4. Record temperature and hydrometer reading. Always degass your samples before measuring them. Did you oxygenate/aerate the mash before pitching so the yeast multiply properly. ._3oeM4kc-2-4z-A0RTQLg0I{display:-ms-flexbox;display:flex;-ms-flex-pack:justify;justify-content:space-between} A sugar wash fermentation typically takes 2-4 weeks, depending on the type of yeast and strength of wash. A stronger wash can take longer to fully ferment, and a weaker wash may take less time. Rack to a buck or carboy and use the wine whip to get rid of all of the co2. .c_dVyWK3BXRxSN3ULLJ_t{border-radius:4px 4px 0 0;height:34px;left:0;position:absolute;right:0;top:0}._1OQL3FCA9BfgI57ghHHgV3{-ms-flex-align:center;align-items:center;display:-ms-flexbox;display:flex;-ms-flex-pack:start;justify-content:flex-start;margin-top:32px}._1OQL3FCA9BfgI57ghHHgV3 ._33jgwegeMTJ-FJaaHMeOjV{border-radius:9001px;height:32px;width:32px}._1OQL3FCA9BfgI57ghHHgV3 ._1wQQNkVR4qNpQCzA19X4B6{height:16px;margin-left:8px;width:200px}._39IvqNe6cqNVXcMFxFWFxx{display:-ms-flexbox;display:flex;margin:12px 0}._39IvqNe6cqNVXcMFxFWFxx ._29TSdL_ZMpyzfQ_bfdcBSc{-ms-flex:1;flex:1}._39IvqNe6cqNVXcMFxFWFxx .JEV9fXVlt_7DgH-zLepBH{height:18px;width:50px}._39IvqNe6cqNVXcMFxFWFxx ._3YCOmnWpGeRBW_Psd5WMPR{height:12px;margin-top:4px;width:60px}._2iO5zt81CSiYhWRF9WylyN{height:18px;margin-bottom:4px}._2iO5zt81CSiYhWRF9WylyN._2E9u5XvlGwlpnzki78vasG{width:230px}._2iO5zt81CSiYhWRF9WylyN.fDElwzn43eJToKzSCkejE{width:100%}._2iO5zt81CSiYhWRF9WylyN._2kNB7LAYYqYdyS85f8pqfi{width:250px}._2iO5zt81CSiYhWRF9WylyN._1XmngqAPKZO_1lDBwcQrR7{width:120px}._3XbVvl-zJDbcDeEdSgxV4_{border-radius:4px;height:32px;margin-top:16px;width:100%}._2hgXdc8jVQaXYAXvnqEyED{animation:_3XkHjK4wMgxtjzC1TvoXrb 1.5s ease infinite;background:linear-gradient(90deg,var(--newCommunityTheme-field),var(--newCommunityTheme-inactive),var(--newCommunityTheme-field));background-size:200%}._1KWSZXqSM_BLhBzkPyJFGR{background-color:var(--newCommunityTheme-widgetColors-sidebarWidgetBackgroundColor);border-radius:4px;padding:12px;position:relative;width:auto} if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'coalitionbrewing_com-large-mobile-banner-1','ezslot_11',152,'0','0'])};__ez_fad_position('div-gpt-ad-coalitionbrewing_com-large-mobile-banner-1-0');Ultimately, when deciding whether or not to stir your sugar wash, it is important to look at the specific recipe you are working with and follow its instructions. Perhaps his definition of bubbling strong and yours arent the same. If you're not into math, the gist of it is, by 140f or so, there's a negligible amount of CO2 in solution, it'll all have bubbled out by then, so manually degassing by sloshing it around isn't super necessary. As a general rule try to make the yeastie beasties work as thoroughly and efficiently as possible, like in when using L/DME use some beano or amyloglucosidase enzymes to make sure you've lowered the sugar's complexity to basic yeast levels. Sometimes, bubbles can nucleate on the hydrometer, which artificially will raise its level above a true reading. Slightly crush peeled garlic cloves. Fermentation is the most critical step in the brewing process when yeast turns the sugar in the wort into alcohol and carbon dioxide. And this new round of bubbling happened after I pitched in 2 tablespoons of Monoammonium Phosphate I have pH strips but they're too broad spectrum to be worth much. Wash and dry your hot peppers. You may add sugar or other flavorings to your liking. For example, ale fermentations usually occur between 64-72F (18-22C) whereas lager fermentations occur between 48-58F (9-14C). In addition to the general rule of not stirring a sugar wash while it is fermenting, there are certain factors that could influence when or how often you should occasionally stir the wash. For