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Difference between revisions of "User:Pascalito"

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Line 89: Line 89:
 
  Tannin  0.0
 
  Tannin  0.0
 
  Acid  0.6
 
  Acid  0.6
−
  Menthol (Coolness, Pungency) @ V+1
+
  Menthol (Coolness,Pungency) @ V+1
  
 
  This Pascarella test -1640 6680 cont, Vintage 3 Light Red Wine has:
 
  This Pascarella test -1640 6680 cont, Vintage 3 Light Red Wine has:
Line 184: Line 184:
 
  Tannin 15.9
 
  Tannin 15.9
 
  Acid  0.3
 
  Acid  0.3
 +
Green Beans (Cooked Notes, Vegetables) @ V+1
  
 
  This Ariella #1 Green Bean Sugar Frivolity , Vintage 5 Light Red Wine has:
 
  This Ariella #1 Green Bean Sugar Frivolity , Vintage 5 Light Red Wine has:
Line 217: Line 218:
 
  Acid  0.4
 
  Acid  0.4
 
  Peach (Tree Fruit, Fruit), Heat (Pungency) @ V+0
 
  Peach (Tree Fruit, Fruit), Heat (Pungency) @ V+0
 +
 +
This Pascarella test -1700 6720 cont, Vintage 5 Light Red Wine has:
 +
Alcohol  9.2%
 +
Residual Sugar  6.8
 +
Tannin  0.3
 +
Acid  0.3
 +
 +
This Pascarella test -1760 6640, Vintage 5 Light Red Wine has:
 +
Alcohol  0.0%
 +
Residual Sugar 15.8
 +
Tannin  0.0
 +
Acid  0.3
 +
 +
This Pascarella test -1760 6660 cont, Vintage 5 Light Red Wine has:
 +
Alcohol  6.5%
 +
Residual Sugar  9.9
 +
Tannin  3.6
 +
Acid  0.1
 +
 +
This Pascarella Mint Pungent Veggies, Vintage 5 Light Red Wine has:
 +
Alcohol 12.3%
 +
Residual Sugar 15.6
 +
Tannin  9.5
 +
Acid  1.5
 +
Ethanol (Pungency, Chemicals) , Menthol (Coolness, Pungency) @ V+0
 +
 +
This Pascarella Lemmothanol Hazel, Vintage 5 Light Red Wine has:
 +
Alcohol 12.3%
 +
Residual Sugar 28.7
 +
Tannin 19.4
 +
Acid  1.3
 +
Fruit, Pungency (Chemicals) @ V+0
 +
 +
This Pascarella Floral Stemmy Woody Cedar, Vintage 5 Light Red Wine has:
 +
Alcohol 12.3%
 +
Residual Sugar 18.0
 +
Tannin 20.4
 +
Freshness (Vegetables), Smoke (Burned Smells, Woodiness) @ V+0
 +
Acid  1.1
 +
 +
This Pascarella Mysterious Resin, Vintage 5 Light Red Wine has:
 +
Alcohol 12.2%
 +
Residual Sugar 44.2
 +
Tannin  8.5
 +
Acid  0.9
 +
thin @ V+0
  
 
= Beer Tests =
 
= Beer Tests =

Revision as of 18:42, 10 October 2010

Alloy and Marble Trades

For trades, please contact Ariella or Pascalito in game.

We trade only for what we have in stock, so we take no orders. We do not deliver.

We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble or alloys.

  • 3 rotten fish = 1 cr
  • 20 cabbage = 1 cr
  • 2 (dried) papyrus = 1 cr
  • 5 barley = 1 cr
  • 1 scorpion's brood = 2 cr
  • 1 slave's bread mushrooms = 2 cr
  • 1 dueling serpent mushrooms = 5 cr
  • 1 heaven's torent mushrooms = 5 cr
  • 1 peasant foot mushrooms = 5 cr
  • 1 razor's edge mushrooms = 5 cr
  • 1 salt water fungus = 5 cr
  • 1 beehive mushrooms = 10 cr
  • 1 golden sun mushrooms = 10 cr
  • 1 sun star mushrooms = 5 cr
  • 1 spiderling mushrooms = 5 cr
  • 1 pool of tranquility mushrooms = 10 cr
  • 1 dung rot mushrooms = 10 cr

Here is a list of the prices in credits.

