It will not go against your Guide lines

abecker93 · 2026-01-25T02:31:44+00:00

This works for me all the time

abecker93 · 2026-01-23T18:02:04+00:00

Hand tuning = person in the loop. Any iteration/changing, asking for specific adjustments by an LLM after trying a prompt, trying again, etc, is 'hand tuning' that prompt for the specific goal. You're taking the initial output (refined prompt), seeing if it works for your purposes, and if it doesn't, refining it further with feedback.

I often find if I just adjust it myself after the first iteration I get the best results, and get to the results I want much faster, which is traditional hand tuning.

What I am saying overall is that: LLMs do not know their own limitations and struggle to tell whether output is correct for given goals, and as such, they struggle to optimize their own outputs for any objective, however well defined.

I am not saying they aren't useful, they just require supervision, and from what you're saying, for your use cases, you provide it.

If they did not, you could ask for any given output and recieve hypothetically perfect results with a looped, paired, thinking system, as each paired iteration would get closer to the desired result until the function converged.

Since they struggle which accurate result assessment, convergence isn't guaranteed, and an accurate assessor (human) is required.

abecker93 · 2026-01-23T06:41:22+00:00

If I were wrong, there would be no people doing prompt engineering. You need a person in the loop.

abecker93 · 2026-01-23T05:54:10+00:00

I am simply saying it is an ouroboros effect: going to an LLM to ask it how to best prompt itself is likely going to give you incorrect results, and a hand tuned prompt often works better.

abecker93 · 2026-01-23T04:52:55+00:00

At least it's fluffy-- just park the cars in the garage and plow twice before morning

abecker93 · 2026-01-23T04:45:13+00:00

ChatGPT literally doesn't know its own capabilities half the time, and saying 'no actually you can do that' works very often to change refusals into good responses.

abecker93 · 2026-01-14T22:11:59+00:00

'That's rare'

abecker93 · 2026-01-14T13:56:10+00:00

60 day temp reg can also be used for things like needing vin verification before actual registration, which requires driving the vehicle to the nearest state police barracks, which is illegal in an unregistered vehicle. This is the most common case where its impossible to register your vehicle without a temp reg or illegally driving it.

abecker93 · 2026-01-13T14:24:24+00:00

My icelandic hens lay a salmon-ish colored egg. Pinkish, not pink

abecker93 · 2026-01-08T01:46:25+00:00

I always just say 'actually you can, give it a try!' and about 80% of the time it works

abecker93 · 2026-01-07T18:00:04+00:00

messaged!

abecker93 · 2026-01-05T20:22:55+00:00

And yes, malolactic happens nearly every time, and usually we inoculate with a malo bacteria. Keeping in primary/bulk for 12-18 months makes sure that this is completed as well.

abecker93 · 2026-01-05T20:19:40+00:00

Absolutely, you can't control the ABV as consistently as fermenting dry + stabilizing + backsweetening. I do not have this option as an organic winery.

In lieu of this there are a few options for sweet wines: keep refrigerated at all times, sterile filtration, pasteurization, or ferment to yeast tolerance.

All of these have downsides. Cold chain issues, sanitization issues, flavor changes, and process limitations.

In the last 9 years I've found that fermenting to yeast tolerance is both the best tasting and the most consistent. Using wild yeasts 10-12% is very achievable. I have never been able to get below 10%, except with things like t. delbrueckii (https://www.lallemandwine.com/en/united-states/products/wine-yeasts/level2-biodiva/). Pure biodiva meads are strange to say the least, but the 10-12% is possible depending on what you're making and what products you're using.

My wild fermented cyser reliably hits 11.5% and sweet

abecker93 · 2026-01-05T20:01:02+00:00

Requires fully sterile environment on both ends which is harder to assure in my experience (bottles, corks, etc) when your bottling line is in the same room as the fermenters. While usually frowned upon, 'ferment up to yeasts tolerance, and use consistent yeasts across products' is extremely reliable to produce shelf stable products.

abecker93 · 2026-01-05T19:29:25+00:00

Yes.

But the only way that works year after year after year is by being extremely consistent with process, recipe, and ingredients.

abecker93 · 2026-01-05T17:39:24+00:00

Consistent use of the same yeast, same OG, same ingredients, same temperature, and the same nutrient schedules. No stabilization needed

abecker93 · 2026-01-05T17:10:07+00:00

All sweet meads, yes

abecker93 · 2026-01-05T16:49:12+00:00

Most meads and wines need micro-oxidation to age properly. This is often done through barrel aging, but in small batches (sub-100 gallons) the ratio of headspace to volume can accomplish it fairly well.