example, if your sugar wash is particularly dense, stirring can help to keep the more dense elements in suspension, which can promote a healthy fermentation. Add to jar. Too much yeast pitched, causing excessive krausening and loss of healthy yeast through blow off. For the third batch, we prepared live oyster shells and put them in the fermenter. Once the campden has done its job, the cultured yeast can be pitched and an airlock attached. Fermented mash can typically sit for up to two weeks as long as it is kept at the right temperature (ideally around 68-72F). In a temperature of 65 - 72 degrees the first stage bacteria, Leuconostoc mesenteroides, are happiest. The washbacks are covered with lids to prevent bacteria from coming in and avoid the overflow of the mash if fermentation brings it up too high. Google Search Hacks to Find Exactly What You Need. Or a good scale and accurate volumetric flask. Specifically formulated to ferment 6kg of sugar across a wide range of temperatures, while still producing a clean tasting spirit. Hyrdometer is cheapest and easiest, and really is essential if you're gonna play the fermentation game. Brick-red in color with spicy, sweet, umami notes, gochujang is a staple in Korean cooking. Okay, I'll let it sit another few days and see if the readings change. Read where the surface of the liquid cuts the scale of the hydrometer. Would CO2 coming out of solution produce days on end of vigorous bubbling? There looks to be several cups worth of yeast on the bottom and good flocculation up top, I have a feeling this will not be great, but the success of using monoammonium phosphate interests me. After steaming (cooking) the pinas, generally by horno (oven) or autoclave (stainless steel oven), inulin carbs transform into fructose.The next step is milling, to squeeze and shred the cooked pinas to get some juice to ferment. The Ingredients. I think that is the wrong questions. .Rd5g7JmL4Fdk-aZi1-U_V{transition:all .1s linear 0s}._2TMXtA984ePtHXMkOpHNQm{font-size:16px;font-weight:500;line-height:20px;margin-bottom:4px}.CneW1mCG4WJXxJbZl5tzH{border-top:1px solid var(--newRedditTheme-line);margin-top:16px;padding-top:16px}._11ARF4IQO4h3HeKPpPg0xb{transition:all .1s linear 0s;display:none;fill:var(--newCommunityTheme-button);height:16px;width:16px;vertical-align:middle;margin-bottom:2px;margin-left:4px;cursor:pointer}._1I3N-uBrbZH-ywcmCnwv_B:hover ._11ARF4IQO4h3HeKPpPg0xb{display:inline-block}._2IvhQwkgv_7K0Q3R0695Cs{border-radius:4px;border:1px solid var(--newCommunityTheme-line)}._2IvhQwkgv_7K0Q3R0695Cs:focus{outline:none}._1I3N-uBrbZH-ywcmCnwv_B{transition:all .1s linear 0s;border-radius:4px;border:1px solid var(--newCommunityTheme-line)}._1I3N-uBrbZH-ywcmCnwv_B:focus{outline:none}._1I3N-uBrbZH-ywcmCnwv_B.IeceazVNz_gGZfKXub0ak,._1I3N-uBrbZH-ywcmCnwv_B:hover{border:1px solid var(--newCommunityTheme-button)}._35hmSCjPO8OEezK36eUXpk._35hmSCjPO8OEezK36eUXpk._35hmSCjPO8OEezK36eUXpk{margin-top:25px;left:-9px}._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP,._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP:focus-within,._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP:hover{transition:all .1s linear 0s;border:none;padding:8px 8px 0}._25yWxLGH4C6j26OKFx8kD5{display:inline}._2YsVWIEj0doZMxreeY6iDG{font-size:12px;font-weight:400;line-height:16px;color:var(--newCommunityTheme-metaText);display:-ms-flexbox;display:flex;padding:4px 