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So if your score isn't correct your car won't start,your house is dark,can't get credits,food,every aspect of life. Oh, slavery,total control of life or death.
Is this going to effect foreign countries? How will it be enforced with them? Do farmers get credit for the CO2 their plants take out of the air? Do they count the exhaled CO2 from employees/customers? Are they going to count the Mg that florescent lights contain? Are they going to count the list of toxic chemicals used to make batteries?
Beer is mostly made of barley, champagne is made of grapes and soda is mostly high fructose corn sirup. (other than water) Barley and corn take CO2 out of the air and since they list the ingredients negative output they should end up CO2 neutral. Eat drink and be merry.
@@janet6421 I am a homebrewer (won 2 gold, 2 silver and 1 bronze in 2020 State Fair, amongst other competitions). Almost all beer now is force carbonated from tanks of CO2 that is produced as a byproduct of creating nitrogen fertilizer from natural gas. Same for soda. Champagne CO2 is created by yeast converting sugars to ethanol.
@@mutantryeff How do they fill the tanks with CO2? Also the recipes that I saw for home brewing have CO2 produced by the yeast. That is why beer and champaign have lower alcohol content than flat drinks. The CO2 kills off the yeast before the alcohol does. I make wine, mead, and sake. I tried a carbonated sake once but didn't like the sediment.
@@janet6421 I have two 65 pound tanks of CO2 and two 50 pound tanks of nitrogen. After I brew my beer, I filter through either a 1 micron or 5 micron filter to remove sediment - the choice is dependent upon style as 1 micron can remove flavors also. I ferment in kegs and I transfer to kegs (without introducing oxygen). Once the beer is filtered, I hook up the CO2 and it takes about 3 days to fully carbonate. I would never trust yeast to produce the proper CO2 levels for different styles of beer. Major beer producers would never produce enough beer without using forced carbonation. I don't even drink alcohol anymore. I've become too critical of the product and am too focused on faults. I currently only have 10 gallons of an Eisbock that will age for another 4 to 6 years before I even consider bottling it.
@@mutantryeff Yeah, I'm more on the 5 gallon carboy with an airlock and syphon above the lees. Then I invite a bunch of friends over for a party. I might not win any awards, but I have fun with it
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💎Sign the petition to investigate, condemn, and reject the Chinese Communist Party ▶️rejectccp.com
This law needs to go to the Supreme Court. It goes against our personal right.
Gross overreach.
So if your score isn't correct your car won't start,your house is dark,can't get credits,food,every aspect of life.
Oh, slavery,total control of life or death.
I thought the recent Supreme Court ruling on the EPA is also going to impact these types of decisions on other agencies. They can't write law.
It will
NTD News 👍
Time to fire all the execs at the SEC and start over.
Is this going to effect foreign countries? How will it be enforced with them? Do farmers get credit for the CO2 their plants take out of the air? Do they count the exhaled CO2 from employees/customers? Are they going to count the Mg that florescent lights contain? Are they going to count the list of toxic chemicals used to make batteries?
No more beer - it has CO2. No more champagne - it has CO2. No more soda - it has CO2.
Beer is mostly made of barley, champagne is made of grapes and soda is mostly high fructose corn sirup. (other than water) Barley and corn take CO2 out of the air and since they list the ingredients negative output they should end up CO2 neutral. Eat drink and be merry.
@@janet6421 I am a homebrewer (won 2 gold, 2 silver and 1 bronze in 2020 State Fair, amongst other competitions). Almost all beer now is force carbonated from tanks of CO2 that is produced as a byproduct of creating nitrogen fertilizer from natural gas. Same for soda. Champagne CO2 is created by yeast converting sugars to ethanol.
@@mutantryeff How do they fill the tanks with CO2?
Also the recipes that I saw for home brewing have CO2 produced by the yeast. That is why beer and champaign have lower alcohol content than flat drinks. The CO2 kills off the yeast before the alcohol does.
I make wine, mead, and sake. I tried a carbonated sake once but didn't like the sediment.
@@janet6421 I have two 65 pound tanks of CO2 and two 50 pound tanks of nitrogen. After I brew my beer, I filter through either a 1 micron or 5 micron filter to remove sediment - the choice is dependent upon style as 1 micron can remove flavors also. I ferment in kegs and I transfer to kegs (without introducing oxygen). Once the beer is filtered, I hook up the CO2 and it takes about 3 days to fully carbonate. I would never trust yeast to produce the proper CO2 levels for different styles of beer. Major beer producers would never produce enough beer without using forced carbonation. I don't even drink alcohol anymore. I've become too critical of the product and am too focused on faults. I currently only have 10 gallons of an Eisbock that will age for another 4 to 6 years before I even consider bottling it.
@@mutantryeff Yeah, I'm more on the 5 gallon carboy with an airlock and syphon above the lees. Then I invite a bunch of friends over for a party.
I might not win any awards, but I have fun with it
Beware the fart police
Methane is soooo much worse than CO2
Any farmer will have to do this
Red dawn is finally here.