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This fermented hot sauce will use 4 basic ingredients: Peppers (jalapeno, ancho, and habanero), garlic, kosher salt, and water. Glucose zymase Ethanol + carbon dioxide. this takes a lot of pouring. If fermentation is not rapid because of the yeast used, then the whole experiment can be carried over to the second lesson. I'm a noob. In any case, if youre assessing a sugar wash that has already been in storage for a while, you should perform necessary tests to make sure it is fit for distillation before actually distilling it. Bring two gallons of water to a boil and add to fermenter. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'coalitionbrewing_com-leader-4','ezslot_16',156,'0','0'])};__ez_fad_position('div-gpt-ad-coalitionbrewing_com-leader-4-0');That being said, it is also possible that your wash is not bubbling due to the temperature or the concentration of the sugar, which both have to be optimized for fermentation to occur. florida to puerto rico by boat time. The Ingredients. The Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum, Brandy, Moonshine, and More, 6 gallons of fresh, filtered, and dechlorinated water, 1 package of turbo yeast, sufficient for 6.6 US gallons (25L), 8-gallon or larger primary fermenter with tight-fitting lid. Stirring your mash helps ensure a good conversion of the starch-sugar molecules in the grains and keeps the temperature consistent throughout the mash. degassing is usually just before clarifying. Top up fermenter with a combination of ice, cold water, or warm water to obtain a total volume of 6.6 US gallons (25L) at a starting temperature of 100 F (38 C) or other temperature as noted on turbo yeast package. But contrary to reason, it is possible to have too much sugar in a fermentation. I assume you mean 83f not 83 days of fermentation. Add it in with the herbs and spices and massage them in. Dissolve sugar, adding more hot water if required. Because distillation is a two-step processfermentation followed by distillationthis can help troubleshoot the process if your final product is not what you expected on your inaugural run. If you're worried about it because you're using a really full still charge, I'd say toss it in your still and hold it at ~130 degrees for awhile, and that'll take care of any dissolved gases. Here is a SIMPLE DESCRIPTION OF THE FERMENTATION TO DISTILLATION STAGE for making Tequila:. Stirring yeast into the mash can be beneficial for some beer styles, as it can help distribute the yeast and reduce the amount of time that it takes for the yeast to become active and begin fermenting. At the very worst you can strip the flavour with reflux packing and use it as a mixer. For spontaneous fermentations, no specific temperature is used. 3.) Watch this video to discover how pH directly affects the rate at which yeast metabolizes sugar into ethanol. I have yet to try this specific version on a foamy wash, but I know this contraption slows and traps foam inside the copper tubing packing, as I tried it many times in a packed column I used to have. ._2FKpII1jz0h6xCAw1kQAvS{background-color:#fff;box-shadow:0 0 0 1px rgba(0,0,0,.1),0 2px 3px 0 rgba(0,0,0,.2);transition:left .15s linear;border-radius:57%;width:57%}._2FKpII1jz0h6xCAw1kQAvS:after{content:"";padding-top:100%;display:block}._2e2g485kpErHhJQUiyvvC2{-ms-flex-align:center;align-items:center;display:-ms-flexbox;display:flex;-ms-flex-pack:start;justify-content:flex-start;background-color:var(--newCommunityTheme-navIconFaded10);border:2px solid transparent;border-radius:100px;cursor:pointer;position:relative;width:35px;transition:border-color .15s linear,background-color .15s linear}._2e2g485kpErHhJQUiyvvC2._3kUvbpMbR21zJBboDdBH7D{background-color:var(--newRedditTheme-navIconFaded10)}._2e2g485kpErHhJQUiyvvC2._3kUvbpMbR21zJBboDdBH7D._1L5kUnhRYhUJ4TkMbOTKkI{background-color:var(--newRedditTheme-active)}._2e2g485kpErHhJQUiyvvC2._3kUvbpMbR21zJBboDdBH7D._1L5kUnhRYhUJ4TkMbOTKkI._3clF3xRMqSWmoBQpXv8U5z{background-color:var(--newRedditTheme-buttonAlpha10)}._2e2g485kpErHhJQUiyvvC2._1asGWL2_XadHoBuUlNArOq{border-width:2.25px;height:24px;width:37.5px}._2e2g485kpErHhJQUiyvvC2._1asGWL2_XadHoBuUlNArOq ._2FKpII1jz0h6xCAw1kQAvS{height:19.5px;width:19.5px}._2e2g485kpErHhJQUiyvvC2._1hku5xiXsbqzLmszstPyR3{border-width:3px;height:32px;width:50px}._2e2g485kpErHhJQUiyvvC2._1hku5xiXsbqzLmszstPyR3 ._2FKpII1jz0h6xCAw1kQAvS{height:26px;width:26px}._2e2g485kpErHhJQUiyvvC2._10hZCcuqkss2sf5UbBMCSD{border-width:3.75px;height:40px;width:62.5px}._2e2g485kpErHhJQUiyvvC2._10hZCcuqkss2sf5UbBMCSD ._2FKpII1jz0h6xCAw1kQAvS{height:32.5px;width:32.5px}._2e2g485kpErHhJQUiyvvC2._1fCdbQCDv6tiX242k80-LO{border-width:4.5px;height:48px;width:75px}._2e2g485kpErHhJQUiyvvC2._1fCdbQCDv6tiX242k80-LO ._2FKpII1jz0h6xCAw1kQAvS{height:39px;width:39px}._2e2g485kpErHhJQUiyvvC2._2Jp5Pv4tgpAsTcnUzTsXgO{border-width:5.25px;height:56px;width:87.5px}._2e2g485kpErHhJQUiyvvC2._2Jp5Pv4tgpAsTcnUzTsXgO ._2FKpII1jz0h6xCAw1kQAvS{height:45.5px;width:45.5px}._2e2g485kpErHhJQUiyvvC2._1L5kUnhRYhUJ4TkMbOTKkI{-ms-flex-pack:end;justify-content:flex-end;background-color:var(--newCommunityTheme-active)}._2e2g485kpErHhJQUiyvvC2._3clF3xRMqSWmoBQpXv8U5z{cursor:default}._2e2g485kpErHhJQUiyvvC2._3clF3xRMqSWmoBQpXv8U5z ._2FKpII1jz0h6xCAw1kQAvS{box-shadow:none}._2e2g485kpErHhJQUiyvvC2._1L5kUnhRYhUJ4TkMbOTKkI._3clF3xRMqSWmoBQpXv8U5z{background-color:var(--newCommunityTheme-buttonAlpha10)} I started to read this and my first thought was Have I been missing a step?. For example, a higher sugar content will tend to prolong fermentation and make the sugar wash more prone to bacterial contamination. Typically, using a single strain of brewers yeast, a 25 litre wash will produce about 8 10% alcohol by volume (ABV). Google Search Hacks to Find Exactly What You Need. Traditional washbacks are made of wood. Thanks. Another thing to do is stir the mash to aerate or dump between clean brew buckets. One and done. Additionally, the temperature of the wash can play a part in the fermentation time cooler temperatures may slow down the fermentation and may result in a longer fermentation time.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'coalitionbrewing_com-medrectangle-3','ezslot_3',146,'0','0'])};__ez_fad_position('div-gpt-ad-coalitionbrewing_com-medrectangle-3-0'); At the end of the fermentation, it is important to monitor the wash and test the gravity over the course of fermentation. If the environment is suitable, it is possible that the yeast has been compromised and is not working properly. Add the baking yeast and stir well to combine. How much alcohol do you get from a 25 Litre wash? As a general rule try to make the yeastie beasties work as thoroughly and efficiently as possible, like in when using L/DME use some beano or amyloglucosidase enzymes to make sure you've lowered the sugar's complexity to basic yeast levels. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'coalitionbrewing_com-large-mobile-banner-2','ezslot_12',153,'0','0'])};__ez_fad_position('div-gpt-ad-coalitionbrewing_com-large-mobile-banner-2-0');Some machines even have a voice to let you know when the washing cycle has finished. The only time I degas is if we are measuring the total ABV in a carbonated sample (canned cocktail, so rather carbonated), and only then because me need a very accurate volume measurement. If you're fermenting on a cold ground such as stone or concrete, so elevate it by using some 2x4s with blankets to insulate it. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'coalitionbrewing_com-large-mobile-banner-1','ezslot_11',152,'0','0'])};__ez_fad_position('div-gpt-ad-coalitionbrewing_com-large-mobile-banner-1-0');Ultimately, when deciding whether or not to stir your sugar wash, it is important to look at the specific recipe you are working with and follow its instructions. The length of time that sugar wash can sit before distilling depends on several factors. ._1LHxa-yaHJwrPK8kuyv_Y4{width:100%}._1LHxa-yaHJwrPK8kuyv_Y4:hover ._31L3r0EWsU0weoMZvEJcUA{display:none}._1LHxa-yaHJwrPK8kuyv_Y4 ._31L3r0EWsU0weoMZvEJcUA,._1LHxa-yaHJwrPK8kuyv_Y4:hover ._11Zy7Yp4S1ZArNqhUQ0jZW{display:block}._1LHxa-yaHJwrPK8kuyv_Y4 ._11Zy7Yp4S1ZArNqhUQ0jZW{display:none} Leave an inch top of bottle for expansion before capping. According to the chart, if you use enough grains to make a 6.3 percent ABV beer, you'll need to add at least 1 pound of sugar to reach a possible alcohol content of 7.5 percent, because adding 1 pound of sugar would boost the potential alcohol content by 1.2 percent for a 5 gallon batch. revlon flex conditioner review; is frankenstein 1931 movie public domain; This particular one I linked I plan on putting on a 26 gal. Consequently, not only must the mash be stirred, but it also should be stirred with a wooden spoon or paddle to ensure that all of the ingredients are fully mixed. The most common causes are: Dead (not vital) or unhealthy (not viable) yeast cells. ._2Gt13AX94UlLxkluAMsZqP{background-position:50%;background-repeat:no-repeat;background-size:contain;position:relative;display:inline-block} Not needed, but expedites the clearing process. Properly sealed containers with limited head space should be used to ensure optimum quality. In short, the length of time your sugar wash can sit before distillation depends on the ambient temperature, the alcohol content, the container used for storage, the amount of sugar used, and potential contamination risks. Degassing ? I also wouldn't be too quick to write it off as garbage. If the starting gravity was 1.170 - it really didn't have a chance anyway. ._3oeM4kc-2-4z-A0RTQLg0I{display:-ms-flexbox;display:flex;-ms-flex-pack:justify;justify-content:space-between} If youre using a neutral yeast, its possible to boost the ABV higher again up to 15 18%. ._3Qx5bBCG_O8wVZee9J-KyJ{border-top:1px solid var(--newCommunityTheme-widgetColors-lineColor);margin-top:16px;padding-top:16px}._3Qx5bBCG_O8wVZee9J-KyJ ._2NbKFI9n3wPM76pgfAPEsN{margin:0;padding:0}._3Qx5bBCG_O8wVZee9J-KyJ ._2NbKFI9n3wPM76pgfAPEsN ._2btz68cXFBI3RWcfSNwbmJ{font-family:Noto Sans,Arial,sans-serif;font-size:14px;font-weight:400;line-height:21px;display:-ms-flexbox;display:flex;-ms-flex-pack:justify;justify-content:space-between;-ms-flex-align:center;align-items:center;margin:8px 0}._3Qx5bBCG_O8wVZee9J-KyJ ._2NbKFI9n3wPM76pgfAPEsN ._2btz68cXFBI3RWcfSNwbmJ.QgBK4ECuqpeR2umRjYcP2{opacity:.4}._3Qx5bBCG_O8wVZee9J-KyJ ._2NbKFI9n3wPM76pgfAPEsN ._2btz68cXFBI3RWcfSNwbmJ label{font-size:12px;font-weight:500;line-height:16px;display:-ms-flexbox;display:flex;-ms-flex-align:center;align-items:center}._3Qx5bBCG_O8wVZee9J-KyJ ._2NbKFI9n3wPM76pgfAPEsN ._2btz68cXFBI3RWcfSNwbmJ label svg{fill:currentColor;height:20px;margin-right:4px;width:20px;-ms-flex:0 0 auto;flex:0 0 auto}._3Qx5bBCG_O8wVZee9J-KyJ ._4OtOUaGIjjp2cNJMUxme_{-ms-flex-pack:justify;justify-content:space-between}._3Qx5bBCG_O8wVZee9J-KyJ ._4OtOUaGIjjp2cNJMUxme_ svg{display:inline-block;height:12px;width:12px}._2b2iJtPCDQ6eKanYDf3Jho{-ms-flex:0 0 auto;flex:0 0 auto}._4OtOUaGIjjp2cNJMUxme_{padding:0 12px}._1ra1vBLrjtHjhYDZ_gOy8F{font-family:Noto Sans,Arial,sans-serif;font-size:12px;letter-spacing:unset;line-height:16px;text-transform:unset;--textColor:var(--newCommunityTheme-widgetColors-sidebarWidgetTextColor);--textColorHover:var(--newCommunityTheme-widgetColors-sidebarWidgetTextColorShaded80);font-size:10px;font-weight:700;letter-spacing:.5px;line-height:12px;text-transform:uppercase;color:var(--textColor);fill:var(--textColor);opacity:1}._1ra1vBLrjtHjhYDZ_gOy8F._2UlgIO1LIFVpT30ItAtPfb{--textColor:var(--newRedditTheme-widgetColors-sidebarWidgetTextColor);--textColorHover:var(--newRedditTheme-widgetColors-sidebarWidgetTextColorShaded80)}._1ra1vBLrjtHjhYDZ_gOy8F:active,._1ra1vBLrjtHjhYDZ_gOy8F:hover{color:var(--textColorHover);fill:var(--textColorHover)}._1ra1vBLrjtHjhYDZ_gOy8F:disabled,._1ra1vBLrjtHjhYDZ_gOy8F[data-disabled],._1ra1vBLrjtHjhYDZ_gOy8F[disabled]{opacity:.5;cursor:not-allowed}._3a4fkgD25f5G-b0Y8wVIBe{margin-right:8px} Once