6px}._1hFCAcL4_gkyWN0KM96zgg{color:var(--newCommunityTheme-button);margin-right:8px;margin-left:auto;color:var(--newCommunityTheme-errorText)}._1hFCAcL4_gkyWN0KM96zgg,._1dF0IdghIrnqkJiUxfswxd{font-size:12px;font-weight:700;line-height:16px;cursor:pointer;-ms-flex-item-align:end;align-self:flex-end;-webkit-user-select:none;-ms-user-select:none;user-select:none}._1dF0IdghIrnqkJiUxfswxd{color:var(--newCommunityTheme-button)}._3VGrhUu842I3acqBMCoSAq{font-weight:700;color:#ff4500;text-transform:uppercase;margin-right:4px}._3VGrhUu842I3acqBMCoSAq,.edyFgPHILhf5OLH2vk-tk{font-size:12px;line-height:16px}.edyFgPHILhf5OLH2vk-tk{font-weight:400;-ms-flex-preferred-size:100%;flex-basis:100%;margin-bottom:4px;color:var(--newCommunityTheme-metaText)}._19lMIGqzfTPVY3ssqTiZSX._19lMIGqzfTPVY3ssqTiZSX._19lMIGqzfTPVY3ssqTiZSX{margin-top:6px}._19lMIGqzfTPVY3ssqTiZSX._19lMIGqzfTPVY3ssqTiZSX._19lMIGqzfTPVY3ssqTiZSX._3MAHaXXXXi9Xrmc_oMPTdP{margin-top:4px} Wine Yeast - Lavlin EC-1118 is available in most homebrew shops and is typically used to ferment wines but works great for sugar shines with a high starting ABV. If you are looking for a dry, clean wash with minimal residual sugar, then take readings for at least 3 days to make sure fermentation has truly stopped. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. If youre aiming for higher ABV drinks, then there are a few tricks you can use such as adding extra sugar in the form of a sugar back or by introducing extra yeast nutrients to help the fermentation process along. gr. We use a Dark brown sugar wash with yeast nutrients. On the other hand, your wash can become too hot, which will damage or even kill the yeast. Press J to jump to the feed. Once the issue is identified, they may be able to either repair it or advise you on whether its time to buy a new machine. Remove the crown and base of the pineapple, then rinse the body of the pineapple with cool tap water to remove potential pests or dirt. Top up fermenter with a combination of ice, cold water, or warm water to obtain a total volume of 6.6 US gallons (25L) at a starting temperature of 100 F (38 C) or other temperature as noted on turbo yeast package. Overall, it is not necessary to stir yeast into the mash; however, it can be beneficial for certain beer styles. I confess to a personal fetish for this round one. I'm not even intending on drinking this garbage anymore once its distilled I'll just use it to preserve insects and sanitize hands but I want to at least have it finish dry! Hows your sanitization? thinner i guess. The first batch is controlled with a pH buffer we made from citric acid and sodium hydroxide. If the sugar concentration level of the must becomes too high at any given point--either at the beginning or during the fermentation--it starts to have an inhibiting effect on the yeast's ability to produce alcohol. Location:Dunham, Quebec (near montreal) Interests:brewing, wine making, farm to bottle, herb liquors, growing spices for flavoring/drying them. Although you can make accidental vinegar by leaving a bottle of wine open too long, most vinegar-making is carefully managed for precise results. Bring two gallons of water to a boil and add to fermenter. how to tell when sugar wash is done fermenting. ._1LHxa-yaHJwrPK8kuyv_Y4{width:100%}._1LHxa-yaHJwrPK8kuyv_Y4:hover ._31L3r0EWsU0weoMZvEJcUA{display:none}._1LHxa-yaHJwrPK8kuyv_Y4 ._31L3r0EWsU0weoMZvEJcUA,._1LHxa-yaHJwrPK8kuyv_Y4:hover ._11Zy7Yp4S1ZArNqhUQ0jZW{display:block}._1LHxa-yaHJwrPK8kuyv_Y4 ._11Zy7Yp4S1ZArNqhUQ0jZW{display:none} ._2ik4YxCeEmPotQkDrf9tT5{width:100%}._1DR1r7cWVoK2RVj_pKKyPF,._2ik4YxCeEmPotQkDrf9tT5{display:-ms-flexbox;display:flex;-ms-flex-align:center;align-items:center}._1DR1r7cWVoK2RVj_pKKyPF{-ms-flex-pack:center;justify-content:center;max-width:100%}._1CVe5UNoFFPNZQdcj1E7qb{-ms-flex-negative:0;flex-shrink:0;margin-right:4px}._2UOVKq8AASb4UjcU1wrCil{height:28px;width:28px;margin-top:6px}.FB0XngPKpgt3Ui354TbYQ{display:-ms-flexbox;display:flex;-ms-flex-align:start;align-items:flex-start;-ms-flex-direction:column;flex-direction:column;margin-left:8px;min-width:0}._3tIyrJzJQoNhuwDSYG5PGy{display:-ms-flexbox;display:flex;-ms-flex-align:center;align-items:center;width:100%}.TIveY2GD5UQpMI7hBO69I{font-size:12px;font-weight:500;line-height:16px;color:var(--newRedditTheme-titleText);white-space:nowrap;overflow:hidden;text-overflow:ellipsis}.e9ybGKB-qvCqbOOAHfFpF{display:-ms-flexbox;display:flex;-ms-flex-align:center;align-items:center;width:100%;max-width:100%;margin-top:2px}.y3jF8D--GYQUXbjpSOL5.y3jF8D--GYQUXbjpSOL5{font-weight:400;box-sizing:border-box}._28u73JpPTG4y_Vu5Qute7n{margin-left:4px} Copyright 