Best products from r/trebuchetmemes
We found 20 comments on r/trebuchetmemes discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 30 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
2. FastRack Stopper/Airlock 1 Gallon Glass Fermenter/Jug, Clear
Great for fermenting small batched of beer or wineIncludes #6 drilled rubber stopper and airlock1 gallon glass wine fermenterPackage Dimensions : 19.05" L x 19.56" W x 30.48" H
3. Twin Bubble Airlock and Carboy Bung (Pack of 2)
- package dimensions :4.572 cm L x 12.573 cm W x 17.399 cm H
- Product type :BOTTLE OPENER
- country of origin:China
- Package weight :2.0oz
Features:
4. Rubber Stoppers - Size #6 - (Pack of 6) Karter Scientific 216Q2
- Size: 6
- Top Diameter: 32mm
- Bottom Diameter: 26mm
- Length: 25mm
- Dimensions in accordance with NBS specifications
Features:
5. Potassium Sorbate - 1 oz.
Potassium Sorbet dissolves completely in wine to prevent yeast from fermentingThis product will not stop an active fermentationIt is typically used prior to bottling to prevent carbonating your wine. Use 1/2 tsp. per gallon. 1 oz. Size
6. MIni Auto-Siphon
- Fits in 1-gallon jugs
- Precision designed for smooth, leak-free operation
- Single stroke action draws a Siphon without disturbing sediment
- Simple to sanitize, easy to Use
- Removable tip prevents siphoning of sediment
Features:
7. Home Brew Ohio 6382a Pectic Enzyme (Powder) - 1 lb.
Pectic enzyme breaks down the pectin's in Fruit, makes the crushing or pressing more efficientPectic enzyme may also be added to red grape must to help extract tannin from the Fruit skins. Do NOT add this enzyme with bentonite, as this will negate the effect. 1 lb. PackageReduces pectin's hazing eff...
8. LD Carlson Company - Dry Pectic Enzyme - 28 Gram/1 oz
- Juice Extraction Agent
- Chemical Compositions (A) : Matlodextrin (95-99%), Pectinase (1-5%)
- Add 1/2 teaspoon per gallon of must before start of fermentation.
- This material is not regulated.
- Handling: Prevent unnecessary contact with eyes or skin. Wear suitable protective clothing.
Features:
9. #8 Straight Corks, 8" x 1 3/4" (Pack of 100)
High quality agglomerated cork body with beveled edgesPerfect size for hand corkersLovely decorative grape pattern Printed on corkDense, well-made closuresPackage of 100
10. Lalvin Dried Wine Yeast EC #1118 (Pack of 10)
- Dried Active Yeast
- Wine Yeast
- Great for fermenting
Features:
11. 1 lb. Potassium Sorbate Preservative Food Grade Wine Stabilizer Beer Wine Making
- Potassium sorbate CAS : 24634-61-5 C6H7KO2
- Food grade preservative
- Beer wine making
- Wine stabilizer
Features:
12. Red Baron Bottle Capper
- Emily Plastic Wing Capper
- Model Number: LDC 4016
- Item Package Dimension: 7.199999992656" L x 6.699999993166" W x 2.399999997552" H
- Item Package Weight: 12.8 oz
Features:
13. Silver Oxygen Barrier Crown Caps 144 Count
- Easy to Use
- Helps reduce oxidation and premature staling
- Perfect for beers that you plan to age
Features:
15. Spring Loaded Beer Bottle Filler
- Spring loaded tip for easy filling
- Fills bottles form bottom up
- Keeps from spilling Brew during bottling
- Item Package Dimension: 15.1" L x 0.4" W x 0.4" H
Features:
16. FastRack Food Grade Vinyl Tubing - 10 feet 5/16 ID - 7/16 OD, Clear
- Learn to Brew LLC 2Y-U7VC-TC1U Food Grade Vinyl Tubing - 10 feet 5/16 ID - 7/16 OD, Clear
Features:
18. Trebuchet Vintage Drawing - Trebuchet Shirt
- Do you know what can launch 90kg projectiles over 300 meters? Is so, this Trebuchet shirt is perfect for you! Show your knowledge and love for the trebuchets with this shirt!
