http://www.atitd.org/wiki/t6w/api.php?action=feedcontributions&feedformat=atom&user=Pascalito ATITD6 - User contributions [en] 2026-04-03T21:49:34Z User contributions MediaWiki 1.35.2 http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=202930 User:Pascalito 2012-07-06T01:23:50Z <p>Pascalito: /* Marble Trades */</p> <hr /> <div>=Flower Bulb Trades=<br /> <br /> See Marble Trades for value of traded materials.<br /> <br /> *you get 1 flower bulb for 100 cr<br /> <br /> =Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *3 clay bricks = 1 cr<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *1 cement = 2 cr<br /> *1 silk cloth = 20 cr<br /> *1 lime = 1 cr<br /> *1 sheet glass = 20 cr<br /> *1 mirror = 50 cr<br /> *100 silver powder = 20 cr<br /> *1 salt water fungus = 20 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 10 cr<br /> *1 pool of tranquility = 10 cr<br /> *1 slave's bread = 5 cr<br /> *1 razor's edge = 5 cr<br /> *1 sand spore = 5 cr<br /> *1 king's coin = 25 cr<br /> *10 charcoal = 1 cr<br /> *5 cactus sap = 1 cr<br /> *5 compost = 1 cr<br /> *20 cabbage = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> *1 Hornets Wing Granite = 300 cr<br /> *other types available for 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4<br /> <br /> *This Pascalito #130 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2103.3<br /> Tannin 0.0<br /> Acid 3.1<br /> <br /> *This Pascalito #131 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2054.0<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #132 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1787.1<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #133 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2353.3<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #135 sugar bomb, Vintage 19 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 3540.7<br /> Tannin 0.0<br /> Acid 3.0<br /> <br /> *This Pascalito #134 high tannin, Vintage 19 White Wine has:<br /> Alcohol 5.2%<br /> Residual Sugar 1.4<br /> Tannin 827.6<br /> Acid 4.8</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=202792 User:Pascalito 2012-07-05T14:15:46Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Flower Bulb Trades=<br /> <br /> See Marble Trades for value of traded materials.<br /> <br /> *you get 1 flower bulb for 100 cr<br /> <br /> =Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *3 clay bricks = 1 cr<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *1 cement = 2 cr<br /> *1 silk cloth = 20 cr<br /> *1 lime = 1 cr<br /> *1 sheet glass = 20 cr<br /> *1 mirror = 50 cr<br /> *200 silver powder = 20 cr<br /> *1 salt water fungus = 20 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 10 cr<br /> *1 pool of tranquility = 10 cr<br /> *1 slave's bread = 5 cr<br /> *1 razor's edge = 5 cr<br /> *1 sand spore = 5 cr<br /> *1 king's coin = 25 cr<br /> *10 charcoal = 1 cr<br /> *5 cactus sap = 1 cr<br /> *5 compost = 1 cr<br /> *20 cabbage = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> *1 Hornets Wing Granite = 300 cr<br /> *other types available for 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4<br /> <br /> *This Pascalito #130 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2103.3<br /> Tannin 0.0<br /> Acid 3.1<br /> <br /> *This Pascalito #131 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2054.0<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #132 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1787.1<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #133 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2353.3<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #135 sugar bomb, Vintage 19 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 3540.7<br /> Tannin 0.0<br /> Acid 3.0<br /> <br /> *This Pascalito #134 high tannin, Vintage 19 White Wine has:<br /> Alcohol 5.2%<br /> Residual Sugar 1.4<br /> Tannin 827.6<br /> Acid 4.8</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=202481 User:Pascalito 2012-07-04T12:27:03Z <p>Pascalito: /* Marble Trades */</p> <hr /> <div>=Flower Bulb Trades=<br /> <br /> See Marble Trades for value of traded materials.<br /> <br /> *you get 1 flower bulb for 100 cr<br /> <br /> =Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *3 clay bricks = 1 cr<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *1 cement = 2 cr<br /> *1 silk cloth = 20 cr<br /> *1 lime = 1 cr<br /> *1 sheet glass = 20 cr<br /> *1 mirror = 50 cr<br /> *200 silver powder = 20 cr<br /> *1 salt water fungus = 20 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 10 cr<br /> *1 pool of tranquility = 10 cr<br /> *1 slave's bread = 5 cr<br /> *1 razor's edge = 5 cr<br /> *1 sand spore = 5 cr<br /> *1 king's coin = 25 cr<br /> *10 charcoal = 1 cr<br /> *5 cactus sap = 1 cr<br /> *5 compost = 1 cr<br /> *20 cabbage = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> *1 Hornets Wing Granite = 300 cr<br /> *other types available for 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4<br /> <br /> *This Pascalito #130 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2103.3<br /> Tannin 0.0<br /> Acid 3.1<br /> <br /> *This Pascalito #131 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2054.0<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #132 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1787.1<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #133 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2353.3<br /> Tannin 0.0<br /> Acid 1.2</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=201439 User:Pascalito 2012-06-27T15:29:23Z <p>Pascalito: /* Flower Bulb Trades */</p> <hr /> <div>=Flower Bulb Trades=<br /> <br /> See Marble Trades for value of traded materials.<br /> <br /> *you get 1 flower bulb for 100 cr<br /> <br /> =Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *1 cement = 2 cr<br /> *1 silk cloth = 20 cr<br /> *1 lime = 1 cr<br /> *1 sheet glass = 20 cr<br /> *1 glass jar = 20 cr<br /> *1 fine glass pipe = 20 cr<br /> *1 mirror = 50 cr<br /> *200 silver powder = 20 cr<br /> *1 salt water fungus = 20 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 10 cr<br /> *1 pool of tranquility = 10 cr<br /> *1 slave's bread = 5 cr<br /> *1 razor's edge = 5 cr<br /> *1 sand spore = 5 cr<br /> *1 slate = 1 cr<br /> *1 king's coin = 25 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *5 cactus sap = 1 cr<br /> *5 compost = 1 cr<br /> *20 cabbage = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> *1 Hornets Wing Granite = 300 cr<br /> *other types available for 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4<br /> <br /> *This Pascalito #130 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2103.3<br /> Tannin 0.0<br /> Acid 3.1<br /> <br /> *This Pascalito #131 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2054.0<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #132 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1787.1<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #133 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2353.3<br /> Tannin 0.0<br /> Acid 1.2</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=200922 User:Pascalito 2012-06-24T12:57:42Z <p>Pascalito: </p> <hr /> <div>=Flower Bulb Trades=<br /> <br /> See Marble Trades for value of traded materials.<br /> <br /> *1 flower bulb = 100 cr<br /> <br /> <br /> <br /> =Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *1 cement = 2 cr<br /> *1 silk cloth = 20 cr<br /> *1 lime = 1 cr<br /> *1 sheet glass = 20 cr<br /> *1 glass jar = 20 cr<br /> *1 fine glass pipe = 20 cr<br /> *1 mirror = 50 cr<br /> *200 silver powder = 20 cr<br /> *1 salt water fungus = 20 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 10 cr<br /> *1 pool of tranquility = 10 cr<br /> *1 slave's bread = 5 cr<br /> *1 razor's edge = 5 cr<br /> *1 sand spore = 5 cr<br /> *1 slate = 1 cr<br /> *1 king's coin = 25 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *5 cactus sap = 1 cr<br /> *5 compost = 1 cr<br /> *20 cabbage = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> *1 Hornets Wing Granite = 300 cr<br /> *other types available for 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4<br /> <br /> *This Pascalito #130 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2103.3<br /> Tannin 0.0<br /> Acid 3.1<br /> <br /> *This Pascalito #131 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2054.0<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #132 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1787.1<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #133 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2353.3<br /> Tannin 0.0<br /> Acid 1.2</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=200914 User:Pascalito 2012-06-24T11:08:56Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *2 slate = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> *1 Hornets Wing Granite = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4<br /> <br /> *This Pascalito #130 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2103.3<br /> Tannin 0.0<br /> Acid 3.1<br /> <br /> *This Pascalito #131 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2054.0<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #132 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1787.1<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #133 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2353.3<br /> Tannin 0.0<br /> Acid 1.2</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Viticulture&diff=200870 Viticulture 2012-06-23T23:09:25Z <p>Pascalito: </p> <hr /> <div>{{Languages}}<br /> &lt;br&gt;<br /> <br /> {{WineNavHeader}}<br /> <br /> {{ATechnology|Viticulture|Worship|level=5|lessons=7|prereqs=3|<br /> {{ATechResource|Small Barrels|100}}<br /> {{ATechResource|Water in Jugs|1000}}<br /> {{ATechResource|Carp Meat|400}}<br /> {{ATechResource|Perch Meat|400}}<br /> {{ATechResource|Catfish Meat|400}}<br /> {{ATechResource|Tilapia Meat|400}}<br /> {{ATechResource|Chromis Meat|400}}<br /> {{ATechResource|Abdju Meat|400}}<br /> {{ATechResource|Phagrus Meat|400}}<br /> |listreqs=<br /> * {{A|Blacksmithing}}<br /> |matreqs=<br /> * {{A|Advanced_Metallurgy|Advanced Metallurgy}}<br /> |leadsto=<br /> * {{A|Cross_Breeding|Cross Breeding}}<br /> }}<br /> <br /> '''Viticulture''' Allows the growing of grapes. You need the Viticulture skill to build a [[Vineyard]]. Once you learn that, you need a [[Vine Cutting]] to plant in the vineyard. You can tend the vineyard to grow grapes or change the various values (acidity, color, skin) of the vine, and you can take cuttings to grow more vines. <br /> <br /> See the [[Wine|Wine Guide]].<br /> <br /> == Vine Types ==<br /> <br /> * [[Wine/Amusement | Amusement]], ''Open in Desert of Nomads, Valley of Kings''<br /> * [[Wine/Appreciation | Appreciation]], ''Open in Midland Valley, South Egypt''<br /> * [[Wine/Balance | Balance]], ''Open in Old Egypt, River Plans, Eastern Grounds''<br /> * [[Wine/Contemplation |Contemplation]], ''Open in 7L''<br /> * [[Wine/Distraction | Distraction]], ''Open in Desert of Shades''<br /> * [[Wine/Frivolity | Frivolity]], ''Open in Lake of Reeds''<br /> * [[Wine/Wisdom | Wisdom]], ''Not available yet''<br /> <br /> == Historic Phenotypes ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grapes !! Phenotype <br /> |-<br /> | Amusement || 11 ||GGVV<br /> |-<br /> | Appreciation || 12 || QQQ<br /> |-<br /> | Balance || 8 || ACGQKS<br /> |-<br /> | Contemplation || 12 || QQKK<br /> |-<br /> | Distraction || 9 || GG<br /> |-<br /> | Frivolity || 12 || ACCSS<br /> |-<br /> | Wisdom || 8 || KKK <br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Genomes&diff=200109 Genomes 2012-06-20T19:08:35Z <p>Pascalito: /* Sea Lily Genomes */</p> <hr /> <div>==Flax Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#88BFFF&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Stats'''<br /> |-<br /> <br /> |[[Nile_Green_Data | Nile Green]]<br /> |KORGRGYGYGYGRGYORYYRGROYYORRK<br /> |27<br /> |<br /> |1 weed/1 water/1 seed/2 flax/0 rotten<br /> |-<br /> <br /> |[[Old_Egypt_Data | Old Egypt]]<br /> |KRYYOGYGYORRYORYOGYORYRRRGGROYGRRYOOYGYRK<br /> |39<br /> |Ariella/Eldrad<br /> |2 weed/0 water/1 seed/1 flax/0 rotten<br /> |-<br /> <br /> |'''Hybrids'''<br /> |<br /> |<br /> |<br /> |<br /> |-<br /> <br /> |}<br /> <br /> See [[Flax Genome Theory]].<br /> <br /> ==Orchid Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#DA70D6&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Stats'''<br /> |-<br /> | [[Amazon_Queen_Data | Amazon Queen]]<br /> | KOUGUOUGUOUGUOIYRGIRYYUYIUROIK<br /> | 28<br /> | Ariella/Pascalito<br /> | Cyan1Mag1Yel1UP(RORYRG) + Mag1MP(RYY) + Cyan1LP(URO) + Mag1FP(YR) + Cyan3Mag1Yel3Stem(UOUOUYUGUG) + Cyan3Mag1Yel3Leaves(OUOUYUGUGU) <br /> |-<br /> | [[Arabian_Nights_Data | Arabian Nights]]<br /> | KOUGUOUGUOUGUOIRGGOROOURYIGRIUOK <br /> | 30<br /> | Ariella/Eldrad<br /> | Cyan4Yel3Stem + Cyan4Yel3Lvs + Yel1Cyan1MPUP + Mag1UP + Cyan1Yel1FP + Mag1LP<br /> |-<br /> | [[Avalon_Data | Avalon]]<br /> | KIURGIUGIOUIRGIOUGUOUGUOUGUOK<br /> | 27<br /> | Ariella<br /> | Yel2UP + Yel1LP + Cyan3Yel4Stem + Cyan4Yel3Leaves<br /> |-<br /> | [[Emperor_Data | Emperor]]<br /> | KIGRYIRGGIYUGIRGGIOUGUOUGUOUGUOK<br /> | 30<br /> | Ariella/Pascalito <br /> | Mag1Yel2UP(RY+RGRG)+Yel2MP(RGGRGG)+Yel1FP(GR)+Cyan3Yel4Stem(UOUOUOUGUGUG)+Cyan3Mag1Yel3Lvs(OUOUOUYUGUGUGU)<br /> |-<br /> | [[Hidden_in_Darkness_Data | Hidden in Darkness]]<br /> | KYRYROYGUOUGUOUYURYYYURORGGRYYURGGGK<br /> | 34 <br /> | Ariella/Eldrad<br /> | Cyan2Yel1Mag1Stem + Cyan2Yel2Mag3Lvs + Mag2Yel2MP + Mag3Yel2Cyan2UP + Mag2Yel1Cyan1FP + Mag2Cyan1Yel2LP + Giant1<br /> |-<br /> | [[Masquerade_Data | Masquerade]]<br /> | KIIRYYIIYUIUROIROYGYORIUYIORIIRYYIIIOUGUOUGUOUK<br /> | 45<br /> | Ariella/Pascalito/Sesnut<br /> | Cyan2Mag1Yel2Stem + Cyan3Mag2Yel2Leaves + Mag2MP + Cyan2Mag2UP + Cyan2FP + Cyan1LP + Giant + Dwarf <br /> |-<br /> | [[Sabertooth_Data | Sabertooth]]<br /> | KIRGGUGIOUIGRGGIOUGUOUGUOUGUOK<br /> | 28<br /> | Eldrad<br /> | Cyan3Yel4Stem + Cyan4Yel4Lvs + Yel2MP+ Yel2UP + Yel1FP <br /> |-<br /> | [[Shangri-La_Data | Shangri-La]]<br /> | KYIROIGUROIOUGUOUGUOUGUOIRYYIUOIK<br /> | 31<br /> | Ariella/Eldrad<br /> | Cyan4StemYel3Stem + Cyan3Yel4Lvs + Mag1MP + Cyan2Mag1UP + Cyan1LP <br /> |-<br /> |}<br /> <br /> * See [[http://www.atitd.org/wiki/tale4/Flower_Genome_Theories | Flower Genome Theories]].<br /> * Color Key: Lvs=Leaves, MP=Main Petal, UP=Upper Petal, FP=Front Petal, LP=Lower Petals <br /> * All orchids take 24 regular flower fertilizations to split.<br /> <br /> ==Rose Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#FF0000&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Ferts'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Color Gene Sets'''<br /> |-<br /> | [[Bloodheart_Data | Bloodheart]]<br /> | KOUOUOUOUK<br /> | 32<br /> | 8<br /> | Ariella<br /> | Mag4Stamen + Mag3Lvs <br /> |-<br /> | [[Dawn's_Blush_Data | Dawn's Blush]]<br /> | KYYRUYGGROURYYRYUYGGRK<br /> | 48<br /> | 20<br /> | Ariella/Pascalito<br /> | Mag1 OP(RYY)+Mag2Yel2IP(YYRYYRGGRGGR)+Cyan1Mag1Yel1(Black1)Stamen(RUOUYU)+Cyan1Yel2Leaves(URUYUY) <br /> |-<br /> | [[Goldenleaves_Data | Goldenleaves]]<br /> | KUYGUYGUYGUYGK<br /> | 32<br /> | 12<br /> | <br /> | Yel4Lvs<br /> |-<br /> | [[Hatchs_Bud_Data | Hatch's Bud]]<br /> | KRYYRGGRGGOORGGRGGRURUYUYK<br /> | 32<br /> | 24<br /> | Ariella from T3<br /> | Cyan1Mag1Yel3LP + Mag1Yel4UP + Cyan2Yel1Stamen + Cyan1Yel2Leaves<br /> |- <br /> | [[Night_Bloom_Data | Night Bloom]]<br /> | KROORYYRGGOORYYRGGRUOURUOUYROYGUGYORK<br /> | 30<br /> | 35<br /> | Ariella<br /> | Cyan1Yel2Mag2LP + Cyan2Mag2Yel1UP + Cyan2Mag2Stamen + Cyan1Mag2Yel1Lvs + [Giant1 + Dwarf1]Semidwarf <br /> |-<br /> | [[Pantomime_Data | Pantomime]]<br /> | KYYROYYROYYROYYROK<br /> | 32<br /> | 16<br /> | Ariella<br /> | Mag4IP<br /> |-<br /> | [[Pink Giant]]<br /> | KROOUROYGUROYGUYYRK<br /> | 30<br /> | 17<br /> | Ariella/Eigam<br /> | Cyan1LP + Mag1UP + Mag1Stamen + Cyan2Yel1Lvs + Giant2<br /> |- <br /> | [[Red_Dwarf_Data | Red Dwarf]]<br /> | KRYYRYYRGGRGGRGGOUOUYUYUYUGYORK<br /> | 32<br /> | 29<br /> | Ariella<br /> | - Mag2Yel3OP + Mag2Yel2LP + Mag2Yel3Stamen + Mag1Yel3Leaves + Dwarfx1<br /> |- <br /> | [[White_Giant_Data | White Giant]]<br /> | KROYGUYUYUYK <br /> | 32<br /> | 10<br /> | Ariella/Eigam<br /> | Yel2Stamen + Yel3Lvs + Giant1 <br /> |-<br /> |}<br /> <br /> See [[http://www.atitd.org/wiki/tale4/Flower_Genome_Theories || Flower Genome Theories]].