2014 by Skyhorse Publishing, Inc. how to tell when sugar wash is done fermenting . Because distillation is a two-step processfermentation followed by distillationthis can help troubleshoot the process if your final product is not what you expected on your inaugural run. Yes, you can stir moonshine mash. After the boiling process is complete and the liquid is cooled down, it is then ready for storage or further dilution if needed. Excerpted with permission from The Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum, Brandy, Moonshine, and More by Rick Morris. Beans and lentils are heralded for their fiber, a key nutrient in healthy digestion and constipation relief. Add the baking yeast and stir well to combine. By adding more liquid (not vinegar!) In most cases a shredder/roller procedure is used, or sometimes a tahona . Here is a SIMPLE DESCRIPTION OF THE FERMENTATION TO DISTILLATION STAGE for making Tequila:. Brett makes a good point above. florida to puerto rico by boat time. Uncategorized. boiler that has a perfectly placed 2" TC port the ignoramuses that sell it insist on calling a "fill port". Here are some possible . It's why meth. Do not drop the hydrometer, as it can hit the bottom of your test cylinder and break. I have no idea what tomato paste does to a gravity reading, but with that little amount, it can't make that much difference. In short, the length of time your sugar wash can sit before distillation depends on the ambient temperature, the alcohol content, the container used for storage, the amount of sugar used, and potential contamination risks. When the sediment has settled, pour off the water from the top slowly to avoid disturbing the sediment at the bottom. Ive been distilling for about 7 years - both sugar washes for neutral through a reflux still and grain mashes for whisky through a pit still - and I have NEVER de-gassed. Ive never had a puke and Ive only ever produced clear distillate. how to tell when sugar wash is done fermentingscanavenger portable wireless bluetooth barcode scanner how to tell when sugar wash is done fermenting. If your sugar wash is not bubbling, it's likely because your yeast wasn't activated properly. One and done. Secondary note - if you are fining and trying to strip out O2/CO2, sparging with nitrogen works better than just about anything else you can do. If you are still unsure of the fermentation status, you can bottle a sample and check it after a week or two if there is a lack of carbonation, the fermentation likely isnt complete. . Forgot to mention the ultimate defoaming ._3K2ydhts9_ES4s9UpcXqBi{display:block;padding:0 16px;width:100%} The amount of time it takes to distill wash depends on a few factors, including the size of the still being used, the temperature of the still and the alcohol desired in the final product. A 10% ABV wash should take about 5 - 10 days. Press J to jump to the feed. Share techniques, equipment, still designs, recipes, materials sources, and anything related to beverage distillation. how to tell when sugar wash is done fermenting let it settle, pour some more, let it set. 2- does this mean it's not done fermenting? If your washing machine isnt working properly, it could be due to a clogged filter, a broken belt, or a malfunctioning agitator or motor. If you are worried about puke or foam, run you still with a lower