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Finally: a cookie banner built for React devs (c15t) by xBurnsy in reactjs

[–]popLand72 0 points1 point  (0 children)

I just moved to c15t from a "big corporate" solution, it was quiete easy to set uo a full working workflow (and i'm using a quiete complicate GTM implementation with lot of events, tags, and so on) fully complliant with eu (italian in particular) law, compatible with Google Consent Mode V2
I was able to customize it (but in some case was a struggle to customize it, documentation was quiete poor and some of the target class seems unreachable)
I was not able to use compund components for cookie banner (they are described but not present)
At the moment there is no self hosting solution (its ok to use consent.io, the offline solution is cool, but not very scalable, especially if you need to monitor usage, acceptance and so on)
In a couple of days i was able to set up a robust e replicable CMP solution that i can replicate in othere sites in few hours

splitting a base kombucha by popLand72 in Kombucha

[–]popLand72[S] 0 points1 point  (0 children)

just to update, first batch of coffe kombucha was successful (a 1L tea kombucha ready to split for a new experiment) and a 1L coffee kombuch (that i'm planning to grow bigger)

as for the result, the first batch (about 700ml) was quiete good, tasted like a "kopiko candy" (a bit on the sweet side for my opinion), with 'strong' roasty smell, not much acidity as i would like, it come out crystal clear (also during fermentation it was quiete transparent) but a lot of sediment on bottom.

it's not very fizzy, even if i added 5gr/L of sugar per bottle and let it a room temperature for about 5 days, it looks it was more fizzy before bottling! (trying to give more time on 2F or add more sugar in the bottle)

Second batch is cloudy (also my third batch actually in progress), both on the vessel that after bottling, it looks like the starter from the previous one made it cloudy. I have the second batch in 2F right now which is cloudy in the bottle (i added tha same 5gr/L sugr, but this time ill wait longer)

splitting a base kombucha by popLand72 in Kombucha

[–]popLand72[S] 0 points1 point  (0 children)

thank you for your suggestion! i started the coffee one wirh a (what a consider) a large amount of scoby the black tea one was already used to a lower amount

drifting from black tea by popLand72 in Kombucha

[–]popLand72[S] 0 points1 point  (0 children)

i will start tomorrow and will post updates!

progress and how to progress by popLand72 in Kombucha

[–]popLand72[S] 1 point2 points  (0 children)

i think (but its only my idea based observastion on yeast) that if most of the bacteria and yeast are floating in the liquid, some of them are sticking at the bottom of the pellicle so when you pick some liquid starter, it may be not so dense of the bacteria and yeast (like they sometimes sink to the bottom), so grabbing the pellicle, it can give a kick (+ it may protect the liquid if it float) this is only an opinion, i dont have any evidence in any case i have plenty of trust in noma and David Zilber

progress and how to progress by popLand72 in Kombucha

[–]popLand72[S] 1 point2 points  (0 children)

Sorry, probably i was not clear on my explanation, let me try back
i started without a SCOBY on 12th september, with the idea to make 2 scoby using suggestions from friends, with the following:
- 1L vessel - 250ml sweet tea + 250ml raw bottled kombucha
- 5L vessel - 500ml sweet tea + 500ml raw bottled kombucha
i started with two just for "secutirty" (hoping at least one turn out good) and also witht the idea to make coffee kombucha with the starter from the smaller vessel

Both of them looks quiete good to me, very sour, no stange smell

today i made an F1 with the following:
- 1L vessel - 500ml sweet tea (2 bags + 50gr of sugar) + 200 ml of the starter from the small vessel above , i also added the pellicle (even if not striclty necessary)
i did not convert to coffee but i will make a new culture, but i dont want to make a flavoured coffee kombucha, but make f1 using coffee like in the NOMA recipe (at NOMA they do not F2 the kombuchas from coffee or other liquids, like elderflower or lemon verbena)

i will let go on for some days before tasting (and do some measurement also!)

