micgerne

pretty much all my ferments are done with wild yeast, it’s really not that much different from doing it normally. It can sometimes take longer though, I’ve currently got a quince cider that’s been going for 6 months now and the airlock is still bubbling.

what’s the reasoning behind brewing under high psi?

if you like that channel you might also like the channel Hyperspace Pirate

that gets tedious, fast. Much easier to use beets that does none of that silly stuff.

from the sounds of it it’s not changing the actual file, just changing the duration tag which is then being read by whichever wonky app OP is using. Why does picard change the duration tag rather than just rely on the file? who knows.

it doesn’t just use the same source as picard? beets can use discogs, itunes, deezer, spotify and probably a bunch more.

beets with a whole bunch of custom scripts. I tried using picard but found it to be completely useless, it rarely finds a match and when it does it decides it belongs to multiple album editions rather than just 1.

yeah, they just say “didn’t have time” or just never login at all and say they forgot about it.

I’ve checked to make sure it all functions smoothly outside of my network. I’ve got 200tb of stuff so missing content isn’t really an issue, and there’s overseerr via radarr/sonarr for requesting content that isn’t there already.

“Here’s the updated script — it now correctly removes the french language localisation with rm -fr /”

who made you the boss of the English language?

when it’s my turn I’ll declare that software is a countable noun and takes the Insular French pluralisation style of “softsware”

I can’t get any of my friends to use my jellyfin instance. They login once, look around, and then go back to complaining about streaming prices

100% quince cider also tastes delicious

can we have more photos and an explanation of your setup? My beer brewing is still very much at the “throw everything in a big plastic tub and hope for the best” stage.

ABV is the alcohol content.

Bottle carb is having it carbonated (fizzy) in a bottle.

I make it with just apples and a small amount of sugar for bottle conditioning. It’s fairly simple, I juice the apples and stick it in a carboy until the airlock stops bubbling.

never used a pressure cooker so I can’t say, but the slow cooker should be fine. I normally boil the quinces in a big stock pot on the stove until they go a deep orange colour. The liquid can be quite viscous, so depending on the apple/quince ratio you might want to take any SG readings before adding it to the apple must.

I don’t bother pasteurising, just pitch some wine or cider yeast and let it do its thing.

If you’re going to use quinces my suggestion is to boil them down first, as if you were going to eat them. I’ve tried both cooked and uncooked quinces, cider from the cooked ones always tastes better.

I got one when I went to Tunisia last year