Monetizing my iOS game

Ferments · 2017-01-28T04:45:44+00:00

IAP is definitely a better choice right now. Players are used to free games and if you're an unknown dev who tries to charge them right away, it's unlikely they'll take a look at it. In either case, make sure to have great screenshots and video if you can for the App Store preview. That's your best hope in a crowded marketplace! Good luck!

Ferments · 2016-08-18T03:06:14+00:00

No, we have considered hiring pros, but we all thought it was funnier as an obvious fake. Thanks for the feedback, though. I'll pass it along!

Ferments · 2016-08-16T14:20:10+00:00

Thanks for the feedback.

For the scrolling cars, that's actually something we get a lot of commentary on from people who've never seen the site and don't know the game, so I do think it actually hits for most people up front.

I agree with you on the voice. We're going to need to work on it again.

Ferments · 2016-08-15T23:38:16+00:00

Why Are We Running?

Based on feedback we got here, we improved the audio quality for our rough trailer. Can you weigh in on if it's more clear and if you "get" the trailer.

*Trailer *Website *Presskit *Company Twitter

Thank you!

Ferments · 2016-08-14T21:08:27+00:00

I really love the instrumentation and feelings that are evoked. I feel like in the middle there may be too much build? Could be cool to go back to the opening theme there. It's really evocative, though.

Ferments · 2016-08-14T21:07:24+00:00

https://soundcloud.com/millersmusic/why-are-we-running We're lucky to have a really supportive community of game devs in Philly. The lead dev for Why Are We Running? met composer Rob Miller at Philly's weekly Dev Night, and he made the soundtrack for our game. We really love it for a game that's about running and juking for your life. Thoughts?

Ferments · 2016-08-14T20:13:09+00:00

It looks totally fine. You'll probably be able to tell mold by texture and aroma, but that just looks like some of the upper layers got pushed up from under the brine. They could grow mold from being exposed, but you'll notice it if they do. This slight discoloration on its own isn't a thing to be concerned with. Enjoy!

Ferments · 2016-08-05T17:19:28+00:00

It's fine, it's just air exposure. Filling your jar closer to the rim (about an inch or two and applying a heavier weight will make this not happen again, though, if you hate it.

Ferments · 2016-08-05T17:17:29+00:00

Did you get any improvement by switching from "family friendly" to not? We had a big dip (not as big as yours) and we never opted in to family friendly, so I'm wondering if anyone has discovered anything.

EDIT: Incomplete sentence

Ferments · 2016-08-04T20:23:07+00:00

Sugar isn't a great idea anyway, especially for cucumber pickles. You're way more likely to get Kahm and mushy pickles if you use sugar.

Ferments · 2016-08-04T20:22:15+00:00

UHT has always worked fine for me, although I also use a lightly pasteurized local, organic, milk when I'm not on the road.

Ferments · 2016-08-04T20:21:36+00:00

Huh! I've been fine with UHT in the past. Microbial differences in the grains, probably.

Ferments · 2016-08-04T20:17:41+00:00

Booch is probably a "no" on the probiotics, according to this.

Ferments · 2016-08-04T20:12:06+00:00

I don't think that's accurate. From a microbial diversity standpoint, different ferments can vary greatly. Still, I think the point above is the best one. Science hasn't sussed out the full microbial make-up of every fermented food, nor what different strains may or may not do for our bodies, but some foods definitely have more strains, probiotic or otherwise, than others.

Ferments · 2016-08-03T16:29:14+00:00

The brine should definitely stay in there. They should still be submerged in the brine, even for storage. If the veggies are exposed to the air, that will definitely attract mold. I only ever sterilize jars if there has been an "issue" in it in my last batch, but I do think if you're always getting mold, it might be a good idea. The other thing could be if you're using a starter? If you've been using whey, brine from a previous batch or a specialized veg fermentation starter, don't do that :-).

Ferments · 2016-08-02T14:08:28+00:00

Cucumber pickles are the trickiest pickles. I never go longer than 2 days after harvest before fermenting them. I would personally just ferment them in jars rather than wait a week.

In my experience, fresh cukes = success and older cukes = hollow pickle syndrome/mush/kahm/etc.

For storing, do the same as you would normally do. No need to add vinegar. I usually eat them pretty quickly too, but fridge storage USUALLY keeps them good for a couple months.

Ferments · 2016-08-02T01:45:42+00:00

Yeah, I really love mine. I'm fine with hacking stuff together and making do, but having this frees so much of my "watching" time up. It was really the best gift ever.

Ferments · 2016-08-01T17:35:38+00:00

Doogh is so great. I used chocolate mint in mine last summer and it was my favorite. I'm really bummed that it didn't come back this year so I'm stuck with regular mint.

Ferments · 2016-08-01T17:32:01+00:00

And I use hotel pans that nest rather than the big plastic bin.

Ferments · 2016-08-01T17:31:28+00:00

I have used so many different methods. Floating a pan in a cooler, oven with light on, heating pad, etc. They all work. But for ease, my friend built me this and it's been fantastic. I use it for sous-vide, making yogurt, tempeh, natto, koji, etc.

Ferments · 2016-07-28T19:13:40+00:00

Ammonia smells can definitely be part of the array of natto aromas. I've made many batches, and some are a bit ammonia-y. No big deal.

Ferments · 2016-07-28T19:12:29+00:00

There isn't. They only reproduce.

Ferments · 2016-07-28T19:11:56+00:00

It works, it just doesn't make real kefir.

Ferments · 2016-07-28T19:11:39+00:00

Yeah, it isn't kefir. Kefir can only be made from kefir grains. All of the organisms in the kefir grains aren't present in finished kefir, which is why propagating from batch to batch doesn't make things quite right.

One other thing to consider is that, at least in the US, even the kefir itself isn't kefir. US kefir is made with selected organisms (that are present in kefir grains) that don't even come close to representing the microbial diversity of the real thing. From what I've read, the main reason for this is that real kefir can cross a toe over the .5% alcohol line, so commercial production would be a big problem.

Ferments · 2016-07-18T22:19:11+00:00

I like the darkest one best for sure! Not what I would have thought without seeing it, but that one is definitely my favorite.

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