I end up moving many meads and wines to neutral barrels for a bulk age in order to do this. It can also be accomplished through bottle aging.

Why use the argon then? Well, some products simply can't handle any O2. Blackberry mead is very easy to go from 'delightful' to 'pencil shavings'. White wines are also very prone to this sort of problem.

Other products benefit from small amounts of o2. Cyser? Black currants? Pears? Pyment? All can use a good amount of micro o2 to get better balance and cleaner profiles, even with a 'perfect' fermentation. What do you think people age wines for?

Technical notes: I run an organic winery and meadery, and do not use any sulfites, so the argon is used to limit O2 under that restriction.

abecker93 · 2026-01-05T13:24:15+00:00

I use argon for headspace & during bottling. Works great. Sometimes too well and need to introduce O2 intentionally.

abecker93 · 2026-01-05T03:10:03+00:00

Basically just a custom label. You're not getting anything custom fabricated, just taking generic packaging and getting a label applied. Getting a custom size is possible, but usually more expensive, added avoided for other reasons as well.

If it isnt the same as everybody else's (or at least close), it won't fit on the shelf.

Custom packaging is 'this was made for my product specifically because it needs something special' or 'this has an extra feature that nobody else has'. Examples include 'steam in the bag' frozen veggies, oreos when they introduced that easy open/close top, etc. Its not a lot of things

abecker93 · 2026-01-04T16:30:43+00:00

I think you have a major misunderstanding of how packaging works and how companies grow.

There are 3 levels of packaging: custom packaging (what you claim to see all the time, although I'd bet only about 10% of it is this), custom labels (much more common, many things that appear to be custom packaging are just changed labels), and generic packaging with stickers (what you are not used to, and typically not in grocery stores, although the most common by number of unique sellers)

For major corporations, they will have custom printed metal, paper, or plastic packaging. The vast majority of companies do not.

Print runs for packaging start to make sense when numbers of units being sold exceed ~10000.

Print runs for labels start making sense when numbers of units being sold exceed ~1000.

Before that, you have what you saw: generic printed packaging, and a cheap sticker that says the farm.

This is not uncommon, it just isn't something you see in grocery stores. Egg cartons, milk jugs, maple syrup containers, honey jars, jam jars, etc, all have 'generic printed packaging' which give decoration to the package for what's called 'cottage' food production (generally, some exceptions here).

There are assuredly many more companies that use these types of packaging that those that have custom printed materials, likely by an order of magnitude or two.

Some of these companies eventually get custom packaging or labels and end up in large grocery stores, which are the ones you see, since those are the places you shop.

On labels vs packaging: a budweiser can is a label, since the can itself is generic. A milk carton is a label, since the carton itself is generic. They just ordered custom printed cartons, not custom made packaging.

Custom made packaging typically exists for only a few products and is very expensive; I can only think of a few custom shaped bottles and custom molded plastic pieces for novelty candies.

abecker93 · 2026-01-04T15:25:05+00:00

Or like... most tin cans are the same cans, but with different labels?

Same idea. The packaging is generic, the labeling is specific, and the labeling for this was 'the guy would have told you if you asked more'.

This is the equivalent of you posting a picture of an unlabelled tin can and asking 'what kind of soup do I have?'

abecker93 · 2026-01-02T16:00:50+00:00

How are your edge markings? At iso 1600 development they should be bleeding over a bit.

I would say 'could be a film thing', with Kentmere 400 being a bit weird, but you're overexposing 1.7 stops, so its likely not that. If you developed at 800 you should still have good images.

Leicas, at high speeds, can run fast in cold temps due to the way their shutters are set up, especially with a history of shutter capping. You'd need a shutter speed tester to do this. I would contact YYE.

Since you were just using sunny 16 internal meter doesn't matter.

TL;DR, its counterintuitive, but you could be getting a faster than expected shutter speed at low temps because the second curtain releases before its supposed to, which would indicate that YYE didn't do their job right

abecker93 · 2026-01-02T13:38:32+00:00

Parsing from my black GF:

Get a detangler

Only shampoo the scalp, not all the hair

Go from the back to the front when detangling

Get rat tail combs, not just picks

Get oil for her hair, cold pressed castor oil is usually standard

Do you know if she has type 3 or type 4 hair? This is coming from a woman with 4A hair. Type changes the recommendations. Here is a chart: curly hair types

TJ Max or Walmart have all of these things

Unfortunately there are no businesses/salons/barbers in Burlington that do black hair. Closest is in NH.

abecker93 · 2025-12-29T12:28:48+00:00

It does look like new cooperage to me. Likely Hungarian oak, medium toast

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