- This Trebuchet shirt for men, women, and kids is the perfect gift for anyone who knows that trebuchets are superior to catapults as a siege weapon or engine
- Lightweight, Classic fit, Double-needle sleeve and bottom hem
Features:
19. AmazonBasics 10-Port USB 3.0 Charging Hub Docking Station
Compatible with USB 3.0 and USB 2.0 specificationSupport Low speed (1.5 Mbps)/ Full speed (12 Mbps)/High speed (480 Mbps)/ Super speed (5 Gbps)Support auto switching between self-power and buspower modeMax output per port is 900MA for 7 regularly USB ports, 1.5A for 3 USB fast charging ports; max ou...
I've made some slight modifications to this, mostly to make it easier to follow. I've also included steps that should be quite obvious to someone who's done any homebrewing before, but I wish someone had told me when I first started.
I'd link to the original, for the sake of attribution, but the user who posted this deleted their account not long after I wrote everything down.
This will produce a sweet fruit-mead (or melomel). WARNING this will be far more alcoholic than it tastes, and should not be consumed if you've recently taken antibiotics, or suffered gastric distress, as the yeast culture will still be alive, and will happily colonize your intestines if your gut microbiome is too fucked up.
Equipment: Most of this stuff will be a good deal cheaper at your local homebrew store, but I've included amazon links (also to the yeast).
At least 2 (3 is better, for reasons we'll get to) 1-gallon jugs (I don't recommend scaling this up), glass preferred. Add an extra jug for each additional batch. This one includes a drilled stopper and airlock
Drilled stoppers (or carboy bungs) and airlocks, non-drilled rubber stoppers.
An autosiphon and food-safe tubing.
Food-safe sanitizing solution (I recommend StarSan).
An electric kettle with temperature selector is useful, but not needed.
If you want to bottle it rather than just keeping a jug in your fridge:
Empty beer or wine bottles (just save your empties), capping or corking equipment, caps or corks, and a bottling wand.
Ingredients:
2.5 lbs (1130g) honey, clover recommended.
A cup (approximately 250ml) or so of fruit (I recommend blackberries, and I strongly recommend against cherries, other recipes have worked for me, but this yields a very medical flavor with cherries).
1 packet Lalvin EC-1118 yeast (a champagne yeast notable for its hardiness, its ability to out-compete other microorganisms, and its high alcohol tolerance).
Optional: potassium sorbate (to reduce yeast activity when our ferment is done), pectic enzyme (aka pectinase - for aesthetic purposes). Both are also available in bulk.
Process:
Day 1:
Mix sanitizing solution with clean water at specified proportions in one of your jugs, filling the jug most of the way. Stopper it, shake it. Remove stopper, set it down wet-side-up (to keep it sterile), pour the fluid to another jug. There will be foam left behind, this is fine, don't bother to rinse it or anything. At low concentrations this stuff is totally fine to drink, and won't ruin your fermentation or flavor.
Add honey to jug, all of it.
If you have a kettle, and your jug is glass, heat water to around 160F (71 Celsius), pour a volume into your jug roughly equal to the amount of honey present. Fix sterile stopper to jug. Shake until honey and water are thoroughly combined. The heat will make it FAR easier to dissolve the honey. Set aside for an hour or so while it cools. Add clean water 'til mostly full, leaving some room for fruit and headspace.
If you're missing a kettle, or using a plastic jug, this is gonna be a little harder. Fill most of the way with clean water (I recommend using a filter) leaving some room for fruit and headspace. Fix sterile stopper, shake 'til honey and water are thoroughly combined. This will take a while, and you will need to shake VERY vigorously.
At this point, you should have a jug mostly-full of combined honey and water. To this, add fruit (inspecting thoroughly for mold, don't want to add that). Then dump in a single packet of the Lalvin EC-1118 yeast, don't bother rehydrating it first or anything, it'll be fine going straight in. Add pectic enzyme if you have it (this does nothing to the flavor, it just makes the end product less cloudy). Stopper it up, shake it again. This jug now contains your "must" (pre-ferment mead).