the campden has done its job, the cultured yeast can be pitched and an airlock attached. .FIYolDqalszTnjjNfThfT{max-width:256px;white-space:normal;text-align:center} . Instead ask, How do I . Remove the crown and base of the pineapple, then rinse the body of the pineapple with cool tap water to remove potential pests or dirt. How long should you ferment your wash before distilling it? how to tell when sugar wash is done fermenting 5.) .ehsOqYO6dxn_Pf9Dzwu37{margin-top:0;overflow:visible}._2pFdCpgBihIaYh9DSMWBIu{height:24px}._2pFdCpgBihIaYh9DSMWBIu.uMPgOFYlCc5uvpa2Lbteu{border-radius:2px}._2pFdCpgBihIaYh9DSMWBIu.uMPgOFYlCc5uvpa2Lbteu:focus,._2pFdCpgBihIaYh9DSMWBIu.uMPgOFYlCc5uvpa2Lbteu:hover{background-color:var(--newRedditTheme-navIconFaded10);outline:none}._38GxRFSqSC-Z2VLi5Xzkjy{color:var(--newCommunityTheme-actionIcon)}._2DO72U0b_6CUw3msKGrnnT{border-top:none;color:var(--newCommunityTheme-metaText);cursor:pointer;padding:8px 16px 8px 8px;text-transform:none}._2DO72U0b_6CUw3msKGrnnT:hover{background-color:#0079d3;border:none;color:var(--newCommunityTheme-body);fill:var(--newCommunityTheme-body)} You often see them made of Oregon pine that grows very high, has only few knots and a very close-grained wood structure. Finally, stirring the mash helps to break up the grain husks, allowing more of the sugars to dissolve and extract more of your desired flavors. Bought myself a vacuum pump to save me the work. I can get a sugar wash down to about 0.998 SG but running early wont hurt. "Hopefully this will help get it cooler quicker". You should also carefully monitor your mash throughout the entire fermentation and distillation process, as the ABV can change drastically at any point. Heat the alcohol and water in a still until they separate. Remove seeds (optional). Posted on . How much water? Remove any scum that is formed. How do you know if fermentation is complete? Always degass your samples before measuring them. I'm using DADY, I've brought it up from the cold basement for the past 2 weeks so it can stay at 80F and be more active, I tossed Monoammonium phosphate in there, lemon juice, boiled yeast, black tea, Epsom salts, tomato paste, what more can I try? Copyright 2014 by Skyhorse Publishing, Inc. Fermentation takes approximately 5 days and using the Mile Hi Distilling 48 Hour Turbo Yeast you should get up to 20% ABV (alcohol by volume) in the wash. Keep fermentation bucket in a dark place at 70-75F. Clean and sanitize all the equipment using equipment cleaner according to package directions. Refrigeration slows down food spoilage; I think we all know this. Read where the surface of the liquid cuts the scale of the hydrometer. The recipe recommends 55 grams. Add to jar. Every time I toss more shit in it bubbles faster and faster but still always seems like I cant really taste the alcohol for all the sweetness. Blog Post: http://www.opensourcedistilling.com/sugar-wash-fermentation-1/Sugar Wash Recipe #1 Video: https://youtu.be/zeg8x82JRkYSugar Wash Stripping Run #1: https://youtu.be/4klPCjZJreUAmazon Affiliate links: pH test strips: https://amzn.to/2GRPuIjchitosan kieselsol combo pkg: https://amzn.to/2GREbzLI was surprised to find the correlation between pH and yeast metabolism. If it's still bubbling fast you've still got a lot of potential alcohol that's going to go to waste if you do it now though. I've had some mashes that I had very little hope for turn out half decent after a stripping run and a finishing run, and then had them turn out even better after hanging out with some toasted oak for a few months. 1.) 