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Well, there is always a risk. ;) That said, they are saying it is harder to get CV19 from surface contact than originally thought. It is still possible so just don't be stupid.

You can always add sugar to get the alcohol level up. Well, at least to 18% or so. After that you are just making it sweeter. Sugar is cheaper than 190. Are you really trying to make Limoncello?

I often joke that 'hobbies are my hobby'. I think by definition a hobby is something you obsess over. It is your mental getaway. My wife knows I've always loved science. When looking at some of my instrumentation and gizmos and such she finally started to get it. Plus, I consider this part...

I sincerely hope you will be able to enjoy the fruits of your effort. ;)

People studying yeast counts for beer report sugar doesn't seem to increase cell count. Probably would have to throw in some nutrients.

That's probably the best explanation of the Uncertainty Principle I've ever heard. Thank you. :D

I think it's more like Russian Roulette attitude. Even if they get it THEY won't be the ones that have serious symptoms and they can swagger around blustering about how brave and cavalier they were. I remember one doctor treating a gun shot wound patient that was sure he was going to die. His...

Is it really that hard to remember the square hole goes in the round peg?

It would keep his feet from getting purple though. ;)

Just put 'sweeten to taste' on the label and be done with it.

Actually, some recommend freezing to break down the cell structure to release "more goodness™".

It took me 3 attempts to get through Fenyem's QED. And that's considered a dumbed down version.

I did a curbside pickup at big box hardware store. It was very busy. Way to many people couldn't be bothered to wear masks. One group that looked like a father and his two late teen/early twenty kids were so scroungy and dirty I would have avoided them pre-COVID. Of course, no masks. It...

I think they need something more akin to automatic weapons.

Not even a candidate for blending or topping up?

I just added some glycerine and xylitol to some mead that is about 6 months old. This mellowed out a bitter aftertaste. Still some rocket fuel going on but pretty good otherwise. I'll probably bottle it today after another taste and sit on it for awhile.

We all evolve a system that works for us. If it suits your taste then it is right for you. By all means try new things that you think might improve on your method.

I leave the top off of the 3 piece airlock until the activity has died down. Actually I don't even put it on till past peak anyhow. Those little holes just don't let enough gas out. The airlock is filled with StarSan so if something gets in it I don't worry too much anyhow.

It depends what you want to end up with I suppose. That will also depend on how much you need to top up. A few ounces won't hurt. Would you enjoy either of the vodkas by themselves? If not, why add it to the wine.

OK. I just wanted to make the distinction. My bread 'culture' is a little commercial yeast and yogurt. Simpler and repeatable. In beer making you find that not all lacto bacteria are equal. The wild stuff can make a pretty bad beer. I bought a pound of yeast for something like $8 if I...