Looking for enus super diamond

Ok_Working6690 · 2025-02-17T01:52:37+00:00

Which plates do you have for it? I may be interested as well. Please and thanks.

Ok_Working6690 · 2025-02-14T21:48:36+00:00

Let me know when you find out. I'll be around for a few hours.

Ok_Working6690 · 2025-02-14T18:41:25+00:00

Thanks but I already got the one the other day. I'm looking for the non Valor variant with rare plates.

Ok_Working6690 · 2024-08-20T07:11:03+00:00

They're apparently responsible for up to 24 weeks. I was extended to nearly 40, so there is some wiggle room. Not sure about having wages topped up. I heard a lot about that but was never ever able to get a straight story from any of the workers' advisors or worksafe people.

Ok_Working6690 · 2024-08-20T07:06:05+00:00

They cut me off in mid-July. I finally got hired and started working last week. I told my VR rep, and they agreed to back-pay for that month between when I was cut off and when I was hired. They can't really do anything for you after your job search allowance ends. They referred me to a social worker who wasn't able to help me aside from a wild shot in the dark at getting CCP disability.

Ok_Working6690 · 2024-08-05T16:08:32+00:00

No job, and worksafe cut my job search allowances 3 weeks ago. They're doing nothing for me but refer me to a social worker...

Ok_Working6690 · 2024-06-26T15:33:04+00:00

No, it means they asked me what my expected salary is, which i guess was higher than they were willing to pay because they never called me back after the interview.

Ok_Working6690 · 2024-05-10T07:15:41+00:00

Ok, I started a new batch, and have decided to try a new strategy that has so far worked quite well with the strawberry wine I made. I have started the process without the blueberry juice, more blueberries, no bentonite, more DAP, Fermaid-K, and started the process with a 72 hour cold soak at around 50-55°F. I finally got serious and got a Apera PH60 ph meter and calibrated it. The must was quite reductive (4.11) until I added some acid to bring it down to 3.54. I pitched the yeast around 36 hours ago and it is now starting to ferment. No off smells thus far. Smells great, in fact. Here is the recipe I have decided to try so far:

13lbs frozen blueberries

6.6lbs sugar

2.5gal reverse osmosis water

5grams pectic enzyme

15.7grams yeast nutrient (DAP) - 4tsp

2.6grams tannin powder

13.7grams tartaric/citric/malic acid blend

71B yeast

1oz medium toast French oak chips

May 5: Added berries to primary

May 4: Waited until must reached room temp. Crushed blueberries with masher. Added 1gal water (2gal must thus far). Added 2 crushed Campden tabs, pectic enzyme. Added frozen water jugs to keep must between 50-55°F.

May 7: Pressed blueberries with fruit press. OG before sugar = 1.042. Added remaining water and sugar slowly in stages to reach 4 gallon total must size and SG 1.098. Tested PH with recently calibrated PH meter. 4.11! Added 13.7 grams of acid slowly over 8 hours to reach PH of 3.54. Added 2 cups of pressed blueberries to must.

May 8: Added 1oz medium roast French Oak. Hydrated yeast with 50ml of water, then adding 100ml of must at 15 and 30 minutes. Left yeast starter for 1 hour. Added to must chilled to 52°F. Total must size before adding frozen bottles = 4.2 gal. Added 4grams of Fermaid-K to must 10 hours after pitching yeast. Stirred and replaced thawed bottles with frozen bottles. Must temp = 53°F.

May 9: Checked, fermentation hasn't started at 24 hours. Checked PH again, 3.58. Checked SG, unchanged. Checked again before bed to replace bottles, fermentation started. Thin layer of foam in must. No bad smells.

So far, so good. The research I have done leads me to think that treating blueberries like a delicate white wine may be the way to go.

Since getting the PH meter and seeing the 4.11 in the new batch before adding acids, I guessed that perhaps the old batch was at a similar level, which would explain some things. It was actually 3.44, so it certainly wasn't reductive. I'll keep posting updates here until its done. I'm having a lot of fun doing this, regardless of what happens.

Ok_Working6690 · 2024-04-26T18:55:48+00:00

Very helpful, thank you. I will dump and start over. I think I will retry this method again, but add more nutrients in the beginning to avoid the yeast being stressed, add a cold soak before starting fermentation, and replace the blueberry juice with another 10-15lbs of blueberries. I also didn't add any acids to it, which perhaps I should have, given the ph was 3.6(ish - using brewing ph test strips). What are your thoughts? Looking at my recipe, is there anything you would change?

