That's once the wine is wine. I'm talking about it being shoveled onto the fruit

I used to advertise that my wine was naturally fermented. I've stopped.

I had never added yeast, but I learned that most "natural fermentations" aren't what they claim to be, including mine.

Yeast lives on everything. It's everywhere. So if you want a true natural fermentation, you'd have to work with fruit grown on your own land in a space where no fermentation has ever happened before.

I thought that as long as I didn't add yeast, it was a natural fermentation. Turns out the yeast my dad pitched once, back in 2007, is probably still the dominant strain.

I haven't tested it, but that was enough for me to stop calling my wines "natural."

Natural fermentation doesn't make wine healthier, but yeast drives flavor. The fewer outside inputs you have, the more the wine speaks for its place.

Many wineries add a heavy dose of sulfur at harvest to kill off natural yeast so they can start clean with a commercial strain. They want total control.

I don't do that. My grapes come in, start fermenting with whatever yeast lives in the vineyard, and finish with whatever's taken up residence here over time.

It's wine minutia. In the end, only two things matter:

Does it taste good?

How do you feel the next day?

I think you'll like the taste of my wine and by skipping the massive sulfur dose, you're one step closer to feeling great tomorrow.

I used to advertise that my wine was naturally fermented. I've stopped.

I had never added yeast, but I learned that most "natural fermentations" aren't what they claim to be, including mine.

Yeast lives on everything. It's everywhere. So if you want a true natural fermentation, you'd have to work with fruit grown on your own land in a space where no fermentation has ever happened before.

I thought that as long as I didn't add yeast, it was a natural fermentation. Turns out the yeast my dad pitched once, back in 2007, is probably still the dominant strain.

I haven't tested it, but that was enough for me to stop calling my wines "natural."

Natural fermentation doesn't make wine healthier, but yeast drives flavor. The fewer outside inputs you have, the more the wine speaks for its place.

Many wineries add a heavy dose of sulfur at harvest to kill off natural yeast so they can start clean with a commercial strain. They want total control.

I don't do that. My grapes come in, start fermenting with whatever yeast lives in the vineyard, and finish with whatever's taken up residence here over time.

It's wine minutia. In the end, only two things matter:

Does it taste good?

How do you feel the next day?

I think you'll like the taste of my wine and by skipping the massive sulfur dose, you're one step closer to feeling great tomorrow.

Well the more I study the Austrian school, in relation to property rights, if you take the right to private property as the cornerstone of the most efficient capitalist economy, actually what we witness, is abuse of those rights

Russia is a good example. Violence, or threat of violence, is regularly used to coerce the corruption of property rights

Indeed, with this lens, it’s really only Bitcoin that has perfected the concept of non-violent uphold of private property. The cost of attack, vs the cost of defence, are totally flipped around

5000 words... 5000

#Bitcoin #Nostr #Memes

Great question.

To my knowledge, in the case of Australia, the Aboriginals that lived here for thousands of years undisturbed, remains have been excavated that are 60,000 years old, did not have private property, but rather everything was shared

So it was British colonialists that arrived with guns, circa 250 years ago, and started settling from Sydney harbour, enforcing their imported legal and property system

So yes, the lands were taken by force, and populated

Yes. Muraresku wasn’t sure about teleology for the psychedelic beverages he wrote about nor did he understand the hypogeums, cave incubation, etc.

My research dovetails with his very nicely from everything I’ve seen. I build upon Muraresku’s work by offering the teleology he doesn’t offer and the evidence for it.

Yes. Muraresku wasn’t sure about teleology for the psychedelic beverages he wrote about nor did he understand the hypogeums, cave incubation, etc.

My research dovetails with his very nicely from everything I’ve seen. I build upon Muraresku’s work by offering the teleology he doesn’t offer and the evidence for it.

Here is an excerpt from my research notes on the scientific evidence suggesting that people practicing the Eleusinian Mysteries were tripping on LSD beer. If you want more, check out Once Bitten 562. Link in my profile.

-------------------------------------------------------

Archaeobotanist Jordi Juan-Tresserras from the University of Barcelona found “’the remains of ergot sclerotia’ at Mas Castellar de Pontos in not one, but two different artifacts connected to Pon’s iconic ‘domestic chapel.’ The fungus was found embedded between several teeth of a human jawbone. Microscopic evidence of the same organism was additionally identified in one of the miniature chalices that once contained a ‘special beer.’ Given the ‘cultic’ context of the area where both relics were unearthed in 1997, Juan-Tresserras linked whatever potion filled the tiny cup to ‘the consumption of the kykeon’ during the Mysteries of Eleusis. After all, ergot played a ‘fundamental role’ in the Ancient Greek rites according to Gordon Wasson. And no less a scientific expert than Albert Hofmann had explained how the ‘entheogenic alkaloids’ in ergot, like the water-soluble ergine and ergonovine, could have easily been separated from the toxic alkaloids.”

