StringJunky

Sounds like he's prepping... One thing is clear. He has not changed his MO one iota. Do people think he'll try and cause another riot if his arrest occurrs?

I've re-ordered the book. Progressive Winemaking by Duncan and Acton. Released 1968.

Thanks for that. Yes, each acid contributes a different quality and mouth feel. Onlythe empirical discovery of tasting will find the optimal balance, then I can quantify it for future reference and consistency. Yes. Thanks. I remember from that book it mentioned about sulphite can be fed to the yeast in low doses to increase glycerol. He showed the chemical pathway the yeast use as well. I don't expect it to be accurate. I know I'll be working with a lot of noise obscuring my targets. Tis life!

Thanks that will be useful but I didn't want to use indicator for visibility reasons. It turns out I can measure the endpoint with my meter.

Yes, thanks. That sounds like it. I had a feeling it was to do with the fact that there is a detectable correlation in taste using titration but not pH. Is it likely that the H+ ion concentration does not correlate to taste differences? You have given me something to make a start to look into. Thanks.

ppt-parts per thousand. I'm just looking at this parameter. I'm fully aware of the intricacies of winemaking, but it's been a long gap and I remember that I didn't fathom this. I'll probably just buy the book again. I know a lot more now and will probably fall in to place anyway once I read it again.

A long time ago, I had a book on winemaking that delved into the chemistry more than most. It said, iirc correctly, that titrating wine was a more accurate/predictable measure of how acidic the wine would taste than measuring pH. In those 80's days it was litmus paper tests or titrating. Titrating red wine was difficult to see the indicator result. Fast forward to now, I'm thinking of winemaking again and would like to use an electronic pH meter I have. Does anybody understand the difference the author was talking about. The authors were chemists themselves.

You mean the black cohort, regardless of whether they are in say Africa or the US, the outcomes are similar? If so, that needs addressing. Would it be a stretch to say there is a sizable group, even subliminally, that don't want more black babies who will ultimately be voters?

I'm sure there will be plenty who handwave it away because it doesn't suit their purposes.

The joys of 'universal' private health care that do great things for the wealthy and largely ignore those with less means.

I don't know why, but this saying came up in my mind: "Poise is the art of raising the eyebrows and not the roof."

The other thing is as well, the squeaky wheel gets the grease.

As a wannabee president, he's got to disperse those policies across the country and sell it to swingers in blue states, given that the margins are now very fine due to historical gerrymandering. Elsewhere, I'm reading that people from his own party are just calling him, in effect, a Trump-clone. I'll be interested to see if he backpedals some of his more rabid rantings as we get closer to 2024. Perhaps more red-leaning people will get sick to death of hearing about 'wokeness'... he's got to keep this up for two more years. I'm pretty sure Trump will do his best to bring him down as well. In the wider view, you can't change the way people are, so policies that decry 'wokeness' can only be temporary in the long run. Seeing how the US coped with January 6th, I'm sure commonsense and humanity will prevail.

I read it that the best Champagne-style vintages are predicted to be moving northwards to southern UK due to climate change.

I'm a faddy eater and consume particular food types for a while then get bored, so if I stopped say cornflakes and went onto muesli, I bloat for a few days and burp/fart alot. I know it will pass in a few days when the gutflora has adapted to the new intake. One shouldn't immediately blame an emerging food type problem/allergy until you've given it some days. Like you do, it's better to vary within that food group for variety and you should still have an uncomplaining gastro-intestinal system. Obviously nut allergies and similar can't be dealt with like that, so I'm not suggesting one should try with those. I'm talking about general tummy upsets from indigestible stuff that gut flora work on.

I noticed in the mid-terms how the redder GOP members back-pedalled their stances, in contrast to their earlier ranting focussed on their base.

Sounds like Russia's present course. I like this description very much... it says a lot about politicians in general and totally applies to GOP members, like Trump, DeSantis et al.

The difference is the grape selection process and how fussy they are about where they get them from. Storage time as well. 'Cool' or exclusivity factor mainly though.

As an experiment, slice/dice your onions and soak in water first for an hour or two, then strain and use. That should reduce oligos by dilution. Play with soaking time. Smaller bits or thinner slices should speed up the oligos leaching out.

I think the rings are impregnated to absorb hydrogen and sulphuric acid leakage at car battery terminals. https://www.autozone.com/diy/battery/clean-car-battery-corrosion Why not put them in a metallised bag with a silica sachet in for LT storage? The shiny bags are airproof.

Not a joke but I thought it was a surprising reimagining. This is street artist Banksy's latest offering.

Thanks chaps. I'll have to read up on the US judicial hierarchy. I'm aware of the general system but not how cases move through it between state and federal.

How does a Texas judge ban a drug as though they have jurisdiction over the whole country? I'm prompted by the abortion pill farce playing out in red state courts. For reference:

The soup contains extracts, which possibly contains more of the offending substances.

Oligosacharrides in onion can't be utilized by the body's enzymes, so gut bacteria work on it, sometimes producing excessive gas liberation. Generally, in the majority of the population complex carbs are beneficial for our gut residents but some people have an adverse reaction to them. If it has been ascertained medically that there is a recurrent underlying problem, following FODMAP protocols might be appropriate. The decision to avoid food groups should be left to a medical professional to advise. Complex carbs shouldn't be avoided on a whim. I find that the stuff I eat infrequently, like those, will cause some kind of bloating but will recede with regular use. What I think is happening here is that when one introduces a new food group, the bacteria that favour using that group undergoes a population explosion, producing a rapid evolution of gas and probably other imbalances. When the population stabilises the issue diminishes... until you stop for a while and start it again.