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I'm not sure if this should go here or in the distilling forum, but I'll start here because I'll be buying the grain alcohol instead of making it. Mods, feel free to move it if it belongs somewhere else. First I ought to buy a bottle of Ricard or Pernod to see if I like it, 😂 and assuming I...

Agreed. I think aluminum ion batteries are the way of the future, but I doubt it's the very near future.

Lemme see if I can find it again... Here it is: I'll also add it to my previous post

I saw a video a couple of days ago about a new Tesla Model C coming soon, powered by an aluminum ion battery* instead of lithium, with the base models projected to sell for less than $20000. With a maximum range of about 560 miles (realistically closer to 500). It sounds like vaporware to me...

I think I figured out the problem. The seeds got too hot when I had them in a sandwich bag with some damp toilet paper* on the heating mat. If the soil in the little pots was 90 degrees, the surface of the mat is hotter than that and the bags would have better thermal conductivity. *most...

It's not on a thermostat, so I just checked the soil temperature with a thermometer: 90°F (that's a little warmer than I expected) If it's *too* warm, I can rig up my Inkbird to keep them around 80°.

I'm using a heating mat! No idea what my problem is. Hopefully the seeds I just bought will do better. I'm also going to try again with some of the old seeds, treating them with 1% hydrogen peroxide before planting. (I'm researching that now to see how long to soak them. I think it's just...

A month ago I planted the first of my pepper seeds for 2025. Assorted chinense varieties and the seeds were 2 or 3 years old. Not a one has come up. (they should still be good) I have fresh seeds for annuum varieties to plant this month. But the seeds I took out of some dried peppers from...

It worked surprisingly well; I may make it this way all the time now. The dough almost tripled overnight. I dumped it into a greased CorningWare dish. This about halfway deflated it. I put the lid on and put it in a 105°F oven (turned off and the oven light on) to warm up and rise for 2...

About 20 minutes ago I started some sourdough in the dusty old bread machine to see how it'll work. (I'm not going to bake it in there, just using it to mix and knead the dough) I put in 175 grams of starter, 350g of warm water, 550g of bread flour, then 10g of salt, and turned on the "dough"...

My last loaf of SD bread didn't spring at all when I put it in the oven, instead it collapsed. It still rose a little after that, just has a sunken top and is pretty dense. I think I didn't knead it nearly enough, and the bacteria degraded what gluten there was. Also this loaf had more rye...

Did you try enabling SMB1/CIFS File Sharing? It is disabled by default because it's not secure. It's in Control Panel->Programs->Turn Windows features on and off. I had to enable it to get a NAS drive working that's attached to the USB port on my router:

I sampled it and bottled last night. It's crystal clear except for the last bottle that picked up a good bit of cloudiness. The cider smells good, and tastes good what little taste it has; the yeast seems to have eaten all the acid. (this could be useful for fermenting Concord grape juice or...

About once a month, when I feed mine I add the water first and stir it up, then pour into a clean jar before adding the flour. I'm concerned (just a little) about the crud on the side of the jar getting moldy.

Yes, I weigh the ingredients, and I'm mostly using high-protein bread flour with just a little whole wheat or stone-ground rye. The dough doesn't start out liquid, but the bacteria seem to eat all the gluten during the bulk ferment. Lately I've been using (by weight) 5 ounces of active...

My sourdough bread is getting better but still doesn't look very pretty. I made a loaf last night; it's mostly bread flour with just a little rye mixed in, about 15%. I don't know how anybody makes a shaped loaf. Mine is more like a thick batter by the time it's ready to go in the oven, even...

Sourdough bread that I baked yesterday. I think the pan is too large for the amount of dough and it spread out rather than up, but the taste is wonderful and it has a good chew to it. (I wish the holes were a little bigger) The white balance is off a bit; the bread is actually grayer than that...

There it is. :) I was going to mention malting the grain yourself, but wanted to see if someone else said it first.

I installed 24H2 and Civ5 stopped working. (no error, it just fails to launch) I posted about it on the civ forum and someone replied thusly: I don't have a volume license to install LTSC. I rolled 24H2 back to 23H2 and Civ is working again. I assume Fixaris has no intentions of patching a...