She’s had years to train up a successor, at this point it’s just blind power hungry arrogance.
Yeah. I also like the commitment to use the connector on their future non-ultium models.
Always love being able to include folks who can’t drink.
Your options to backsweeten are as follows;
You can do this by starting with a higher initial gravity (this is my approach for sweet meads), or adding sugar until the fermentation stops restarting, or adding neutral spirits to bring the abv up, then backsweeten.
Warning! This doesn’t always work, and it’s hard to predict how much sulfite is necessary, if you add too much it can negatively impact the flavor.
Ferment to dry, then use filters down to 1 micron to filter out the yeast, then backsweeten as desired.
Ferment to dry, then backsweeten just before consumption.
Most commercial producers filter and add sulfites.
Is this pegging?
Why not focus on developing a revenue method which better reflects road usage, instead of relying on random fees associated with your fuel type?
Checkmate atheists.
I’m a +1 on Culvers. Seems to be the most popular with my crowd.
Portillos is good, but honestly it’s always insanely busy which usually swings me towards an alternative.
Yeah, I wonder if the next refresh will include a HUD.