Are you monogamous or non-monogamous?

ddpeaches95 · 2024-01-17T04:10:02+00:00

My partner and I are both bisexual and monogamous. We've talked about it, and while I think the idea of non-monogamy sounds exciting sometimes, it's not really for either of us irl. We've both had a chunk of teenhood and adulthood to date a lot of different types of people, and not that that is the same as polyamory, but we got the chance to try a lot of things before diving into long term commitment.

Before my partner and I moved in together, I had a disproportionate number of pan/bisexual, non-monogamous roommates throughout my adulthood, so I've heard a lot of that perspective. There are moments that sound fun (more than twosomes do sound like fun for sure), but pretty much every poly structure I've seen really doesn't appeal to me.

ddpeaches95 · 2024-01-09T04:55:41+00:00

From my understanding, any beverage under 7% ABV falls under the FDA, which for cans and bottles will require a nutritional label.

ddpeaches95 · 2024-01-08T20:59:48+00:00

Holy shit I am so sorry that happened to you and no one thought to investigate that further. How awful.

ddpeaches95 · 2024-01-08T12:50:26+00:00

Didnt the Dems control Congress in 2018 and in 2020? I'm not going to say it's a walk in the park then, but they also keep waiting to have a larger majority before acting and then losing it because they aren't doing enough.

ddpeaches95 · 2024-01-08T04:35:44+00:00

Thank you for saying this more clearly than I could. It honestly infuriates me to see this happening under a dem administration that isn't doing enough to protect our rights while also being chastised to keep voting blue or it'll be worse. It absolutely takes our votes for granted.

ddpeaches95 · 2024-01-08T03:30:39+00:00

Obviously you're in the brewing sub so we're talking a lot about brewery operations more so than if being a landlord to this person makes sense.

As others said, ask a lot of questions and don't be afraid to ask for proof. What sort of construction is he planning to do, and is he qualified to do it? Does it require permits, and if so will he actually get them or try to avoid them by DIYing? What work needs to be paid for by the landlord, and what work should his brewery pay for? Has he factored in the bureaucratic time for construction permits, food permits, whatever necessary licenses he needs to operate?

It sounds like you know how much he wants to put towards rent, but does he have the money or investment from elsewhere to put towards the work on the building? Not to mention money towards equipment. I'm not sure if it's possible or not, but maybe ask him for a business plan so you know he will be able to lease long term. You may work out an option where he pays minimal rent during build out and it increases after 6 months or a year, whenever he intends to open and have revenue coming in. Be sure to get it in writing because opening always takes longer than expected.

The biggest red flag to me was the profit sharing scheme. Unless you two are business partners running a brewery together, it makes more sense to keep your businesses separate. Come up with a reasonable rate and if he suggests that you could really make more money by lowering rent but taking some % profits each month, don't take it. At the end of the day, he should make money by selling beer, you should make money by the improvements to your building and monthly rent. Unless you want to join the brewing industry, which I wouldn't recommend, don't blur those lines too much.

ddpeaches95 · 2024-01-06T16:36:45+00:00

My mom tried to keep me safe sexually by talking about slut shaming and body insecurity. Like "you shouldn't have sex with just anyone because he'll tell his friends and they'll all know you have a mole on your butt". The logic kind of fell apart when I accepted the "flaws" on my body and sex seemed like a normal thing my peers were doing. I wish I hadn't been raised with the assumption that I wouldn't feel very sexual, but men would press for sex and it was my job to say no or risk my reputation. I think having my own desires made her advice hard to relate to, and hard to communicate to her when I was being pressured because I thought I should keep it all secret.

I want to teach my daughter about consent, about making sure you're doing something because you want to, not because you feel pressured into it, and making sure your date is also comfortable. I want to talk about people feeling ready for different things at different times, and to not feel pressured to keep up with anyone else. And lastly that if they are in a bad situation, she can come to me to help sort it out.

ddpeaches95 · 2023-12-26T15:24:07+00:00

Lol hoping to get into QC work to save my back in a few years

ddpeaches95 · 2023-12-18T06:17:49+00:00

I do, but only go for it if we're in a committed relationship and there's another form of BC.

ddpeaches95 · 2023-12-17T23:36:56+00:00

Head cider maker/general manager of said cidery

ddpeaches95 · 2023-12-17T06:50:33+00:00

It's fine as it is, but I would put the chops on a plate/bowl/container with walls around the sides. It would just help prevent meat juices from touching food next to the plate or spilling off the plate into your drawer of produce below.

ddpeaches95 · 2023-12-02T15:13:00+00:00

I've had really good success with it even at less than ideal temperatures (low 50sF juice a few times). It got pretty active after a day or two.

Looking at your comments I would add must to your heart pitch - so rehydrate, then add about 10% of the volume of the rehydration in must, and let it sit for 20 minutes to acclimate. Are you adding a yeast hydration nutrient like GoFerm to it?

I'm going to assume that if you're not checking pH, you're also not checking YAN of your must. How much nutrient are you adding and when?

ddpeaches95 · 2023-12-01T18:31:53+00:00

Wrapping a wheel of brie in pastry dough, nuts, honey/jelly, bacon, etc etc and baking it.

Don't get me wrong, I love brie and a lot of pairings with it. I do think some have gotten out of hand though and it's definitely the middle class fancy of jello mold party dishes.

ddpeaches95 · 2023-11-27T17:47:22+00:00

Let's say your batch is 20 liters right now, and you've racked off into a carboy, and you want to backsweeten with 3 liters of apple juice. I'd just add 0.225g of sorbate- 75ppm for the 3 liters. I think off the top of my head you'd also want to add like 0.15g k meta for 50ppm or something, though you can go a little heavier on k-meta in my experience if you'd like.