<br /> *Ferts are all random per hybrid plant*<br /> <br /> ==Sand Blooms==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#FFEE00&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Ferts'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Color Phenomes'''<br /> |-<br /> | [[Calliope_Data | Calliope]]<br /> | KIIOCYYGCUOUCOIUROYGCIIORIYCUGOCGGYK<br /> | 48<br /> | 34<br /> | genome copied from T3<br /> | Yel2ROP, Mag1Yel1LOP, Mag1Cyan1UIP, Mag1LIP, Mag2Yel1CR, Mag1Cyan1IC, Giantx1<br /> |-<br /> | [[Clear_Skies_Data | Clear Skies]]<br /> | KRURGCCCGRUCCURGRCIYIK<br /> | 48<br /> | 20<br /> | Ariella/Pascalito<br /> | Cyan2LIP+Cyan2UIP+Cyan2LOP+Cyan2ROP+Yel1CR+Yel1IC<br /> |-<br /> | [[Cookie_Jar_Data | Cookie Jar]]<br /> | KYUYGYUYGYCRUCOUCRUCOUCYUCK<br /> | 48<br /> | 25<br /> | Ariella/Pascalito<br /> | Black3Yel1LIP+Yel2UIP+Yel2LOP+Yel2ROP<br /> |-<br /> | [[Corona_Data | Corona]]<br /> | KRICOICYICRICOICYICRICOICYIK<br /> | 48<br /> | 26<br /> | Ariella<br /> | Black3IC (Yel3IC + Mag3IC + Cyan3IC)<br /> |-<br /> | [[Loves_Touch_Data | Love's Touch]]<br /> | KOUOROUOCGYOROYGCIOIK<br /> | 48<br /> | 19<br /> | genome copied from T3<br /> | Yel1ROP+Yel1LOP+Mag2UIP+Mag2LIP+Mag1CR+Mag1IC+Dwarf1+Giant1<br /> |-<br /> | [[Guides/Genomes_and_Phenomes_Theories_Links/Sand_Bloom:_Otter%27s_Sunrise|Otter's Sunrise]]<br /> | KROYGOUOUCROYGYUYUYOICOIK<br /> | 48<br /> | 23<br /> | Trillian,Mebala,McArine,Ariella<br /> | Yel2ROP+Mag1LOP+Mag2Yel1LIP+Mag1Yel2UIP+Mag2IC(OI)?+Giantx2<br /> |-<br /> | [[Pluribus Folly]]<br /> | KIRIRYGYGYGRGRGRGIRIOIOIOGOGOGROYGYOROYGROYGK <br /> | 48<br /> | 43<br /> | Ariella/Pascalito<br /> | Blue Shade 3 Center Ring Cyan3(IRIRIR) + Mag4(IOIOIO) Blue Shade 2 Inner Circle Cyan2(RIRI) + Mag2(OIOI) Left Outer Petal Cyan4(GRGRGRGR)+Mag2(GOGO)+Yel2(GYGYGY) Right Outer Petal Cyan1+Yel4+Black2(RG+YGYGYGYG+RGOGYGRGOGYG) Dwarf1(GYOR)+Giant3(ROYGROYG)+Extra GR + Extra YGYG<br /> |-<br /> | [[Sacrifice_Data | Sacrifice]]<br /> | KROYORCROYORCROYORCROYORCK<br /> | 48<br /> | 24<br /> | Ariella<br /> | White-no color or size gene sets<br /> |-<br /> | [[Sunshine_Data | Sunshine]]<br /> | KIYIYIYUYUYGYGK<br /> | 48<br /> | 13<br /> | Ariella/Mebala<br /> | Yel2ROP + Yel1LOP + Yel2UIP + Yel2LIP + Yel3CR + Yel2IC <br /> |-<br /> |}<br /> <br /> * See[[http://www.atitd.org/wiki/tale4/Flower_Genome_Theories || Flower Genome Theories]].<br /> * Color Key: ROP=Right Outer Petal, LOP=Left Outer Petal, UIP=Upper Inner Petal, LIP=Left Inner Petal, CR=Center Ring, IC=Inner Circle<br /> <br /> ==Sea Lily Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#FF90C0&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Ferts'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Color Gene Sets'''<br /> |-<br /> <br /> |[[Blush_Data | Blush]]<br /> |KGRORVGOOOVUROOVIOVIOOVIOOOK<br /> |38<br /> |26<br /> |Ariella<br /> |Mag1ONP(GROR)+Mag1OSP(GOOO)+Mag1IWP(UROO)+Mag3OS(IO/IOO/IOOO)+Mag2MS(IOO/IOOO)+Mag1IS(IOOO)<br /> |-<br /> <br /> |[[Clarity_Data | Clarity]]<br /> |KIRIRIOIOIYIYGORRGRORGRROGORRGRORGRROK<br /> |48<br /> |36<br /> |Ariella/Orchid<br /> |Black2OS=[Cyan2OS(IR)+Mag2OS(IO)+Yel2OS(IY)] + Black2ONP=[Cyan2ONP(GORR)+Mag2ONP(GROR)+Yel2ONP(GRRO)]<br /> |-<br /> <br /> |[[Crimson_Data | Crimson]]<br /> |KGYORIOOOIOOIOIOIYYYIYYIYIYUOOOUYYYUROOUROOURORURORGOOOGOOOGOOOGYYYGYYYGYYYGRORGRORGRORGRORGRROGRROGRROGRROK<br /> | 48<br /> | 106 genes at least<br /> |<br /> | Red Petals[Mag4Yel4ONP + Mag3Yel3OSP + Mag2Yel2IWP + Mag1Yel1IEP + Mag3Yel3OS] Red Stamen[Mag4Yel4OS + Mag2Yel2MS + Mag1Yel1IS] + Dwarf<br /> |-<br /> <br /> |[[Crown_Data | Crown]]<br /> |KUROOUROOUROOVURVOOVURVORVURORURORURORK<br /> |38<br /> |37<br /> |Ariella<br /> |Red3=[Mag3IWP(UROO)+Ye3IWP(UROR)] + 5V<br /> |-<br /> <br /> |[[Delicate_Data | Delicate]]<br /> |KIOIOIOIYIYIYGYORK<br /> |48<br /> |16<br /> |Ariella<br /> |Red=[Mag3OS(IO)+Yel3OS(IY)] + Dwarf1(GYOR)<br /> |-<br /> <br /> |[[Dusk_Data | Dusk]]<br /> |K GROR GORR UYYY GYOR IY GRRO IYYY GRRO GORR GROR ROYG IO GROR IOOO IYY IY URRR GRRO GORR UOOO K<br /> |48<br /> |73<br /> |Ariella/Orchid<br /> |Mag2Yel4OS+Mag1Yel2MS+Mag1Yel1IS+Giant+Dwarf+Black3(Cyan3+Mag3+Yel3)ONP+Black(Cyan1+Mag1+Yel1)IEP<br /> |-<br /> <br /> |[[Energy_Data | Energy]]<br /> |KVVVVVUYYYUYYYGYYYGYYYGRROGRROURORURORVVVVVK<br /> |28<br /> |42<br /> |Ariella<br /> |5V+Yel2IEP(UYYY)+Yel2OSP(GYYY)+Yel2ONP(GRRO)+Yel2IWP(UROR)+5V<br /> |-<br /> <br /> |[[Fracture_Data | Fracture]]<br /> |KROYGROYGYORGORGOOOK<br /> |48<br /> |18<br /> |Ariella<br /> |Giant2(ROYG)+Dwarf1(GYOR)+Mag1OSP(GOOO)<br /> |-<br /> <br /> |[[Morning_Data | Morning]]<br /> |KIRRRIYYYIYYYUYYYUYYYURORURORGRRRGYYYGORRGRROK<br /> |48<br /> |44<br /> |Ariella<br /> |Cyan1OSMSIS(IRRR)+Yel2OSMSIS(IYYY)+Yel2IEP(UYYY)+Yel2IWP(UROR)+Cyan1OSP(GRRR)+Yel1OSP(GYYY)+Cyan1ONP(GORR)+Yel1ONP(GRRO)<br /> |-<br /> <br /> |[[Silken_Data | Silken]]<br /> |KRRROOOYYYGGGUUUIIIK<br /> |48<br /> |18<br /> |Ariella<br /> |Excellent for mutagen building<br /> |-<br /> <br /> |[[Vampire_Data | Vampire]]<br /> |KIYIYIOIYIOIOK<br /> |48<br /> |12<br /> |Mommouse<br /> |Red3=[Yel3OS(IY)+Mag3OS(IO)]<br /> |- <br /> |}<br /> <br /> See [[http://www.atitd.org/wiki/tale4/Flower_Genome_Theories || Flower Genome Theories]] to understand what the gene sets control in a lily's color, size and fertilization rates.<br /> <br /> The 'V' gene regulates flower fertilization by reducing the standard Flower Fertilizer rate by 2 per each 'V' gene from the default of 48 fertilizations. See [[Flower Fertilizer Chart]].<br /> <br /> Gene set Abbrevs: I=Inner (lower), M=Middle, O=Outer (upper if stamen), S=Stamen; O=Outer, I=Inner, E=East, W=West, N=North, S=South, P=Petal. See the above link for more explanation.<br /> <br /> ==Vine Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#EE82EE&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Length'''<br /> |'''Initial Grapes'''<br /> |'''Researcher'''<br /> |'''Attributes'''<br /> |-<br /> <br /> |[[Amusement_Data | Amusement ]] &lt;br&gt; (GGVV)<br /> |KGGGGOOORGGGGGROOORGGGGGGGGGROGGGGGK<br /> |34<br /> |11<br /> |Ariella/Pascalito<br /> |2 Grape Quantity OOOR, 2 Vigor GGGRO<br /> |-<br /> <br /> |[[Appreciation_Data | Appreciation]] &lt;br&gt; (QQQ)<br /> |KGYRYRYYRYYRYYRK <br /> |14<br /> |12<br /> |Ariella/Pascalito/Rania<br /> |3 Quality RYYR<br /> |-<br /> <br /> |[[Balance_Data | Balance ]] &lt;br&gt; (ACGQKS)<br /> |KYYYGGGRYYROGGGRROOYYGGGOOORK<br /> |27<br /> |8 <br /> | Ariella/Pascalito<br /> | Dev corrected typo on end of genome so this genome now has a Grapes gene set as intended. Acid OYYG, Color RROOYY, Quality RYYR, sKin YRO, Sugar YYY, Grapes OOOR<br /> |-<br /> <br /> |[[Contemplation_Data | Contemplation ]] &lt;br&gt; (QQKK)<br /> |KRYYRGYROGGGGGRYYROK <br /> |18<br /> |12 <br /> | Ariella/Pascalito<br /> | Quality RYYR, sKin YRO<br /> |-<br /> <br /> |[[Distraction_Data | Distraction ]] &lt;br&gt; (GG)<br /> |KGGGGGGGGOOORGGGGGGGGOOORGGGGGGK<br /> | 30<br /> | 9<br /> | Ariella/Pascalito<br /> | Grape Quantity OOOR<br /> |-<br /> <br /> |[[Frivolity_Data | Frivolity]] &lt;br&gt; (ACCSS)<br /> | KGGGGGGYRROOYYGGGGRROOYYYGGGGGYYYGGGGK<br /> |36<br /> |12<br /> |Ariella/Pascalito<br /> |Note: Dev changed this genome from 2 Acid to 1 Acid from Tale 4 to 5. 1 Acid OYYG, 2 Color RROOYY, 2 Sugar YYY<br /> |-<br /> <br /> |[[Wisdom_Data | Wisdom ]] &lt;br&gt; (KKK)<br /> |KGGGYROGGGGGYROGGGGGYROGGK<br /> |24<br /> |8<br /> |Ariella/Pascalito<br /> | sKin YRO<br /> |-<br /> |}<br /> <br /> See [[Vine Genome Theory]]<br /> <br /> ==Wheat Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#DAA520&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Stats'''<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Abacua | Akhet Wheat: Abacua]]<br /> | KROYGYRRRYYYOOOGYRRRK<br /> | 19<br /> | Ariella<br /> | Clay <br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Candomble | Akhet Wheat: Candomble]]<br /> | KOYRRYUYORRGUROYGUYRRUGYRRYUYYYRRK<br /> | 32<br /> | Ariella<br /> |<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Druze | Akhet Wheat: Druze]]<br /> | KGRUOYOYGUOYRRYK<br /> | 14<br /> | Ariella<br /> | Dirt and Grass<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Macumba | Akhet Wheat: Macumba]]<br /> | KYGYROUGRYGUGRUYORRGK<br /> | 19<br /> | Tunnen<br /> | Dirt<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Palo_Mayombe | Akhet Wheat: Palo Mayombe]]<br /> | KORRGYUGGYRRUROYGK<br /> | 16<br /> | Tunnen / Ariella<br /> | Sand<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Santeria | Akhet Wheat: Santeria]]<br /> | KYORRGUORRGYUGRYGUYRROGK<br /> | 22<br /> | Ariella<br /> | Dirt and Sand<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Satanism | Akhet Wheat: Satanism]]<br /> | KGRUROYGUYRRUOOOROK<br /> | 17<br /> | Tunnen/Wrongskian<br /> | Dirt<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Druze | Akhet Wheat: Voodoo]]<br /> | <br /> | <br /> | Ariella<br /> | Grass<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Wicca | Akhet Wheat: Wicca]]<br /> | KYRROGUORRGYUGRUROYGK<br /> | 19<br /> | Ariella<br /> | Sand<br /> |-<br /> | [[Guides/Genomes/Peret Wheat:_Druze | Peret Wheat: Druze]]<br /> | KGRUOYOYGUOYRRYK<br /> | 14<br /> | Ariella<br /> | Dirt and Grass<br /> |-<br /> |[[Guides/Genomes/Peret Wheat:_Santeria | Peret Wheat: Santeria]]<br /> | KYORRGUORRGYUGRYGUYRROGK<br /> | 22<br /> | Ariella<br /> | Dirt and Sand<br /> |-<br /> | [[Guides/Genomes/Peret Wheat:_Satanism | Peret Wheat: Satanism]]<br /> | KGRUROYGUYRRUOOOROK<br /> | 17<br /> | Tunnen/Wrongskian<br /> | Dirt<br /> |-<br /> | [[Guides/Genomes/Peret Wheat:_Wicca | Peret Wheat: Wicca]]<br /> | KYRROGUORRGYUGRUROYGK<br /> | 19<br /> | Ariella<br /> | Sand<br /> |-<br /> | [[Guides/Genomes/Shemu Wheat:_Abacua | Shemu Wheat: Abacua]]<br /> | KROYGYRRRYYYOOOGYRRRK<br /> | 19<br /> | Aberdon<br /> | Clay <br /> |-<br /> | [[Guides/Genomes/Shemu Wheat:_Druze | Shemu Wheat: Druze]]<br /> | KGRUOYOYGUOYRRYK<br /> | 14<br /> | Aberdon<br /> | Dirt and Grass<br /> |-<br /> | [[Guides/Genomes/Shemu Wheat:_Santeria | Shemu Wheat: Santeria]]<br /> | KYORRGUORRGYUGRYGUYRROGK<br /> | 22<br /> | Aberdon<br /> | Dirt and Sand<br /> |-<br /> | [[Guides/Genomes/Shemu Wheat:_Satanism | Shemu Wheat: Satanism]]<br /> | KGRUROYGUYRRUOOOROK<br /> | 17<br /> | Tunnen/Wrongskian<br /> | Dirt<br /> |-<br /> | [[Guides/Genomes/Shemu Wheat:_Wicca | Shemu Wheat: Wicca]]<br /> | KYRROGUORRGYUGRUROYGK<br /> | 19<br /> | Ariella<br /> | Sand<br /> |-<br /> |}<br /> <br /> Note on Wheat in Greenhouses: 100 grains are needed in each splint to use Nut's Essence to Initiate Crossbreed and only 1 seed is yielded. Only 1 grain is needed in each splint to use solvents.<br /> <br /> Note: In all genome listings G=Green, I=Indigo, K=Black, O=Orange, R=Red, U=Blue, V=Violet, Y=Yellow, C=Crimson<br /> <br /> Note: All genomes begin and end with 'K' or Black but are not counted as part of the genome.</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=200108 User:Pascalito 2012-06-20T18:36:50Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *2 slate = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> *1 Hornets Wing Granite = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4<br /> <br /> *This Pascalito #130 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2103.3<br /> Tannin 0.0<br /> Acid 3.1<br /> <br /> *This Pascalito #131 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2054.0<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #132 high sugar, Vintage 18 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1787.1<br /> Tannin 0.0<br /> Acid 2.5</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Genomes&diff=200100 Genomes 2012-06-20T17:18:04Z <p>Pascalito: /* Rose Genomes */</p> <hr /> <div>==Flax Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#88BFFF&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Stats'''<br /> |-<br /> <br /> |[[Nile_Green_Data | Nile Green]]<br /> |KORGRGYGYGYGRGYORYYRGROYYORRK<br /> |27<br /> |<br /> |1 weed/1 water/1 seed/2 flax/0 rotten<br /> |-<br /> <br /> |[[Old_Egypt_Data | Old Egypt]]<br /> |KRYYOGYGYORRYORYOGYORYRRRGGROYGRRYOOYGYRK<br /> |39<br /> |Ariella/Eldrad<br /> |2 weed/0 water/1 seed/1 flax/0 rotten<br /> |-<br /> <br /> |'''Hybrids'''<br /> |<br /> |<br /> |<br /> |<br /> |-<br /> <br /> |}<br /> <br /> See [[Flax Genome Theory]].<br /> <br /> ==Orchid Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#DA70D6&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Stats'''<br /> |-<br /> | [[Amazon_Queen_Data | Amazon Queen]]<br /> | KOUGUOUGUOUGUOIYRGIRYYUYIUROIK<br /> | 28<br /> | Ariella/Pascalito<br /> | Cyan1Mag1Yel1UP(RORYRG) + Mag1MP(RYY) + Cyan1LP(URO) + Mag1FP(YR) + Cyan3Mag1Yel3Stem(UOUOUYUGUG) + Cyan3Mag1Yel3Leaves(OUOUYUGUGU) <br /> |-<br /> | [[Arabian_Nights_Data | Arabian Nights]]<br /> | KOUGUOUGUOUGUOIRGGOROOURYIGRIUOK <br /> | 30<br /> | Ariella/Eldrad<br /> | Cyan4Yel3Stem + Cyan4Yel3Lvs + Yel1Cyan1MPUP + Mag1UP + Cyan1Yel1FP + Mag1LP<br /> |-<br /> | [[Avalon_Data | Avalon]]<br /> | KIURGIUGIOUIRGIOUGUOUGUOUGUOK<br /> | 27<br /> | Ariella<br /> | Yel2UP + Yel1LP + Cyan3Yel4Stem + Cyan4Yel3Leaves<br /> |-<br /> | [[Emperor_Data | Emperor]]<br /> | KIGRYIRGGIYUGIRGGIOUGUOUGUOUGUOK<br /> | 30<br /> | Ariella/Pascalito <br /> | Mag1Yel2UP(RY+RGRG)+Yel2MP(RGGRGG)+Yel1FP(GR)+Cyan3Yel4Stem(UOUOUOUGUGUG)+Cyan3Mag1Yel3Lvs(OUOUOUYUGUGUGU)<br /> |-<br /> | [[Hidden_in_Darkness_Data | Hidden in Darkness]]<br /> | KYRYROYGUOUGUOUYURYYYURORGGRYYURGGGK<br /> | 34 <br /> | Ariella/Eldrad<br /> | Cyan2Yel1Mag1Stem + Cyan2Yel2Mag3Lvs + Mag2Yel2MP + Mag3Yel2Cyan2UP + Mag2Yel1Cyan1FP + Mag2Cyan1Yel2LP + Giant1<br /> |-<br /> | [[Masquerade_Data | Masquerade]]<br /> | KIIRYYIIYUIUROIROYGYORIUYIORIIRYYIIIOUGUOUGUOUK<br /> | 45<br /> | Ariella/Pascalito/Sesnut<br /> | Cyan2Mag1Yel2Stem + Cyan3Mag2Yel2Leaves + Mag2MP + Cyan2Mag2UP + Cyan2FP + Cyan1LP + Giant + Dwarf <br /> |-<br /> | [[Sabertooth_Data | Sabertooth]]<br /> | KIRGGUGIOUIGRGGIOUGUOUGUOUGUOK<br /> | 28<br /> | Eldrad<br /> | Cyan3Yel4Stem + Cyan4Yel4Lvs + Yel2MP+ Yel2UP + Yel1FP <br /> |-<br /> | [[Shangri-La_Data | Shangri-La]]<br /> | KYIROIGUROIOUGUOUGUOUGUOIRYYIUOIK<br /> | 31<br /> | Ariella/Eldrad<br /> | Cyan4StemYel3Stem + Cyan3Yel4Lvs + Mag1MP + Cyan2Mag1UP + Cyan1LP <br /> |-<br /> |}<br /> <br /> * See [[http://www.atitd.org/wiki/tale4/Flower_Genome_Theories | Flower Genome Theories]].<br /> * Color Key: Lvs=Leaves, MP=Main Petal, UP=Upper Petal, FP=Front Petal, LP=Lower Petals <br /> * All orchids take 24 regular flower fertilizations to split.<br /> <br /> ==Rose Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#FF0000&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Ferts'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Color Gene Sets'''<br /> |-<br /> | [[Bloodheart_Data | Bloodheart]]<br /> | KOUOUOUOUK<br /> | 32<br /> | 8<br /> | Ariella<br /> | Mag4Stamen + Mag3Lvs <br /> |-<br /> | [[Dawn's_Blush_Data | Dawn's Blush]]<br /> | KYYRUYGGROURYYRYUYGGRK<br /> | 48<br /> | 20<br /> | Ariella/Pascalito<br /> | Mag1 OP(RYY)+Mag2Yel2IP(YYRYYRGGRGGR)+Cyan1Mag1Yel1(Black1)Stamen(RUOUYU)+Cyan1Yel2Leaves(URUYUY) <br /> |-<br /> | [[Goldenleaves_Data | Goldenleaves]]<br /> | KUYGUYGUYGUYGK<br /> | 32<br /> | 12<br /> | <br /> | Yel4Lvs<br /> |-<br /> | [[Hatchs_Bud_Data | Hatch's Bud]]<br /> | KRYYRGGRGGOORGGRGGRURUYUYK<br /> | 32<br /> | 24<br /> | Ariella from T3<br /> | Cyan1Mag1Yel3LP + Mag1Yel4UP + Cyan2Yel1Stamen + Cyan1Yel2Leaves<br /> |- <br /> | [[Night_Bloom_Data | Night Bloom]]<br /> | KROORYYRGGOORYYRGGRUOURUOUYROYGUGYORK<br /> | 30<br /> | 35<br /> | Ariella<br /> | Cyan1Yel2Mag2LP + Cyan2Mag2Yel1UP + Cyan2Mag2Stamen + Cyan1Mag2Yel1Lvs + [Giant1 + Dwarf1]Semidwarf <br /> |-<br /> | [[Pantomime_Data | Pantomime]]<br /> | KYYROYYROYYROYYROK<br /> | 32<br /> | 16<br /> | Ariella<br /> | Mag4IP<br /> |-<br /> | [[Pink Giant]]<br /> | KROOUROYGUROYGUYYRK<br /> | 30<br /> | 17<br /> | Ariella/Eigam<br /> | Cyan1LP + Mag1UP + Mag1Stamen + Cyan2Yel1Lvs + Giant2<br /> |- <br /> | [[Red_Dwarf_Data | Red Dwarf]]<br /> | KRYYRYYRGGRGGRGGOUOUYUYUYUGYORK<br /> | 32<br /> | 29<br /> | Ariella<br /> | - Mag2Yel3OP + Mag2Yel2LP + Mag2Yel3Stamen + Mag1Yel3Leaves + Dwarfx1<br /> |- <br /> | [[White_Giant_Data | White Giant]]<br /> | KROYGUYUYUYK <br /> | 32<br /> | 10<br /> | Ariella/Eigam<br /> | Yel2Stamen + Yel3Lvs + Giant1 <br /> |-<br /> |}<br /> <br /> See [[http://www.atitd.org/wiki/tale4/Flower_Genome_Theories || Flower Genome Theories]].<br /> *Ferts are all random per hybrid plant*<br /> <br /> ==Sand Blooms==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#FFEE00&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Ferts'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Color Phenomes'''<br /> |-<br /> | [[Calliope_Data | Calliope]]<br /> | KIIOCYYGCUOUCOIUROYGCIIORIYCUGOCGGYK<br /> | 48<br /> | 34<br /> | genome copied from T3<br /> | Yel2ROP, Mag1Yel1LOP, Mag1Cyan1UIP, Mag1LIP, Mag2Yel1CR, Mag1Cyan1IC, Giantx1<br /> |-<br /> | [[Clear_Skies_Data | Clear Skies]]<br /> | KRURGCCCGRUCCURGRCIYIK<br /> | 48<br /> | 20<br /> | Ariella/Pascalito<br /> | Cyan2LIP+Cyan2UIP+Cyan2LOP+Cyan2ROP+Yel1CR+Yel1IC<br /> |-<br /> | [[Cookie_Jar_Data | Cookie Jar]]<br /> | KYUYGYUYGYCRUCOUCRUCOUCYUCK<br /> | 48<br /> | 25<br /> | Ariella/Pascalito<br /> | Black3Yel1LIP+Yel2UIP+Yel2LOP+Yel2ROP<br /> |-<br /> | [[Corona_Data | Corona]]<br /> | KRICOICYICRICOICYICRICOICYIK<br /> | 48<br /> | 26<br /> | Ariella<br /> | Black3IC (Yel3IC + Mag3IC + Cyan3IC)<br /> |-<br /> | [[Loves_Touch_Data | Love's Touch]]<br /> | KOUOROUOCGYOROYGCIOIK<br /> | 48<br /> | 19<br /> | genome copied from T3<br /> | Yel1ROP+Yel1LOP+Mag2UIP+Mag2LIP+Mag1CR+Mag1IC+Dwarf1+Giant1<br /> |-<br /> | [[Guides/Genomes_and_Phenomes_Theories_Links/Sand_Bloom:_Otter%27s_Sunrise|Otter's Sunrise]]<br /> | KROYGOUOUCROYGYUYUYOICOIK<br /> | 48<br /> | 23<br /> | Trillian,Mebala,McArine,Ariella<br /> | Yel2ROP+Mag1LOP+Mag2Yel1LIP+Mag1Yel2UIP+Mag2IC(OI)?