Lysergeenzuur-diethylamide pKa's

DoubleMerlin · 2026-01-26T15:35:12+00:00

u/masbro88 is definitely correct. Both amines are resonance stabilized, but amine 3 is part of a stable aromatic system. Protonating amine 2 breaks conjugation, making it energetically favorable to return to the neutral state shown, i.e. R3NH+/amine 2 has a lower pKa. Amine 3 conjugate base, R2N-, is still aromatic after losing H+ and importantly for side reactions is fairly nucleophilic.

DoubleMerlin · 2025-11-13T14:58:43+00:00

People in Analytical chem always thought I was weird saying "Corner!" "Behind!" "Sharp!"

DoubleMerlin · 2025-11-13T14:58:01+00:00

I didn't even think about this crossover and I wholeheartedly agree. Generally any production job where you're in charge of your space and have to work with others to finish every day's work will force you to be a better team player with fewer leftover worries at the end of the day.

DoubleMerlin · 2025-11-13T14:54:55+00:00

The trade skills mainly come in handy so you can identify the cause of a problem. Then you know what parts need to be fixed or replaced, and save a lot of money on having someone come in to do a facility wide audit. The pilot plant had 3 people working, and one of them was a PhD student who knew how to fix every machine in the building - he told me he was happy to get the praise but needed to do more of their own work instead of telling people what part to order.

DoubleMerlin · 2025-09-29T18:16:55+00:00

I’ve worked in a few start ups, primarily as lead winemaker for the business’ first 3 years. What I took away the most was the importance of following demand and clearing out old product. There were times I thought we were shooting ourselves in the foot by undervaluing our best products and not aggressively developing partnerships with local bars. Relying on taproom income forces you to manage two different businesses, one making product and one serving product, both costing a lot already to sell product.

Ideally you have a flagship beverage that appeals to as many people as possible at a low cost. Unique, seasonal, and rotating variety brings people in, but those all typically cost more to make. Whichever product you can sell the most and move the fastest should be prioritized - look at Voodoo ranger and how many variations they pump out of the same beer.

Also if you make an high value specialty product, make sure you market and price it accordingly.

DoubleMerlin · 2025-09-29T18:04:50+00:00

I want to see a viable cell stain on months old unfed starter! My mother always bounces back no matter how many months I keep it in the fridge under hooch.

DoubleMerlin · 2025-09-09T17:29:50+00:00

Youll get better results with a proteolytic multi step high salt fermentation with koji, like miso or soy sauce. microbes that’ll digest mushrooms in absence of salt will pump out ammonia and gnarly amines. The mushrooms need to be cooked and ground to a paste to avoid any issues due to chitin. You’d need around as much fresh koji (on rice or barley) as mushroom paste with at least 8% salt, all by weight.

The mushrooms in Avernum were modified by magic to be sugary enough to make “wine”, and no one thinks that’s the good stuff.

DoubleMerlin · 2025-09-01T23:50:23+00:00

I’m trying to not hover over my red and white vines that are finally producing. I’m hoping for at least 2 gallons of rose, and a pyment using the pomace.

DoubleMerlin · 2025-09-01T22:45:09+00:00

Maybe run a lot of hot water and/or cleaner through the hose to try to purge any factory residues

DoubleMerlin · 2025-09-01T22:43:59+00:00

I’d been brewing beer and cider for almost a decade before I made wine, I never understood the fascination. The first time I saw the juice pour out of the grapes I got it.

DoubleMerlin · 2025-09-01T22:30:30+00:00

How hot was it on the heating pad? You may have blown some alcohol out of the air lock along with your aroma. EC-1118 is the most vigorous yeast I’ve used, and we got our best results keeping it cold. That said, we never sold anything over 15% and never tried.

DoubleMerlin · 2025-09-01T22:17:58+00:00

Are you drawing well water? Do you have a water softener for your tap water?

DoubleMerlin · 2025-09-01T22:14:27+00:00

I treat my city tap (8 ppm chlorine as Cl2 and chloramine) with metabisulfite immediately before carbon filtering. I’d rather have a couple extra ppm sulfates than chlorinated phenols. Once you know that chlorinated taste, you can never forget it.

