vault backup: 2026-05-26 21:32:47

kombucha.md

@@ -16,21 +16,21 @@ although adding the pellicle does help speed things along.
 
 ### First Fermentation
 
-1. Bring 1 cup of filtered water to boil.
+1. Bring 2 cups of water to boil.
 
 2. Remove from heat
-    and add 2 tea bags or 2 tsp. tea leaves.
+    and add 4 tea bags or 4 tsp. tea leaves.
     Set a timer for 15 minutes.
 
-3. Add 1/4 cup sugar and stir until dissolved.
+3. Add 3/8 cup sugar and stir until dissolved.
 
 4. After 15 minutes, strain out the leaves
     and add the hot sweet tea to a glass jar.
 
-5. Add 2 cups of cool water to dilute the tea
+5. Add 4 cups of cool water to dilute the tea
     and bring the temperature down to 70--90°F.
 
-6. Add the 1/2 cup of kombucha and the pellicle
+6. Add the 1 cup of kombucha and the pellicle
     leftover from the previous brewing.
 
 7. Cover the jar with a coffee filter and secure it with a screw band.
@@ -43,19 +43,21 @@ although adding the pellicle does help speed things along.
 * Decaf tea is not recommended,
     the SCOBY feeds on all nutrients in the tea, caffeine included.
 
+* Ignore recipes that call for vinegar.
+
 ### Second Fermentation
 
-1. Set aside 1/2 cup of kombucha and the pellicle for the next brewing.
+1. Set aside 1 cup of kombucha and the pellicle for the next brewing.
 
 2. Stir the remaining kombucha.
 
-3. Add 1/4--1/3 cup of pureed or juiced fruit to a 16 oz glass flip-top bottle.
+3. Add 1/2 cup of pureed or juiced fruit to a 16 oz glass flip-top bottle.
 
 4. Add the kombucha to the bottle, leaving about an inch of head-space.
 
 5. Let ferment for 2--3 days at room temperature.
 
-6. Refrigerate.
+6. Refrigerate until fully chilled before serving.
 
 #### Notes
 
@@ -64,3 +66,7 @@ although adding the pellicle does help speed things along.
 * If after refrigerating the kombucha is not sufficiently carbonated,
     it can be left at room temperature for a day or so to ferment more.
     Fully chill in the refrigerator before testing.
+
+* Ignore recipes that direct you to "burp" your bottles during second fermentation.
+    It's pointless and slows carbonation.
+    Don't use shitty bottles and there's no risk of explosion.

timestamped/2026-05-26_19-13-25.md

@@ -0,0 +1,31 @@
+---
+id: 2026-05-26T19:13:25-0400
+title: 2026-05-26 19:13:25
+tags: []
+daily: "[[2026-05-26]]"
+---
+# 2026-05-26 19:13:25
+
+## Number of Units as an Estimate Parameter
+
+In [[pdi-estimating]] there is an expectation
+that certain project costs are best predicted
+as a function of the number of dwelling/sleeping units.
+Some of these are quite unintuitive,
+especially feeders and switchgear.
+
+As a primarily residential contractor with visions of breaking out,
+it is vital that we develop more market agnostic heuristics.
+To my investigation,
+preference for unit count over area as a parameter
+may never be well founded,
+and is perhaps evidence of a correlation assumed rather than measured.
+
+The relationship between unit count and total building area
+is in the concept of **building efficiency**,
+the ratio of **net saleable area** to **gross area**.
+
+When we see correlation in cost and unit count
+what we're actually observing
+is the correlation in cost and gross area,
+through the correlation in gross area and unit count.