  • 1 Oyster Shell Marble = 100 cr
  • 1 White Travertine = 100 cr
  • 1 Yellow Alabaster = 100 cr
  • 1 Mud Granite = 120 cr
  • 1 Canary Granite = 120 cr
  • 1 Rose Alabaster = 150 cr
  • 1 Tangerine Marble = 200 cr
  • 1 Serpentine Marble = 250 cr
  • 1 Steel = 10 cr
  • 1 Brass = 10 cr
  • 1 Bronze = 10 cr

Wines

This Pascarella Primeur 2 S Rings Contemplation, Vintage 2 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 10.5
Tannin  0.0
Acid  1.4
Green Beans (Cooked Notes, Vegetables) @ V+1, Caramelization @ V+3

This Pascarella test -1660 6680 Contemplation, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  7.0
Tannin  0.0
Acid  0.0
Cedar (Resin, Woodiness) @ V+1

This Pascarella test -1700 6700 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  8.7
Tannin  0.0
Acid  0.1
Ethanol (Pungency, Chemicals) @ V+1

This Pascarella test -1700 6660 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  6.7
Tannin  0.0
Acid  0.2
Pungency, Vegetables @ V+1

Pascarella test -1680 6660
thin @ V+1

This Pascarella test -1680 6680 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  7.8
Tannin  0.0
Acid  0.1
Linalool (Floral Notes) @ V+1

This Pascarella test -1660 6700 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 12.7
Tannin  0.0
Acid  0.1
Peach (Tree Fruit, Fruit) @ V+1

This Pascarella test -1640 6700 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  6.3
Tannin  0.0
Acid  0.6
Menthol (Coolness,Pungency) @ V+1

This Pascarella test -1640 6680 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 10.9
Tannin  0.0
Acid  0.0
Hot Alcohol (Heat, Pungency) @ V+1

This Pascarella test -1640 6660 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 11.5
Tannin  0.0
Acid  0.3
Heat (Pungency), Cooked Notes (Vegetables) @ V+1

This Pascarella Melange tests Contemplation, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  8.9
Tannin  0.0
Acid  0.1
Pungency, Hot Alcohol (Heat, Chemicals) @ V+1

This Pascarella test -1720 6700 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  6.0
Tannin  0.0
Acid  1.3
Peach (Tree Fruit, Fruit) @ V+1 

This Pascarella test -1660 6660 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  7.5
Tannin  0.0
Acid  0.4
Ethanol (Pungency, Chemicals) @ V+1

This Pascarella test -1680 6700 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 12.0
Tannin  0.0
Acid  0.3
Floral Notes @ V+1

This Pascarella test -1720 6680 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 16.3
Tannin  0.0
Acid  0.6
Cedar (Woodiness) @ V+1

This Pascarella test -1700 6680 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 11.1
Tannin  0.0
Acid  0.4
Stemmy (Vegetables), Woodiness, Cedar (Resin) @ V+1

This Pascarella test -1720 6720 friv, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 45.9
Tannin  0.0
Acid  3.6
Lemon (Citrus Notes, Fruit), Hazelnut (Nuttiness) @ V+1

test -1740 6720
thin @ V+1

test -1740 6700
Ethanol (Pungency, Chemicals), Linalool (Floral Notes) @ V+1

test -1740 6680
thin @ V+1

test -1760 6680
Resin (Woodiness) @ V+1

test -1760 6700
Menthol (Pungency) @ V+1

test -1760 6720
thin @ V+1

This Pascarella complete mix poor stats, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  6.5
Tannin  0.0
Acid  0.6
Resin (Woodiness), Pungency (Chemicals) @ V+1

