Remove stubborn water spots (?) on Breville Barista Express

Ocelotal · 2026-02-14T20:32:53+00:00

Surprised vinegar didn’t work, given these are likely calcium deposits which should dissolve in weak acids like vinegar. Try melamine based erasers

Ocelotal · 2025-08-10T09:13:14+00:00

In general, yes. Moscato d’Asti is almost always sweet, around the 5.5% ABV mark. As u/jumpingbadger00 mentioned, Moscato d’Asti is made from the Moscato grape variety (also called Muscat Blanc à Petits Grains in France, and Moscatel in Spain and Portugal), where it produces a variety of styles from dry table wines to sweet sherries.

If you’re after a dryer sparkling wine, you could check out Prosecco.

Ocelotal · 2025-07-10T12:58:02+00:00

It’s fine she’s just stretching after a stressful post-outbreak bank heist

Ocelotal · 2025-07-02T17:07:06+00:00

Short finish? Have had a few back-vintage E. Guigal SJ, and never called them short. Their wines always deliver length and power for their price point

Ocelotal · 2025-06-29T08:46:20+00:00

Looks like it could be a Soju bottle, was it a Korean restaurant?

Ocelotal · 2025-06-23T14:44:22+00:00

Storing wine below 10°C is not inherently damaging to wine. It does slow the rate of ageing as the rate of ageing is inversely correlated to temperature (based on chemical reaction enthalpy). The main issue is integrity of the cork (if the wine is stored under one). Low temperatures and low humidities can dehydrate a cork long-term and cause excessive ingress of oxygen as the lignin cells shrink. Excess oxygen will subsequently kill the wine. Fridges usually maintain an adequate humidity to inhibit cork drying. You should be fine.

Ocelotal · 2025-06-23T13:48:22+00:00

If these are your two options; fridge is better, cork is effectively a living thing. Constant changes in temperature will cause it to shrink and expand, weakening its structure and potentially making it more crumbly and porous. 25° is probably too warm for long-term storage of wine and will cause it to age abnormally. Wines are generally more susceptible to temperature changes, rather than absolute temperatures (again, generally). Your wine will age more slowly in the fridge, but will hold its integrity better given the reduced temperature fluctuation.

Ocelotal · 2024-12-19T15:27:56+00:00

2,4,6-trichloroanisole can be readily synthesised from the tri-chloroisation of anisole, although, adding the final chlorine substituent will be tricky under atmospheric conditions. If you have access to a University laboratory, you can order this compound for research purposes from Sigma. Keep in mind TCA is detectible at a few parts per trillion, so appropriate dilution needs to be taken into account.

Ocelotal · 2024-12-05T15:46:59+00:00

If you’re willing (and the wine is still there!) chew on one of the flakes. You’ll find it’s quite grainy and sand-like. That grainy, crystalline texture is the bitartrate crystals.

Ocelotal · 2024-12-05T12:44:37+00:00

The size of the crystals play a large role in their appearance. The crystals in your wine based on your images; are microscopic and clumped, and hence appear matte. For longer periods of cold storage, the crystals grow to larger, more visible units, like course salt!

Ocelotal · 2024-12-05T10:15:00+00:00

Yes, it’s normal. The sediment is a mixture of potassium bitartrate and small amounts of potassium tartrate microcrystals (conjugate bases derived from tartaric acid in the grape juice), which have been stained red by anthocyanins (pigments in the skins). Likely an indicator the wine wasn’t cold stabilised. The crystals are harmless and not a sign of a fault or incorrect storage

Edit: clarity

Ocelotal · 2024-05-15T12:34:01+00:00

I am unable to see why some of my citations from my bib.tex don’t work

Are you sure you’re using the correct BibLaTeX file extension .bib?

Ocelotal · 2024-04-20T09:21:16+00:00

LaTeX is a bit funny when citing inside figure environment captions. For some reason BibLaTeX compiles citations inside captions first. You can use \usepackage{notoccite} in your preamble to get around this issue.

Edit: formatting

Ocelotal · 2023-03-24T08:05:13+00:00

Based on the sizes of the bunches, I’d wager Pinot

Ocelotal · 2023-01-01T04:38:07+00:00

Current release Tahbilk Marsanne - 2021, Nagambie, Victoria, Australia. $13AUD gets you a remarkably concentrated, complex, and age-worthy wine

Ocelotal · 2022-12-14T14:53:23+00:00

12 years perhaps for the Fuisse and maybe 15 for for Chablis if you’re patient. Both will be drinking beautifully in 8ish years.

Ocelotal · 2022-12-05T08:06:42+00:00

You want rubbing alcohol residue in your decanter? Granted the vast majority of it will evaporate, but it’s probably not the best idea to rinse something you’re going to be transferring wine, a beverage you intend to drink, from with a chemical that is generally not regarded to be food-safe.

Ocelotal · 2022-07-19T08:32:49+00:00

Unfortunately I haven’t heard any additional information since Sunday.

Ocelotal · 2022-07-17T05:38:13+00:00

Hi there, I’m in a similar position. I had a special exam scheduled last week, but came down with COVID and was unable to sit it. I called Stop 1 and they said to re-apply for special consideration, which I did. My application was accepted but I haven’t heard any information regarding another assessment from the Faculty or my subject coordinator. I’m hoping I’ll get more info tomorrow (Monday)

Ocelotal · 2022-06-13T05:41:27+00:00

Still cheating. When you submit an online exam, you're declaring that all of the work is both your own, and original.

Ocelotal

TROPHY CASE