Friday, September 22, 2017

wine crystals

Back when we used to drink a lot of wine, the first thing we'd do after uncorking a bottle was look at the cork for crystals.  To us, that meant the wine was of a higher quality and worthy of our imbibing pleasures.  When we found crystals on the cork we'd always rinse the glasses before pouring and savor the nuances.  We were purists when it came to such things. 

For the past decade or so, the crowds I've been drinking with prefer their wine cold and sweet.  Something akin to Mogan David extra heavy Malaga wine on ice.  May as well buy Boons Farm, Night Train Express, or grape juice and vodka and save the good stuff for me.

I was clearing out bottles from my wine supply to make room for some good stuff.  I chose to ignore the syrupy, fruity, pear and blueberry flavored crap clogging up my wine rack and stick with the grape based stuff.  I figured I could distill that other stuff, if need be.

Last night, I uncorked a bottle of Ergo rioja and was pleasantly surprised to find the nicest cork crystals I've ever seen.
 

These tartrate crystals are formed when a method called cold stabilization is performed on a wine. Cold stabilization is often done in white wines to remove excess potassium bitartrate, a natural substance found in grapes also known as "cream of tartar."  White grapes contain fairly large amounts of potassium bitartrate. If most of it is not removed, the wine will form crystals when placed in the refrigerator. These tartrate crystals will either cling to the underside of the cork, if the bottle is on its side, or fall to the bottom of the bottle, if it's standing up, where they appear to be ground glass to the uneducated eye.

To remove excess potassium bitartrate before bottling, the wine is placed in a stainless steel tank and its temperature dropped to about 30 degrees F. The wine is held at that temperature for a period of approximately 2-3 weeks. Excess potassium bitartrate will then crystallize and drop to the bottom of the tank where it is removed either by filtration or by pumping the wine out of the tank until the hose is just above the bottom where the crystals have formed. The "cold stabilized" wine is then bottled. Some wineries prefer to skip this step, feeling that the process detracts from the wine's flavor and nuance. Having the tartaric crystals appear in the wine means nothing more than it was not cold treated and, thus, may be of higher quality.

I find it interesting that the best quality wine was disliked the most by everyone who much preferred the cheap chardonnay with an ice cube.  Everyone but me, that is.  I loved it.

I'll have to keep this brand in mind when I restock.

        

Wednesday, September 13, 2017

goolag

I'm in the process of de-googleizing myself for my own piece of mind.  With the plethora of search engines and browsers available, it's lazy insanity to continue using Firefox and Google as my only choices, especially in light of the Orwellian methods these companies use to track my every internet movement.  In case you're interested, I'm using Pale Moon for my browser and anything but Google for my search engine.  

A simple search for "socks" on Amazon, for example, could get you tons of sock ads on every page you go to, including your mailbox.  On the surface it looks like Google is going out of their way to assist you in finding exactly what you're looking for.  The reality is, YOU ARE THE PRODUCT.  You can use ad blocker to get rid of the ads but that only makes you less aware, like not seeing the stalker following you home.

Listen to Black Pigeon Speaks.  This guy knows what he's talking about.   


Monday, September 11, 2017

fighting irma

When I saw Irma had begun to quickly dissipate after trashing Florida, I wondered how many other people were training their cloudbusters, sky cleaners, and radionic devices on this storm in order to neutralize it.  I can name three in Florida alone. 

As I mentioned earlier, Florida is designed to handle weather like this but states farther north aren't.  My intention was to disintegrate Irma before she turned the eastern seaboard into Houston.

I figured a little extra might be needed so I set the PVC CB to south south-west.  This was around noon.  By 6 pm I saw some interesting changes to the rain mass as it headed north.


The screenshot to the left shows what's left of Irma as it approaches Pennsylvania.  Note how the storm seems to go around Harrisburg as it heads north east.

I've seen this pattern before when hurricane Sandy stopped by for a visit and did an end run around this area and hit NYC.
 