+Giantx2<br /> |-<br /> | [[Pluribus Folly]]<br /> | KIRIRYGYGYGRGRGRGIRIOIOIOGOGOGROYGYOROYGROYGK <br /> | 48<br /> | 43<br /> | Ariella/Pascalito<br /> | Blue Shade 3 Center Ring Cyan3(IRIRIR) + Mag4(IOIOIO) Blue Shade 2 Inner Circle Cyan2(RIRI) + Mag2(OIOI) Left Outer Petal Cyan4(GRGRGRGR)+Mag2(GOGO)+Yel2(GYGYGY) Right Outer Petal Cyan1+Yel4+Black2(RG+YGYGYGYG+RGOGYGRGOGYG) Dwarf1(GYOR)+Giant3(ROYGROYG)+Extra GR + Extra YGYG<br /> |-<br /> | [[Sacrifice_Data | Sacrifice]]<br /> | KROYORCROYORCROYORCROYORCK<br /> | 48<br /> | 24<br /> | Ariella<br /> | White-no color or size gene sets<br /> |-<br /> | [[Sunshine_Data | Sunshine]]<br /> | KIYIYIYUYUYGYGK<br /> | 48<br /> | 13<br /> | Ariella/Mebala<br /> | Yel2ROP + Yel1LOP + Yel2UIP + Yel2LIP + Yel3CR + Yel2IC <br /> |-<br /> |}<br /> <br /> * See[[http://www.atitd.org/wiki/tale4/Flower_Genome_Theories || Flower Genome Theories]].<br /> * Color Key: ROP=Right Outer Petal, LOP=Left Outer Petal, UIP=Upper Inner Petal, LIP=Left Inner Petal, CR=Center Ring, IC=Inner Circle<br /> <br /> ==Sea Lily Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#FF90C0&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Ferts'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Color Gene Sets'''<br /> |-<br /> <br /> |[[Blush_Data | Blush]]<br /> |KGRORVGOOOVUROOVIOVIOOVIOOOK<br /> |38<br /> |26<br /> |Ariella<br /> |Mag1ONP(GROR)+Mag1OSP(GOOO)+Mag1IWP(UROO)+Mag3OS(IO/IOO/IOOO)+Mag2MS(IOO/IOOO)+Mag1IS(IOOO)<br /> |-<br /> <br /> |[[Clarity_Data | Clarity]]<br /> |KIRIRIOIOIYIYGORRGRORGRROGORRGRORGRROK<br /> |48<br /> |36<br /> |Ariella/Orchid<br /> |Black2OS=[Cyan2OS(IR)+Mag2OS(IO)+Yel2OS(IY)] + Black2ONP=[Cyan2ONP(GORR)+Mag2ONP(GROR)+Yel2ONP(GRRO)]<br /> |-<br /> <br /> |[[Crimson_Data | Crimson]]<br /> |KGYORIOOOIOOIOIOIYYYIYYIYIYUOOOUYYYUROOUROOURORURORGOOOGOOOGOOOGYYYGYYYGYYYGRORGRORGRORGRORGRROGRROGRROGRROK<br /> | 48<br /> | 106 genes at least<br /> |<br /> | Red Petals[Mag4Yel4ONP + Mag3Yel3OSP + Mag2Yel2IWP + Mag1Yel1IEP + Mag3Yel3OS] Red Stamen[Mag4Yel4OS + Mag2Yel2MS + Mag1Yel1IS] + Dwarf<br /> |-<br /> <br /> |[[Crown_Data | Crown]]<br /> |KUROOUROOUROOVURVOOVURVORVURORURORURORK<br /> |38<br /> |37<br /> |Ariella<br /> |Red3=[Mag3IWP(UROO)+Ye3IWP(UROR)] + 5V<br /> |-<br /> <br /> |[[Delicate_Data | Delicate]]<br /> |KIOIOIOIYIYIYGYORK<br /> |48<br /> |16<br /> |Ariella<br /> |Red=[Mag3OS(IO)+Yel3OS(IY)] + Dwarf1(GYOR)<br /> |-<br /> <br /> |[[Dusk_Data | Dusk]]<br /> |K GROR GORR UYYY GYOR IY GRRO IYYY GRRO GORR GROR ROYG IO GROR IOOO IYY IY URRR GRRO GORR UOOO K<br /> |48<br /> |73<br /> |Ariella/Orchid<br /> |Mag2Yel4OS+Mag1Yel2MS+Mag1IS+Giant+Dwarf+Black3(Cyan3+Mag3+Yel3)ONP+Black(Cyan1+Mag1+Yel1)IEP<br /> |-<br /> <br /> |[[Energy_Data | Energy]]<br /> |KVVVVVUYYYUYYYGYYYGYYYGRROGRROURORURORVVVVVK<br /> |28<br /> |42<br /> |Ariella<br /> |5V+Yel2IEP(UYYY)+Yel2OSP(GYYY)+Yel2ONP(GRRO)+Yel2IWP(UROR)+5V<br /> |-<br /> <br /> |[[Fracture_Data | Fracture]]<br /> |KROYGROYGYORGORGOOOK<br /> |48<br /> |18<br /> |Ariella<br /> |Giant2(ROYG)+Dwarf1(GYOR)+Mag1OSP(GOOO)<br /> |-<br /> <br /> |[[Morning_Data | Morning]]<br /> |KIRRRIYYYIYYYUYYYUYYYURORURORGRRRGYYYGORRGRROK<br /> |48<br /> |44<br /> |Ariella<br /> |Cyan1OSMSIS(IRRR)+Yel2OSMSIS(IYYY)+Yel2IEP(UYYY)+Yel2IWP(UROR)+Cyan1OSP(GRRR)+Yel1OSP(GYYY)+Cyan1ONP(GORR)+Yel1ONP(GRRO)<br /> |-<br /> <br /> |[[Silken_Data | Silken]]<br /> |KRRROOOYYYGGGUUUIIIK<br /> |48<br /> |18<br /> |Ariella<br /> |Excellent for mutagen building<br /> |-<br /> <br /> |[[Vampire_Data | Vampire]]<br /> |KIYIYIOIYIOIOK<br /> |48<br /> |12<br /> |Mommouse<br /> |Red3=[Yel3OS(IY)+Mag3OS(IO)]<br /> |- <br /> |}<br /> <br /> See [[http://www.atitd.org/wiki/tale4/Flower_Genome_Theories || Flower Genome Theories]] to understand what the gene sets control in a lily's color, size and fertilization rates.<br /> <br /> The 'V' gene regulates flower fertilization by reducing the standard Flower Fertilizer rate by 2 per each 'V' gene from the default of 48 fertilizations. See [[Flower Fertilizer Chart]].<br /> <br /> Gene set Abbrevs: I=Inner (lower), M=Middle, O=Outer (upper if stamen), S=Stamen; O=Outer, I=Inner, E=East, W=West, N=North, S=South, P=Petal. See the above link for more explanation.<br /> <br /> ==Vine Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#EE82EE&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Length'''<br /> |'''Initial Grapes'''<br /> |'''Researcher'''<br /> |'''Attributes'''<br /> |-<br /> <br /> |[[Amusement_Data | Amusement ]] &lt;br&gt; (GGVV)<br /> |KGGGGOOORGGGGGROOORGGGGGGGGGROGGGGGK<br /> |34<br /> |11<br /> |Ariella/Pascalito<br /> |2 Grape Quantity OOOR, 2 Vigor GGGRO<br /> |-<br /> <br /> |[[Appreciation_Data | Appreciation]] &lt;br&gt; (QQQ)<br /> |KGYRYRYYRYYRYYRK <br /> |14<br /> |12<br /> |Ariella/Pascalito/Rania<br /> |3 Quality RYYR<br /> |-<br /> <br /> |[[Balance_Data | Balance ]] &lt;br&gt; (ACGQKS)<br /> |KYYYGGGRYYROGGGRROOYYGGGOOORK<br /> |27<br /> |8 <br /> | Ariella/Pascalito<br /> | Dev corrected typo on end of genome so this genome now has a Grapes gene set as intended. Acid OYYG, Color RROOYY, Quality RYYR, sKin YRO, Sugar YYY, Grapes OOOR<br /> |-<br /> <br /> |[[Contemplation_Data | Contemplation ]] &lt;br&gt; (QQKK)<br /> |KRYYRGYROGGGGGRYYROK <br /> |18<br /> |12 <br /> | Ariella/Pascalito<br /> | Quality RYYR, sKin YRO<br /> |-<br /> <br /> |[[Distraction_Data | Distraction ]] &lt;br&gt; (GG)<br /> |KGGGGGGGGOOORGGGGGGGGOOORGGGGGGK<br /> | 30<br /> | 9<br /> | Ariella/Pascalito<br /> | Grape Quantity OOOR<br /> |-<br /> <br /> |[[Frivolity_Data | Frivolity]] &lt;br&gt; (ACCSS)<br /> | KGGGGGGYRROOYYGGGGRROOYYYGGGGGYYYGGGGK<br /> |36<br /> |12<br /> |Ariella/Pascalito<br /> |Note: Dev changed this genome from 2 Acid to 1 Acid from Tale 4 to 5. 1 Acid OYYG, 2 Color RROOYY, 2 Sugar YYY<br /> |-<br /> <br /> |[[Wisdom_Data | Wisdom ]] &lt;br&gt; (KKK)<br /> |KGGGYROGGGGGYROGGGGGYROGGK<br /> |24<br /> |8<br /> |Ariella/Pascalito<br /> | sKin YRO<br /> |-<br /> |}<br /> <br /> See [[Vine Genome Theory]]<br /> <br /> ==Wheat Genomes==<br /> {|{table} border=10 cellpadding=&quot;1&quot; cellspacing=&quot;3&quot; style=&quot;background-color:#DAA520&quot;<br /> |'''Name/Data'''<br /> |'''Genome'''<br /> |'''Length'''<br /> |'''Researcher'''<br /> |'''Stats'''<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Abacua | Akhet Wheat: Abacua]]<br /> | KROYGYRRRYYYOOOGYRRRK<br /> | 19<br /> | Ariella<br /> | Clay <br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Candomble | Akhet Wheat: Candomble]]<br /> | KOYRRYUYORRGUROYGUYRRUGYRRYUYYYRRK<br /> | 32<br /> | Ariella<br /> |<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Druze | Akhet Wheat: Druze]]<br /> | KGRUOYOYGUOYRRYK<br /> | 14<br /> | Ariella<br /> | Dirt and Grass<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Macumba | Akhet Wheat: Macumba]]<br /> | KYGYROUGRYGUGRUYORRGK<br /> | 19<br /> | Tunnen<br /> | Dirt<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Palo_Mayombe | Akhet Wheat: Palo Mayombe]]<br /> | KORRGYUGGYRRUROYGK<br /> | 16<br /> | Tunnen / Ariella<br /> | Sand<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Santeria | Akhet Wheat: Santeria]]<br /> | KYORRGUORRGYUGRYGUYRROGK<br /> | 22<br /> | Ariella<br /> | Dirt and Sand<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Satanism | Akhet Wheat: Satanism]]<br /> | KGRUROYGUYRRUOOOROK<br /> | 17<br /> | Tunnen/Wrongskian<br /> | Dirt<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Druze | Akhet Wheat: Voodoo]]<br /> | <br /> | <br /> | Ariella<br /> | Grass<br /> |-<br /> | [[Guides/Genomes/Akhet Wheat:_Wicca | Akhet Wheat: Wicca]]<br /> | KYRROGUORRGYUGRUROYGK<br /> | 19<br /> | Ariella<br /> | Sand<br /> |-<br /> | [[Guides/Genomes/Peret Wheat:_Druze | Peret Wheat: Druze]]<br /> | KGRUOYOYGUOYRRYK<br /> | 14<br /> | Ariella<br /> | Dirt and Grass<br /> |-<br /> |[[Guides/Genomes/Peret Wheat:_Santeria | Peret Wheat: Santeria]]<br /> | KYORRGUORRGYUGRYGUYRROGK<br /> | 22<br /> | Ariella<br /> | Dirt and Sand<br /> |-<br /> | [[Guides/Genomes/Peret Wheat:_Satanism | Peret Wheat: Satanism]]<br /> | KGRUROYGUYRRUOOOROK<br /> | 17<br /> | Tunnen/Wrongskian<br /> | Dirt<br /> |-<br /> | [[Guides/Genomes/Peret Wheat:_Wicca | Peret Wheat: Wicca]]<br /> | KYRROGUORRGYUGRUROYGK<br /> | 19<br /> | Ariella<br /> | Sand<br /> |-<br /> | [[Guides/Genomes/Shemu Wheat:_Abacua | Shemu Wheat: Abacua]]<br /> | KROYGYRRRYYYOOOGYRRRK<br /> | 19<br /> | Aberdon<br /> | Clay <br /> |-<br /> | [[Guides/Genomes/Shemu Wheat:_Druze | Shemu Wheat: Druze]]<br /> | KGRUOYOYGUOYRRYK<br /> | 14<br /> | Aberdon<br /> | Dirt and Grass<br /> |-<br /> | [[Guides/Genomes/Shemu Wheat:_Santeria | Shemu Wheat: Santeria]]<br /> | KYORRGUORRGYUGRYGUYRROGK<br /> | 22<br /> | Aberdon<br /> | Dirt and Sand<br /> |-<br /> | [[Guides/Genomes/Shemu Wheat:_Satanism | Shemu Wheat: Satanism]]<br /> | KGRUROYGUYRRUOOOROK<br /> | 17<br /> | Tunnen/Wrongskian<br /> | Dirt<br /> |-<br /> | [[Guides/Genomes/Shemu Wheat:_Wicca | Shemu Wheat: Wicca]]<br /> | KYRROGUORRGYUGRUROYGK<br /> | 19<br /> | Ariella<br /> | Sand<br /> |-<br /> |}<br /> <br /> Note on Wheat in Greenhouses: 100 grains are needed in each splint to use Nut's Essence to Initiate Crossbreed and only 1 seed is yielded. Only 1 grain is needed in each splint to use solvents.<br /> <br /> Note: In all genome listings G=Green, I=Indigo, K=Black, O=Orange, R=Red, U=Blue, V=Violet, Y=Yellow, C=Crimson<br /> <br /> Note: All genomes begin and end with 'K' or Black but are not counted as part of the genome.</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Research/Cradle_of_the_Sun&diff=200096 Research/Cradle of the Sun 2012-06-20T17:03:04Z <p>Pascalito: /* */</p> <hr /> <div>{{ResNavHeader}}<br /> {{UniHeader}}<br /> <br /> ==Research Info==<br /> <br /> * '''Research Guild:'''<br /> ** [[Guild X]] located at the chariot (xxxx, -xxxx)<br /> <br /> * '''Current Research Goals:'''<br /> ** Have fun. Play the game at your own pace. 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Thought|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|White Travertine|0|70}}<br /> {{ResResource|Small Quartz|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Emerald|0|70}}<br /> }}<br /> <br /> {{ResCurrent|Toxin Extraction|state=collapsed|<br /> {{ResResource|Dueling Serpents Mushrooms|12|40}}<br /> {{ResResource|Scorpions Brood Mushrooms|0|600}}<br /> {{ResResource|Brain Mushrooms|0|150}}<br /> {{ResResource|Razor's Edge Mushrooms|0|200}}<br /> {{ResResource|Ra's Awakening Mushrooms|0|80}}<br /> {{ResResource|Heaven's Torrent Mushrooms|0|40}}<br /> {{ResResource|Beer Kettle Kit|0|300}}<br /> {{ResResource|Thermometer|0|25}}<br /> {{ResResource|Oil|0|30000}}<br /> }}<br /> <br /> <br /> <br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{none}}<br /> <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Worship|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Animal Husbandry|state=expand|<br /> {{ResResource|Boards|1210|8000}}<br /> {{ResResource|Straw|770|4000}}<br /> {{ResResource|Dried Flax|130|2000}}<br /> }}<br /> <br /> {{ResTechnology|Barley Cultivation|state=expand|<br /> {{ResResource|Carp Meat|17|1000}}<br /> {{ResResource|Toad Skin Mushroom|200|1000}}<br /> {{ResResource|Dirt|187|1000}}<br /> }}<br /> <br /> {{ResTechnology|Pyramid Construction|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|Canary Granite|0|70}}<br /> {{ResResource|Cuttable Stone|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Diamond|0|70}}<br /> }}<br /> <br /> <br /> {{ResColumn|Future Research}}<br /> <br /> <br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{ResComplete|Agriculture|}}<br /> {{ResComplete|Horticulture|}}<br /> <br /> }}<br /> <br /> [[Category:Research]]<br /> <br /> {{DEFAULTSORT:Cradle of the Sun}}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Foraging&diff=199998 Foraging 2012-06-20T02:50:06Z <p>Pascalito: /* D */</p> <hr /> <div>&lt;div class=&quot;toclimit-3&quot;&gt;__TOC__&lt;/div&gt;<br /> {{languages}}<br /> =Foraging Skill=<br /> <br /> ==Skill Tuitions==<br /> Skill may be acquired at Level 2 for the following resources at the School of Worship:<br /> *300 [[Thorns]]<br /> *30 [[Cactus Sap]]<br /> <br /> Rank Two may be acquired at Level 9 for the following resources at the School of Worship:<br /> *7 [[Yellow Tristeria]]<br /> *7 [[Sweetsop]]<br /> *7 [[Pulmonaria Opal]]<br /> *7 [[Orange Sweetgrass]]<br /> *7 [[Ilex]]<br /> *7 [[Fumitory]]<br /> *7 [[Ashoka]]<br /> It allows for '''Foraging Memory''' (see below).<br /> <br /> ==How to Forage==<br /> Clicking on an herb will give its name as &quot;some kind of herb&quot;. If you have the foraging skill (level 1), you also have a menu &quot;Foraging...&quot;. If you harvest the herb correctly you'll get 1-7 herbs in your inventory and the plant will disappear. You can look up the correct forage method for all the known herbs on the [[#List of Herbs|list of herbs]] below.<br /> <br /> ==Foraging Memory==<br /> Once you learn foraging degree 2 (after level 9) aka &quot;Foraging Memory&quot; you can memorize the forage methods of herbs, and never have to look them up again! To memorize a foraging method you must successfully forage that herb 7 times, without fumbling in-between those successes. If you fumble the herb on forage number 6, the counter resets, and you must successfully forage it another 7 times. Eating an herb fresh off the ground does not interfere with the memorization counter.<br /> <br /> Once you memorize the forage method for an herb, the sub-menu of forage method options will disappear, and it will be replaced with a menu option that says, for example, &quot;Forage this Wild Lettuce.&quot; <br /> <br /> [[File:Foraging2.jpg]]<br /> <br /> =Foraging Guide=<br /> <br /> Some herbs are rarer than others. See [[Herb Rarities]] for more details. Also, unforaged herbs are needed for the [[Test of the Ritual Tattoo]]. If you find an herb (especially a rare one) which somebody needs for that test (list found at [[Ritual Tattoo Herb Needs]]), it would be a kind act to let them know rather than harvesting it yourself.<br /> <br /> == Outside Sites==<br /> '''''There have been concurrent and independent updates to tlanthil's Herb:aList page by members of the community.'''''<br /> <br /> [http://rogarian.atitd.org/herbalist2/t6_herbalist/ Herb:aList for T6] - Has been released by [[User:Rogarian|Rogarian]] as an alternate community supported version. <br /> <br /> [http://herbs.drunkenfumble.com Herb:aList5] ([http://www.atitd.org/wiki/tale5/User:Aiko/Herb:aList5 more info]) is a T5-updated version of tlanthil's herb identification page. The foraging methods on this page are confirmed and verified carefully, rather than being freely editable.<br /> <br /> == Harvesting ==<br /> There are twelve different ways to harvest the herbs: <br /> # Cut away the outer stem <br /> # Harvest the Root pith <br /> # Trim the Root fibres <br /> # Snip the leaf stems <br /> # Peel back the stem base <br /> # Scrape off the stem pith <br /> # Remove the Tap Root <br /> # Pick out the seeds <br /> # Crush the stems <br /> # Pluck the leaves <br /> # Squeeze out the sap <br /> # Scrape away the leaf hairs<br /> <br /> == List of Herbs ==<br /> Upload your image to the wiki and add a link like &lt;nowiki&gt;[[Image:Newherbs%24tagetese.jpg|thumb|256px|Tagetese]]&lt;/nowiki&gt; in the third column. That will automatically resize the picture to a width of 256 pixels, independent of the size of the uploaded picture. Please turn off Time-of-day-lighting to make the images comparable, and drop a grass beside the herb before taking the shot to illustrate the size of the herb. See [[Help:Herb_Image]] for more information.&lt;br/&gt; '''also please keep in mind that its the HERB people want to get a good look at not you Hamboning!'''<br /> (the herb will be relatively bigger in the thumbnail if it is only the herb in the cropped image.)<br /> <br /> Examples:<br /> * '''Known:''' &lt;nowiki&gt;{{Herb_Image|Blue Bottle Clover|Peel back the stem base|_SingleLeaf|_Blue|_Clover}}&lt;/nowiki&gt;<br /> * '''UnKnown:''' &lt;nowiki&gt;{{Herb_Image|Unknown|NOT 1,2|_MultiLeaf|_Yellow|_Striped}}&lt;/nowiki&gt;<br /> <br /> <br /> &lt;div class=&quot;mw-warning&quot;&gt;<br /> Don't add links to paysites like photobucket, this page is used very frequently and will very quickly use up your download capacity. &lt;br&gt;<br /> &lt;b&gt;Please make sure the images you upload are from T6 or T5, and not from earlier, as many of the colors have shifted dramatically&lt;/b&gt;<br /> &lt;/div&gt;<br /> &lt;br&gt;<br /> ----<br /> <br /> '''How to use this table:'''&lt;br&gt;<br /> If more than one foraging method is listed, then try one. If it works, edit the entry to remove all the other options. If it fails, edit the entry to remove the method that failed. Eventually the only method left should be the correct one. Questions? /chat merek in game.