s entire selection before seeing the text at the bottom: “Please note we ship to Canada only.”

I was crushed.

Right you are, sir! Know that I am but a novice mazer, and am not that great at this yet. The way I do this is admittedly a little brutish, and I’ve done a lot of experimenting with the recipe, so no two batches have ever come out the same for me. Still, here’s a basic layout of my latest brew:

1 part honey for every 4 parts water. (I’ve used raw clover honey in the past, but I found a local farmer’s market sells orange blossom honey and buckwheat honey which I’ve bought and plan to try in my next batch.) Pasteurize the honey, skimming off the stuff that floats up to the surface. A few minutes into this process, I typically drop a piece of a cinnamon stick into the must to add some flavor. I’ve found my end product to have way too MUCH cinnamon taste in there, so I’ll probably cut this back a little. After that’s done I remove the cinnamon and put the must into an ice bath to cool it down. I’ll then place it in a container to ferment, ranging in size from jars to jugs. I like to have a fruity flavor in there, so I plop a piece of fruit in the container before sticking the yeast in there (after it’s cooled to the appropriate temperature, of course). So far I’ve found orange to be my favorite fruit to put in my mead. Unfortunately I’ve only got baker’s yeast right now; there’s no homebrew store near enough to my current residence for me to get wine yeast. Then the waiting game commences. A few weeks for small amounts, and months for larger amounts.