charge, start slowly, and use antifoam (either the commercial stuff, or butter/coconut oil). Press the cabbage every few hours. Unless youre going for a sparklng wine. 5.) Another is to eat something fatty, like cheese or nuts. Determine how temperature affects respiration rate. I think you know that which is why you mentioned you didnt have one. Why do old English houses have low ceilings? Prepare peppers. How long should you ferment your wash before distilling it? Distiller's yeast is added according to the ratios indicated in the label. For spontaneous fermentations, no specific temperature is used. Posted March 8, 2014. 2.) Stirring yeast into the mash can be beneficial for some beer styles, as it can help distribute the yeast and reduce the amount of time that it takes for the yeast to become active and begin fermenting. Yeast has an enzyme called zymase and this catalyses the fermentation process. Higher ambient temperatures can speed up fermentation and make the sugar wash ready for distillation sooner. Common causes of a malfunctioning washing machine are misuse or overuse, lack of maintenance, or using the wrong settings. Regularly open the container's lid. 1. Step 6: "very important" wait for your mash to cool down to room temperature. ._3bX7W3J0lU78fp7cayvNxx{max-width:208px;text-align:center} The wash which is ready for . If not, perhaps you under pitched and it's taking much longer as there isn't enough yeast in it. The 20% dextrin will remain unfermented and therefore lends body and mouthfeel that a pure sugar syrup would not. When fermentation occurs, you'll see little bubbles fizzing up to the top of your wine, almost like you would in a soda or sparkling water. Alternative, use 6kg of sugar for fast fermenting taking . All signs of fermentation should be finished and the hydrometer reading will have remained static for two days. If you do choose to stir the yeast in, be sure to handle the yeast carefully to prevent it from becoming aerated. Fermentation should begin within 24 hours and . ._2cHgYGbfV9EZMSThqLt2tx{margin-bottom:16px;border-radius:4px}._3Q7WCNdCi77r0_CKPoDSFY{width:75%;height:24px}._2wgLWvNKnhoJX3DUVT_3F-,._3Q7WCNdCi77r0_CKPoDSFY{background:var(--newCommunityTheme-field);background-size:200%;margin-bottom:16px;border-radius:4px}._2wgLWvNKnhoJX3DUVT_3F-{width:100%;height:46px} Aside from the numerous variables, such as the starting temperature and the specific turbo yeast that you have selected, you can usually expect to see some activity within 2 to 4 hours. In that case, you may have to start the wash over with some fresh yeast. If you're fed up with waiting you can distill it as is but it's going to be hard to calculate cuts and expected yield without a before and after hydrometer reading. Yes, you should stir your mash. came back and poured again and it is but the bubbles are . Ultimately, the ABV of your moonshine mash is up to you and what you want the final product to be. To soften hard water: Boil water for 15 minutes and let sit for 24 hours, covered. The ideal temperature for fermentation depends on the type of fermentation happening. I also wouldn't be too quick to write it off as garbage. Cut off the tops and slice the peppers lengthwise. ;-). Sugar and vinegar, when combined, can balance each other out quite well. / how to tell when sugar wash is done fermenting. How much sugar do I put in a 5 gallon wash? i figure it's done or done enough.twice a day i swirl it around and theres a big pressure release.hasn't been a pressure release in 24 hrs. ._1QwShihKKlyRXyQSlqYaWW{height:16px;width:16px;vertical-align:bottom}._2X6EB3ZhEeXCh1eIVA64XM{margin-left:3px}._1jNPl3YUk6zbpLWdjaJT1r{font-size:12px;font-weight:500;line-height:16px;border-radius:2px;display:inline-block;margin-right:5px;overflow:hidden;text-overflow:ellipsis;vertical-align:text-bottom;white-space:pre;word-break:normal;padding:0 