<br /> <br /> <br /> === A ===<br /> Jump to letter: '''A''' [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Allbright <br /> |'''Snip the leaf stems'''<br /> | Similar to Enchanters Plant but lighter colored.<br /> | [[Image:Allbright.jpg|thumb|256px|Allbright]]<br /> | <br /> |- <br /> | Aloe<br /> | '''Trim the Root fibres'''<br /> | Can have different number of tips<br /> | [[Image:Aloe.jpg|thumb|256px|Aloe]]<br /> | -1 dex, +2 con, -1 perc<br /> |- <br /> | Altar's Blessing<br /> | '''Squeeze out the sap'''<br /> | Edged<br /> | [[Image:Altar's_Blessing.jpg|thumb|256px|Altar's Blessing]]<br /> | <br /> |-<br /> | Anansi<br /> | '''Remove the Tap Root'''<br /> |<br /> | [[Image:Anansi.jpg|thumb|256px|Anansi]]<br /> | +2 Str, -1 Spd, -1 Foc<br /> |-<br /> | Apiphenalm<br /> | '''Pick out the seeds'''<br /> |<br /> | [[Image:Apiphenalm.jpg|thumb|256px|Apiphenalm]]<br /> | <br /> |- <br /> | Apothecary's Scythe<br /> | <br /> '''Snip the leaf stems'''&lt;br&gt;<br /> | Edged *See Lavender Navarre - Verified it is Snip the leaf stems<br /> | [[Image:Apothecarys_Scythe.jpg|thumb|256px|Apothecary's Scythe]]<br /> | <br /> |- <br /> | Artemisia<br /> |<br /> '''Remove the Tap Root'''&lt;br&gt; <br /> | Edged. Similar to Honey Mint. For me these usually have more orange than yellow leaves<br /> | [[Image:Artemisia.jpg|thumb|256px|Artemisia]]<br /> |<br /> |-<br /> | Asafoetida<br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:Asafoetida.jpg|thumb|256px|Asafoetida]]<br /> | +End, +Per<br /> |-<br /> | Asane<br /> | '''Snip the leaf stems'''<br /> |<br /> | [[Image:Asane.jpg|thumb|256px|Asane]]<br /> | <br /> |-<br /> | Ashoka<br /> | '''Remove the Tap Root'''<br /> |<br /> | [[Image:Ashoka.jpg|thumb|256px|Ashoka]]<br /> | <br /> |-<br /> | Azure Tristeria <br /> | '''Scrape away the leaf hairs'''<br /> | Note: Azure Tristeria is a lighter shade of &lt;br&gt;Blue with darker stems and Tristeria is a darker &lt;br&gt;shade of Blue with lighter stems.<br /> | [[Image:Azure_Tristeria.jpg|thumb|256px|Azure Tristeria]]<br /> | <br /> |-<br /> |}<br /> <br /> === B ===<br /> Jump to letter: [[#A | A]] '''B''' [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |- <br /> | Banto <br /> | '''Remove the Tap Root'''<br /> |<br /> | [[Image:Banto.jpg|thumb|256px|Banto]]<br /> | +1 end, -1 foc, -1 per<br /> |- <br /> | Bay Tree<br /> | '''Cut away the outer stem'''&lt;br&gt;<br /> |<br /> | [[Image:BayTree.jpg|thumb|256px|Bay Tree]]<br /> | +1Dex<br /> |- <br /> | Bee Balm<br /> | '''Harvest the Root pith'''&lt;br&gt;<br /> |<br /> | [[Image:BeeBalm.jpg|thumb|256px|Bee Balm]]<br /> | +1 Dex, -1 End, -1 Con<br /> |-<br /> | Beetle Leaf<br /> |'''Peel back the stem base'''<br /> | See also: Common Sage<br /> | [[Image:BeetleLeaf.jpg|thumb|256px|Beetle Leaf]]<br /> | <br /> |-<br /> | Beggar's Button<br /> | '''Cut away the outer stem'''<br /> | <br /> | [[Image:Beggars Button.jpg|thumb|256px|Beggar's Button]]<br /> | -1 Dex, -1 End, +2 Spe<br /> |-<br /> | Bhilawa <br /> | '''Pick out the seeds'''<br /> |<br /> | [[Image:Bhilawa.jpg|thumb|256px|Bhilawa]]<br /> | +Dex<br /> |-<br /> | Bilimbi<br /> | '''Cut away the outer stem'''<br /> |<br /> | [[Image:NewBilimbi.JPG‎|thumb|256px|Bilimbi]]<br /> | <br /> |-<br /> | Bitter Florian<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:Bitter Florian.jpg|thumb|256px|Bitter Florian]]<br /> |<br /> |-<br /> | Black Pepper Plant<br /> | '''Snip the leaf stems'''<br /> | See also: Red Pepper (stem color differentiates).<br /> | [[Image:Black_Pepper.jpg|thumb|256px|Black Pepper]]<br /> | -1 Str, 2 Dex, -1 End, 2 con <br /> |-<br /> | Blessed Mariae<br /> | <br /> Squeeze out the sap<br /> | Blue is Blessed, Pink/Peach is (regular) Mariae<br /> | [[Image:Blessed Mariae.jpg|thumb|256px|Blessed Mariae]]<br /> | <br /> |-<br /> | Bleubillae<br /> | <br /> Trim the Root fibres&lt;br&gt;<br /> |<br /> | [[Image:Bleubilae.jpg|thumb|256px|Bluebilae]]<br /> | <br /> |-<br /> | Blood Balm<br /> | '''Harvest the Root pith'''&lt;br&gt;<br /> | See also: Lemondrop (stems)<br /> | [[Image:BloodBalm.jpg|thumb|256px|Blood Balm]]<br /> | <br /> |-<br /> | Blood Blossom <br /> | '''Scrape off the stem pith'''<br /> | Very similar to the more common Brassy Caltrops.<br /> | [[Image:BloodBlossom.jpg|thumb|256px|Blood Blossom]]<br /> |<br /> |-<br /> | Blooded Harebell<br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:Blooded_Harebell.jpg|thumb|256px|Blooded Harebell]]<br /> | -Str -Dex +Speed<br /> |- <br /> | Blood Root<br /> | '''Trim the Root fibres'''<br /> |<br /> |[[Image:Blood Root.jpg|thumb|256px|Blood Root]]<br /> | -1 Dex, +2 End, -1 Spd<br /> |-<br /> | Bloodwort<br /> | '''Snip the leaf stems'''<br /> |<br /> | [[Image:Bloodwort.jpg|thumb|256px|Bloodwort]]<br /> | -Dex, -Con, +Per<br /> |-<br /> | Blueberry Tea Tree<br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:Blueberry.JPG|thumb|256px|Blueberry Tea Tree]]<br /> | <br /> |- <br /> | Bluebottle Clover<br /> | '''Snip the leaf stems'''<br /> | see also Tiny Clover&lt;br&gt;note: the stems can appear to be much greener, or much longer<br /> |[[Image:Bluebottle Clover.jpg|thumb|256px|Bluebottle Clover]]<br /> | +1 Con, +1 Speed {{6ok}} <br /> |- <br /> | Blue Damia<br /> | '''Harvest the Root Pith'''<br /> | <br /> | [[Image:BlueDamia.jpg|thumb|256px|Blue Damia]]<br /> | +1 Spd <br /> |-<br /> | Blue Tarafern <br /> | '''Snip the leaf stems'''<br /> | See also: Mirabellis Fern, Cyan Cressida <br /> | [[Image:NewBlue_Tarafern.JPG|thumb|256px|Blue Tarafern]]<br /> | +1 per<br /> |-<br /> | Blushing Blossom<br /> |'''Scrape away the leaf hairs'''<br /> | <br /> | [[Image:BlushingBlossom.jpg|thumb|256px|Blushing Blossom]]<br /> |<br /> |-<br /> | Brassy Caltrops <br /> | '''Scrape off the stem pith'''<br /> | <br /> |[[Image:Brassy Caltrops.jpg|thumb|256px|Brassy Caltrops]]<br /> | +2 Str, -1 Dex, -1 End<br /> |-<br /> | Brown Muskerro<br /> | '''Snip the leaf stems'''<br /> |<br /> |[[Image:Brown Muskerro.jpg|thumb|256px|Brown Muskerro]]<br /> | -1 End, 2 Con, -1 Per<br /> |- <br /> | Buckler-leaf <br /> | '''Crush the stems'''<br /> |<br /> |[[Image:Buckler leaf.jpg|thumb|256px|Buckler Leaf]]<br /> | +1 Per<br /> |- <br /> | Bull's Blood <br /> | '''Remove the Tap Root'''<br /> |<br /> |[[Image:Bulls_Blood.jpg|thumb|256px|Bull's Blood]]<br /> | <br /> |-<br /> | Burnt Tarragon<br /> | '''Squeeze out the sap'''<br /> |See Ginger Tarragon<br /> |[[Image:BurntTarragon.jpg|thumb|256px|Burnt Tarragon]]<br /> | <br /> |-<br /> | Butterfly Damia<br /> | <br /> '''Squeeze out the sap'''<br /> |<br /> | [[Image:Butterfly_Damia2.png |thumb|256px|Buterfly Damia]]<br /> | <br /> |-<br /> | Butterroot<br /> | <br /> '''Pick out the seeds'''&lt;br&gt;<br /> <br /> |<br /> | [[Image:Butterroot.jpg |thumb|256px|Butterroot]]<br /> | <br /> |-<br /> <br /> |}<br /> <br /> === C ===<br /> Jump to letter: [[#A | A]] [[#B | B]] '''C''' [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Calabash<br /> | '''Crush the stems'''<br /> |<br /> |[[Image:Calabash.jpg|thumb|256px|Calabash]]<br /> | -3 Dex, +3 End, +3 Spd, -3 Foc<br /> |-<br /> | Camelmint<br /> | '''Harvest the Root pith'''<br /> |<br /> |[[Image:Camelmint.jpg|thumb|256px|Camelmint]]<br /> | <br /> |-<br /> | Caraway<br /> | '''Crush the stems'''<br /> | (similar to Xanat)<br /> | [[Image:Caraway.jpg|thumb|256px|Caraway]] <br /> | 2 End, -1 Spd, -1 Con<br /> |-<br /> | Cardamom<br /> | '''Pick out the seeds'''<br /> | see also sandalwood<br /> | [[Image:Cardamom.jpg|thumb|256px|Cardamom]]<br /> | +1 per, +1 speed, -1 end<br /> |-<br /> | Cassia<br /> | '''Pluck the leaves'''<br /> |<br /> | [[Image:Cassia.jpg|thumb|256px|Cassia]]<br /> | <br /> |-<br /> | Chaffa<br /> | '''Crush the stems'''<br /> | See also: Umber Leaf Basil<br /> | [[Image:Chaffa.jpg|thumb|256px|Chaffa]]<br /> | Str +1, Per +1<br /> |-<br /> | Chatinabrae<br /> | '''Trim the Root fibres'''<br /> |<br /> | [[Image:Chatinbrae1.jpg|thumb|256px|Chatinabrae]] <br /> | 1 End<br /> |-<br /> | Chives<br /> | '''Crush the stems'''<br /> | If stems have a purple flower at the top, see Garlic Chives.<br /> | [[Image:Chivesnew.jpg|thumb|256px|Chives]]<br /> | -1 Spd, 2 Per<br /> |-<br /> | Chukkah<br /> | '''Scrape off the stem pith'''<br /> | Leaves can look extremely dark, even black, at night.<br /> | [[Image:Chukkah.jpg|thumb|256px|Chukkah]]<br /> | <br /> |-<br /> | Cicada Bean<br /> | '''Cut away the outer stem''' <br /> |<br /> | [[Image:Cicada Bean.jpg|thumb|256px|Cicada Bean]]<br /> | <br /> |-<br /> | Cinnamon<br /> | '''Crush the stems''' <br /> |<br /> | [[Image:Cinnamon.jpg|thumb|256px|Cinnamon]] <br /> | +2 str, -1 spd, -1 con, +2 per<br /> |- <br /> | Cinquefoil<br /> | '''Snip the leaf stems'''<br /> | See also: Creeping Black Nightshade&lt;br&gt;Medicago&lt;Br&gt;Strawberry Tea<br /> | [[Image:Cinqufoil.jpg|thumb|256px|Cinquefoil]]<br /> | +2 str, -2 end, +2 foc<br /> |-<br /> | Cirallis<br /> | '''Snip the leaf stems'''<br /> |<br /> | [[Image:Cirallis.jpg|thumb|256px|Cirallis]]<br /> | -1 Str, +2 Spd, -1 Con<br /> |-<br /> | Clingroot<br /> | '''Pluck the leaves'''<br /> |<br /> | [[Image:Clingroot.jpg|thumb|256px|Clingroot]]<br /> | -Str, +Spd, -Con<br /> |-<br /> | Common Basil<br /> | '''Crush the stems'''<br /> | See also: Crumpled Leaf Basil<br /> | [[Image:Common Basil.jpg|thumb|256px|Common Basil]]<br /> | +1 Strength (6chkd)<br /> |-<br /> | Common Rosemary<br /> | '''Squeeze out the sap'''<br /> |<br /> | [[Image:Common Rosemary.jpg|thumb|256px|Common Rosemary]]<br /> | 1 Str, -1 Dex, -1 End <br /> |-<br /> | Common Sage<br /> | '''Remove the Tap Root''' <br /> |<br /> | [[Image:Common Sage.jpg|thumb|256px|Common Sage]]<br /> | -1str +2dex -1end +2per<br /> |-<br /> | Corsacia<br /> | '''Peel back the stem base'''<br /> |<br /> | [[Image:Corasica.jpg|thumb|256px|Corsacia]] <br /> | No Stats<br /> |-<br /> | Covage<br /> | '''Snip the leaf stems'''<br /> | <br /> | [[Image:Covage.jpg|thumb|256px|Covage]]<br /> | -1Str -1Con<br /> |-<br /> | Crampbark<br /> | '''Trim the Root fibres'''<br /> |<br /> | [[Image:Crampbark.jpg|thumb|256px|Crampbark]]<br /> | +1 Foc<br /> |-<br /> | Cranesbill<br /> | '''Trim the Root fibres'''<br /> |<br /> | [[Image:Cranesbill.jpg|thumb|256px|Cranesbill]]<br /> | <br /> |-<br /> | Creeping Black Nightshade<br /> | '''Harvest the Root pith'''<br /> | Stems are striking deep blue, compared with similar herbs.<br /> | [[Image:Creeping Black Nightshade.jpg|thumb|256px|Creeping Black Nightshade]]<br /> |<br /> |-<br /> | Creeping Thyme<br /> | '''Scrape away the leaf hairs'''<br /> |<br /> | [[Image:Creeping Thyme.jpg|thumb|256px|Creeping Thyme]]<br /> | +2 Speed -1 Perception<br /> |-<br /> | Crimson Clover<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:Crimson Clover.jpg|thumb|256px|Crimson Clover]]<br /> | <br /> |-<br /> | Crimson Lettuce <br /> | '''Peel back the stem base'''<br /> |<br /> | [[Image:Crimson Lettuce.jpg|thumb|256px|Crimson Lettuce]]<br /> | +1 Dex, +1 Spd<br /> |-<br /> | Crimson Nightshade <br /> | '''Snip the leaf stems'''<br /> |<br /> | [[Image:Crimson Nightshade.jpg|thumb|256px|Crimson Nightshade]]<br /> | <br /> |-<br /> | Crimson Pipeweed <br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:CrimsonPipeweed.jpg|thumb|256px|Crimson Pipeweed]]<br /> | +1 End<br /> |-<br /> | Crimson Windleaf<br /> | '''Scrape off the stem pith'''<br /> | <br /> | [[Image:Crimson Windleaf.jpg |thumb|256px|Crimson Windleaf]]<br /> | +End, -Spd, +Con, -Foc<br /> |-<br /> | Crumpled Leaf Basil<br /> | '''Snip the leaf stems'''<br /> | See also: Common Basil<br /> | [[Image:Crumpled Leaf Basil.jpg|thumb|256px|Crumpled Leaf Basil]]<br /> | -1 end -1 foc +2 per<br /> |-<br /> | Curly Sage<br /> | '''Crush the stems'''<br /> |<br /> | [[Image:Curly Sage.jpg|thumb|256px|Curly Sage]]<br /> | <br /> |-<br /> | Cyan Cressida<br /> | '''Peel back the stem base'''<br /> <br /> | &lt;br&gt;looks like T3 pic, but more blue&lt;br&gt;<br /> See also: Blue Tarafern, Mirabellis Fern<br /> |[[Image:Cyan Cressida.jpg|thumb|256px|Cyan Cressida]]<br /> | <br /> |}<br /> <br /> === D ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] '''D''' [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Daggerleaf <br /> | '''Scrape off the stem pith'''<br /> | purple, can be taller than in picture<br /> | [[Image:Dagger_Leaf.jpg|thumb|256px|Daggerleaf]]<br /> | Dex -1, Con -1, Focus +2 {{6}} &lt;br&gt; Dex -2, Con -1, Focus +2 {{6}}<br /> |- <br /> | Dalchini<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:dalchini.jpg|thumb|254px|Dalchini]]<br /> | +Spd, +Foc<br /> |-<br /> | Dameshood <br /> | '''Trim the Root fibres'''<br /> |<br /> | [[Image:Dameshood.jpg|thumb|254px|Dameshood]]<br /> | -1 Dex, -1 Spd, +2 Per<br /> |-<br /> | Dank Mullien<br /> | '''Scrape away the leaf hairs'''<br /> |<br /> | [[Image:dank mullien.jpg|thumb|254px|Dank Mullien]]<br /> | -7 str -7 con +7 per<br /> |- <br /> | Dark Ochoa<br /> | '''Crush the stems'''<br /> | Edged&lt;br&gt;<br /> | [[Image:Dark Ochoa.jpg|thumb|256px|Dark Ochoa]]<br /> | +1 Dex<br /> |-<br /> | Dark Radish<br /> | '''Scrape away the leaf hairs'''<br /> |<br /> | [[Image:Dark Radish.jpg|thumb|256px|Dark Radish]]<br /> | -1 Str, +2 End, -1 Foc, +2 Per<br /> |-<br /> | Deadly Catsclaw<br /> | '''Remove the Tap Root'''<br /> |<br /> | [[Image:Deadly Catsclaw.jpg|thumb|256px|Deadly Catsclaw]]<br /> |<br /> |-<br /> | Deadwood Tree<br /> | Trim the Root fibres&lt;br&gt;<br /> Snip the leaf stems&lt;br&gt;<br /> Scrape off the stem pith&lt;br&gt;<br /> Crush the stems&lt;br&gt;<br /> Scrape away the leaf hairs &lt;br&gt;<br /> |<br /> | [[Image:DeadwoodTree.jpg|thumb|256px|Deadwood Tree]]<br /> | <br /> |-<br /> | Death's Piping<br /> | '''Crush the stems'''<br /> | Similar herbs and identification differences:&lt;BR&gt;Death's Piping (Rough Green, bends forwards);&lt;BR&gt;Harrow (Rough Green, bends backwards);&lt;BR&gt;Pitcher Plant (Smooth Green, bends forwards);&lt;BR&gt;Jugwort (Smooth Green, bends backwards)&lt;BR&gt;Number of pipes doesn't matter, can be as low as 2, seen as high as 10.<br /> | [[Image:Deaths_Piping.jpg|thumb|256px|Death's Piping]]<br /> | <br /> |-<br /> | Dewplant <br /> | '''Squeeze out the sap'''<br /> | Edged<br /> |[[Image:Dewplant.jpg|thumb|256px|Dewplant]]<br /> | <br /> |-<br /> | Digweed <br /> | '''Pick out the seeds'''<br /> | See also: King's Coin<br /> | [[Image:Digweed.jpg|thumb|256px|Digweed]]<br /> | +1 Dex, +1 Per<br /> |-<br /> | Discorea<br /> | '''Scrape away the leaf hairs'''<br /> |<br /> | [[Image:Discorea2.jpg|thumb|256px|Discorea]]<br /> | 1 Str, 1 Foc {{6}}<br /> |-<br /> | Drapeau D'or <br /> | '''Harvest the Root pith'''<br /> | <br /> | [[Image:Drapeau_dor.jpg|thumb|256px|Drapeau D'or]]<br /> | 2 Str, -1 Dex, 2 Con, -1 Per<br /> |-<br /> | Dusty Blue Sage<br /> | '''Scrape away the leaf hairs'''<br /> |<br /> | [[Image:Dusty_Blue_Sage.jpg|thumb|256px|Dusty Blue Sage]]<br /> | +2 Str, -1 End, +2 Spd, -1 Con<br /> |-<br /> | Dwarf Hogweed<br /> | '''Crush the stems'''<br /> | See also: Hogweed and Hazlewort<br /> | [[Image:Dwarf_Hogweed.jpg|thumb|256px|Dwarf Hogweed]]<br /> | +1 Str, +1 Dex<br /> |-<br /> | Dwarf Wild Lettuce<br /> | '''Scrape away the leaf hairs'''<br /> | Check for Wild Lettuce, or Thyme<br /> | [[Image:Dwarf Wild Lettuce.jpg|thumb|256px|Dwarf Wild Lettuce]]<br /> | +1 Con, +1 Per<br /> |}<br /> <br /> === E ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] '''E''' [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Earth Apple<br /> | &lt;br&gt;<br /> '''Harvest the Root pith'''&lt;br&gt;<br /> |<br /> | [[Image:Earth_Apple.jpg|thumb|256px|Earth Apple]]<br /> | +1Speed<br /> |-<br /> | Elegia<br /> | '''Scrape off the stem pith'''<br /> | leaves have a smooth edge&lt;BR&gt;Fool's Agar has a rough edge<br /> | [[Image:Elegia.jpg|thumb|256px|Elegia]]<br /> | +Dex<br /> |-<br /> | Enchanter's Plant<br /> | '''Cut away the outer stem'''<br /> | See also Allbright, which has green stems<br /> | [[Image:Enchanter's Plant.jpg|thumb|256px|Enchanter's Plant]]<br /> | <br /> |}<br /> <br /> === F ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] '''F''' [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Finlow<br /> | '''Trim the Root fibres'''<br /> | See also: Yellow Tristeria<br /> | [[Image:Finlow.jpg|thumb|256px|Finlow]]<br /> | -1 Str, -1 Spd<br /> |-<br /> | Fire Allspice<br /> | '''Remove the Tap Root'''<br /> | orange leaves, red stems<br /> |[[Image:Fire_Allspice.jpg|thumb|256px|Fire Allspice]]<br /> | -End, +Spd, -Con, +Foc<br /> |-<br /> | Fire Lily<br /> | '''Squeeze out the sap'''<br /> |<br /> | [[Image:Firelily.jpg|thumb|256px|Fire Lily]]<br /> | -1 Con, +2 Foc, -1 Per<br /> |-<br /> | Fivesleaf<br /> | '''Pluck the leaves'''<br /> |<br /> | [[Image:Fivesleaf.jpg|thumb|256px|Fivesleaf]]<br /> | +End<br /> |-<br /> | Flaming Skirret<br /> | '''Trim the Root fibres'''<br /> |<br /> | [[Image:Flaming Skirret.jpg|thumb|256px|Flaming Skirret]]<br /> |<br /> |-<br /> | Flander's Blossom<br /> | '''Crush the stems'''<br /> | May have more flowers. May be taller. <br /> | [[Image:Flander'sBlossom.jpg|thumb|256px|Flander's Blossom]]<br /> | +5 dex, -5 spd, -5 con, +5 per<br /> |-<br /> | Fleabane <br /> | '''Scrape away the leaf hairs'''<br /> | See also Maragosa<br /> | [[Image:Fleabane.jpg|thumb|256px|Fleabane]]<br /> | -2 Str, +2 Spd, -2 Con<br /> |-<br /> | Fool's Agar<br /> | '''Scrape away the leaf hairs'''<br /> | leaf edges are rough, Elegia leaf edges are smooth&lt;br&gt;See also Hyssop and Myristica<br /> | [[Image:Fools Agar.jpg|thumb|256px|Fool's Agar]]<br /> | -1 Spd, +2 Con, +2 Per<br /> |-<br /> | Fumitory<br /> | '''Snip the leaf stems'''<br /> | purple rather than blue<br /> | [[Image:Fumitory.jpg|thumb|256px|Fumitory]]<br /> | +Str, -Dex, +Foc, -Per<br /> |}<br /> <br /> === G ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] '''G''' [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Garcinia<br /> | '''Harvest the Root pith'''&lt;br&gt;<br /> | See also: Xanosi (different stem color but uses same harvest method)<br /> | [[Image:Garcinia.jpg|thumb|256px|Garcinia]]<br /> | +2 Con, -1 Foc, -1 Per<br /> |-<br /> | Garlic Chives<br /> | '''Pick out the seeds'''<br /> | Ensure has purple flower at top of stem. If not, see Chives.