From: owner-ammf-digest@smoe.org (alt.music.moxy-fruvous digest) To: ammf-digest@smoe.org Subject: alt.music.moxy-fruvous digest V14 #5252 Reply-To: ammf@fruvous.com Sender: owner-ammf-digest@smoe.org Errors-To: owner-ammf-digest@smoe.org Precedence: bulk alt.music.moxy-fruvous digest Tuesday, November 3 2020 Volume 14 : Number 5252 Today's Subjects: ----------------- Inexpensive self-protection tool compared to a knife or gun... ["Fully-Fu] Survival Hack: Christmas Lights + This = Instant Power ["Christmas lights] Are you Man Enough For A Hot Asian? ["**DateHotAsian**" Subject: Inexpensive self-protection tool compared to a knife or gun... Inexpensive self-protection tool compared to a knife or gun... http://biomutual.bid/TFMI3KBvozcAT8nGUM6RaTu4VeWb29MNBIpK3bvSAR5ftLHW http://biomutual.bid/hrBWi5m7oEQuoavTAhlH3FhXKWe5N26HjDMKBNDJm-Sv2-i4 The selection of yeast used for cider production is critical to the quality of the final product. As with other fermented beverages, like wine and beer, the strain of yeast used to carry out the alcoholic fermentation also converts precursor molecules into the odorants found in the final product. In general, two broad categories of yeast are used for cider making: commercially developed strains and wild, or autochthonous, strains. In either case, the species tend to be either Saccharomyces cerevisiae or Saccharomyces bayanus. Commercial strains are available for purchase from numerous distributors, and their characteristics are typically outlined in manuals from the companies. Selection for fermentation may be based on a yeast's ability to ferment at particular sugar concentrations, temperatures, or pH. Some producers may also select for yeasts that produce killer factors, allowing them to out-compete other yeast in the juice, or they may select yeast that contribute mouthfeel or specific aromas to the cider. "Wild fermentations" occur when autochthonous yeast are allowed to carry out fermentation; indigenous yeasts can spontaneously initiate fermentation without any addition of other yeast strains by the cider maker. Autochthonous yeasts are wild yeast strains that are endemic to the specific location in which a cider is produced; this is the traditional method used for cider making, and many producers feel that the strains unique to their cidery contribute a sense of terroir to their product. Wild yeast populations can be incredibly diverse and commonly include species of Saccharomyces, Candida, Pichia, Hanseniaspora and Metschnikowia. Typically, the native yeast take up residence in the cidery, and can be important to the unique flavour of the product. Although it was once believed that the native yeast carrying out these spontaneous fermentations also came from the orchard itself, research has shown that the microbes cultured from apples in the orchard do not align with the microbes found during the various stages of fermentation, suggesting that the sole source of native yeast is the cidery. Indigenous yeast strain population dynamics are affected by climatic conditions, apple variety, geographic location, and cider making technologies used. These variables cause different regions to host unique endemic yeast populations. The particular composition of endemic yeast strains and the yeast's activity during fermentation are responsible for the unique characteristics of ciders produced in certain regions. Unique autochthonous yeast populations promote different compositions of volatile flavour compounds, which form distinct tastes, aromas, and mouthfeel in finished ciders. Using wild yeast populations for fermentation introduces variability to the cider making process that makes it more difficult to generate multiple batches of cider that retain consistent characteristics. ------------------------------ Date: Tue, 3 Nov 2020 03:44:03 -0500 From: "Christmas lights" Subject: Survival Hack: Christmas Lights + This = Instant Power Survival Hack: Christmas Lights + This = Instant Power http://usonly.bid/GhT1q2dVj5ZAwvmFq5hwH6Fuo3EDe720E1OFrDMMRj6nmA http://usonly.bid/sifHosxbtFu-hlfj_9UcCJ9TZHVB-O-GgOhFV0e7sQcXuobm low number of apples instead of being distributed to many apples. While a sufficient amount of YAN is good for the yeast and ensures fermentation of the sugars in the juice to alcohol, some cider makers may choose to limit nitrogen because it is the limiting factor. When the yeast are starved for nitrogen, they stop fermenting and die off. This can be desirable if cider makers prefer their cider to have some more sugar than alcohol in their cider. However, limiting YAN should be done in moderation because too little nitrogen can lead to an increase in H2S production; H2S is