4px}._1jNPl3YUk6zbpLWdjaJT1r._39BEcWjOlYi1QGcJil6-yl{padding:0}._2hSecp_zkPm_s5ddV2htoj{font-size:12px;font-weight:500;line-height:16px;border-radius:2px;display:inline-block;margin-right:5px;overflow:hidden;text-overflow:ellipsis;vertical-align:text-bottom;white-space:pre;word-break:normal;margin-left:0;padding:0 4px}._2hSecp_zkPm_s5ddV2htoj._39BEcWjOlYi1QGcJil6-yl{padding:0}._1wzhGvvafQFOWAyA157okr{font-size:12px;font-weight:500;line-height:16px;border-radius:2px;margin-right:5px;overflow:hidden;text-overflow:ellipsis;vertical-align:text-bottom;white-space:pre;word-break:normal;box-sizing:border-box;line-height:14px;padding:0 4px}._3BPVpMSn5b1vb1yTQuqCRH,._1wzhGvvafQFOWAyA157okr{display:inline-block;height:16px}._3BPVpMSn5b1vb1yTQuqCRH{background-color:var(--newRedditTheme-body);border-radius:50%;margin-left:5px;text-align:center;width:16px}._2cvySYWkqJfynvXFOpNc5L{height:10px;width:10px}.aJrgrewN9C8x1Fusdx4hh{padding:2px 8px}._1wj6zoMi6hRP5YhJ8nXWXE{font-size:14px;padding:7px 12px}._2VqfzH0dZ9dIl3XWNxs42y{border-radius:20px}._2VqfzH0dZ9dIl3XWNxs42y:hover{opacity:.85}._2VqfzH0dZ9dIl3XWNxs42y:active{transform:scale(.95)} if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'coalitionbrewing_com-leader-3','ezslot_15',155,'0','0'])};__ez_fad_position('div-gpt-ad-coalitionbrewing_com-leader-3-0');If your sugar wash is not bubbling, its likely because your yeast wasnt activated properly. How much alcohol do you get from a 25 Litre wash? Try something new and whip up this favorite Indian steamed cake. Additionally, place the yeast into the mash at 70F (21C) or less and wait 15 minutes before stirring it in. Depending on the type of yeast used, the concentration of sugar in the wort and ambient temperature, fermentation will usually take between five days and several weeks to complete. That's the only reason I can think that you'd think about going through the trouble of doing it. Brewery Lane has been helping home-brewers craft great beer since 1993. and get an astonishing 5L+ of 93% alcohol per batch. This can happen if the yeast was not pre-hydrated in warm water (110F or 43C) as instructed before being added to the sugar wash. If the temperature is too cool or too hot, or the sugar concentration is too high, these will both inhibit the metabolic processes of the yeast, preventing the bubbles from forming. The only time I degas is if we are measuring the total ABV in a carbonated sample (canned cocktail, so rather carbonated), and only then because me need a very accurate volume measurement. thanks for being patient my dumb questions :). This can be done with a variety of sugar washes including molasses and turbinado sugar washes. Furthermore, if the distillation process was not of the highest quality, there may also be contaminants that could make the drinking of a distilled sugar wash dangerous. It is important to pre-hydrate the yeast because it helps kickstart the fermentation process. If you're fermenting on a cold ground such as stone or concrete, so elevate it by using some 2x4s with blankets to insulate it. I don't think degassing is really very important in the realm of running a wash. Usually a sugar wash will go below 1.0FG so I am sure there is a little more fermentation room left for you but its not the end of the world. Degassing ? Remove the leaves from the stalks and either rip them apart or roughly chop them into smaller pieces (you want them big enough to retain the crunchy texture). In order to troubleshoot, you can start by measuring the pH and temperature of your wash and compare it to what is optimal for fermentation. If you can't measure pH and specific gravity, then I would just pitch more yeast. 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