That valley in the storm is in a direct line where my PVC CB is pointed from my Poconos perch.  I expect we won't get any more than a gentle rain, if anything at all.
Coincidence?  If it happened once or twice I might agree but this sort of interference happens every time I fire up the PVC CB.  I think that kind of average goes along with repeating the experiment with positive conclusions. 

Just like Sandy, Harvey, and Katrina, Irma was a man made storm.  The US government has hundreds of patents on controlling the weather, not to make life more pleasant but to weaponize the weather to lay waste to areas on the globe that annoy the powers that be, using plausible deniability as their defense.    

What makes you think the government can't or won't control the weather just to mix things up a bit?  I do and I don't know near as much as those guys.  Only I won't flatten a state just for shits and grins.


Tuesday, September 05, 2017

orgonite irma

Looks like Irma just got to cat 5 stage and it's going to make a mess out of things.  Hitting Florida is no big deal.  It's like Florida is designed for hurricanes but farther north, it isn't.  All those mountains funnel the rain into the valleys where towns are located, magnifying the destruction.  New York City and New Jersey... That's a different scenario altogether.  Remember Sandy?  This one coming is way lots bigger.

That's why I thought it would be a good idea to fire up the mofo and see if a good intention could steer Irma away from populated areas.

 Inside the mofo is a modified orgone accumulator cone with a 3" double terminated citrine crystal in the pipe.  The pyramid is made of copper rods a half sacred cubit in length with a tensor generator in the PVC, toped with a half sacred cubit tensor ring.  The frequency is set at 432Hz., square wave.

No amplification on this device but it's still putting out a nice energy.  We'll see how it goes and switch frequencies to 8Hz if I don't see anything dramatic in the next few days.

The intent is for Irma to go back to where it came from and fizzle out.

I'll be keeping an eye on this one.   

Monday, August 28, 2017

the wine with no name

I just wanted to make a basic table wine.  Nothing fancy.  Just a low key red wine made from the cheapest ingredients I could acquire.  I found what I needed at the supermarket in the frozen concentrated grape juice section at a cost of five cans for four dollars.  Eight dollars got me enough juice to ferment six gallons of wine and two bucks more got me the EC-1118 yeast.

I added a couple lbs of sugar to get things going which brings the initial cost up to a whopping 14 bucks for two cases of wine.  Not bad.

To my way of thinking, if this stuff turns out to be crap I'll just run it through the still for some cheap brandy.  Two cases of wine or a gallon and a half of brandy is all the same to me.  I changed my attitude when I tasted the finished product. 

I wanted to make something with relatively low alcohol that didn't require distilling or a huge amount of work.  Not being much of a beer drinker and hard liquor was beginning to lose its luster, my appetites were becoming increasingly whetted with thoughts of drinking regional Italian wines on the shores of Lake Garda.  I wanted wine made by generations of indigenous Italian winemakers who take pride in producing the best wines, with no intentions to export.  You know... the stuff you'll never find in a liquor store because they keep it for themselves.

Ordinarily, making wine from frozen concentrated grape juice would produce something that tastes like Welch's grape juice with a little vodka.  To avoid this, I added some heavy toast Hungarian oak for a month after it stopped fermenting.  That made all the difference.  It actually tastes like it was aging in an oak barrel for a few years, completely eliminating that disgusting kids drink flavor and imparting some rather complex flavor notes.     

Much to my surprise, everyone who tasted this wine loved it.  Even the die hard beer drinkers who won't drink anything but their brand of beer, no matter how free it is, quaffed tumblers of this stuff. 

I have to admit, for a no name wine that I never considered worthy of a seal or label, I found myself wanting to give this wine some kind of identification.

Ok, so I gave it a label but I refused to include any pictures, illustrations, or pastels to indicate anything more than what it is and what I intended it to be.  A simple no name wine.

Ya like it?    

   

Monday, August 21, 2017

solar eclipse orgonite

A solar eclipse is believed to unleash demons.  I thought it would be a nice thing to build a device to repel such an apocalyptic invasion.  Witness the act of creation.  


Friday, August 11, 2017