responsible for a rotten egg-like smell. Primary cider fermentation can be initiated by inoculating the cider must with selected yeast strains or by permitting indigenous yeast strains present on the fruit and in the cider production equipment to spontaneously commence fermentation without inoculation. Inoculation with different strains of Saccharomyces cerevisiae and other yeast strains with strong fermentative metabolism traits, including Saccharomyces bayanus and Torulaspora delbrueckii strains, has been shown to produce few differences in cider phenolic compounds, save for concentrations of phloretin (see Phloretin) in samples that underwent malolactic fermentation. Spontaneous fermentation commenced by indigenous yeasts and finished by Saccharomyces cerevisiae can produce ciders with similar concentrations of important non-volatile acids (see nonvolatile acid), including lactic acid, succinic acid and acetic acid, while concentrations of volatile compounds such as methanol and 1-butanol, were present in different concentrations, dependent on apple cultivar. Extending the time during which the cider remains in contact with yeast lees increased concentrations of most of the minor volatile compounds present, especially fatty acids, ethyl esters and alcohols. Major volatile compound concentrations did not exhibit a similar pattern, with iso-butanol, amyl alcohols, and acetoine decreasing 1-propanol decreasing. Sparkling ciders can be produced using different methods, including the Champenoise method used to produce champagne. Use of different strains of indigenous Saccharomyces to perform secondary fermentation produced ciders with consistent alcohol and acidic characteristics, variable glycerol, acetaldehyde, ethyl acetate, methanol, propanol, i-butanol and ------------------------------ Date: Tue, 3 Nov 2020 02:55:09 -0500 From: "**DateHotAsian**" Subject: Are you Man Enough For A Hot Asian? Are you Man Enough For A Hot Asian? http://easybeach.bid/j_2AV5J5lpNUAiKFsrKoOFKVId5HJv5SvKu4Zu18PdyVIAtz http://easybeach.bid/dMmsdyNPOZB8NA4VL1A-9nJhZIWVwQhtoJtDQfrRj1w2M_Zx Once the apples are gathered from trees in orchards they are scratted (ground down) into what is called pomace or pommage. Historically this was done using pressing stones with circular troughs, or by a cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times, they are likely to be powered by electricity. The pulp is then transferred to the cider press and built up in layers known as cheeses into a block. Traditionally the method for squeezing the juice from the apples involves placing sweet straw or haircloths between the layers of pomace. This will alternate with slatted ash-wood racks until there is a pile of ten or twelve layers. The set is then subjected to increasing degrees of pressure until all the 'must' or juice is squeezed from the pomace. This juice, after being strained in a coarse hair-sieve, is then put into either open vats or closed casks. The pressed pulp is given to farm animals as winter feed, composted, discarded or used to make liqueurs. Fermentation Main article: Fermentation (food) Fermentation of ciders occurs by a very similar mechanism to the fermentation of wine. The process of alcoholic fermentation is characterised by the conversion of simple sugars into ethanol by yeasts, especially Saccharomyces cerevisiae. This is because, as "Crabtree positive" yeasts, they produce ethanol even during aerobic fermentation; in contrast, Crabtree-negative yeasts produce only biomass and carbon dioxide. This adaptation allows them a competitive edge in the fermentation of ciders due to their high alcohol tolerance, and because of this tolerance, it is common for ciders to be fermented to dryness, although that is not always the case. Fermentations will carry on until the yeasts run out of nutrients and can no longer metabolise, resulting in a "stuck" fermentation, or the fermentation is stopped. ------------------------------ Date: Tue, 3 Nov 2020 04:45:45 -0500 From: "Exclusive Reward" Subject: Leave your feedback and you could WIN! Leave your feedback and you could WIN! http://usonly.bid/gc4P8O6sLfdNriwYX84o-eQg1c5cCtIGOkNSmv8YzcXDQCgB http://usonly.bid/em88W1yAhg5SN0XDGRyCAaRYEfpE8KBGJ55vvXq9gIxUmJgT The majority of perry pear varieties in the UK originate from the counties of Gloucestershire, Herefordshire and Worcestershire in the west of England; perry from these counties made from traditional recipes now forms a European Union Protected Geographical Indication. Of these perry pear varieties, most originate in parishes around May Hill on the Gloucestershire/Herefordshire border. The standard reference work on perry pears was published in 