This Pascarella Green Bean Contemplation, Vintage 4 Light Red Wine has:
Alcohol 12.4%
Residual Sugar  6.5
Tannin 15.9
Acid  0.3
Green Beans (Cooked Notes, Vegetables) @ V+1

This Ariella #1 Green Bean Sugar Frivolity , Vintage 5 Light Red Wine has:
Alcohol 12.1%
Residual Sugar 62.0
Tannin 10.6
Acid  5.2

This Pascarella #1 Cedar and Mystery Sugar Contemplation, Vintage 5 Light Red Wine has:
Alcohol 12.1%
Residual Sugar  4.8
Tannin  6.8
Acid  0.0
Pungency @ V+0

This Pascarella Pecher Mignon, Vintage 5 Light Red Wine has:
Alcohol 12.1%
Residual Sugar 16.5
Tannin 10.7
Acid  1.0
Peach (tree Fruit, Fruit) @ V+0

This Pascarella test -1680 6720 cont, Vintage 5 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 19.5
Tannin  0.0
Acid  0.3

This Pascarella Cooked Peach Heat, Vintage 5 Light Red Wine has:
Alcohol 12.1%
Residual Sugar  6.9
Tannin  6.6
Acid  0.4
Peach (Tree Fruit, Fruit), Heat (Pungency) @ V+0

This Pascarella test -1700 6720 cont, Vintage 5 Light Red Wine has:
Alcohol  9.2%
Residual Sugar  6.8
Tannin  0.3
Acid  0.3

This Pascarella test -1760 6640, Vintage 5 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 15.8
Tannin  0.0
Acid  0.3

This Pascarella test -1760 6660 cont, Vintage 5 Light Red Wine has:
Alcohol  6.5%
Residual Sugar  9.9
Tannin  3.6
Acid  0.1

This Pascarella Mint Pungent Veggies, Vintage 5 Light Red Wine has:
Alcohol 12.3%
Residual Sugar 15.6
Tannin  9.5
Acid  1.5
Ethanol (Pungency, Chemicals) , Menthol (Coolness, Pungency) @ V+0

This Pascarella Lemmothanol Hazel, Vintage 5 Light Red Wine has:
Alcohol 12.3%
Residual Sugar 28.7
Tannin 19.4
Acid  1.3
Fruit, Pungency (Chemicals) @ V+0

This Pascarella Floral Stemmy Woody Cedar, Vintage 5 Light Red Wine has:
Alcohol 12.3%
Residual Sugar 18.0
Tannin 20.4
Freshness (Vegetables), Smoke (Burned Smells, Woodiness) @ V+0
Acid  1.1

This Pascarella Mysterious Resin, Vintage 5 Light Red Wine has:
Alcohol 12.2%
Residual Sugar 44.2
Tannin  8.5
Acid  0.9
thin @ V+0

Beer Tests

around -1792 6656 (SArt)