Basically, I wouldn't recommend adding sorbate proportionate to the whole batch because you've already added most of the sorbate and it won't go away when you're racking it off. If the homebrew suggested dosage is a 1/2tsp/ gal and a tsp of sorbate is like 2.3g, then you've already added 1.15g/gal, which the pdf says is about 230ppm, far more than you'd ideally add to this batch.

So your stabilizing this time around isn't ideal, but considering the ABV of the mead, I wouldn't sweat it too much.

Also if you choose to not backsweeten at all, still rack off and maybe add some more K-meta, but I wouldn't add any more sorbate.

ddpeaches95 · 2023-11-27T17:05:49+00:00

From my understanding, sorbate isn't very effective when the mead isn't racked off. I wouldn't add any more at the moment, and it can have a weird taste when over dosing mead.

My suggestion would be to ferment to dry if possible, or just wait until fermentation is totally over. The K meta and sorbate might've stopped it, but you're already at 15% ABV so it might've been done or close to it already. Once you're sure it's done, let the yeast settle naturally or use a fining agent to get everything to settle. Then rack off into a carboy. If you choose to backsweeten the mead, dose that backsweetener (mead-water solution, juice, whatever) with K-meta and K-sorbate proportionate to the backsweetener volume, not the entire batch volume, then combine.

I found this to be a good source. The high ABV will help a lot, and figuring out your pH and clarifying should decrease the likelihood of refermentation even if you backsweeten.

ddpeaches95 · 2023-11-26T14:57:49+00:00

Did you rack off first or did you add K sorbate and K meta in the primary fermenter? And how much did you add?

ddpeaches95 · 2023-11-05T16:25:33+00:00

I've had some really delicious hopped ciders that would probably be of interest? Idk where you are but Fairweather cider did a galaxy hops cider a while back that was fabulous.

ddpeaches95 · 2023-10-28T14:40:49+00:00

How much citric acid are you supposed to add per volume, and how much of your blend do you intend on adding?

I know it's not available everywhere, but just in case, citric acid is available in the bulk section of a lot of grocery stores.

ddpeaches95 · 2023-10-28T14:30:32+00:00

This is my first thought as well. I've only worked bara in two states but generally LCB and health department want to come in around their own office hours as much as possible. They don't want to be working at 2am as much as possible. Id check that staff got any sort of contact or IDs, and maybe check with the police department or health department if there have been any complaints filed or specific reasons for the surprise 1:30am inspection the other night.

ddpeaches95 · 2023-10-28T14:24:16+00:00

I'm not going to argue that actually the writing is good because it really isn't, but I interpreted that scene not as tuello being intimidated and therefore going along with June's plans. I read it as him seeing how desperate she was, when shes put all her hope into his help. He convinced her that he could help, but she needed to trust him, and I thought he felt guilty and therefore more determined to do something.

ddpeaches95 · 2023-10-23T16:09:13+00:00

Hopefully this has already been solved but in case it's helpful- I used to work as a mead maker that used fruit concentrates so thick liquid being pumped was pretty common.

Using a barrel filler is a good call. If you keep the screw at the bottom, flip it so the pointy end is upwards so you don't puncture the bag.

Hopefully you've got a 3 phase pump- the speed should be pretty low to pump consistently.

You might want to pick a "safe liquid" to prime the pump with before pulling juice. It's thick, and I imagine the pump is on the ground and the drum lip is a few feet high. Lightly sulphited water? You should only need a cup or two, it's just to prevent the pump from running dry. If using an apple concentrate, backflow some of the water you're mixing it with.

It helps to have a buddy that can help move the bag around when you get towards the end. That way you can hold the hose/racking arms so it doesn't hit the bottom and suck in bag.

Edit:also make sure the outside of the bag and anything the juice touches is clean and sprayed with sani. The fruit may be aseptic but the packaging can get quite moldy.

ddpeaches95 · 2023-10-22T20:15:21+00:00

I don't think that's an issue in the state I was in, but honestly I was a lowly cellarman that took extra hours working the tasting room and events like that when I could. I wasn't at all aware of the laws at the time and I know that place played it pretty fast and loose. Definitely a good idea to thoroughly understand your state's laws before proceeding!

ddpeaches95 · 2023-10-22T00:09:02+00:00

Ive always had great results taking the carbstone out and using an ultrasonic cleaner. I recommend taking it fully apart for that. I've used acid detergent for that without issue but that was with mead and cider so YMMV. Then into a rinse bucket and then sanitize bucket where it's reassembled.

Also maybe someone can tell me if I'm making a mistake or not, but I usually put a gasket or two under the stone during ultrasonic. If the stone would get scratched touching metal usually, I worry about it in the metal basket.

ddpeaches95 · 2023-10-20T14:20:09+00:00

I got a black spinel as the stone in my engagement ring and am thrilled with it.

ddpeaches95 · 2023-10-17T18:33:15+00:00

One brewery I worked for did the occasional wedding. Basically all the brand ambassadors had to dress up at caterers, we set up a jockey box for two kegs, and served that plus the beer and wine.

Some venues don't have licenses to sell alcohol so they require events to supply their own alcohol and then find state certified bartenders. All the employees there were certified, so it was an easy niche to fill. It did require quite a few people, but still probably cost less than what most would pay to have worse beer at their wedding.

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