Juan-Tresseras wrote “the element to highlight is the presence of the remains of ergot sclerotia (Claviceps sp.), also identified in one of the human jawbones….This purple-colored mushroom has been associated with Demeter as well, especially because the color is associated with the goddess, and also because this fungus undergoes a cycle similar to the myth of Demeter and Persephone. After infecting the grain plant with ascospores, the purple-colored sclerotia that envelop the ears of the mature grain begin forming. At first, the sclerotia fall to the ground, where they pass the winter and fruit with the first spring rains, forming little purple-colored mushrooms that release ascospores that, using the wind to intercede, wind up infecting the ears. The harvest of the ears infected with sclerotia and their later processing contaminate the grain with toxic alkaloids. The psychoactive alkaloids of ergot are basically derivatives of lysergic acid [(LSD)] and have hallucinogenic effects.” This is in alignment with “The hypothesis from Wasson, Hofmann, and Ruck [which] is that the naturally occurring fungus ergot, derived from barley, would have potentiated the kukeon.”

GM

Just at the breakfast table in our hotel, my son and I quietly munching on all the best things

We’re 80 floors up

360 views of Melbourne all around us

Quite incredible seeing the City from up here the past few days

It really gets me thinking

In spite of the clear trend towards big government, over-regulation, too much market intervention, and socialist principles, all of which I am very concerned about in Australia longer-term, and all of which I believe are a handbrake on productivity

The ability of humans to create, meet, trade, build, manage, grow, and flourish, is a miracle

From here you can see trains, planes, boats, buses, cars, motorbikes, and bikes

Roads, a port, an airport, a harbour, bridges, sky scrapers, suburbia, high streets, parks, and sports stadiums

Collaboration, at scale, of self-interested economic actors, building on a set of shared ethics, laws, of which clearly the most important is the bastion of private property

And in lies the key

The right to private property

Which is something that we have to work for, to cherish, to value, educate on, understand, and advocate forever for

People just haven’t dug into what it means

Why it’s important

Indeed, I feel I’ve only just scratched the surface

So cheers to ingenuity, to trade, to entrepreneurship, and the human endeavour

Let’s keep building!

💪🏻

Seriously we gotta bring this back

Seriously we gotta bring this back

Great podcast. Where have we arrived. Wallstreet sets the narrative.

Absolutely. We gotta hang again!

Me? Maybe one day…

In China, they have a lot of government. However, there it is very functional.

nostr is fucking amazing. cashu.me mint ratings, sorted by web of trust.

Suits don't understand fiduciary duty.

If any of you happen to live near one of those Wonder food halls that seem to be opening up everywhere and you’re wondering to yourself if it could possibly be any good, please allow me to assure you that it is not. I finally broke down and used one of their $20 coupons, and I have nothing but regrets.

Incredibly blessed Ben. It’s such great fortune that you have a strong family foundation. Wish I had that.

bitchat is peanut gallery tech during talks

Can’t say I go to the extent of removing my SIM card but everything else I do on a daily

I almost never carry my phone, and keep the service and sim deactivated until I want to use it. Mornings are usually include meditation.

Insane amount of cool new cameras even though cellphones have insane good cameras.

The future is often bountiful with great options for passion driven categories

The main benefit of calorie counting for me is just to viscerally understand how dumb it is to consume certain things. It’s so easy to glaze over this and not think about it otherwise.

A night of drinking a lot is like 1000+ calories, which only leaves 600 for nutrition if i want to maintain a calorie deficit.

On 1600 calories you are hungry a lot more, so having non nutritious things in your budget is just waste and leads to even more huger and suffering.

Given these constraints it becomes immediately obvious that drinking all the time is incredibly dumb unless you want to stay fat, unhealthy, and lose brain cells. Also i love sushi but damn it’s expensive in the calorie budget.

Just forcing these constraints on yourself leads to the inescapable conclusion to eat lean, clean, and unprofessed foods that keep you full and have high protein and macronutrient counts. Eggs, steak, etc. also the “volume eating” trend.

Why carnivore works so well starts to make a lot of sense.

interesting thought

why on a boom arm? 🤔

brio seems quite pricy, looking at c930e, as i don't necessarily need the microphone, as i have a proper mixer and a mic already