  • NE = Lactobacillus-21 Yeast-74 Acetobacter-6 Yeast-72 Yeast-65 Yeast-8 Yeast-51 Lactobacillus-61 Lactobacillus-92 Yeast-75 Lactobacillus-93 Acetobacter-54 Lactobacillus-44 Yeast-91 Mold-47 Yeast-18 Acetobacter-30 Lactobacillus-84 Yeast-88 Lactobacillus-69 Lactobacillus-29 Yeast-81 Yeast-34 Yeast-27
  • NW (-1793 6657) = Yeast-33 Acetobacter-22 Mold-55 Yeast-26 Lactobacillus-45 Acetobacter-62 Yeast-83 Yeast-67 Yeast-64 Yeast-24 Yeast-16 Yeast-90 Yeast-11 Yeast-9 Yeast-43 Yeast-73 Lactobacillus-93 Yeast-41 Lactobacillus-85 Yeast-40 Lactobacillus-69 Lactobacillus-76 Yeast-57 Yeast-48 Yeast-65 Yeast-74 Lactobacillus-21 Yeast-42 Lactobacillus-68 Yeast-18 Acetobacter-6
    • seal 1655 = Yeast-33 Acetobacter-22 Mold-55 Yeast-26 Lactobacillus-45
    • seal 1900 = Yeast-33 Acetobacter-22
    • seal 2000 = Yeast-33
    • 100 honey @ 1180, 50 honey @ 10, seal 2000 = Cloying Beer
    • 90 honey @ 1182, 40 light malt @ 1176, seal 2000 = Cloying Beer
    • 70 honey @ 1188, 35 light malt @ 1176, seal 2000 = Potent Beer. Hint of barley flavor.
    • open kettle not good, can not get VP
    • 97 honey @ 1194, 25 light malt @ 1188, 3 raw malt @ 1182, seal 2000 = Potent Sweet Beer. Hint of honey flavor.
  • SE (1791 6655)= Yeast-9 Mold-71 Yeast-82 Lactobacillus-28 Acetobacter-54 Lactobacillus-84 Yeast-32 Lactobacillus-69 Lactobacillus-12 Yeast-19 Yeast-64 Yeast-41 Acetobacter-22 Yeast-59 Lactobacillus-100 Yeast-35 Acetobacter-94 Lactobacillus-68 Lactobacillus-36 Yeast-50 Yeast-27 Acetobacter-46 Mold-87 Mold-39 Yeast-72 Yeast-17 Yeast-96
    • seal 1900 = Yeast-9 Mold-71 Yeast-82
    • seal 2100 = Yeast-9 Mold-71
    • seal 2200 = Yeast-9 Mold-71
    • seal 2300 = Yeast-9
    • 150 honey @ 1194 ,40 raw malt @ 1190, seal 2300 = Grassy Beer
    • 80 honey @ 1194, 20 light malt @ 1188, 5 raw malt @ 12, seal 2300 = Potent Fruity Beer. Noticeable cherry flavor.
    • 60 honey @ 1194, 30 light malt @ 1188, seal 2300 = Brief Description: Cloying Beer, gave vit floor
  • SW (1793 6655) = Yeast-18 Mold-39 Acetobacter-38 Yeast-66 Yeast-16 Yeast-50 Yeast-19 Lactobacillus-12 Lactobacillus-36 Yeast-33 Yeast-80 Yeast-32 Lactobacillus-69 Acetobacter-6 Acetobacter-14 Lactobacillus-92 Lactobacillus-44 Yeast-90 Lactobacillus-20 Acetobacter-78 Acetobacter-94 Lactobacillus-13 Yeast-73 Yeast-58 Yeast-64 Yeast-3 Mold-79 Yeast-2 Lactobacillus-100 Mold-7 Lactobacillus-4 Yeast-42 Acetobacter-86 Mold-47 Yeast-83 Yeast-81 Yeast-10 Yeast-97
    • seal 1900 = Yeast-18 Acetobacter-38 Mold-39 Yeast-66 Yeast-50 Yeast-16 Yeast-19
    • seal 2100 = Acetobacter-38 Yeast-18 Mold-39 Yeast-66 Yeast-50 Yeast-16
    • seal 2250 = Yeast-18 Acetobacter-38 Mold-39 Yeast-66 Yeast-50 Yeast-16
    • seal 2350 = Acetobacter-38 Mold-39 Yeast-18

around -1664 6656

  • NE = Yeast-74 Mold-63 Yeast-72 Yeast-88 Yeast-81 Lactobacillus-69 Acetobacter-70 Acetobacter-30 Lactobacillus-4 Yeast-59 Lactobacillus-45 Yeast-25 Yeast-34 Yeast-41 Lactobacillus-92 Yeast-65 Yeast-8 Lactobacillus-76
    • seal 1840 = Yeast-74
    • 10 light malt @ 1190, 10 raw malt @ 16, 100 honey @ 8, seal 1840 =

