/biz/ - Business & Finance

>>50290434
65oz to make it but it will be rough. 65oz puts you in the top 1% of silver holders world wide, IMO that should be the bear minimum.

>>49604694
Grey is flat
white is raised
and black is pressed in is what I told them, the price has jacked up though its almost $100 per die I might need to wait a bit longer and focus on the property. I've pulled so much money from my regular PM funds recently I feel like I'm falling behind lol.

>fucking nice man! you figure what hive you want yet?
I was thinking something like this would be ideal but its a bit pricy. Could you maybe point me in a more cost friendly direction?
>https://www.honeyflow.com/pages/getting-started-beekeeping

>>49515523
>>49515856

2.5lb honey
1 gallon apple juice
3 table spoon matcha powder
2 lemons zested (leave off as much of the white stuff you can you only want the yellow skin from it.)
Juice from 1 lemon
8 grams top shelf nug/weed (not trim or stems)
3 tea spoon fermaid-o (1 tea spoon added at the beginning and 1 more tea spoon ever 1.5 weeks)
1 tea spoon go ferm yeast energizer
1/2 packet of red star premier cuvee yeast

1) Empty about half the apple juice so there is room for the honey
2) Add 1 teaspoon of the fermaid-o to the juice
3) Add all the honey and shake till all mixed (you got yourself a must)
4) Add the lemon zest, matcha powder and top off with juice and mix real good again, but leave a bit of head space for bubbling and yeasts (save a bit of juice for the next part in prepping the yeast)
5) Use about 2 oz of the juice and mix it with the yeast energizer and put in warm water to get it to about 90degree F
6) Once the smoll juice is warm add the yeast to the 2oz of warm juice and wait about 5-10min
7) Add the 2oz of juice and yeast to your must and put a airlock on the top of it and wait about 1-2 weeks then transfer in to a new fermentation vessel (this is called racking your mead/wine) to get the zest and some of the sediment out of it. You can strain it though a cheese cloth using a gravity siphon to move it.
8) Every 1.5-2 weeks add 1/2 teaspoon of the nutrients (fermaid-o) to help it along

9a) Once fermentation is near completion Decarb the nug (put in mason jar sealed in the oven at 250 for 25-30 min let cool) then add the weed to your mead and let it sit for about another month, before racking the weed off and letting it age and clarify a bit.
9b) You can use campden tablets and potassium sorbate to "sterilize and stabilize" it so you can back sweeten or let it stay dry I like it more dry.

>>29879642
The Crimson Stacker
Crimson Blood Berry < I like that one

>>29879651
Yours don't look like this? I think you should go to a doc anon.