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User:Pascalito

From ATITD5
Revision as of 03:39, 20 September 2010 by Pascalito (talk | contribs) (→‎Wines)
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Quarries

Location Type Gearboxes Status
-1736 6797 Mud Granite New
-1752 6794 Oyster Shell Marble New
-1716 6769 Oyster Shell Marble New
-1704 6793 Oyster Shell Marble New
-1700 6807 Oyster Shell Marble New


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 (Vegetables) @ V+1

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

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
  • 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 9784

  • 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 =
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