From a5389526f830afca3eec41c11538c02654b03ecf Mon Sep 17 00:00:00 2001 From: Zane Meyers Date: Tue, 26 May 2026 21:32:47 -0400 Subject: [PATCH] vault backup: 2026-05-26 21:32:47 --- kombucha.md | 22 +++++++++++++-------- timestamped/2026-05-26_19-13-25.md | 31 ++++++++++++++++++++++++++++++ 2 files changed, 45 insertions(+), 8 deletions(-) create mode 100644 timestamped/2026-05-26_19-13-25.md diff --git a/kombucha.md b/kombucha.md index 2985157..c6dae65 100644 --- a/kombucha.md +++ b/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. diff --git a/timestamped/2026-05-26_19-13-25.md b/timestamped/2026-05-26_19-13-25.md new file mode 100644 index 0000000..1c1c987 --- /dev/null +++ b/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.