<br /> | [[Image:Garlic_Chives.jpg|thumb|256px|Garlic Chives]]<br /> | -1 Dex, -1 End, +1 Foc, +1 Per<br /> |-<br /> | Ginger Root<br /> | '''Peel back the stem base'''<br /> |<br /> | [[Image:Ginger Root.jpg|thumb|256px|Ginger Root]]<br /> | -1 Dex, -1 Spd, +2 Con<br /> |-<br /> | Ginger Tarragon<br /> | '''Scrape away the leaf hairs '''<br /> | See Burnt Tarragon as well.<br /> | [[Image:Ginger Tarragon.jpg|thumb|256px|Ginger Tarragon]]<br /> | <br /> |-<br /> | Ginseng Root<br /> | '''Peel back the stem base'''<br /> | Edged, See also Patchouli<br /> | [[Image:ginseng.jpg|thumb|256px|Ginseng Root]]<br /> | -1 str, +2 end, -1 foc, +2 per<br /> |-<br /> | Glechoma <br /> | '''Scrape away the leaf hairs&lt;'''<br /> |<br /> |[[Image:Glechoma.jpg|thumb|256px|Glechoma]]<br /> | Gives No Stats When Eatten Fresh {{6ok}}<br /> |-<br /> | Gnemnon<br /> | '''Snip the leaf stems'''<br /> |<br /> | [[Image:256px-Gnemnon.png|thumb|256px|Gnemnon]]<br /> | <br /> |-<br /> | Gokhru<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:Gokhru.jpg|thumb|256px|Gokhru]]<br /> | +Dex, +Spd<br /> |-<br /> | Golden Dubloons<br /> | &lt;s&gt;Cut away the outer stem&lt;br&gt;<br /> Harvest the Root pith&lt;br&gt;<br /> Trim the Root fibres&lt;br&gt;<br /> &lt;s&gt;Snip the leaf stems&lt;/s&gt;&lt;br&gt;<br /> &lt;s&gt;Peel back the stem base&lt;/s&gt;&lt;br&gt;<br /> &lt;s&gt;Scrape off the stem pith&lt;/s&gt;&lt;br&gt;<br /> Remove the Tap Root&lt;br&gt;<br /> Crush the stems&lt;br&gt;<br /> &lt;s&gt;Pluck the leaves&lt;/s&gt;&lt;br&gt;<br /> Scrape away the leaf hairs &lt;br&gt; <br /> | <br /> | [[Image:Golden Dubloons.jpg|thumb|256px|Golden Dubloons]]<br /> | <br /> |-<br /> | Golden Gladalia<br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:Golden Gladalia.jpg|thumb|256px|Golden Gladalia]]<br /> |<br /> |-<br /> | Golden Sellia <br /> | '''Snip the leaf stems'''<br /> |<br /> | [[Image:Golden Sellia.jpg|thumb|256px|Golden Sellia]]<br /> |<br /> |-<br /> | Golden Sun<br /> | '''Crush the stems'''<br /> |<br /> | [[Image:Golden Sun.jpg|thumb|256px|Golden Sun]]<br /> |<br /> |-<br /> | Golden Sweetgrass<br /> | '''Trim the Root fibres'''<br /> | <br /> | [[Image:Golden Sweetgrass.jpg|thumb|256px|Golden Sweetgrass]] <br /> |<br /> |-<br /> | Golden Thyme <br /> | '''Trim the Root fibres'''<br /> |<br /> | [[Image:Golden Thyme.jpg|thumb|256px|Golden Thyme]]<br /> | -1 Dex, +2 End, +2 Con, -1 Per<br /> |-<br /> | Gynura <br /> | '''Crush the stems'''<br /> |<br /> | [[Image:Gynura.jpg|thumb|256px|Gynura]]<br /> | +1 Con, +1 Foc<br /> |}<br /> <br /> === H ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] '''H''' [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |- <br /> | Harebell <br /> | '''Scrape away the leaf hairs'''<br /> | See also Ilex<br /> | [[Image:Harebell.jpg|thumb|256px|Harebell]] <br /> | -1 Con, -1 Per<br /> |-<br /> | Harrow<br /> | '''Scrape away the leaf hairs '''<br /> | Similar herbs and identification differences:&lt;BR&gt;Death's Piping (Rough Green, bends forwards);&lt;BR&gt;Harrow (Rough Green, bends backwards);&lt;BR&gt;Pitcher Plant (Smooth Green, bends forwards);&lt;BR&gt;Jugwort (Smooth Green, bends backwards)&lt;BR&gt;Number of pipes doesn't matter, can be as low as 2, seen as high as 10.<br /> | [[Image:Harrow.jpg|thumb|256px|Harrow]]<br /> | <br /> |-<br /> | Hazlewort <br /> |'''Scrape off the stem pith'''<br /> | See also: Dwarf Hogweed and Hogweed<br /> | [[Image:Hazelwort.jpg|thumb|256px|Hazlewort]]<br /> | +Foc, +Per<br /> |-<br /> | Headache Tree<br /> |'''Crush the stems'''<br /> |<br /> | [[Image:Headache Tree.jpg|thumb|256px|Headache Tree]]<br /> | +Str, +End, -Con {{6ok}}<br /> |-<br /> | Heartsease<br /> | '''Trim the Root fibres'''<br /> |<br /> | [[Image:Heartsease.jpg|thumb|256px|Heartsease]]<br /> |<br /> |-<br /> | Hogweed<br /> | '''Trim the Root fibres'''<br /> | See also: Dwarf Hogweed and Hazlewort<br /> | [[Image:Hogweed.jpg|thumb|256px|Hogweed]]<br /> | -Str, +Spd, -Foc {{6ok}}<br /> |-<br /> | Homesteader Palm<br /> | Cut away the outer stem&lt;br&gt;<br /> Trim the Root fibres&lt;br&gt;<br /> Snip the leaf stems&lt;br&gt;<br /> Peel back the stem base&lt;br&gt;<br /> Pick out the seeds&lt;br&gt;<br /> | You may harvest 3 wood from this herb as though it were a tree.<br /> | [[Image:Homesteader Palm.jpg|thumb|256px|Homesteader]]<br /> |<br /> |-<br /> | Honey Mint<br /> | '''Pluck the leaves'''<br /> | Edged. Similar to Artemisia<br /> | [[Image:Honeymint1.jpg|thumb|256px|Honey Mint]]<br /> | -1 Dex, -1 End, +2 Per<br /> |-<br /> | Houseleek<br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:Houseleek.jpg|thumb|256px|Houseleek]]<br /> | +1 Con, +1 Foc {{6ok}} <br /> |-<br /> | Hyssop<br /> | '''Harvest the Root pith'''<br /> | See also Fool's Agar<br /> | [[Image:Hyssop.jpg|thumb|256px|Hyssop]]<br /> | +1 Con<br /> |}<br /> <br /> === I ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] '''I''' [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Ice Blossom<br /> | '''Cut away the outer stem'''<br /> |<br /> | [[Image:Iceblossom.jpg|thumb|256px|Ice Blossom]]<br /> |<br /> |-<br /> | Ice Mint<br /> | '''Trim the Root fibres'''<br /> | Edged, bluer than Mountain Mint<br /> | [[Image:Ice_Mint2.jpg‎|thumb|256px|Ice Mint]]<br /> | <br /> |-<br /> | Ilex<br /> | '''Harvest the Root pith'''<br /> | See also Harebell<br /> | [[Image:Ilex.jpg|thumb|256px|Ilex]]<br /> | +Dex<br /> |-<br /> | Indigo Damia<br /> | '''Trim the Root fibres'''<br /> |<br /> | [[Image:Indigo Damia.jpg|thumb|256px|Indigo Damia]]<br /> | +1 Dex, +1 Spd<br /> |-<br /> | Ipomoea <br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:Ipomoea.jpg|thumb|256px|Ipomoea]]<br /> | -1 Dex, -1 Per<br /> |}<br /> <br /> === J ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] '''J''' [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Jagged Dewcup<br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:Jagged_Dewcup.jpg|thumb|256px|Jagged Dewcup]]<br /> | -1 Dex, -1 End, 2 Spd 2, Foc<br /> |-<br /> | Jaivanti<br /> | '''Crush the stems'''<br /> |<br /> | [[Image:Jaivanti.jpg|thumb|256px|Jaivanti]]<br /> | <br /> |-<br /> | Jaiyanti<br /> | '''Cut away the outer stem'''<br /> | Edged<br /> | [[Image:Jaiyanti.jpg|thumb|256px|Jaiyanti]]<br /> | <br /> |-<br /> | Joy of the Mountain<br /> | '''Pluck the leaves'''<br /> |<br /> | [[Image:Joy of the Mountain.jpg|thumb|256px|Joy of the Mountain]]<br /> | <br /> |-<br /> | Jugwort<br /> | '''Crush the Stems'''<br /> | Similar herbs and identification differences:&lt;BR&gt;Death's Piping (Rough Green, bends forwards);&lt;BR&gt;Harrow (Rough Green, bends backwards);&lt;BR&gt;Pitcher Plant (Smooth Green, bends forwards);&lt;BR&gt;Jugwort (Smooth Green, bends backwards)&lt;BR&gt;Number of pipes doesn't matter, can be as low as 1, seen as high as 10.<br /> | [[Image:Jugwort.jpg|thumb|256px|Jugwort]]<br /> | +2 Dex, -1 End, +2 Foc<br /> |}<br /> <br /> === K ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] '''K''' [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Katako root<br /> | '''Remove the Tap Root'''<br /> |<br /> | [[Image:Katako_Root.jpg|thumb|256px|Katako root]]<br /> | -1 Dex, -1 End&lt;br&gt; +1 Con, +1 Per<br /> |-<br /> | Khokali<br /> | '''Scrape off the stem pith'''<br /> | fern, pink<br /> |[[Image:Khokali.jpg|thumb|256px|Khokali]]<br /> | +1 Dex<br /> |-<br /> | King's Coin<br /> | '''Pick out the seeds'''<br /> | Herb has two distinct leaves. Smaller than ATITD4. somewhat similar to Digweed<br /> | [[Image:KingsCoin1.jpg|thumb|256px|King's Coin]]<br /> | <br /> |}<br /> <br /> === L ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] '''L''' [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! Herb Name !! Method (tried/working) !!Details !! Picture !! Stats<br /> |-<br /> | Lamae<br /> | '''Scrape off the stem pith'''<br /> | See also: Miniature Lamae, Houseleek, Blushing Blossom<br /> |[[Image:Lamae.jpg|thumb|256px|Lamae]] <br /> | <br /> |-<br /> | Larkspur<br /> | '''Harvest the Root pith'''<br /> | Paler than Skirret<br /> |[[Image:Larkspur.jpg|thumb|256px|Larkspur]] <br /> | <br /> |-<br /> | Lavender Navarre<br /> | '''Remove the Tap Root'''<br /> | *see Apothecary's Scythe<br /> | [[Image:Lavender Navarre.jpg|thumb|256px|Lavender Navarre]]<br /> | -1 Con, -1 Foc, +1 Per<br /> |-<br /> | Lavender Scented Thyme<br /> | '''Crush the stems'''<br /> |<br /> |[[Image:Lavender Scented Thyme.jpg|thumb|256px|Lavender Scented Thyme]] <br /> | -1 End, -1 Per<br /> |-<br /> | Lemon Basil<br /> | '''Peel back the stem base'''<br /> |<br /> | [[Image:Lemon Basil.jpg|thumb|256px|Lemon Basil]]<br /> | <br /> |-<br /> | Lemondrop<br /> | '''Cut away the outer stem'''<br /> | See also: Blood Balm<br /> |[[Image:Lemondrop.jpg|thumb|256px|Lemondrop]]<br /> | +1 Con<br /> |-<br /> | Lemon Grass<br /> | '''Crush the stems'''<br /> |<br /> | [[Image:Lemongrass.jpg|thumb|256px|Lemon Grass]]<br /> | <br /> |-<br /> | Lilia<br /> | '''Trim the Root fibres'''<br /> | <br /> | [[Image:Lilia.jpg|thumb|256px|Lilia]]<br /> | <br /> |-<br /> | Liquorice<br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:Liquorice1.jpg|thumb|256px|Liquorice]]<br /> | <br /> |-<br /> | Lungclot <br /> | '''Pick out the seeds'''<br /> |<br /> | [[Image:Lungclot.jpg|thumb|256px|Lungclot]]<br /> | +Spd<br /> |- <br /> | Lythrum<br /> | '''Pluck the leaves'''<br /> | See also: Verdant Squill (stems are distinguishing factor)<br /> |[[Image:Lythrum.jpg|thumb|256px|Lythrum]]<br /> | +1 Spd, +1 Per<br /> |}<br /> <br /> === M ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] '''M''' [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |- <br /> | Mahonia<br /> | &lt;b&gt;Squeeze out the sap&lt;/b&gt;&lt;br&gt;<br /> |<br /> |[[Image:Mahonia.jpg|thumb|256px|Mahonia]]<br /> | -str +end<br /> |- <br /> | Malice Weed<br /> | '''Pick out the seeds'''<br /> |<br /> |[[Image:MaliceWeed.jpg|thumb|256px|Malice Weed]]<br /> |<br /> |-<br /> | Mandrake Root<br /> | '''Scrape off the stem pith'''<br /> |<br /> |[[Image:Mandrake.jpg|thumb|256px|Mandrake Root]]<br /> | <br /> |-<br /> | Maragosa<br /> | '''Harvest the Root pith'''<br /> | Dark blue leaves. See also Fleabane. This can look black on some graphics cards which causes it to be identified as Naranga.<br /> |[[Image:Maragosa.jpg|thumb|256px|Maragosa]]<br /> | <br /> |- <br /> | Mariae<br /> | '''Pluck the leaves'''<br /> | white/blue is Blessed Mariae, peach is (regular) Mariae<br /> |[[Image:Mariae.jpg|thumb|256px|Mariae]]<br /> | +1 Spd +1 Foc {{6}}<br /> |- <br /> | Meadowsweet<br /> | '''Pick out the seeds'''<br /> |<br /> | [[Image:Meadowsweet.jpg|thumb|256px|Meadowsweet]]<br /> | +1 Str<br /> |-<br /> | Medicago<br /> | '''Remove the Tap Root'''<br /> | Also see Strawberry Tea, Liquorice<br /> | [[Image:Medicago.jpg|thumb|256px|Medicago]]<br /> | -Str, -Foc &lt;br&gt; +End, + Con<br /> |-<br /> | Mindanao<br /> | '''Harvest the Root pith'''<br /> | Also see [[#T|Tristeria]]<br /> | [[Image:Mindanao.jpg|thumb|256px|Mindanao]]<br /> | -1 Dex, +2 End<br /> |-<br /> | Miniature Bamboo<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:Minature_Bamboo.jpg|thumb|256px|Miniature Bamboo]]<br /> | - dex, - spd, + foc, + per<br /> |- <br /> | Miniature Lamae<br /> | '''Harvest the Root pith'''<br /> | <br /> | [[Image:Miniature_Lamae.jpg|thumb|256px|Miniature Lamae]]<br /> | +Dex, +Spd, -Con, -Foc<br /> |- <br /> | Mirabellis Fern<br /> | '''Trim the Root fibres'''<br /> | See also: Blue Tarafern, Cyan Cressida, Sandy Dustweed<br /> | [[Image:Mirabellis Fern.jpg|thumb|256px|Mirabellis Fern]]<br /> | +Con<br /> |-<br /> | Moon Aloe<br /> | '''Pluck the leaves'''<br /> |<br /> | [[Image:Moon_Aloe.jpg|thumb|256px|Moon Aloe]]<br /> | 2 Str, -1 Spd, 2 Foc, -1 Per<br /> |-<br /> | Morpha<br /> | '''Remove the Tap Root'''<br /> |<br /> | [[Image:Morpha.jpg|thumb|256px|Morpha]]<br /> | 2 Str, 2 End, -1 Spd, -1 Foc<br /> |-<br /> | Motherwort<br /> | '''Squeeze out the sap'''<br /> |<br /> | [[Image:Motherwort.jpg|thumb|256px|Motherwort]]<br /> | +1 Spd<br /> |-<br /> | Mountain Mint<br /> | '''Crush the stems'''<br /> | Edged, greener than Ice Mint<br /> | [[Image:Mountain_mint.jpg|thumb|256px|Mountain Mint]]<br /> | -1 End, -1 Con, +2 per<br /> |- <br /> | Myristica<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:Myristica.jpg|thumb|256px|Myristica]]<br /> | +1 Dex, +1 Con<br /> |-<br /> | Myrrh<br /> | '''Pick out the seeds'''<br /> |<br /> | [[Image:Myrrh.jpg|thumb|256px|Myrrh]]<br /> | -1 str, +2 end, -1 per<br /> |}<br /> <br /> === N ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] '''N''' [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Naranga<br /> | '''Crush the stems'''<br /> |Maragosa can look black on some graphics cards which causes it to be identified as Naranga.<br /> | [[Image:NewNaranga.JPG|thumb|256px|Naranga]]<br /> | end-8 , con-8<br /> |-<br /> | Nubian Liquorice<br /> | '''Remove the Tap Root'''<br /> |<br /> | [[Image:Nubian Liquorice.jpg|thumb|256px|Nubian Liquorice]]<br /> | <br /> |}<br /> <br /> === O ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] '''O''' [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | [[Foraging#Octec's Grace| Octec's Grace]]<br /> | '''Harvest the Root pith'''<br /> | Do not confuse with Ipomoea -- check the stem/base. <br /> | [[Image:Octecs Grace.jpg|thumb|256px|Octec's Grace]]<br /> |<br /> |-<br /> | [[Foraging#Opal Harebell | Opal Harebell]]<br /> | '''Pick out the seeds'''<br /> | Can be larger than shown<br /> | [[Image:Opal_Harebell.jpg|thumb|256px|Opal Harebell]]<br /> | Str -1, End 2, Foc -1, Per 2<br /> |-<br /> | [[#Orange Niali | Orange Niali]]<br /> | '''Pick out the seeds'''<br /> |<br /> | [[Image:Orange Niali.jpg|thumb|256px|Orange Niali]]<br /> | -Str, +Dex, +Con, -Per<br /> |-<br /> | [[Foraging#Orange Sweetgrass | Orange Sweetgrass]] <br /> | '''Peel back the stem base'''<br /> |<br /> | [[Image:Orange Sweetgrass.jpg|thumb|256px|Orange Sweetgrass]]<br /> | <br /> |-<br /> | [[Foraging#Orris | Orris]]<br /> | '''Peel back the stem base'''<br /> | Check Tamarask<br /> | [[Image:Orris.jpg|thumb|256px|Orris]]<br /> | <br /> |}<br /> <br /> === P ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] '''P''' [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Pale Dhamasa<br /> | '''Remove the Tap Root'''<br /> | can be more white in the night<br /> |[[Image:PaleDhamasa.jpg|thumb|256px|Pale Dhamasa]]<br /> | +1 Str <br /> {{6ok}} <br /> |-<br /> | Pale Ochoa<br /> | '''Trim the Root fibres'''<br /> | Edged. Similar to Sweetflower but much smaller.