1963 by the Long Ashton Research Station; since then many varieties have become critically endangered or lost. There were over 100 varieties, known by over 200 local names, in Gloucestershire alone. These local pears are particularly known for their picturesque names, such as the various "Huffcap" varieties ('Hendre Huffcap', 'Red Huffcap', 'Black Huffcap', all having an elliptical shape), those named for the effects of their product ('Merrylegs', 'Mumblehead'), pears commemorating an individual ('Stinking Bishop', named for the man who first grew it, or 'Judge Amphlett', named for Assizes court judge Richard Amphlett), or those named for the place they grew ('Hartpury Green', 'Bosbury Scarlet', 'Bartestree Squash'). The perry makers of Normandy grew their own distinctive varieties such as Plant de Blanc, Antricotin and Fausset; the perry of Domfront, which has been recognised with AOC status since 2002 and PDO status since 2006, must be made with a minimum of 40% Plant de Blanc. Pear cultivars used for perry-making tend to be small in size, turbinate or pyriform in shape, and too astringent for culinary use. Specific perry pear cultivars are regularly used to make single variety perries: this was formerly the usual practice in traditional perry making, meaning that in the past each parish would have produced its own characteristic and distinctive perries due to the very restricted distribution of many varieties. Blended perries, made from the juice of several varieties, were traditionally disregarded as they tended to throw a haze, though in modern commercial production this is overcome with filtration and use of a centrifuge. ------------------------------ Date: Tue, 3 Nov 2020 02:29:00 -0500 From: "**lustyslutsfinder**" <**lustyslutsfinder**@heatpad.co> Subject: WARNING! You will see nude photos. Please be discreet. WARNING! You will see nude photos. Please be discreet. http://heatpad.co/566drdW1TJLLTzYfjCkwzLnFRK3VMgJoW3CHagqE6ATT5SfB http://heatpad.co/5P6JXpsnPJ0HR3RhhGfMDedSwKurD9BCx6PWR4urvvWQJpwA Historically, cider was made from the only resources available to make it, so style wasn't a large factor when considering the production process. Apples were historically confined to the cooler climates of Western Europe and Britain where civilisation was slow to develop record keeping. Cider was first made from crab apples, ancestors of the bittersweet and bittersharp apples used by today's English cider makers. English cider contained a drier, higher-alcohol-content version, using open fermentation vats and bittersweet crab apples. The French developed a sweet, low-alcohol "cidre" taking advantage of the sweeter apples and the keeving process. These are the roots of the standard styles we know today. Cider styles evolved based on the methods used, the apples available and local tastes. Production techniques developed, as with most technology, by trial and error. In fact, the variables were nearly too widespread to track, including: spontaneous fermentation, the type of vessels used, environmental conditions, and the apple varieties. Refinements came much later when cider became a commercial product and the process was better understood. However, since there is growing popularity in ciders, the production of specialty styles has begun to increase. Modern ciders Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles. Common culinary apples used in modern ciders include McIntosh, Golden Delicious, Jonagold, Granny Smith, Gala, and Fuji. A sweet or low alcohol cider may tend to have a strong aromatic and flavour character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavours. Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy ------------------------------ Date: Sat, 31 Oct 2020 10:14:18 -0400 From: "HD Link Remote" Subject: Sending you alerts when it matters! Sending you alerts when it matters! http://thumbnaill.buzz/3coAzJ9RJEEKKOaa3iJtJ34Ukhu7fzu93dL-Ygf1yEoAdBSg http://thumbnaill.buzz/dShLGZThQ-skuPm1xex_VRe4_wx23Dj3oY8TbNKwFFvoS24T of this arrangement is that the turbine does not need to be pointed into the wind to be effective, which is an advantage on a site where the wind direction is highly variable. It is also an advantage when the turbine is integrated into a building because it is inherently less steerable. Also, the generator and gearbox can be placed near the ground, using a direct drive from the rotor assembly to the ground-based gearbox, improving accessibility for maintenance. However, these designs produce much less energy averaged over time, which is a major drawback. The key disadvantages include the relatively low rotational speed with the consequential higher torque and hence higher cost of