9 out of 10 monkeys believe they are not behind glass

• As much as anonymity is desired online, eventually you have to cross that line that says "I am what I post" #
• Because eventually you will cross that line long before someone else crosses it for you. #

• I am haunted by a south pacific god. I see Maori heads everywhere I look and am being told to eat kiwi's. Damn you ancient curse! #
• That is the last time I eat from a cursed coconut grove. #

• 2nd day of downtown denver smelling like dog food. I have never seen so many excited dogs followed by gagging owners. #
• Subway Yeast… Is it a band name or a smell or a very bad thing in the NY transit system? #

From here:

Leave fruit juice on its own for a few days or weeks and yeast—a type of fungus—will appear as if by magic. In one of nature’s great miracles, yeast eats sugar and excretes carbon dioxide and ethanol, the chemical that makes booze boozy. That’s fermentation.

If fermentation is a miracle of nature, then distillation is a miracle of science. Heat a fermented liquid and the lighter, more volatile chemical components—alcohols, ketones, esters, and so on—evaporate and separate from the heavier ones (like water). That vapor, cooled and condensed into a liquid, is a spirit. Do it to wine, you get brandy; beer, you get whiskey. Distill anything enough times and you get vodka. When it’s executed right, the process concentrates a remarkable array of aromatic and flavorful chemicals.

I always wondered how it was done… and this single paragraph put it so succinctly.