<br /> |[[Image:PaleOchoa.jpg|thumb|256px|Pale Ochoa]]<br /> | -1 Dex, -1 Spd, +2 Foc<br /> |-<br /> | Pale Russet<br /> | '''Cut away the outer stem'''<br /> |<br /> |[[Image:PaleRusset.jpg|thumb|256px|Pale Russet]]<br /> | +1 End, +1 Con<br /> |-<br /> | Pale Skirret<br /> | '''Pick out the seeds'''<br /> |<br /> | [[Image:Pale Skirret.gif|thumb|256px|PaleSkirret]]<br /> | No Stat Boost<br /> |-<br /> | Panoe<br /> | '''Pluck the leaves'''<br /> |<br /> | [[Image:NewPanoe.JPG|thumb|256px|Panoe]]<br /> | -Str, +End, -Foc, +Per<br /> |-<br /> | Paradise Lily<br /> | '''Crush the stems'''<br /> | Grants the Achievement ''Successfully Harvested Paradise Lily''<br /> | [[Image:paradiselily.jpg|thumb|256px|Paradise Lily]]<br /> | <br /> |-<br /> | Patchouli<br /> | '''Harvest the Root pith'''<br /> | Edged&lt;br/&gt;See also Ginseng Root<br /> | [[Image:patchouli.jpg|thumb|256px|Patchouli]]<br /> | +4 Spd, -3 Foc, -3 End<br /> |-<br /> | Peppermint<br /> | '''Pluck the leaves'''<br /> | Edged<br /> | [[Image:peppermint.gif|thumb|256px|Peppermint]]<br /> | end -8, foc +8, per -8<br /> |-<br /> | Pippali <br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:Pippali.png|thumb|256px|Pippali]]<br /> | -1 Str, +1 Dex, +1 Con, -1 Per<br /> |-<br /> | Pitcher Plant<br /> | '''Pick out the seeds'''<br /> | Similar herbs and identification differences:&lt;BR&gt;Death's Piping (Rough Green, bends forwards);&lt;BR&gt;Harrow (Rough Green, bends backwards);&lt;BR&gt;Pitcher Plant (Smooth Green, bends forwards);&lt;BR&gt;Jugwort (Smooth Green, bends backwards)&lt;BR&gt;Number of pipes doesn't matter, can be as low as 2, seen as high as 10.<br /> | [[Image:pitcher plant.jpg|thumb|256px|Pitcher plant]]<br /> | +1 Spd, +1 Foc<br /> |-<br /> | Primula<br /> | '''Squeeze out the sap'''<br /> |<br /> | [[Image:primula.jpg|thumb|256px|Primula]]<br /> | +1 Spd, +1 Con<br /> |-<br /> | Prisniparni<br /> | '''Pick out the seeds'''<br /> |<br /> | [[Image:Prisniparni.jpg|thumb|256px|Prisniparni]]<br /> | +2 Spd, -1 Con, +2 Foc, -1 Per<br /> |-<br /> | Pulmonaria Opal <br /> | '''Pluck the leaves'''<br /> |<br /> |[[Image:Pulmonaria_Opal.jpg|thumb|256px|Pulmonaria Opal]]<br /> | -1 Dex, -1 Foc, +2 Per<br /> |-<br /> | Purple Tintiri <br /> | '''Pluck the leaves'''<br /> |<br /> |[[Image:Purple Tintini.jpg|thumb|256px|Purple Tintiri]]<br /> |<br /> |-<br /> |}<br /> <br /> === Q ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] '''Q''' [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Quamash<br /> | '''Scrape off the stem pith'''<br /> |<br /> |[[Image:Quamash.jpg|thumb|256px|Quamash]]<br /> | -7 dex, +7 end, -7 spd<br /> |}<br /> <br /> === R ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] '''R''' [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Red Pepper Plant<br /> | '''Pick out the seeds'''<br /> | Compare with Black Pepper Plant - check stem color<br /> | [[Image:RedPepperPlant.jpg|thumb|256px|Red Pepper Plant]]<br /> | +Dex<br /> |-<br /> | Revivia<br /> | '''Squeeze out the sap'''<br /> |<br /> | [[Image:Revivia.jpg|thumb|256px|Revivia]]<br /> | -1 dex, -1 spd<br /> |-<br /> | Rhubarb<br /> | '''Peel back the stem base'''<br /> | <br /> | [[Image:Rhubarb.jpg|thumb|256px|Rhubarb]]<br /> | +2 Str, -1 Spd, -1 Con<br /> |-<br /> | Royal Rosemary<br /> | '''Peel back the stem base'''<br /> |<br /> | [[Image:RoyalRosemary.jpg|thumb|256px|Royal Rosemary]]<br /> | <br /> |-<br /> | Rubia<br /> | '''Scrape off the stem pith'''<br /> | Can be much brighter w/ blue veins<br /> | [[Image:Rubia.jpg|thumb|256px|Rubia]]<br /> | +7 Dex, +7 Per, -7 Spd, -7 Con<br /> |-<br /> | Rubydora<br /> | '''Remove the Tap Root'''<br /> |<br /> | [[Image:Rubydora.png|thumb|256px|Rubydora]]<br /> | +Dex, +Per, -Spd, -Con<br /> |-<br /> |}<br /> <br /> === S ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] '''S''' [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |- <br /> | Sacred Palm<br /> | '''Scrape off the stem pith''' <br /> | Striped, Green<br /> | [[Image:Sacredpalm.jpg|thumb|256px|Sacred Palm]]<br /> | <br /> |-<br /> | Sagar Ghota<br /> | '''Crush the stems'''<br /> | Striped, Blue<br /> |[[Image:Sagar Ghota.png|thumb|256px|Saggar Ghota]]<br /> | +1Speed, -1Constitution, -1 Perception<br /> |-<br /> | Sandalwood<br /> | '''Pluck the leaves'''<br /> | See also cardamom<br /> | [[Image:Sandalwood.png|thumb|256px|Sandalwood]]<br /> | -Str, -Con, +Foc<br /> |-<br /> | Sandy Dustweed<br /> | '''Squeeze out the sap'''<br /> |<br /> |[[Image:SandyDustweed.jpg|thumb|256px|Sandy Dustweed]]<br /> | -1 Str, 1 Dex, -1 End, 1 Per<br /> |-<br /> | Satsatchi <br /> | '''Cut away the outer stem'''<br /> | Bulb may appear to be much shorter than pictured.&lt;BR&gt; The Off-colored non-green leaves may not show either.&lt;BR&gt; You may only have black leaves with green under them.<br /> | [[Image:Satsatchi.png|thumb|256px|Satsatchi]]<br /> | +1 str, +1 con<br /> |-<br /> | Scaley Hardwood<br /> | '''Cut away the outer stem'''<br /> | The plant menu has the option to gather wood from it,&lt;BR&gt; and specifies the name of the tree in the title part<br /> |[[Image:386px-ScaleyHardWood.jpg|thumb|256px|Scaley Hardwood]]<br /> | <br /> |-<br /> | Schisandra<br /> | '''Squeeze out the sap'''<br /> |<br /> |[[Image:Schisandra.png|thumb|256px|Schisandra]]<br /> | -1 Str, +1 Spd, +1 Foc<br /> |-<br /> | Shrubby Basil<br /> | '''Scrape away the leaf hairs'''<br /> | red-brown leaves&lt;br&gt; lighter colour = Lemon Basil<br /> | [[Image:ShrubbyBasil.jpg|thumb|256px|Shrubby Basil]]<br /> | +2 Str, -2 Dex, +2 Spd, -2 Per<br /> |-<br /> | Shrub Sage<br /> | '''Pick out the seeds'''<br /> | can be smaller than in the picture<br /> |[[Image:ShrubSage.jpg|thumb|256px|Shrub Sage]]<br /> | -1 Str, +2 Dex, -1 Foc<br /> |-<br /> | Shyama<br /> | '''Remove the Tap Root'''<br /> | leaves are often more distinct and less bushy<br /> | [[Image:NewShyama.jpg|thumb|256px|Shyama]]<br /> | -2 Str, -2 Con, +2 Foc, +2 Per<br /> |-<br /> | Shyamalata<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:Shymalata.png|thumb|256px|Shymalata]]<br /> | <br /> |-<br /> |Sickly Root<br /> | '''Remove the Tap Root'''<br /> |<br /> | [[Image:NewSickly_Root.PNG|thumb|256px|Sickly Root]]<br /> |<br /> |-<br /> | Silvertongue Damia<br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:silvertonguedamia.gif|thumb|256px|Silvertongue Damia]]<br /> | +1 Dex +1 Spd {{6}} &lt;br&gt; +2 Dex, +2 Spd, -1 End, -1 Con<br /> |-<br /> | Skirret<br /> | '''Pluck the leaves'''<br /> | Darker than Larkspur<br /> | [[Image:NewSkirret.png|thumb|256px|Skirret]]<br /> | +1 Dex, -1 End, +1 Con, -1 Per<br /> |- <br /> | Sky Gladalia<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:Sky_Gladalia.png|thumb|256px|Sky Gladalia]]<br /> | +1 end<br /> |-<br /> | Soapwort<br /> | '''Cut away the outer stem'''<br /> |<br /> | [[Image:Soapwort.png|thumb|256px|Soapwort]]<br /> | -1 Str, -1 Con, 2 Per<br /> |-<br /> | Sorrel<br /> | '''Pick out the seeds'''<br /> | off-white leaves<br /> | [[Image:NewSorrel.png|thumb|256px|Sorrel]]<br /> | -Str, +Spd, -Con<br /> |-<br /> | Spinach<br /> | '''Peel back the stem base'''<br /> |<br /> | [[Image:256px-Spinach.png|thumb|256px|Spinach]]<br /> | -Dex, -Spd, +Per<br /> |-<br /> | Spinnea<br /> | '''Remove the Tap Root'''<br /> |<br /> | [[Image:518px-Spinnea.jpg|thumb|256px|Spinnea]]<br /> | <br /> |-<br /> | Squill<br /> | '''Scrape away the leaf hairs'''<br /> |<br /> | [[Image:Squill.gif|thumb|256px|Squill]]<br /> | <br /> |-<br /> | Steel Bladegrass<br /> | '''Trim the Root fibres'''<br /> |<br /> | [[Image:SteelBladegrass.png|thumb|265px|Steel Bladegrass]]<br /> | -1 speed, -1 per<br /> |-<br /> | Stickler Hedge<br /> | '''Peel back the stem base'''<br /> | Can be slightly larger<br /> | [[Image:NewSticklerHedge.jpg|thumb|256px|Stickler Hedge]]<br /> | +2 Str, -1 Con, -1 Foc<br /> |-<br /> | Strawberry Tea <br /> | '''Snip the leaf stems'''<br /> | Also see Medicago<br /> | [[Image:T4strawberrytea.jpg|thumb|256px|Strawberry Tea]]<br /> | +1 Str, -1 dex<br /> |-<br /> | Strychnos<br /> | '''Peel back the stem base'''<br /> |<br /> | [[Image:Strychnos.jpg|thumb|256px|Strychnos]]<br /> | str +8, spd -8 , per -8<br /> |-<br /> | Sugar Cane<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:440px-Sugarcane.png|thumb|256px|Sugarcane]]<br /> | +1 Dex<br /> |-<br /> | Sweetflower<br /> | '''Harvest the Root pith'''<br /> | Edged. Similar to Pale Ochoa but larger.<br /> |[[Image:SweetFlower01.png|thumb|256px|Sweetflower]]<br /> | -1 Str, +2 Spd, +2 Perc, -1 Cons<br /> |-<br /> | Sweetgrass<br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:Sweetgrass.jpg|thumb|256px|Sweetgrass]]<br /> | +1 End, +1 Per<br /> |-<br /> | Sweet Groundmaple<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:SweetGroundMaple.png|thumb|256px|SweetGroundMaple]]<br /> | <br /> |-<br /> | Sweetsop<br /> | '''Crush the stems'''<br /> |<br /> | [[Image:SweetSop.png|thumb|256px|Sweetsoap]]<br /> | <br /> |}<br /> <br /> === T ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] '''T''' [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Tagetese<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:Tagetese.jpg|thumb|256px|Tagetese]]<br /> | -1 Dex, -1 End, +2 Per<br /> |-<br /> | Tamarask<br /> | '''Trim the Root fibres'''<br /> | Check Orris, Jeweled Dewcup<br /> | [[Image:Tamarask.jpg|thumb|256px|Tamarask]]<br /> | -Str, +Spd, -Per<br /> |-<br /> | Tangerine Dream<br /> | '''Scrape off the stem pith'''<br /> | Orange, also check Orange Niali<br /> | [[Image:Tangerine Dream.jpg|thumb|256px|Tangerine dream]]<br /> | <br /> |-<br /> | Thunder Plant<br /> | '''Pick out the seeds'''<br /> | Do not confuse with Satsatchi -- watch those leaves<br /> |[[Image:Thunder Plant.jpg|thumb|256px|Thunder Plant]]<br /> |{{5ok}} +9 Spd, -9 Foc, -9 Per<br /> |-<br /> | Thyme<br /> | '''Scrape off the stem pith'''<br /> | Also check Wild Lettuce<br /> |[[Image:Thyme.jpg|thumb|256px|Thyme]]<br /> | +1 Con (6chkd)<br /> |-<br /> | Tiny Clover<br /> | '''Pick out the seeds'''<br /> | see also Bluebottle Clover<br /> | [[Image:Tiny_Clover1.jpg|thumb|256px|Tiny Clover]]<br /> | +2 Con, +2 Per&lt;br&gt; -1 End, -1 Str<br /> |-<br /> | Trilobe<br /> | '''Pluck the leaves'''<br /> |<br /> | [[Image:Trilobe.jpg|thumb|256px|Trilobe]]<br /> | -1 end &lt;br&gt;+3 foc &lt;br&gt;-1 per <br /> |-<br /> | Tristeria<br /> | '''Cut away the outer stem'''<br /> | Royal blue leaves. Azure has lighter leaves.<br /> | [[Image:Tristeria.jpg|thumb|256px|Tristeria]]<br /> | -1 Spe, +2 Con, -1 Foc<br /> |- <br /> | True Tarragon<br /> | '''Harvest the Root pith'''<br /> |<br /> | [[Image:True Tarragon.jpg|thumb|256px|True Tarragon]]<br /> | No Stats<br /> |- <br /> | Tsangto<br /> | '''Peel back the stem base<br /> |<br /> | [[Image:Tsangto.jpg|thumb|256px|Tsangto]]<br /> | +2 Str, +2 End, -1 Con, -1 Foc <br /> |-<br /> | Tsatso<br /> | '''Squeeze out the sap'''<br /> |<br /> | [[Image:Tsatso.jpg|thumb|256px|Tsatso]]<br /> |-1 Cons, -1 Perc<br /> |-<br /> | Turtle's Shell<br /> | '''Cut away the outer stem'''&lt;br&gt;<br /> |<br /> | [[Image:Turtle Shell.jpg|thumb|256px|Turtle's Shell]]<br /> | <br /> |-<br /> |}<br /> <br /> === U ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] '''U''' [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Umber Basil<br /> | '''Squeeze out the sap'''<br /> | See also: Chaffa<br /> |[[Image:Umber Basil.jpg|thumb|256px|Umber Basil]]<br /> | <br /> |-<br /> | Upright Ochoa<br /> | '''Squeeze out the sap'''<br /> | Edged<br /> |[[Image:Upright Ochoa.jpg|thumb|256px|Upright Ochoa]]<br /> | <br /> |}<br /> <br /> === V ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] '''V''' [[#W | W]] [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> |Vanilla Tea Tree<br /> | '''Pluck the leaves'''<br /> |<br /> | [[Image:256px-Vanilla_Tea_Tree.png‎|thumb|256px|Vanilla Tea Tree]]<br /> | <br /> |-<br /> |Verdant Squill<br /> | '''Scrape off the stem pith'''<br /> |<br /> | [[Image:Verdant_Squill.jpg |thumb|256px|Verdant Squill]]<br /> | 1 Str {{6ok}} <br /> |-<br /> | Verdant Two-Lobe<br /> | '''Trim the Root fibres'''<br /> |<br /> | [[Image:256px-VerdantTwoLobe.jpg|thumb|256px|Verdant Two-Lobe]]<br /> |<br /> |}<br /> <br /> === W ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] '''W''' [[#X | X]] [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Wasabi<br /> <br /> &lt;br&gt;<br /> |Scrape away the leaf hairs &lt;br&gt;<br /> |<br /> | [[Image:256px-Wasabi.jpg|thumb|256px|Wasabi]]<br /> | <br /> |-<br /> | Weeping Patala<br /> |Peel back the stem base<br /> | Underside of leaves and stem are lilac coloured<br /> | [[Image:Weeping Patala.jpg|thumb|256px|Weeping Patala]]<br /> | 2 perc, 2 speed -1end, -1 strength<br /> |-<br /> | Whitebelly<br /> | <br /> &lt;b&gt;Peel back the stem base&lt;/b&gt;<br /> |<br /> | [[Image:Whitebelly.png|thumb|256px|Whitebelly]]<br /> | -Str, -Con<br /> |-<br /> | White Pepper Plant<br /> |<br /> Pick out the seeds&lt;br&gt;<br /> |<br /> | [[Image:Whitepepper.JPG|thumb|256px|White Pepper Plant]]<br /> | <br /> |-<br /> | Wild Garlic<br /> | Cut away the outer stem&lt;br&gt;<br /> |<br /> | [[Image:Wild_Garlic.jpg|thumb|256px|Wild Garlic]]<br /> | <br /> |-<br /> | Wild Lettuce<br /> | &lt;b&gt;Cut away the outer stem&lt;/b&gt;&lt;br&gt;<br /> | Also check Thyme, Dwarf Wild Lettuce<br /> | [[Image:wild WildLettuce.jpg|thumb|256px|Wild Lettuce]]<br /> | +1 STR +1 END eaten raw<br /> |-<br /> | Wild Onion<br /> | <br /> &lt;b&gt;Remove the Tap Root&lt;/b&gt;<br /> |<br /> | [[Image:Wildonion.gif|thumb|256px|Wild Onion]]<br /> | +2 Dex +2 End<br /> |- <br /> | Wild Yam<br /> |<br /> Snip the leaf stems&lt;br&gt;<br /> |<br /> | [[Image:Wild_Yam.png|thumb|256px|Wild Yam]]<br /> | <br /> |- <br /> | Wood Sage<br /> | Cut away the outer stem&lt;br&gt;<br /> <br /> |<br /> | [[Image:Wood_Sage.png|thumb|256px|Wood Sage]]<br /> | <br /> |}<br /> <br /> === X ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] '''X''' [[#Y | Y]] [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Xanat<br /> |<br /> Scrape away the leaf hairs &lt;br&gt;<br /> | (similar to Caraway; can have as many as 9 flowers)<br /> |[[Image:Xanat.jpg|256px|thumb|Xanat]]<br /> | -Dex, -Con, +Foc <br /> |-<br /> | Xanosi <br /> | <br /> '''Harvest the Root pith'''&lt;br&gt;<br /> | See also: Garcinia (different stem color but uses same harvest method)<br /> |[[Image:Xanosi-2.png|256px|thumb|Xanosi]]<br /> | -1 dex -1 spd +2 focus<br /> |}<br /> <br /> === Y ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] '''Y''' [[#Z | Z]]<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |- <br /> | Yava<br /> | <br /> <br /> Crush the stems&lt;br&gt;<br /> <br /> |<br /> | [[Image:256px-Yava2.png‎ |thumb|256px|Yava]]<br /> | -1 con, +2 foc, -1 perc<br /> |-<br /> | Yellow Gentian<br /> | Cut away the outer stem&lt;br&gt;<br /> <br /> |<br /> | [[Image:YellowGentian.jpg‎ |thumb|256px|Yellow Gentian]]<br /> |<br /> |-<br /> | Yellow Tristeria<br /> |<br /> Peel back the stem base&lt;br&gt;<br /> | Red-Orange color. See also: Finlow<br /> | [[Image:256px-Yellowtristeria.jpg‎|thumb|256px|Yellow Tristeria]] <br /> | -1 Str, -1 Dex, +2 Foc<br /> |-<br /> | Yigory<br /> | Scrape away the leaf hairs &lt;br&gt;<br /> |<br /> | [[Image:NewYigory.jpg‎ |thumb|256px|Yigory]]<br /> | -Str, -Dex, +Con<br /> |}<br /> <br /> === Z ===<br /> Jump to letter: [[#A | A]] [[#B | B]] [[#C | C]] [[#D | D]] [[#E | E]] [[#F | F]] [[#G | G]] [[#H | H]] [[#I | I]] [[#J | J]] [[#K | K]] [[#L | L]] [[#M | M]] [[#N | N]] [[#O | O]] [[#P | P]] [[#Q | Q]] [[#R | R]] [[#S | S]] [[#T | T]] [[#U | U]] [[#V | V]] [[#W | W]] [[#X | X]] [[#Y | Y]] '''Z'''<br /> <br /> {| border=&quot;1&quot; width=&quot;95%&quot;<br /> ! width=&quot;12%&quot;| Herb Name <br /> ! width=&quot;19%&quot;| Method (tried/working) <br /> ! width=&quot;30%&quot;| Details <br /> ! width=&quot;22%&quot;| Picture <br /> ! width=&quot;12%&quot;| Stats<br /> |-<br /> | Zanthoxylum <br /> |'''Crush the stems'''<br /> |This sometimes looks like 2 plants but is only 1<br /> | [[Image:Zanthoxylum.jpg|thumb|256px|Zanthoxylum]]<br /> | +1 dex, +1 spd<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Dear_Ariella_New_Player_Guide&diff=199964 Dear Ariella New Player Guide 2012-06-19T22:51:53Z <p>Pascalito: /* Lint, Tow, Twine, Thread, Rope...Conversions help */</p> <hr /> <div>== Dear Ariella, What do we do? ==<br /> <br /> This is the dilemma of the new player often referred to as a &quot;Newbie&quot;. After four tales of playing I will attempt to give some helpful hints to get started and continue in your everyday life. Good luck my fellow Egyptian as this is a wonderfully complicated game and enjoyable socially. Our Egyptian slang will be in ().<br /> <br /> Love thy neighbor is a good virtue and keeps you from getting poked with sharpened sticks.<br /> <br /> * One word about Test of the Obelisk. Each region has a queue to sign up for building obelisks to pass this test. Check the wiki and get signed up. You will also need to pass principles for the Test of the Obelisk. When you build an obelisk to complete principles you only need to build a size 7 obelisk (the size 7 obelisk may be torn down afterwards and the mats recovered). The message is not very clear about what size is needed to pass '''principles''' only! PLEASE BUILD A SIZE 7 OBELISK TO PASS PRINCIPLES ONLY or it could be construed as jumping the queue in that region. For Test of the Obelisk a player builds the biggest obelisk in that area (you lose all mats if you tear down your obelisk if you have passed this test). As the game progresses more types of obelisks are able to be built. In other words, if the current type of obelisk in that area reaches too ridiculous a size for you to easily pass the test, just wait for another type of obelisk to be unlocked.