Brief Description: Grassy Beer

--- Alcohol: 664 --- --- Color: 17 --- --- Mold: 0 --- --- Vitamins: 515 ---

--- Glucose (sweet): 366 --- --- Maltose (sweet): 150 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Barley Flavor (pleasant): 81 --- --- Orange Flavor (fruity): 22 --- --- Banana Flavor (fruity): 15 --- --- Cherry Flavor (fruity): 7 --- --- Date Flavor (fruity): 14 --- --- Honey Flavor (fruity): 1719 --- --- Nutmeg Flavor (slightly bitter): 8 --- --- Cinnamon Flavor (slightly bitter): 7 --- --- Tannin Flavor (very bitter): 41 --- --- Grassy Flavor (unpleasant): 109 --- --- Nasty Flavors (unpleasant): 24 ---

Microbes Detected: Yeast-74

  • NW = Yeast-51 Yeast-74 Mold-71 Yeast-81 Yeast-72 Acetobacter-70 Lactobacillus-93 Lactobacillus-21 Lactobacillus-4 Yeast-59 Yeast-50 Yeast-3 Acetobacter-86 Acetobacter-14 Yeast-91 Yeast-34 Lactobacillus-13
    • seal 1840 = Yeast-51 Yeast-74
    • seal 2000 = none
    • seal 1920 = Yeast-51 Yeast-74
    • seal 1960 = Yeast-51
    • 10 light malt @ 1196, 5 raw malt @ 16, 100 honey @ 8, seal 1960 =

Brief Description: Cloying Beer

--- Alcohol: 873 --- --- Color: 16 --- --- Mold: 0 --- --- Vitamins: 772 ---

--- Glucose (sweet): 152 --- --- Maltose (sweet): 125 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Barley Flavor (pleasant): 71 --- --- Orange Flavor (fruity): 12 --- --- Banana Flavor (fruity): 10 --- --- Cherry Flavor (fruity): 18 --- --- Date Flavor (fruity): 27 --- --- Honey Flavor (fruity): 1683 --- --- Nutmeg Flavor (slightly bitter): 15 --- --- Cinnamon Flavor (slightly bitter): 11 --- --- Tannin Flavor (very bitter): 35 --- --- Grassy Flavor (unpleasant): 36 --- --- Nasty Flavors (unpleasant): 10 ---

Microbes Detected: Yeast-51

  • SE = Yeast-9 Acetobacter-94 Yeast-17 Yeast-41 Lactobacillus-68 Mold-39 Acetobacter-22 Lactobacillus-84 Lactobacillus-12 Yeast-99 Lactobacillus-100 Yeast-42 Yeast-50 Yeast-72 Yeast-1 Yeast-24 Mold-15 Yeast-10 Lactobacillus-4
  • SW = Lactobacillus-12 Acetobacter-54 Yeast-9 Yeast-17 Yeast-49 Mold-23 Yeast-98 Mold-71 Mold-47 Yeast-72 Yeast-10 Yeast-41 Yeast-99 Yeast-16 Yeast-43 Yeast-1 Acetobacter-78 Lactobacillus-84 Lactobacillus-68 Mold-15 Yeast-32 Lactobacillus-36