Pour some sterilizing fluid in a bowl, put a carboy bung/drilled stopper in the bowl, with an airlock. Ensure full immersion. Let sit for a minute. Replace stopper with your bung/drilled stopper, affix airlock. Fill airlock with clean water, sanitizing fluid, or vodka. Rinse the stopper, fix it to your jug of sanitizing fluid.
Place must-jug in a dark place, I recommend a cabinet or closet.
Days 2-7:
Retrieve jug, give it a little jostle. Nothing so vigorous as to get your mead into the airlock, but enough to upset it. This is to release CO2 buildup, and to keep any part of the fruit from drying out. The foaming from the CO2 release may be very vigorous. Do this over a towel for your first batch. If the foam gets into your airlock, clean your airlock and reaffix it. Perform this jostling procedure at least once per day, more is better.
Day 8:
Final jostling, I recommend doing this in the morning.
Day 9:
let it sit, we want the sediment to settle.
Day 10: Time to get it off the sediment
Shake sterilizing fluid jug. Affix tubing to siphon. Put the siphon in the sterilizing fluid, shake the jug a little just to get the whole siphon wet. Siphon fluid into either a third container or a large bowl. This is all to sterilize both the inside and outside of your siphoning system.
Remove siphon from jug. Give it a couple pumps to empty it of any remaining fluid. Place siphon in your mead jug, leaving the end of the tubing in sterilizing fluid while you do this.
Take the jug that you just siphoned the sterilizing fluid from. Dump what fluid remains in it. Place the end of the tubing in this jug, then siphon the mead into it. Make no attempt to get the last bit of mead into your fresh container, it's mostly dead yeast and decomposing fruit.
Add potassium sorbate if you have it, stopper the jug, place it in your fridge.
Clean the jug you started in. Clean your siphon and tubing.
Day 11:
Let it sit
Day 12 or later: time to transfer again, or bottle it.
If you no longer have a jug full of sterilizing fluid, make one.
Repeat the earlier steps to sterilize the siphoning system, with a bottling wand attached to the end of the tubing if you want to bottle.
Sterilize your bottles or a clean jug, either with fluid or heat.
Siphon mead either into your bottles or jug. Stopper/cap/cork when done.
Put your jug/bottles in the fridge.
The yeast culture is still alive, and will continue to ferment. The fridge, and optional potassium sorbate, will merely slow this down. I recommend drinking any bottles within two months, to avoid a risk of bursting bottles. The mead should already be tasty at this point, but usually tastes much better after a couple more weeks.
EDIT: Fixed the formatting up a bit.
It's called: "Structures, or why things don't fall down" by J E Gordon
It's pretty good. Definitely worth checking out if you're into this kind of thing.
Here's the link https://www.amazon.com/dp/B07B66C9FJ
Was definitely drunk last night when I was browsing Amazon. Woke up to a pleasant surprise.
Lets get fancy. Lets say you went with a 10 port hub. That means you only need 22,500 of them.
Took a model off of amazon, like this one.
Item weighs 1.3 pounds. Has a dimension of 5.71 x 2.96 x 1.06 inches.
Right off the bat, we have 30,000 lbs to worry about. Are you going to carry 15 tons worth of stuff?
Each one occupies a space of 17.915696 cubic inches.
That is 403,103 cubic inches. That comes out to roughly 100 beer kegs in volume. Imagine beer kegs stacked end to end, and that doesn't account for the usb cables, power source, etc.
Just saying, the logistics doesn't seem too plausible unless urgently needed for some zombie apocalypse :)
Not sure about the wording of this question but, assuming the meter sticks are pine Wood with a weight of 530 kg/meter^3. We will also assume the size is one meter by 1"(2.54cm) by 1/4"(0.635cm). That gives us 161.29cm^3 per meter stick. Multipling that by 300 gets you 48387cm^3 or 0.048387m^3. So if one meter of pine is 530kg than 4.8387% of that is 25.6361kg.
Now for the distance, assuming you are using 90 1 kg weights and placing them on the longest side the length is 4.9"( 12.446cm) per kg. 12.446cm times 90 equals 1,120.14cm or 11.2014 meters.
So yes a trebutchet can launch 300 meters (25.6361kg) over 90kg (11.2014m).