the drive train, the inherently lower power coefficient, the 360-degree rotation of the aerofoil within the wind flow during each cycle and hence the highly dynamic loading on the blade, the pulsating torque generated by some rotor designs on the drive train, and the difficulty of modelling the wind flow accurately and hence the challenges of analysing and designing the rotor prior to fabricating a prototype. When a turbine is mounted on a rooftop the building generally redirects wind over the roof and this can double the wind speed at the turbine. If the height of a rooftop mounted turbine tower is approximately 50% of the building height it is near the optimum for maximum wind energy and minimum wind turbulence. While wind speeds within the built environment are generally much lower than at exposed rural sites, noise may be a concern and an existing structure may not adequately resist the additional stress. Subtypes of the vertical axis design include: Darrieus wind turbine "Eggbeater" turbines, or Darrieus turbines, were named after the French inventor, Georges Darrieus. They have good efficiency, but produce large torque ripple and cyclical stress on the tower, which contributes to poor reliability. They also generally require some external power source, or an additional Savonius rotor to start turning, because the starting torque is very low. The torque ripple is reduced by using three or more blades, which results in greater solidity of the rotor. Solidity is measured by blade area divided by the rotor area. Newer Darrieus type turbines are not held up by guy-wires but have an external superstructure connected to the top bearing. ------------------------------ Date: Sat, 31 Oct 2020 06:39:17 -0400 From: "Eliminating Snoring" Subject: Get good night's sleep Get good night's sleep http://acidrefluxx.rest/qbJDATspGmXv6_G9OYD3OBDaQYwXO1rP9qtGIo7qRFoMpLp6 http://acidrefluxx.rest/_IQS7QMetBCil93OOWjC3TsRWYGq9uJJS3PGfWE1YW8i6_-5 The Tandem Method is a form of selective breeding where a breeder addresses one characteristic of the animal at a time, thus selecting only animals that measure above a certain threshold for that particular trait while keeping other traits constant. Once that level of quality in the single trait is achieved, the breeder will focus on a second trait and cull based on that quality. With the tandem method, a minimum level of quality is set for important characteristics that the breeder wishes to remain constant. The breeder is focussing improvement in one particular trait without losing quality of the others. The breeder will raise the threshold for selection on this trait with each successive generation of progeny, thus ensuring improvement in this single characteristic of his breeding program. For example, a breeder that is pleased with the muzzle length, muzzle shape, and eye placement in the breeding stock, but wishes to improve the eye shape of progeny produced may determine a minimum level of improvement in eye shape required for progeny to be returned into the breeding program. Progeny is first evaluated on the existing quality thresholds in place for muzzle length, muzzle shape, and eye placement with the additional criterion being improvement in eye shape. Any animal that does not meet this level of improvement in the eye shape while maintaining the other qualities is culled from the breeding program; i.e., that animal is not used for breeding, but is instead neutered and placed in a pet home. Independent levels Independent levels is a method where any animal who falls below a given standard in any single characteristic is not used in a breeding program. With each successive mating, the threshold culling criteria is raised thus improving the breed with each successive generation. This method measures several characteristics at once. Should progeny fall below the desired quality in any one characteristic being measured, it will not be used in the breeding program regardless of the level of excellence of other traits. With each successive generation of progeny, the minimum quality of each characteristic is raised thus ensuring improvement of these traits. For example, a breeder has a view of what the minimum requirements for muzzle length, muzzle shape, eye placement, and eye shape she is breeding toward. The breeder will determine what the minimum acceptable quality for each of these traits will be for progeny to be folded back into her breeding program. Any animal that fails to meet the quality threshold for any one of these criteria is culled from the breeding program. ------------------------------ End of alt.music.moxy-fruvous digest V14 #5252 **********************************************