around -1664 6784

  • NE = Mold-63 Lactobacillus-36 Mold-55 Lactobacillus-4 Yeast-98 Yeast-16 Yeast-74 Acetobacter-30 Acetobacter-70 Acetobacter-38 Acetobacter-54 Yeast-65 Yeast-59 Lactobacillus-60
  • NW = Mold-63 Yeast-96 Yeast-24 Acetobacter-30 Lactobacillus-92 Lactobacillus-29 Yeast-98 Lactobacillus-77 Yeast-74 Acetobacter-38 Yeast-25 Yeast-42 Mold-7 Yeast-91
  • SW = Yeast-74 Yeast-57 Yeast-91 Lactobacillus-21 Yeast-65 Mold-63 Yeast-88 Yeast-25 Lactobacillus-36 Acetobacter-22
  • SE = Yeast-25 Acetobacter-30 Yeast-11 Acetobacter-6 Yeast-41 Lactobacillus-21 Yeast-98 Lactobacillus-37 Yeast-74 Yeast-91 Yeast-56 Yeast-8 Yeast-72
    • seal 2000 = No Microorganisms
    • seal 1800 = No Microorganisms
    • seal 1600 = No Microorganisms
    • seal 1400 = No Microorganisms
    • seal 1200 = No Microorganisms
    • seal 1000 = Yeast-25
      • 10LM@1194, 120H@12, 5RM@6, seal 1000 =

Brief Description: Cloying Beer

--- Alcohol: 971 --- --- Color: 16 --- --- Mold: 0 --- --- Vitamins: 855 ---

--- Glucose (sweet): 254 --- --- Maltose (sweet): 125 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Barley Flavor (pleasant): 71 --- --- Orange Flavor (fruity): 29 --- --- Banana Flavor (fruity): 732 --- --- Cherry Flavor (fruity): 12 --- --- Date Flavor (fruity): 163 --- --- Honey Flavor (fruity): 2017 --- --- Nutmeg Flavor (slightly bitter): 10 --- --- Cinnamon Flavor (slightly bitter): 265 --- --- Tannin Flavor (very bitter): 35 --- --- Grassy Flavor (unpleasant): 87 --- --- Nasty Flavors (unpleasant): 27 ---

Microbes Detected: Yeast-25

      • 40LM@1188, 135H@1196, open =

Brief Description: Vinegar Beer

--- Alcohol: 1149 --- --- Color: 60 --- --- Mold: 0 --- --- Vitamins: 240 ---

--- Glucose (sweet): 128 --- --- Maltose (sweet): 400 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 153 ---

--- Barley Flavor (pleasant): 238 --- --- Orange Flavor (fruity): 31 --- --- Banana Flavor (fruity): 663 --- --- Cherry Flavor (fruity): 16 --- --- Date Flavor (fruity): 156 --- --- Honey Flavor (fruity): 331 --- --- Nutmeg Flavor (slightly bitter): 76 --- --- Cinnamon Flavor (slightly bitter): 243 --- --- Tannin Flavor (very bitter): 119 --- --- Grassy Flavor (unpleasant): 119 --- --- Nasty Flavors (unpleasant): 28 ---

Microbes Detected: Yeast-25 Acetobacter-30 Yeast-11 Acetobacter-6 Yeast-41 Lactobacillus-21 Yeast-98 Lactobacillus-37 Yeast-74 Yeast-91 Yeast-56 Yeast-8 Yeast-72

around -1728 6720

  • SW no good
  • SE no good
  • NW = Yeast-51 Yeast-74 Yeast-91 Yeast-88 Lactobacillus-93 Lactobacillus-21 Yeast-65 Lactobacillus-13 Yeast-72 Mold-63 Lactobacillus-84 Lactobacillus-4
  • NE = Yeast-51 Yeast-74 Yeast-88 Lactobacillus-21 Yeast-25 Yeast-72 Acetobacter-14 Yeast-91 Lactobacillus-93 Yeast-41

-1756 6664

  • Yeast-72 Yeast-74 Lactobacillus-21 Acetobacter-6 Yeast-51 Lactobacillus-93 Acetobacter-54 Yeast-65 Yeast-75 Yeast-8 Acetobacter-14 Lactobacillus-61 Yeast-91 Lactobacillus-92 Mold-63 Lactobacillus-84 Yeast-81 Acetobacter-30
  • seal 1800 = nothing
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