while not exactly what you’re asking for, I did some rice wine with red yeast rice once and it had some fluorescence. Normally clear red, there was a nice green shade to it in direct sunlight.

I just wonder if it will eventually be used to boil water in order to spin a turbine.

Potioncraft: Alchemist Simulator. Love the mechanics, it’s like what I wished Strange Horticulture would be when I first picked it up.

They’re probably referencing this, but unironically.

MSG is found in all sorts of foods, from soy sauce to some nice aged cheeses. And the glutamic acid (which this is a salt of) is a non-essential amino-acid (meaning the human body makes it itself).

Might I suggest Carrobiolo, in Monza? They make some pretty awesome stuff.

yup, just as you were focusing on the final bit to not touch the walls

Pretty much

“Socially unsafe” is the term used for routes where there is a risk of harm from others due to factors such as poor lighting and a lack of escape routes.

depending on your and your target’s degree of synaesthesia, you could try associating shapes and/or colours with smells. won’t work for everyone though, and some might look at you strangely.

for instance, chlorine, smells a bit concave and brownish-white, whereas ammonia smells like a highlighter-green (the darker kind) arrowhead.

then there’s the question of whether we all smell things in the same way (even without the synaesthesia)

nice. did you add anything to them or just straight up water and yeast?

new folk remedies just dropped

you would be surprised how much folk ‘wisdom’ gets passed down through generations and continues to thrive. the thinking there being that natural is good because it can’t harm you (ignore mushrooms and beladonna, though). why take a pill produced in a lab somewhere, when you can just shove some onions in a sock?

I suspect that this is just communication breakdown, from times when people used herbs for medicinal purposes (liquorice root, for example, acts as an antiinflammatory by inhibiting breakdown of cortisol, and willow bark contains salicylic acid, a rough version of aspirin - the latter being acetylsalicylic acid, a derivative of it). but I think even the old witch in the woods would disapprove of onions in socks.

Damn it, now I want a shoggoth beer. Eldricht flavours beyond your tongue’s comprehension!

Ah, a disciple of solipsism, I see.

Not sure about the how, but it appears that in Germany they make some sort of spirit out of them. So they can be fermented at least.

If you usually ferment beer I’d try and substitute some (boiled or baked and mashed) for part of the grain. Just remember that they’re like 18% carbs or so, so you’ll need quite a lot. And don’t forget the rice hulls, to prevent a stuck mash.

Wikipedia also says that when they’re stored, inulin converts into fructose, so if you have some lying around from last season maybe try those first.

works on eternity

TIL, thanks!

Never considered the perspective of actual things growing on/in the corks. Sort of always assumed that, being some type of wood, as long as it’s stored properly (like not in a damp cellar), things growing wouldn’t be that big of a deal, but the issue that remains would be transfer of spoilage microorganisms on the surface.

Jeg er i færd med at lære dansk (og norsk), men jeg kan forstå næsten alt I har skrevet.

Just curious about the corking process. Only from hearsay I know cork had to be steamed before use. Is that the case and, if so, why the need for sterility when repackaging the stoppers? They can just be sterilized via steaming pre-use.

were they speaking hiberno-english by any chance?

Fair enough, there goes the enzyme theory then. So then probably just what’s in it.