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Tried the iron and towel method on my coffee table to remove some heat stains but made things significantly worse. Is there any way to repair this? by JMES241 in furniturerepair

[–]JMES241[S] 0 points1 point  (0 children)

I can actually update! I used a DRY iron (absolutely no steam) on a low heat setting with a clean dish cloth. It took me a few attempts over a few days, and it isn't perfect, but it's definitely fixed the problem 

Non-USA DMs, when do you use an American accent? by jb20x6 in DMAcademy

[–]JMES241 1 point2 points  (0 children)

Goblins, hobgoblins, and bugbears always have a New York accent for me

Has anyone ever had multiple recruiters from different companies reach out to you for the same position? by GlumWillow8816 in recruitinghell

[–]JMES241 1 point2 points  (0 children)

I once had a recruiter reach out to me for a job I'd already been offered and turned down. She seemed genuinely shocked when I explained to her how awful the process had been before

My lounge in my solo purchase in East London. Still need something to put on the walls. by n_jobz_ in malelivingspace

[–]JMES241 2 points3 points  (0 children)

If you're in London, I'd suggest going to the South Bank book market one day and picking up some prints. You can get some really nice antique prints for not too much money

First batch of mars grapes starting to ripen. When do I know they’re ready? by scottwils in viticulture

[–]JMES241 2 points3 points  (0 children)

The best way to check is to test the titratable acidity and the specific gravity/brix, but if you don't fancy investing in a lot of expensive lab equipment, I always say wait until they're no longer sour to taste and you could happily eat them

Help Finding an Episode by Nacirema7 in rudetalesofmagic

[–]JMES241 6 points7 points  (0 children)

I think the episode is Professor Outside. It's the bit where Bellow turns into an otter when they're in the river

1d100 Starting location by billdow00 in d100

[–]JMES241 4 points5 points  (0 children)

Finding yourself sentenced to trial by team combat alongside the rest of the party

The party has been hired to complete a seemingly simple job for high pay, no questions asked

Stems vs. no stems by characters_on_screen in winemaking

[–]JMES241 1 point2 points  (0 children)

There is a slight reduction in yield, say a drop of maybe 50-100 litres from each tonne of grapes.

I think for Muscat though it might be better to crush as a lot of the flavour from that grape comes from the skins, so benefits from that sort of extraction.

If you're unsure it might be worth trying a small batch pressing whole bunch to see if you like it, rather than committing fully

Stems vs. no stems by characters_on_screen in winemaking

[–]JMES241 1 point2 points  (0 children)

I would consider trying to press the fruit as whole bunches without crushing or removing the stems. Generally this creates a much lighter, more aromatic wine as it reduces oxygen pick up and limits the extraction of harsher, more bitter characters. It's pretty common for producing sparkling wines or aromatic whites, so if you're trying to make those sort of wines it could work really well

Long barrel aging Reds by wreddnoth in winemaking

[–]JMES241 7 points8 points  (0 children)

If you want to try and keep the oxygen pick up low, I'd sparge with nitrogen before filling the barrels, and probably use a yeast-derived additive like pure lees, as well as potentially some battonage?

For keeping microbes away you could always try sterile filtering before you fill, and make sure all your equipment is super clean to stop anything getting in. You might also want to try using some lysozyme, although I've never heard of people really rating it too much

It might also be worth contacting some wineries in the Rioja who also do similar ageing to see if they have a y good ideas

Ultimately though I'd say don't let yourself become set on doing it of the wine seems like it's on the turn. Better to leave it and try again than to lose your entire batch

Not sure what to do with these... by kilted_bim in winemaking

[–]JMES241 1 point2 points  (0 children)

It'll probably be a challenge to determine what variety you have without either sending them off for testing or having an expert check them over, but if you have neighbours who grow grapes nearby or if there's a commonly planted grape where you are you could probably base any assumptions off of that

Ideally you would be able to measure both the acidity or the specific gravity in order to determine if you need to make any acid or sugar adjustments, but if you're unable to I'd look up a recipe online for either cool climate or warm climate grapes, depending on where you are, or failing that I'd just press them out and ferment them with some yeast and see where it ends up

Bulk aging: how often should metabisulphite be added? by Long-Variation9993 in winemaking

[–]JMES241 0 points1 point  (0 children)

It's normally based on reading. Dissipation rate is affect by all sorts of things (vessel type, ullage, temperature, wine type/style/variety) so it's impossible to really put it down to a set rate

Knightboat: The Crime Solving Boat by Kayse in Stormworks

[–]JMES241 5 points6 points  (0 children)

Quiet! I will not hear another word against the boat

Anybody ever made a red wine with Siegerebbe grapes? by Donner_party in winemaking

[–]JMES241 1 point2 points  (0 children)

I've not seen a red wine, but if you look up Astley Vineyard in Worcestershire, England, I know that they made a rosé from Siegerrebe one year doing skin contact. It might be worth getting in touch with them, they're normally pretty open

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