I’m still pumped about getting a reply, not to mention a substantive one from high up! Thank you for having a @X PremiumPlatinumPlan@!

Oh snap, that makes my day, not kidding!

There’s also a single rabbit, mired in self pity under the bench.

That’s a interesting question that is a rabbit hole! Were I on X, I would ask one of the guys who unofficially lurk at Starbase. Or just ask Elon, he seems to be willing to respond to engineering questions, for good or for evil.

Good night, sweet booster princess.

I don’t use an app, just a browser.

Sweet! Happy cake day!

Original, less cannibalism. Prefiero los originales, menos comiendo del gente. Demasiado picante.

¡Una sorpresa! ¿Donde estan los Zetas? Tengo la impresíon que Zetas tienen el poder de la estados cerca de Nuevo Laredo por muchos años.

Good to know that pitting is not that important to the wine. Once a year I think of investing in a cherry pitter tool, but fresh cherries are very expensive where I live. At most, I’m gonna buy 1 small bag and eat them immediately. The canned cherries for sale have had all the flavor zapped out of them. Was your 4l of wine good to drink?

Just go with the least expensive but still fresh stuff, just enough for one batch. Don’t let the brew shop sell you a ton of stuff you don’t need right away. Careful. :)

This is a great idea. Use the kit ingedients to practice the PROCESS and test your existing equipment, even if it’s just a stock pot and strainers on your kitchen stove, that’s a great place to start. The main thing is sanitation. Got any brewing sanitizer?

Hang on to the hops, aged or “cheesy” hops can be great for brewing certain styles, like lambics. They can add desirable flavors because they are aged. Just makes sure that they’re not moldy. The good oils/volatiles may still be in those cones!

Today, I learned. It puts a whole new perspective on those ballads about “White Lightning”, which is the extent of my experience with distilling. Did you seed or pit your fruits? The recipes I’m currently reading seem to put a lot of emphasis on using apricot or cherry pits as ingredients that are added after the pulp. They only had seeded grapes back in 1829, so that must have been a factor in flavoring it? I’m a little hesitant to lean too hard into “authenticity”.

I was just reading an 1829 recipe book to help me sleep and it happened to have 30 ways to make raisin wine. Discard sleep mission, acquire raisin wine hyperfixation. EDIT: “has happens”

🎶 Cut us loose! Cut us loose! We can handle dust storms and only FDR gives a [hoot] about us Okies anyways! 🎶

Thank you! :::pointing dramatically with both hands:::: Welcome to the vast land with a relatively low number of people per square mile. It was designed, by God’s good grace, for flying secret stuff, it starts in western Oklahoma.

Ummm, ok, big, heavy watches go in and out of style today.

Never mind all the infantry training in the Midwest for island hopping in the Pacific! This is 1940, we’ve got to focus on the war…

I really enjoy detailed tasting notes and reviews! I 'm new to Chinese teas in general and never know what is a “good price” in USD, so thanks for including that. I like menthol-like scents, never knew puerh could possess it. The one or two puerhs I have had were not complex at all, but then, my palate is not developed yet. Palate held back by wallet!