TAKeyser's Staggered Nutrient Addition (SNA) protocol
Don't add 
DAP before pitching your yeast
Here is the schedule that I typically follow (unless I'm using someones recipe and they give something different), don't remember where I got this from.
One teaspoon of Fermaid-K and two teaspoons DAP should be adequate for a 5 gallon batch. You can mix them together for a stock blend and add them using the following schedule:
• Add ¾ teaspoon yeast energizer/nutrient mix after lag period.
• Add ¾ teaspoon yeast energizer/nutrient mix 24 hours after fermentation begins.
• Add ¾ teaspoon yeast energizer/nutrient mix 48 hours after fermentation begins.
• Add ¾ teaspoon yeast energizer/nutrient mix after 30% of the sugar has been depleted.
DAP before pitching your yeastHere is the schedule that I typically follow (unless I'm using someones recipe and they give something different), don't remember where I got this from.
One teaspoon of Fermaid-K and two teaspoons
DAP should be adequate for a 5 gallon batch. You can mix them together for a stock blend and add them using the following schedule:• Add ¾ teaspoon
yeast energizer/nutrient mix after lag period.• Add ¾ teaspoon
yeast energizer/nutrient mix 24 hours after fermentation begins.• Add ¾ teaspoon
yeast energizer/nutrient mix 48 hours after fermentation begins.• Add ¾ teaspoon
yeast energizer/nutrient mix after 30% of the sugar has been depleted.
Last edited by TAKeyser; 03-31-2012 at 12:25 AM.
Purslane plant veggie herb
grow in sidewalks, omega 3 and antioxidant
http://en.wikipedia.org/wiki/Portulaca_oleracea
http://en.wikipedia.org/wiki/Portulaca_oleracea
KING ON THE FLOOR FINALE POP : CREESTO C-PEF VS BOOGITO BAD DOGZ
iframe width 480 height 270 src http://www.youtube.com/embed/zIwuRaj0rns?fs 1 frameborder 0 allowfullscreen> /iframe>
Antibiotics from the fish store
In an article on Survival Blog, the contributing author, who happens to be a doctor was able to purchase the below fish antibiotics online without any demand for medical license or prescription. A paraphrase of the article and a list of the drugs are listed below. They are:
•FISH-MOX (amoxicillin 250 mg)
•FISH_MOX FORTE (amoxicillin 500 mg)
•FISH-CILLIN (ampicillin 250 mg)
•FISH-FLEX Keflex 250 mg)
•FISH-FLEX FORTE (Keflex 500 mg)
•FISH-ZOLE (metronidazole 250 mg)
•FISH-PEN (penicillin 250 mg)
•FISH-PEN FORTE (penicillin 500 mg)
•FISH-CYCLINE (tetracycline 250 mg)
NOTE: It should be emphasized that FISH-CYCLINE [and other tetracycline antibiotics of various names] can become toxic after its expiration date, unlike most of the other medications listed.
•FISH-MOX (amoxicillin 250 mg)
•FISH_MOX FORTE (amoxicillin 500 mg)
•FISH-CILLIN (ampicillin 250 mg)
•FISH-FLEX Keflex 250 mg)
•FISH-FLEX FORTE (Keflex 500 mg)
•FISH-ZOLE (metronidazole 250 mg)
•FISH-PEN (penicillin 250 mg)
•FISH-PEN FORTE (penicillin 500 mg)
•FISH-CYCLINE (tetracycline 250 mg)
NOTE: It should be emphasized that FISH-CYCLINE [and other tetracycline antibiotics of various names] can become toxic after its expiration date, unlike most of the other medications listed.
Lemoncello recipe
Being Italian I feel compelled to post the original recipe.
Ingredients:
doses for 2 liters of limoncello
- 10 lemons (preferably from South Italy)
- 1 kg of sugar
- 1 liter of alcohol at 95 °
- 1 liter of water
--- Preparation:
1) Peel the lemons with a vegetable peeler peels in a collecting container. Pour one liter of alcohol at 95 ° and close the container tightly, letting the dough rest for 15 days in the dark.
Occasionally stir the pot keeping it strictly airtight.
At this stage, the alcohol will remove all the color and scent from lemon rinds, charging flavor.
2) Meanwhile we can prepare a syrup, the juice from the lemons we get peeled, add 1 liter of water and sugar and mix together the ingredients needed to heat it will generate a real syrup.
To understand the proper density of the syrup can visually adjust, when we bring it to boil a few minutes to thicken. With this process we're pasteurizing the juice of lemon, to keep it intact for the time needed to the recipe.
Once formed the syrup let it cool and place in refrigerator.
3) After the expiry of 15 days of rest of the lemon peels in alcohol, it's time to unite, in a large pot alcohol (even with the lemon peel in it) and syrup. Close the container and let stand another day. The union of these two compounds in flavor blends in those 24 hours, in addition to the work of conservation that creates maximum alcohol with its 95 °
4) Prepare a funnel lined with cheesecloth and bottles that have a total capacity of 2 liters of limoncello. (I managed to fill 3 bottles, 2 x 1 / 2 and a liter)
Past the stage of filtering, filtered carefully through the limoncello into bottles funnel with gauze, the operation may be slow because the syrup is thick and lemon peels are soaked and retain the liquid.
5) At this point you have before you your bottles of limoncello, but beware! are not ready.
In fact, the lemon needs a further period of rest and filing to be effective.
Keep at rest for at least 1 month, you can keep in the refrigerator or at room temperature.
Ingredients:
doses for 2 liters of limoncello
- 10 lemons (preferably from South Italy)
- 1 kg of sugar
- 1 liter of alcohol at 95 °
- 1 liter of water
--- Preparation:
1) Peel the lemons with a vegetable peeler peels in a collecting container. Pour one liter of alcohol at 95 ° and close the container tightly, letting the dough rest for 15 days in the dark.
Occasionally stir the pot keeping it strictly airtight.
At this stage, the alcohol will remove all the color and scent from lemon rinds, charging flavor.
2) Meanwhile we can prepare a syrup, the juice from the lemons we get peeled, add 1 liter of water and sugar and mix together the ingredients needed to heat it will generate a real syrup.
To understand the proper density of the syrup can visually adjust, when we bring it to boil a few minutes to thicken. With this process we're pasteurizing the juice of lemon, to keep it intact for the time needed to the recipe.
Once formed the syrup let it cool and place in refrigerator.
3) After the expiry of 15 days of rest of the lemon peels in alcohol, it's time to unite, in a large pot alcohol (even with the lemon peel in it) and syrup. Close the container and let stand another day. The union of these two compounds in flavor blends in those 24 hours, in addition to the work of conservation that creates maximum alcohol with its 95 °
4) Prepare a funnel lined with cheesecloth and bottles that have a total capacity of 2 liters of limoncello. (I managed to fill 3 bottles, 2 x 1 / 2 and a liter)
Past the stage of filtering, filtered carefully through the limoncello into bottles funnel with gauze, the operation may be slow because the syrup is thick and lemon peels are soaked and retain the liquid.
5) At this point you have before you your bottles of limoncello, but beware! are not ready.
In fact, the lemon needs a further period of rest and filing to be effective.
Keep at rest for at least 1 month, you can keep in the refrigerator or at room temperature.
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