| 8. |
| Published: 2025-04-24 [Thu] 08:45, by |
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I'd like to add WritingPhilosophy to the homepage. Feel free to revise or offer suggestions: https://wiki.gikopoi.com/w/WritingPhilosophy |
| 48. |
| Published: 2025-04-23 [Wed] 23:47, by |
| remove the carriage returns in the source code you dirty windows heretic |
| 20. |
| Published: 2025-04-23 [Wed] 14:17, by |
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Have been testing the pressure in the bottle for the last 12 hours or so, fermentation seems to have stopped. Going to wait a few more days before the refrigeration phase to be on the safe side |
| 53. Spirit run results |
| Published: 2025-04-23 [Wed] 09:39, by |
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>>52 Pretty happy with the yields I got from $14 worth of sugar and trivial amounts of bran, tomato, and yeast. Water and electric are cheap so I'm not factoring them in to the total price. > Phase 1 60 L of sugar wine (12kg sugar) Distilling these in 20L batches gave me.. > Phase 2 20 L of 35% low wines Distilled slow, collected in small jars gave me... > Phase 3 ~7 liters boiled out ~4 liters of heads and tails to save for a rainy day ~3 liters "hearts" (all with consistent ABV, 70%) ~6 liters 40% spirit, dilute with water ~8x 750ml bottles of 40% spirit, will be turned into gin |
| 2. |
| Published: 2025-04-23 [Wed] 04:30, by |
| Hello, Animal Crossing cap'n. |
| 19. |
| Published: 2025-04-23 [Wed] 00:34, by |
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>>18 Excellent, watched. I notice the guy test ran a "bug" (interesting phrasing) and fermented that further. Reminds me, some tutorials I read added the step of putting the yeast in 55°C water... does this speed up the activation? I once made amazake (sweet fermented rice beverage), and at 55°C it was done in 12 hours. Very low alcohol due to such a short fermentation time and the usage of koji rather than yeast... or not? As of right now, the bubbles have slowed. Only sporadic bubbles are seen on the top, and a yeast cake has formed on the bottom of the bottle. Could it really be finished so soon? My question at this stage is, when do I pop it in the fridge? |
| 1. Rust off! |
| Published: 2025-04-22 [Tue] 23:24, by |
|
Yo, listen up! dat Rust crew's been pushin' hard to get their language into the Linux kernel, but let's take a step back and examine their priorities, 'kay? They're all about Rust, Rust, Rust - but what about the stability and maintainability of the kernel? I'm talkin' about the millions of users who rely on Linux, not just some niche group of devs who wanna play with the latest shiny thing. Take marcan, the Asahi Linux lead, for example. He's been ragin' about the kernel community bein' resistant to change, but when you look at his own actions, it's clear his priority is gettin' Rust into the kernel, no matter what. He's talkin' about burnout, but it seems like he's more burnt out on the kernel community's cautious approach than on actually gettin' the job done. He be pushin new complexities and work on other people who are not interested in his fetish. We're just trying to ensure that any changes to the kernel are thoroughly tested and validated. I mean, come on, they're the ones who are tryin' to introduce a whole new language into the kernel - shouldn't they be the ones demonstratin' a willingness to work with the community and address our concerns? It's like they're more interested in provin' a point - that Rust can be used in the kernel - than in actually contributin' to the Linux ecosystem in a meaningful way. And that's just not cool, bro. We're talkin' about a critical piece of infrastructure here, not some playground for language enthusiasts. So, yeah, I'm suspicious of their priorities. It seems like they're more about promotin' Rust than about doin' what's best for Linux. And if that's the case, then we need to take a step back and re-evaluate their contributions. The kernel community's not against innovation, but we're not gonna sacrifice stability and maintainability on the altar of some new language or framework, either. |
| 23. |
| Published: 2025-04-22 [Tue] 20:50, by |
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>>20 Uploaded to the wiki: https://wiki.gikopoi.com/w/GolemTcl |
| 22. |
| Published: 2025-04-22 [Tue] 20:42, by |
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>>21 idk if you follow BBS but if you ever want golem.tcl published somewhere that could be a good thing! The link in this thread has expired. Maybe you could put it in a thread or on the wiki or send it to me to throw up on github I want to do a blog post soon about people who've written clients for gikopoi2 and if there's any reasonable way you can think of for us to conduct the interview, let me know. My contact info: //4x13.net/me |
| 8. ch 30 |
| Published: 2025-04-22 [Tue] 17:48, by |
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>>2 Cool new moves out of Zatch. And ponygon can talk now, that's nice. |
| 18. |
| Published: 2025-04-21 [Mon] 18:23, by |
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Video from 4 days ago: https://www.youtube.com/watch?v=uL3PDXAczwI > Homemade GINGER BEER with a KICK - 7% ABV! [10:41] > This is the easiest way to make flavorful, and BOOZY alcoholic ginger > beer at home. No special brewing equipment needed but I'll share some > extra tips and gear that might help you out! |