<br /> <br /> * In Egyptian society there are a few things that are not polite. Please do not take resin from trees without Nicking with a Resin Wedge. It's difficult for new players to know that resin does not respawn like coconuts and wood if you take the former. A tool called a Resin Wedge must be used to Nick the trees for them to produce more resin. <br /> <br /> === Getting Citizenship ===<br /> <br /> A student, WeepingSins (avatar name), at NIACC made this walkthrough as part of a class assignment for getting your citizenship. See [[Gaining Citizenship]] for very specific help on this process.<br /> <br /> === Miscellaneous Tips to make you look savvy ===<br /> <br /> Put up your F3 map right away. You can stretch it and move it all over. <br /> <br /> Do /webpass atitd.org &lt;password wanted&gt; right away to be able to log in to the T6 wiki. You will have a User page created immediately under Users on the left sidebar.<br /> <br /> For a list of commands, type /cmd or click Self -&gt; Utility -&gt; Information -&gt; Show the Command List. <br /> <br /> /afk<br /> /chat &lt;whomever&gt;....to put up a chat tab with someone &lt;br&gt;<br /> /clockloc to turn on your Current Year and Month/clock/present location or Self -&gt; Options -&gt; Little window -&gt; Clock/changes to Clockloc so click again. &lt;br&gt;<br /> /ignore &lt;whomever&gt; or /silentignore &lt;whomever&gt; or /squelch &lt;whomever&gt;...to stop someone from communicating with you.<br /> /tell &lt;whomever&gt;.....to talk to someone in Main, but beware that most don't notice! &lt;br&gt;<br /> /join &lt;channel tab&gt;<br /> */join L2PBS is the Egypt-wide chat where you can ask questions and join in socializing. <br /> */join Bazaar is the Egyptwide trade channel. <br /> */join The Learning Channel to ask questions and get answers.&lt;br&gt;<br /> <br /> <br /> For Current Events Calendar....Click Self or hit Escape -&gt; Utility -&gt; Show Calendar. &lt;br&gt;<br /> <br /> To minimize Items/Skills/Principles Tabs, click on the active tab. <br /> <br /> Camera views F5 - F8. F7 is most commonly used. F8 has two settings, hit once (not used often) and then twice. This second view is great for prospecting and for camp decoration. Click self -&gt; Utility -&gt; Camera.<br /> <br /> Hit F11 to bring up the Friends List. Hit F11 to reduce Friends List to only those friends online. Hit F11 a third time to make it go away. Click bottom field box where it says &quot;Enter Player Name&quot; and type a player name to enter it or delete one you already have.<br /> <br /> To change your appearance...click Self -&gt; Appearance.<br /> <br /> You can join any number of guilds. You are not limited to only one guild. They are like social clubs, learning and regional clubs, test clubs and skill clubs. The Goods guild is excellent to do trading.<br /> <br /> How to dig a hole. Have a shovel on you. Make sure the dirt icon appears, usually in the upper left. Click yourself -&gt; Skills -&gt; Dig a Hole.<br /> <br /> Pick up your winebook at any School of Body. Before you drink wine, please ask your host which quality wineglasses are best to get points from his particular wine instead of randomly grabbing glasses. One to Two glasses of wine is considered a polite amount since wine bottles give only 7 glass fulls. The host may say otherwise. Three glasses of beer per person is fine because beer kettles give 21 glasses each time.<br /> <br /> Breeding: Camels stud...1 male 4 female (Max can have is 10). Sheep in pairs...3 male 3 female is best. Rabbits do not stud...4-5 males/4-5 females. Beetles are good at 2 males and 4 or more females.<br /> <br /> Get Hens from Examining Pale Pampas Grass and Roosters (but rarer) from Dark Pampas Grass.<br /> <br /> When eating food, put up a chat with your alt or spouse as a notepad and record the duration of time so you know when the stat boost will wear off.<br /> <br /> Iron pots for machines are made in Master Casting Boxes (600 Charcoal to fire) for 20 Iron and 20 beeswax in 10 minutes while Iron COOKpots with 3 Iron and 3 beeswax for Kitchens are made in a Student's Casting Box (100 Charcoal to fire).<br /> <br /> Consider paying for a year at once and getting free camp decoration, one free sheep (male or female), a medium stone, 2 cornerstones, and fireworkds. You do NOT have to buy a T-Shirt to get this.<br /> <br /> A good browser function is Ctrl+F to bring up a Search tool to use when you have a Foraging page up.<br /> <br /> Macros are wonderful to use but BEWARE! If you do not respond to a chat and are macroing you can be thrown in teppy jail.<br /> <br /> === Where shall I live? ===<br /> <br /> Take your time! Don't rush into building your home at the first place you land. Yes, everyone is hurrying around doing things like busy little bees. But patience is a virtue also. <br /> <br /> Egypt is divided into regions (each tale the number changes). Each region has one set of Universities and at least one set of Schools and one chariot stop.<br /> <br /> A polite citizen of Egypt will ask the current residents if it will be encroaching into their camp to live there. Please never build right next to anyone or crowd others already there. Leave plenty of space (your own whole green area) for yourself to expand with more compounds, warehouses, flowers, etc coming later into the tale. '''Always clean up the 'Newbie' beginner machines like your small distaff, brick racks, flax combs.''' <br /> <br /> Chariot Stops (cs) are not up and running at the beginning of the game. There is a University Tech that will need donations so we citizens can repair them. They are the transportation network in the game, instantly transporting you to different regions. So building near a chariot stop saves a huge amount of play time in the game.<br /> <br /> Consider that papyrus planting (pappy) must be done along the Nile. This makes living by or near the Nile a good choice for compound (cp) building. <br /> <br /> Good components for your home sweet home... Quite a few higher wood-giving trees (Bottle Trees give 5 wood each for example), water (for kettles), mud/sand (for bricks), silt (for firebricks) nearby. Put up your F3 map (you can stretch it way out from the bottom right corner). Look for large green grass areas.<br /> <br /> If you speak a language other than English there are communities that gather that speak mainly one language like French or German that might be handy to live in or join their guild for ease of play.<br /> <br /> === What's the best way to set up camp? ===<br /> <br /> Time saving building ideas below.<br /> <br /> Build one compound right up against water. Why? You will be building many machines inside your compound. Before building a compound, stand where the fish or water icon appears in the top left(have a jug and/or fishing pole in your inventory). Build kettles and toxin kitchens near water so you can stand without moving and use those machines without running back and forth to a water source. Leave room to build at least one warehouse for grabbing and then storing the mats needed to run these machines. Building like that allows you to overload yourself and cook away in your kettles or your toxin kitchens. <br /> <br /> Build another compound so it is over mud and sand where you can stand and see both those icons at once. Permanent brick racks are best built where you can stand in one spot, grab mud and sand and also straw from your camel pen and be overloaded. Overloading yourself is a time saving feature. Then build a camel pen up against that side of your compound within reach of that mud/sand standing point (camel pens must be built on sand). Camel pens are straw storage (consider keeping an empty one for this purpose). Build 4 warehouses(wh) within reach of this mud/sand spot. One wh is to store silt for firebricks, second wh to store bricks, third to store clay for making clay bricks and the last wh to store the clay and fire bricks. Build your flax hammocks around the sides of your camel pen. Eventually build your greenhouses within standing reach of your flax hammocks to be able to harvest grass from greenhouses, dry that grass into straw on your flax hammocks and then stuff the straw into your camel pen for bricks. You will be building brick racks to make tons and tons of bricks and firebricks (fb). <br /> <br /> Build your Glazier Benches over sand so you will not have to move to use those machines. Maybe in the same cp as your permanent brick racks.<br /> <br /> When building beehives (apiaries) and serpentariums (cobra pits) try using /crowd to check to see the crowding percentage. The less crowding percentage the better for a queen bee to settle in or cobras to slither in. Try for 1% crowding which is a good 30 coords from any other buildings. Crowding also affects how quickly beeswax and honey production renews. You must take the honey and beeswax out for it to renew again. Higher Speed on your avatar keeps less bees from escaping. These facts are another reason not to build compounds (your camp) too closely to others.<br /> <br /> Build forges together with carpentry benches, pottery wheels, rock saws, mason benches, and flax machines. Forging takes time, so while you wait between batches if you have other machines nearby you can get other things made like boards, jugs, stone products and flax chores. Again, arrange warehouses within reach for supplies. You can build a Bonfire (only built outside of your compound) within reach of your carpentry benches to grab wood to make boards.<br /> <br /> Build a compound for parties! It could have several wine tables in the center, lots of kitchens near the outer walls and lots of chests for supplies.<br /> <br /> === Talking about your home sweet home...what is this Cornerstone? ===<br /> <br /> When you are a paid account you get 1 Cornerstone. If you prepay for 6 months you get 2 Cornerstones right away. If you prepay for 12 months you get all 3 of your Cornerstones right away plus having Camp Deco to give a bit of decoration for your home place by a World Builder (place a World Builder call under Special for that AFTER reading [[12_Month_Prepay]]. Otherwise you will get 1 Cornerstone when you pay for a month, a second cornerstone after six months of play and a third cornerstone after one year of play.<br /> <br /> After you build your compound you need to add your Cornerstone to the compound to keep it from deteriorating and having to repair it. Click the building -&gt; Utility -&gt; Install Cornerstone. You can do this at any time before or after you expand but it is good to install very soon after initially building or the compound will start deteriorating without it. <br /> <br /> You can also Remove your Cornerstone if you want to move.<br /> <br /> See where your cornerstones are installed by clicking yourself -&gt; Special -&gt; Cornerstones.<br /> <br /> Ocassionally portable cornerstones are given away in Events. You will be able to give or sell these to other players but you cannot do that with normal cornerstones.<br /> <br /> === Universities, Schools, Techs, Skills...what's the difference? ===<br /> <br /> Universities have Technologies (tech) that we must all donate to so we can learn new things. Once a Technology is opened then that tech is free to all citizens of Egypt. But Technologies are expensive so it is each Egyptians duty to donate materials (mats). <br /> <br /> Universities also provide Tests and Principles for each of the seven Disciplines as time goes by. To open a Test for all Egypt someone must Demonstrate and provide the necessary materials. That Test then shows up in System for you to get it IF your are high enough in level.<br /> <br /> Schools have Skills you can buy. Schools also provide the same Principles (or starter tests) for the seven Disciplines the same as Universities do.<br /> <br /> To see which Tests and Disciplines are open click the gold pyramid in the top left of your screen.<br /> <br /> Both Universities and Schools have avatar level requirements to be able to add the Technology or Skill under your Skills tab. So be careful to check the wiki and NOT ruuuuun before you know if you are high enough in level to get the skill or tech.<br /> <br /> To check what level you are and what you can currently buy at a School or obtain free at a University, click the clipboard icon on your screen. You can type /info &lt;your name&gt; to check your level too.<br /> <br /> Teach what you know! Once you have learned a Technology from a University, you can teach it to other players. Learn from your buddies. Click someone else to see what you can teach them. You may teach or receive a lesson once every 5 minutes. You may teach or receive only one Technology at a time. You cannot concurrently learn and teach at the same time. Social gatherings like digs are excellent times to teach.<br /> <br /> === Expedition Sites....Waypoints...Which is Which? ===<br /> <br /> First, go buy Exploration Travel at the School of Harmony for 2 Leather. <br /> <br /> Second, you need to set your Home Location by standing in the spot you want as home. Click yourself-&gt;Navigation-&gt;Set your Home Location.<br /> <br /> Third, find the closest Expedition Site so you can set it as &quot;Make this my Expedition Site&quot;. <br /> <br /> Now you can warp back to your Expedition Site for less cost than if you set a Waypoint at your home. Once you get to your Expedition Site you can also click it and choose to warp to the Home Location you set earlier (at a less cost than if you Waypoint home). So save on Travel Time by using Expedition Sites.<br /> <br /> === Setting Offline Chores ===<br /> <br /> Click Self -&gt; Options -&gt; Offline Chores -&gt; Offline Options. After completing the required amount of manual production you can choose to magically produce mats while offline. BEWARE -- TO GAIN THE MAXIMUM AMOUNT OF TRAVEL TIME, DO NOT CHECK ANY OTHER OFFLINE CHORE. Each offline chore reduces the amount of travel time gained while offline.<br /> <br /> === Picking up the pace on bricks and boards and flaxing ===<br /> <br /> Boards...build several wood planes in a circle so you can stand in the center of them. Let's get rid of the chat popups, shall we? Click yourself then Options then scroll down to Notifications then choose &quot;Use the Chat area instead of popups for many messages so it doesn't obscure your view when the stone blades break. <br /> <br /> Next let's learn to minimize the chats so we can use hotkeys. YOU MUST MINIMIZE CHATS TO USE HOTKEYS. Options-&gt;Chat-Related-&gt;Scroll to Minimize-&gt;Choose both options in there SO YOU CAN ALSO SEE YOUR BUDDIES TALK. <br /> <br /> Second, we need to enable hotkeys for things. Options-&gt;One-Click and Related-&gt;Go ahead choose Make Tab like a Mouse (you'll need this to save your clicker finger), Enable hotkeys on Brick Racks (we'll get to that in a minute), Enable hotkeys on flax, plus any others you'd like. <br /> <br /> Last, MINIMIZE CHATS BY HITTING THE ENTER KEY. Hold down your P key (not just click) and swipe your cursor in a circle around all the wood planes. Voila! Tons of boards in a few seconds. It's also a good idea to have a bunch of stone blades on you to Repair.<br /> <br /> Bricks....build several Flimsy Brick Racks. Since you can carry only 500 Items, 225 Mud plus 150 Straw plus 75 Sand is a good plan for a set of bricks at one standing. It is good to have extra Boards in your inventory to replace the brick racks you lose. Hit Enter to minimize chats. Hold down the B key and swipe over the Flimsy Brick Racks to quickly make many. When the bricks turn white, hold down the T key to Take them all up as you swipe over the whole lot.<br /> <br /> Flaxing...DO NOT enable Options/One Click and Related/Enable hotkeys on flax. UNCHECK that one or your avatar will lose time running to every flax bed. You already made Tab like Mouse for boards. Right click to pin your Plant flax box. Place your mouse so it hovers over the Plant flax box. Use the Tab key to plant and the up and down arrows to move as you plant. Practice with rows of 3x6 and then try more later. <br /> <br /> To grow then harvest what you planted stand in the center of your beds. Hover your mouse over the first flax bed and Tab, then move cursor over middle of box and tap Tab until you can select Weed and/or Water. Do that for each flax bed quickly and come back around for another go if your type of flax requires it. Then do the last round to Harvest flax.<br /> <br /> To grow seeds from flax you WILL want to enable hotkeys...Click yourself -&gt; Options -&gt; One Click and Related -&gt; Enable hotkeys on flax (check that one). Plant flax as above, but when harvesting seeds, hover the mouse over the first flax bed then hit the 'H' key and continue to the next flax bed. Your avatar will run to each bed.