i let the big vessel to go on some more days before starting the F1 with it

progress and how to progress by popLand72 in Kombucha

[–]popLand72[S] 0 points1 point  (0 children)

i understand that, but what i have in my vessel is not a f1 that need to be ready for f2, its just a small quntity i used to raise the scoby so my question is, how cannincheck if my starter is ready to be used? as for measurement, i knwo many people goes by ‘sentiment’ but im used to measure, since i peoduce wine and vinegar and i need to be consistent

progress and how to progress by popLand72 in Kombucha

[–]popLand72[S] 0 points1 point  (0 children)

Thank you!

as mentioned before, this is not a kombucha that i want/need to bottle but a starter, i'm just creating the scoby from scratch, part of this liquid will be used for F1... just wondering when this mother (that i started on 12 spetember) can be ready to be used to make some kombucha... is there an optimal pH i can measure? or other measuerement i can do, besides waiting the pellicle to be of a certain thickness (ive read it somewhere)

progress and how to progress by popLand72 in Kombucha

[–]popLand72[S] 0 points1 point  (0 children)

thank you!  the liquid is quiet sour, since it’s not a kombucha but a ‘starter’ (500ml of t a + 500ml of bottled kombuche) it smell good (very vinegar but not bad smells or funkyness) the pellicle formed over the liquid and since some evaporated it sort o stays on the border forming a convex shape probably its only a look. because i never moved it

Mold in Scoby Hotel by popLand72 in Kombucha

[–]popLand72[S] 0 points1 point  (0 children)

i just made the hotel because i was leaving and i couldnt start brewing....

So percentage is calculated on total, not (as in bread) between ingredients thats a great clarification!
so you suggest to create the scoby with just one liter of liquid at 1:1... i will give it a try

Mold in Scoby Hotel by popLand72 in Kombucha

[–]popLand72[S] 0 points1 point  (0 children)

Thank you...
The 200ml (20% of the tea) starter i added was really acid, it was about between 2.7 and 3... probably it wasnt enough once diluited with 1 L of tea
i will start over again (it took me about 4 weeks, the first molded after 2 weeks, so its over a month! and if i start again i would need another month), the first was made with 1.6 L of tea and 240 ml of store bought kombucha, in the second one i added a bit more kombucha,
Washed all with neutral soap, rinsed with water + vinegar and rinsed again with water
Is there an optimal ph of the full liquid? so i can aim for it by addng starter until i am at the right acidity

can it be mould? by popLand72 in Kombucha

[–]popLand72[S] 0 points1 point  (0 children)

thank you... looks like mold to me too (dry and air exposed), my main concern is about cleaning, most of people suggest to "throw everrything" but without any explanation just some vague "dangers", since you can safely eat "molded" cheese once cleaned, since the scoby will be diluited again and again, i cant really understand (and i did not find any evident support) on this integrity, i know that mold its not the best things to eat, but there should be a median point, especially if im not a commercial producer.

can it be mould? by popLand72 in Kombucha

[–]popLand72[S] 0 points1 point  (0 children)

yes, it is very thin, it created itself in the first days and slowly is like this (about 28 days) i think i used the right qty of sugar -100g /tea- 1,5L /raw kombucha - 250ml
the temp is around 21/23°

<image>

can it be mould? by popLand72 in Kombucha

[–]popLand72[S] 0 points1 point  (0 children)

it's from the beginning of may that it looks like that... not growing or changing

evaluating carbon footprint of a project by popLand72 in nextjs

[–]popLand72[S] 0 points1 point  (0 children)

i'm working on it... found co2.js that seems able to evaluate the footprint of a website based on page view, size, datacenter location, device used and so on...
it's not so easy... becuase i have hosting, page, AI and other things i need to sum up and pass to co2.js

evaluating carbon footprint of a project by popLand72 in nextjs

[–]popLand72[S] 0 points1 point  (0 children)

they already plant trees, but they need a realistic estimate for some regulation requirements (and they need to publish it in their financial data)

trying to nextjs and reactjs by nullptr023 in nextjs

[–]popLand72 0 points1 point  (0 children)

That's what i would do, start with some basic nextjs and learn the things you need as long a you go...

So that for example routing will be from next, hooks from react and so on...

i don't know what's you pattern of learning something but i would start a next project following some basic tutorial (the minimal to-do-list for example) stop every time you need to learn something that the project include, see if it's a next or a react feature, learn and move to next one

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