| 52. |
| Published: 2025-04-21 [Mon] 15:24, by |
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>>51 when I get 6 liters out I'm going to shut off the machine starting to taste a lot of tails coming through now I estimate maybe 2.5L are hearts but I'll need to wait and let the jars air out before diluting, tasting, and blending. Really excited to be making gin again. |
| 51. |
| Published: 2025-04-21 [Mon] 11:07, by |
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>>40 18 liters of 35% ABV in the boiler tonight. |
| 17. |
| Published: 2025-04-20 [Sun] 11:21, by |
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>>16 Will be going to bed now. Leaving the lid on as loosely as possible for the next 18 hours, at least. Oxygen exposure is unfortunately inevitable, as my schedule prevents me from getting a balloon until tomorrow. |
| 16. |
| Published: 2025-04-20 [Sun] 08:03, by |
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>>13 Try to fill the bottle so there's only maybe .5 inches or 1-2 cm of air above the liquid. Too much oxygen in the bottle will result in off flavors -- you want as little oxygen as possible to be exposed to your drink. Oxygen is what causes drinks to foul up and once yeast get to work, they don't like it. What an airlock does, aside from letting CO2 gas out, is also keep a layer of Co2 above your hooch to protect it from oxygen. And if you're too poor to buy a balloon, just SET the lid on top without twisting. Or squeeze the bottle, screw on the lid, then unscrew until the bottle can expand again. Burping the gas every few hours is not the smart way to go about it. Short of buying real airlocks and a real fermenter online, these are what you should do if you don't want the bottle to explode and make a disgusting mess everywhere -- which will happen! At least with plastic, you only have to worry about the lid shooting off as pressure builds. If you were fermenting in a glass bottle you could have a lot of fun hunting down glass shards. not to mention the sticky mess... Fermentation is pretty simple. Clean bottle, some yeast and water, the right amount of sugar and whatever else, and an airlock. You'll get the hang of it. In the future I would recommend boiling the ginger with sugar together to kill off any microorganisms and waiting for it to cool before pouring it in your bottle and topping it off with clean water. Your test run should make something drinkable in 1-2 weeks even if it's not perfect. Once your ginger wine has finished fermenting, you can also speed up the aging process by putting it in the fridge for a few days, as cold as you can go without freezing. That forces the yeast and crap down to the bottom more. This is a process called cold crashing. Time is best but cold can help. |
| 15. |
| Published: 2025-04-20 [Sun] 07:40, by |
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Already starting to notice bubbles rising to the top visibly. Now I worry it might blow up when I'm asleep... we will see! |
| 14. |
| Published: 2025-04-20 [Sun] 07:21, by |
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After 2.5 hours, I'm starting to notice the top of the mixture getting bubbly and slightly... foamy? |
| 13. |
| Published: 2025-04-20 [Sun] 05:39, by |
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Here's an image, a very rough ambient temp estimate is in the desc https://imgur.com/a/OCoYbJ9 |
| 12. |
| Published: 2025-04-20 [Sun] 05:26, by |
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>>11 Since summer is on the horizon, it's heating up in my apartment right now. The room is very muggy right now, but maybe putting it in the same room as the gas stove is worth trying? |
| 11. |
| Published: 2025-04-20 [Sun] 05:17, by |
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>>10 you only need like 1g of yeast honestly, yeast will double every 90 minutes so adding 10x as much yeast only means you end up saving like 5 hours in a 2 week process. But if you're concerned and there's no evidence of fermentation happening tomorrow, adding a dash more yeast won't hurt I would not worry about sugar in the grated ginger, it's probably incidental and 100g of sugar per liter is already something easy for bread yeasts to handle What you should worry about more in the fermentation process is that the bottle can stay moderately warm. Slower temps, like below 15*C / 60*F will make fermentation happen a lot slower; too slow and the yeast go to sleep |
| 10. |
| Published: 2025-04-20 [Sun] 04:54, by |
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My worry at this time is that I added too much of the grated ginger, which had some sugar already added to it. Evidently this caused the volume of ingredients to be higher, and I wonder if the amount of yeast I added is sufficient. Forums say that even something as small as half a packet is very strong. Is this sensible? |
| 9. |
| Published: 2025-04-20 [Sun] 04:47, by |
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Will update on temperatures and progress soon, and reply to the info post above. |
| 8. |
| Published: 2025-04-20 [Sun] 04:45, by |
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The fermentation process has started, I presume. Added 4g of yeast to 1L of water, in addition to 100g sugar, and an eyeballed amount of ginger (~125g). Fingers crossed here, friends |
| 7. |
| Published: 2025-04-20 [Sun] 01:40, by |
| Out shopping for my ingredients! |