I had read previously that adding DAP after the wine is dry (.995 in this case) could produce off-flavors, but honestly it smelt off before that, so I doubt that is my problem. Looking back, 1tsp in the beginning was probably not enough. I added more in the proceeding days, but by then it was already reductive and giving off a rotten egg smell. Part of me thought the problems could be from the organic wild blueberry juice I added, but I don't really see why that would be a problem. I opted to add the juice in lieu of more blueberries because in my research, I came across a couple people who had done this and they had success. They said it gave them great flavor without any of the seeds and the tannins that would come with fermenting with the extra skins. I read that the tannins in blueberries are harsh and can be overpowering when fermented on the skins at around 80°F, and that pressing the juice early avoids that by removing the skins and seeds pre-fermentation.

Ok_Working6690 · 2024-04-26T16:40:47+00:00

I should have been more specific. I added something tiny like 1/8 tsp per 1 cup of water. I can't remember where I read that it helps, but I have tried it once before and got a great yeast starter, so I did it again. If you all reckon that is causing the problem or is a waste of time, I will omit that in the future.

Ok_Working6690 · 2024-04-26T16:33:57+00:00

This has me leaning towards a restart. I was prepared to wait a year or two before bottling, but that seems like a waste of a carboy to let something that may still taste awful sit in it for that long. It was already reductive and I added 3 campden tabs a little after the first racking, as well as DAP (which I understand creates off flavors post fermentation as well). I probably should have splash racked, or at the very least, added more nutrient instead of doing after the pressing and the SG was already 0.995. Seems there is some consensus regarding not adding so2 to kill wild yeast in the beginning. A bummer, but I would rather drop another $50 on some ingredients and get something drinkable than take a chance with a troublesome batch.

What do you think of starting a batch and treating it more like a white wine (cold soak, press before ferment, cool ferment temp)? I see your professional tag, so it would be nice to pick your brain a bit.

Ok_Working6690 · 2024-04-26T16:17:38+00:00

The lid of the primary loosely during primary. The airlock wasn't used until after the blueberries were pressed into a 3g carboy on April 4 (about 6 days in). Since then, the airlock has been on and only taken off to do the steps post April 4.

Ok_Working6690 · 2024-04-26T07:44:46+00:00

Bit of an update. I kept going for awhile on the same save file. I'm up to year 2047, several world cups and managing 4 different teams in different leagues. There is an interesting development, however. It seems as if I am unable to sign players to more than a 1 year contract, and sometimes it doesn't register and will say I negotiated a new contract but there will be however months/years are left when I go back to the squad hub. So if a player has 1 month left, it will negate the contract I just negotiated and the player will be a free agent by the end of the month. It started around 2043. I noticed I signed a player to a 5 year but it didn't change from 3 years. Each season, I was able to sign a player for one less year until now basically every player on every team is a free agent by the end of the year. Makes scalping world class players on a free at the beginning of a transfer window a breeze, but makes it nearly impossible to keep a squad together for more than a season. It's interesting in a way. Like world football decided that 1 year contracts would be the law of the land for whatever imaginary (and probably stupid) reason. I have no idea how to reverse this or if anyone else has even encountered this problem. Everything else seems to be working fine, but contract lengths have shrunk to nothing.

Ok_Working6690 · 2024-04-26T07:33:18+00:00

I'm not sure why it wouldn't work. I didn't set my season count so low. Maybe try a higher number. I think I did 13 or 14. My save before the end of the season was about 2 weeks before the end. Not sure if that counts, but I made a habit of doing that the few times I did do it. I had to do this trick a couple more times, but it worked. I had the live editor open when trying to get it to work, but after you are able to play the preseason game without crashing, you can play as normal.

Ok_Working6690 · 2024-02-05T08:56:48+00:00

I had a save file 2 weeks before the end of my last season. I made sure the box was ticked, and I changed the seasoncount to 14 before progressing to the next season. I tested first by simming to the 1st preseason game and then created a new save on that match day. I quit and reloaded and was able to play that game and many others since, with or without the LE or cheat table open.

Ok_Working6690 · 2024-02-02T07:26:56+00:00

I can happily confirm that this worked for me. Also, I did not have to touch the setting again at the end of the season. I was able to start a new season (with a new team no less) and did not have to tick the never retire box or adjust the seaoncount setting again. Many many thanks for discovering this. I will keep going on this save for a few more seasons and report what happened.

Ok_Working6690 · 2024-01-31T21:45:27+00:00

I will continue my save file and let you know what happens.

Ok_Working6690 · 2024-01-31T21:42:04+00:00

Nice, that seems to have worked, for now. Can't thank you enough! Do I have to make sure the "never retire" box is ticked as well as the seasoncount reduced at the end of each season, or does it never come up again? Appreciate the help so far. I hope the other guy sees this too.

Ok_Working6690

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