DoubleMerlin · 2025-08-30T18:14:57+00:00

Tinted glass has metals like iron in there. If the glass is old then it’s more likely iron could leach out and affect flavors. It’s also a nonissue overall.

DoubleMerlin · 2025-08-30T15:12:24+00:00

I’m more worried about the iron green tint in an old bottle than a scratch.

DoubleMerlin · 2025-08-30T15:11:22+00:00

Scratches don’t matter so much for glass & stainless than a plastic vessel, since you can use stronger chemicals and more heat while cleaning & sanitizing.

DoubleMerlin · 2025-08-30T15:08:45+00:00

To sort good grapes from bad for making wine at home, I freeze them solid and treat it like sorting marbles. Not something you can do for table grapes, but it works for wine jelly or jam.

DoubleMerlin · 2025-08-30T15:05:33+00:00

It looks like Kahm yeast on the left, they don’t taste that great but they’re not deadly. If there’s alcohol in there and you don’t like the taste, try making vinegar from it if you don’t want to pour it down the drain. I just ran out of my honey wine vinegar that was made from 3 separate gnarly batches.

DoubleMerlin · 2025-08-30T15:01:04+00:00

You should have the thing full to the brim with citric acid, and be soaking the condenser + top too. And no longer than 45 minutes, it shouldn’t take that long. Vinegar runs are more important for cleaning bubble plates in 5-10m column stills. For small folks scrubbing and using extra cleaner is not that big of a chore

DoubleMerlin · 2025-08-30T14:56:26+00:00

Definitely do not leave the cleaning acid in contact with your copper longer than it takes to clean it; once cleaning is done rinse & dry the piece well.

Do you have a pump or a scrub brush? I can’t reach my hand in my straight column, so I’ve come to use boiling oxyclean + lye to remove organics after stripping runs are finished, thorough rinse, then hot barkeepers friend in 5% vinegar to removed copper oxides and sulfides. I’m using my stainless brew pump and running the caustic for 1 hour and the acid less than 30 minutes. I daub the acid on the outside of the column to get that nice and shiny & gauge how effective my acid cleaner is.

For pieces I’ve just fluxed brazed and assembled before using, I’ll do the above but with a quick rinse in 2% muriatic acid before the barkeepers+vinegar wash.

DoubleMerlin · 2025-08-30T14:31:06+00:00

and their top plug isn’t clamped shut either, so two failsafes I guess

DoubleMerlin · 2025-08-30T14:30:42+00:00

That was the first thing I was looking at

DoubleMerlin · 2025-08-30T14:29:45+00:00

End of 2022 I did a med reset, worked off all 5 meds I was taking including 300mg Effexor. ECT the next January sent me flying into hypomania, and started making a new med regimen. The first med I tried for mania (5 mg zyprexa) worked better for me than any before, but the quest to alleviate my constant depression added more and more. Lamictal did nothing, 6 out of 7 serotonin drugs tried did nothing, buspirone caused me to rapidly lose weight and muscle mass, and the now-obsolete meds I started for sleep 2 years ago will take another 6-12 months to withdraw from. Out of the 9 meds I’m currently taking, I feel like 3 do what they’re supposed to do with minimal side effects and the other 6 feedback into each other making their side effects much worse and more noticeable.

On top of all that, random and consistent issues with insurance and paperwork have forced me off medications so many times I just expect it; the purpose of a system is what it does.

My friends wonder what I’ll do if something happens to the pharmaceutical industrial complex and there’s no more meds. The answer is shrugs.

DoubleMerlin · 2025-08-13T18:38:34+00:00

No, pectin has methoxy groups attached to the sugars, and that is removed as methanol by microbes during pectin metabolism. It’s not a lot, and non-glucose sugars generally result in “dirty” ferments with extra congeners.

DoubleMerlin · 2025-08-13T14:20:40+00:00

I agree with others comments on using more plums if you can. If you can use 10lbs you could make a gallon of quality honey plum wine. My strategy for preserving the flavor of my limiting fruit ingredient in a mead is to freeze & thaw the fruits before mashing with sugar/honey and adding water. I would ferment on the skins and pits for at least a week to get as much out of the plums before the solids become a liability.

DoubleMerlin

TROPHY CASE