2. Reddit and its partners use cookies and similar technologies to provide you with a better experience. This yeast is an excellent yeast for simple sugar wash fermentations. What is the safest medication for anxiety and depression. Uncategorized. Closed-toe shoes must be worn; Long hair tied back Moonshine mash must be stirred for the entire duration of the mash time in order to ensure that the nutrients from the grain are extracted efficiently and that the yeast strain used is functioning at its optimum level. Too little yeast pitched. i figure it's done or done enough.twice a day i swirl it around and theres a big pressure release.hasn't been a pressure release in 24 hrs. It is not in an environment that is agreeable. In most cases a shredder/roller procedure is used, or sometimes a tahona . In addition to the general rule of not stirring a sugar wash while it is fermenting, there are certain factors that could influence when or how often you should occasionally stir the wash. For example, if your sugar wash is particularly dense, stirring can help to keep the more dense elements in suspension, which can promote a healthy fermentation. However, if you are using a recipe that requires frequent stirring, then it should be done as directed. Whats in the bottom of the Starbucks cold brew can? Keep the vessel covered with a cloth to allow the sulfates to escape while keeping bugs out. ). Notice the smell - if it's unpleasant and pungent, then the alcohol contains methanol. Remove a small amount of water to adjust the volume back to 21 L (5.5 US Gal). I started of with home brewing. Additionally, some brewers recommend stirring yeast into the mash to improve the consistency of the beer; however, this can introduce oxygen into the wort, which can lead to off-flavors. IME the only washes that foam excessively and you should concern yourself of their potential for foaming and puking are the ones where you suspect full attenuation has not been achieved or is to be expected from the agents in place. All signs of fermentation should be finished and the hydrometer reading will have remained static for two days. You also may feel the machine vibrate as it comes to a halt. In order to troubleshoot, you can start by measuring the pH and temperature of your wash and compare it to what is optimal for fermentation. Agreed that I don't think you need to degas it. He has been a bartender since 2012 and has written a book named The Bartender's Field Manual. Or refractometer. I thought it was only for wine making. It's been a balancing act between painting the hallway trim, and cleaning up the bedroom walk-in closet. I've never even heard of degassing a wash. Purposeful motion, for one so insane. The wash which is ready for . Another is to eat something fatty, like cheese or nuts. The short answer to this question is that it depends on the specific sugar wash recipe youre using. how to tell when sugar wash is done fermenting; how to tell when sugar wash is done fermenting. Do not drop the hydrometer, as it can hit the bottom of your test cylinder and break. How much sugar? To achieve wash. To achieve sugar content of 15-20%, add 3-4 liters of water (0.6:3*100=20% or 0.6:4*100=15%) and 100 grams of pressed or 20 grams of dry yeast per 1 kilo of sugar. Excellent yeast for moonshine sugar wash. 48-Hour Turbo Yeast will make 14% Alcohol by Volume in 2 days, and up to 20% in 5. Posted March 8, 2014. Fermentation is the breakdown of carbs like starch and sugar by bacteria and yeast and an ancient technique of preserving food. I highly suggest a simple sugar wash as your first strides into fermentation, due to its ease and relatively low risk of mistakes. After that, you should be able to tell if your clothes are ready without the help of a washing machine. gr. 2nd, don't add the sugar in stages. ._3Z6MIaeww5ZxzFqWHAEUxa{margin-top:8px}._3Z6MIaeww5ZxzFqWHAEUxa ._3EpRuHW1VpLFcj-lugsvP_{color:inherit}._3Z6MIaeww5ZxzFqWHAEUxa svg._31U86fGhtxsxdGmOUf3KOM{color:inherit;fill:inherit;padding-right:8px}._3Z6MIaeww5ZxzFqWHAEUxa ._2mk9m3mkUAeEGtGQLNCVsJ{font-family:Noto Sans,Arial,sans-serif;font-size:14px;font-weight:400;line-height:18px;color:inherit} If you're going to let a wash/fermentation sit awhile, it is better to get it off the yeast lees. However, the alcohol content alone isnt everything. You may add sugar or other flavorings to your liking. 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