<br /> <br /> === Wassup with this Acro thing? ===<br /> <br /> Acrobatics (acro) is a Test from the University of Body. Your avatar will be gyrating in 28 different odd ways (eventually). You will receive one Move to begin with when you pick up the test. Go up to other players, ask politely &quot;Acro?&quot; then click the player -&gt; Tests -&gt;Test of the Acrobat so he sees the Acro list.<br /> <br /> Click the Main tab and see what type of teacher you are after you both click an acro move that you have on your acro list.<br /> <br /> You will need to be a certain distance away from any others to acro or you will receive a message in Main saying others are in your way and it won't work.<br /> <br /> The little Acro icon in the upper left will tell you when you can acro again and not &quot;Go too fast&quot;.<br /> <br /> If the other player is your Master it means that you WILL either 1) be taught a facet of that move after one or more attempts or 2) you will Follow if you keep trying. If you Follow then you will not be taught a facet by that other player. <br /> <br /> In order of most likely to teach a facet: Master, Great, Pretty Good (pgt), Last Resort (lr), Blur. <br /> <br /> '''Immediately''' tell the other player which teacher type they are for you. <br /> <br /> It is advantageous for you to list in your Info (click yourself -&gt; Utilities -&gt; Edit my Info) the avatar name that was YOUR Master or Great teacher like so...Master: Ariella Great: Pascalito. <br /> <br /> You will at first need to teach 7 facets to pass Principles of Acrobatics. You can only learn 1 facet per move per player until that point. Then you need to teach 7 more (a total of 14 Facets Taught) so you can learn 2 facets per move per player. After that point it is good to contact your Masters and Great teachers to retry the moves so you can learn a second facet from them. <br /> <br /> Watch on the Egyptwide channel for Acro Parties. Consider helping to teach for even quicker progression on this acro test.<br /> <br /> You gain 1 Dexterity point as you gain more Moves. Dexterity improves how quickly you can run offroad. It takes 7 facets to have a complete move.<br /> <br /> A Master will ALWAYS either teach you a facet or you will Follow their move...ALWAYS. So keep acroing a move until you do one or the other. This applies for the second facet too.<br /> <br /> Knowing the above, take a day to go around Egypt and ask player by player to acro ONE time so you can see if they are your Master. Then revisit those Masters once in awhile. This is the quickest way to gain facets.<br /> <br /> === Guilds. You mean I can be in more than one Guild?! ===<br /> <br /> Yes, dear citizens of Egypt, you can be in many guilds. The first Guild hall (gh) you make is usually your own personal guild for just you or you and your special one or you and your drinking buds that will live together. Compounds, chests, warehouses can then be put in that guild name so that if one Elder decides to stop playing then all their things do not crumble to dust. <br /> <br /> After that you will be deciding to join other larger guilds for the purpose of helping to skill or learning a new hobby or just to have fun egyptwide with your sense of humour. Each guild you join will automatically put up a chat you cannot close again unless you go to the guild hall and kick yourself out or an Elder does that at your request.<br /> <br /> === The Wiki is your best friend! Cuddle it and learn how to use it! ===<br /> <br /> This means you should do more than just read the helpful wiki. Get yourself set up so you can start editing and having fun on your User page! <br /> <br /> Setting up to use the Wiki. Log into the game. In any chat window type in /webpass atitd.org &lt;password&gt; but replace password with the password you want to have on wiki which can be different than your ATITD login password. You get a message telling you that it is now setup and you can log in to the Wiki.<br /> <br /> You will choose Log In with OpenId in the top right when you go to the Wiki. Type in your avatar name and hit Enter then type in your password at the next screen. <br /> <br /> Find Users at the left. Put part of your user name in the Search. Your empty User page will be sitting there waiting for you to play with! It will be in red until you click it and go there. That first jump to your User page automatically opens it up to edit. Otherwise, click on Formatting help in the Navigation Box at the upper left column to learn what cool stuff you can do with your page. Click the edit tab to start making your User page the coolest one on the Wiki!<br /> <br /> If nothing else, use = A Title = or == Another title == or === Yet Another Title === to put paragraphs that are individually editable. By the way, one equal sign on each side of the title gives the largest font size and then increasingly smaller after that. <br /> <br /> And heck, then there's always the cheating way to make an awesome page...go copy the format in edit mode off of another User page! Imitation is the sincerest form of flattery...or so they say. Whomever 'they' is.<br /> <br /> === Lint, Tow, Twine, Thread, Rope...Conversions help ===<br /> <br /> 5 tow -&gt; 15 twine -&gt; 3 rope &lt;br&gt;<br /> 20 tow -&gt; 60 twine -&gt; 1 canvas &lt;br&gt;<br /> 27 lint -&gt; 405 thread -&gt; 1 linen &lt;br&gt;<br /> <br /> brass -&gt; copper/tin/stout palm resin (small gears) &lt;br&gt;<br /> bronze -&gt; copper/zinc/fern palm resin (bearings) &lt;br&gt;<br /> moon steel -&gt; 7 steel/3 brass/3 pewter/hawthorn resin &lt;br&gt;<br /> pewter -&gt; 7 iron/4 antimony/1 brass/royal palm resin &lt;br&gt;<br /> steel -&gt; 7 Iron/1 Tin/towering palm resin &lt;br&gt;<br /> <br /> ===I've got the whole tale to play! Uhhh, but now what do I do with it? ===<br /> <br /> You've built your home sweet home, laid out your spacious camp area, started getting levels by finishing your principles and tests tabs. But you're standing forlorn in the middle of your grass wondering which way to go. So many things to choose from. <br /> <br /> Try clicking the gold pyramid in the upper left and go to [[Tests]]. There are 7 disciplines to choose from with 7 Tests in each discipline. If this is your first tale many players pick and choose from each discipline in what seems the easiest Tests and most fun to your particular tastes. As you pass a Test it lights up on your pyramid and you have an increasingly higher title in your Info.<br /> <br /> Some players decide just gaining levels is enough. You might decide to dabble in the variety of skills like vine growing and wine making, or beer making, cooking, genetics, flowers, chemistry, blacksmithing, gemcutting, etc. Each one takes practice and work to achieve expertise. Whatever suits your fancy is the thing to do in this game!<br /> <br /> === Helpful web sites for playing ===<br /> <br /> http://rogarian.atitd.org/herbalist2/t6_herbalist/ Herbs categorized by search criteria<br /> <br /> http://sharpnetwork.net/atitd/oyster/ Test of the Oyster Catcher solver &lt;br&gt;<br /> Swim to the bed of lights and SWIM TO THE SINGLE LIGHT in the Solver pattern with a 1 or 2 or 3 you want to dive on first. Right-click to make your avatar dive once. If it says 2, then you Right-click to dive a second time and so on for 3. Keep swimming to each light that has a 1 or 2 or 3 in the Solver pattern and dive that many times. It does not matter in which order you do the diving as long as you do all the dives ON THE SPECIFIC LIGHTS the Solver pattern indicates. Click on Edit to clear the light panel. Then add the dots one by one of your pearl bed. Click once to enter a blue light. To enter a green light, click one more time to make it go from blue to green. Click a third time to make it go to a white light.<br /> <br /> [[Chariot Routes]] <br /> <br /> [[Firepit]]<br /> <br /> [[Glass Making]]<br /> <br /> [[Principles of Architecture]]<br /> <br /> [[Principles of Thought]]<br /> <br /> [[Principles of Worship]]<br /> <br /> [[Guides/Mining | Mining]] shows the new mining system and a guide as to how to play the Mining Game.<br /> <br /> == A Normal Sequence of Principles and Activities to Accomplish ==<br /> <br /> *[[Citizenship]]<br /> *Level 0<br /> **SKILLS<br /> ***SArch<br /> ****Brick Rack Construction - 4 Boards<br /> ****Carpenty - 3 Stone Blades<br /> ****Stone Blade Fabrication - 7 Slate<br /> ****Rocks of the Ages - 10 Slate (Requires Perception +1, Can be repeated) to find marbles. Get temporary perception from food or eating a grilled carrots to gain +2 Perception for 10 minutes. Get permanent perception from drinking 7 Beer, eating 7 Masterpieces or 49 hookah smoking points.<br /> ***SArt<br /> ****Clothwork - 20 Rotten Flax<br /> ****Ferry Construction - 4 Tar<br /> ****Flax Processing - 20 Flax<br /> ***SThought<br /> ****Pottery - 10 Clay (gives one jug free. Ask in region where the public compound/machinery is)<br /> *Level 1 Things to Get<br /> **PRINCIPLES<br /> ***Architecture at either SArch or UArch<br /> ***Body at either SBody or UBody<br /> ***Harmony at either SHarmony or UHarmony<br /> **SKILLS<br /> ***SArch<br /> ****Compound Construction 100 Boards, 200 Bricks<br /> ****Structure Maintainence - 20 Oil<br /> ****Salvage - First Degree - 200 Firebricks<br /> ***SBody<br /> ****Carving - First Degree - 100 Wood<br /> ****Fly Fishing - 16 Thread, 1 Sharpened Stick<br /> ****Rhythmic Strength - 500 Grass<br /> ***SHarmony<br /> ****Exploration Travel - First Degree - 2 Leather (warps back near home or wherever cheaper than Navigation)<br /> ****Project Management - First Degree - 2 Canvas, 6 Rope (can build Small Construction sites)<br /> ***SLeadership<br /> ****Firebuilding - 4 Tinder (requires Controlled Burn tech)<br /> ***SThought<br /> ****Kiln Construction - Level 1 - 20 Bricks (Kilns crumble - get salvage and tear down when Kilns might Crumble Next Firing message appears on them)<br /> *Level 2 Things to Get<br /> **PRINCIPLES<br /> ***Art and Music at either SArt or UArt<br /> ***Leadership at either SLead or ULead<br /> ***Thought at either SThought or UThought<br /> ***Worship at either SWorship or UWorship<br /> **SKILLS<br /> ***SArch<br /> ****Rock Saw Construction - 10 Flint (Requires Stonecutting)<br /> ***SWorship<br /> ****Cooking - First Degree - 100 Cabbage, 100 Carrots, 100 Onions, 100 Leeks, 100 Garlic<br /> ****Arthropodology - First Degree - 100 Dirt (Allows catching of Insects for Lures)<br /> ****Foraging - First Degree - 300 Thorns, 30 Cactus Sap<br /> *Level 3 Things to Get<br /> **TESTS (ONLY gotten at the Universities NOT the Schools)<br /> ***Obelisk - UArch<br /> ***Acrobat - UBody<br /> **SKILLS<br /> ***SArch<br /> ****Ritual Item Construction - 10 Linen, 200 Firebricks, 100 Oil<br /> ***SBody<br /> ****Carving - Second Degree - 10 Sharpened Stick, 10 Tinder (requires Flint Knife to make tuition)<br /> ****Ecology - First Degree - 10 Tadpoles, 5 Flax, 1 Papyrus<br /> ***SWorship<br /> ****Filleting - First Degree - 7 Knife Blade, 7 Phagrus Meat, 20 Common Basil <br /> ****Fly Tying - First Degree - 100 Thread, 25 Thorns<br /> *Level 4 Things to Get<br /> **TESTS<br /> ***Prophet - UHarmony<br /> **Demipharaoh - ULead<br /> **SKILLS<br /> ***SArt<br /> ****Structure Repair - 14 Pulley<br /> ***SArt<br /> ****Salvage - Second Degree - 100 Candle<br /> ***SThought<br /> ****Structure Maintenance - 300 Bricks, 50 Oil, 50 Beeswax<br /> ***SWorship<br /> ****Cooking - Second Degree - 20 Common Sage, 20 Thyme, 20 Common Rosemary<br /> *Level 5 Things to Get<br /> **TESTS<br /> ***Towers - UArch<br /> ***Vigil - UWorship<br /> **SKILLS<br /> ***SBody<br /> ****Cooperage - 2 Brass Plate, 50 Copper Strap, 100 Boards (requires Advanced Metallurgy)<br /> ***SWorship<br /> ****Arthropodology - Second Degree - 200 Tadpoles <br /> ****Ritual Item Construction - Second Degree - 14 Candle <br /> *Level 6 Things to Get<br /> **TESTS<br /> ***Oyster Catcher - UBody<br /> ***Marriage - UHarmony<br /> **SKILLS<br /> ***SBody<br /> ****Carving - Third Degree - 10 Glass Blade, 10 Small Wooden Peg (requires Glass Knife to make tuition)<br /> ***SWorship<br /> ****Fly Tying - Second Degree - 7 Glass Worm, 7 Corkscrew Asp, 7 Wood Moth, 7 Leaf Snapper, 7 Woolly Aphid, 7 Camel Weevil, 7 White Sawfly<br /> *Level 7 Things to Get<br /> **TESTS<br /> ***Library of Alexandria UArch<br /> ***Raeli Mosaic - UArt (requires Tech Raeli Pottery tech)<br /> ***Pathmaker - UThought<br /> ***Venery - UThought<br /> **SKILLS<br /> ***SArt<br /> ****The Art of the Pipe - 7 Fine Glass Rods (requires Advanced Glassblowing) to assemble a hookah from parts<br /> ***SBody<br /> ****Ecology - Second Degree - 20 Cabbage Juice<br /> ****Salvage - Third Degree - 1000 Charcoal<br /> ****Conflict Shrine Construction - 1 Oyster Shell Marble<br /> ***SHarmony <br /> ****Project Management - Second Degree - 4 Canvas, 12 Rope (can build Medium Construction sites)<br /> ****Navigation - First Degree - 50 Water in Jugs (let's you set one Waypoint) <br /> ***SWorship<br /> ****Structure Maintenance - 4 Mud Granite, 4 Rose Alabaster<br /> ****Cooking - Third Degree - 49 Salt <br /> *Level 8 Things to Get<br /> **TESTS<br /> ***Singing Cicada - UBody<br /> **Chains - UHarmony<br /> **SKILLS<br /> ***SArch<br /> ****Mechanics - 400 Concrete (requires [[Automation]] tech)<br /> ***SArt<br /> ****Mechanics - 49 Acid (requires Automation tech)<br /> ****Structure Repair - 60 Linen<br /> ***SBody<br /> ****Mechanics - 300 Malt (Burnt}, Malt (Raw) (requires Automation tech)<br /> ***SHarmony<br /> ****Mechanics - 200 Rope, 200 Slate (requires Automation tech)<br /> ***SLeadership<br /> ****Mechanics - 1000 Gold Wire (requires Automation tech)<br /> ***SThought<br /> ****Mechanics - 10 Cuttable Lapis, 10 Cuttable Garnet, 10 Cuttable Amethyst, 10 Cuttable Turquoise (requires Automation tech)<br /> ****Structure Repair - 14 Pulley<br /> ***SWorship<br /> ****Arthropodology - Third Degree - 300 Beeswax<br /> ****Mechanics - 1 Huge Sapphire, 1 Large Emerald, 1 Medium Diamond, 1 Small Topaz<br /> *Level 9<br /> **SKILLS<br /> ***SWorship<br /> ****Fly Tying - Third Degree - 14 Bloodworm, 14 White Mealybug, 14 Nightwing, 14 Clearwing, 14 Desert Millipede, 14 Salt Mite, 14 Skinlicker <br /> ****Foraging Memory - Second Degree of Foraging - 7 Yellow Tristeria, 7 Sweetsop, 7 Pulmonaria Opal, 7 Orange Sweetgrass, 7 Ilex, 7 Fumitory, 7 Ashoka<br /> ****Pilgrim Shrine Construction - 1 Oyster Shell Marble, 1 Yellow Alabaster, 1 Mud Granite <br /> *Level 10<br /> **SKILLS<br /> ***SBody<br /> ****Botanical Identification - 10 Acorn's Cap, 10 Bleeding Hand, 10 Camel's Mane, 10 Cobra's Hood, 10 Dead Tongue, 10 Toad Skin (Can make Nut's Essence for Crossbreeding)<br /> ****Carving - Fourth Degree - 10 Barrel Tap, 10 Wooden Pestle (requires Iron Knife to make tuition)<br /> ***SHarmony<br /> ****Navigation - Second Degree - 20 Glass Rods<br /> ***SWorship<br /> ****Filleting - Second Degree - 3 Fish Roe, 70 Carp Meat, 25 Salt, 77 Glass Jars (Vanity skill not worth the little it does)<br /> *Level 11<br /> **SKILLS<br /> ***SArt<br /> ****Advanced Tub Design - First Degree - 200 Saltpeter, 200 Sulfur, 20 Tar, 1 Tangerine Marble (Tubs will not crumble)<br /> ***SWorship<br /> ****Arthropodology - Fourth Degree - 400 Cactus Sap<br /> ****Cooking - Fourth Degree - 7 Camel's Mane, 7 Cobra Hood, 7 Dead Tongue, 7 Iron Knot, 7 Peasant's Foot, 7 Toad Skin, 7 Slave's Bread<br /> *Level 12<br /> **SKILLS<br /> ***SBody<br /> ****Structure Repair - 200 Cut Stone, 200 Beeswax, 200 Charcoal<br /> ***SThought<br /> ****Structure Repair - 2 Oyster Shell Marble, 20 Cuttable Jade, 200 Bricks<br /> ***SWorship<br /> ****Filleting - Third Degree - 7 Fish Roe, 105 Perch Meat, 17 Thermometers (Vanity skill not worth the little it does)<br /> ****Fly Tying - Fourth Degree - 21 Needleworm, 21 White Mealybug, 21 Rose Swallowtail, 21 Ruby Hornborrer, 21 Ash Centipede, 21 Grass Slug, 21 White Sawfly <br /> *Level 13<br /> **SKILLS<br /> ***SBody<br /> ****Ecology - Third Degree - 20 Dried Flax<br /> *Level 14<br /> **SKILLS<br /> ***SArt<br /> ****Structure Maintenance - 4 Thermometer, 100 Sheet Glass<br /> ****Advanced Tub Design - Second Degree - 100 Iron Bars, 10 Small Barrel, 50 Fine Glass Pipe, 20 Barrel Tap (make larger amounts)<br /> ***SBody<br /> ****Carving - Fifth Degree - 10 Bottle Stopper, 10 Cotter Pin<br /> ***SHarmony<br /> ****Exploration Travel - Second Degree - 100 Leather 7 Large Opals 7 Bay Lobster Meat (warp home from any Exploration site)<br /> ****Navigation - Third Degree - 25 Copper<br /> ****Salvage - Fourth Degree - 4 Night Granite, 4 Canary Granite, 4 White Travertine<br /> ***SWorship<br /> ****Arthropodology - Fifth Degree - 500 Raw Silk<br /> ****Preservation - 50 Papyrus Paper (Carry food)<br /> *Level 15<br /> **SKILLS<br /> ***SBody<br /> ****Indonesian Bee Care - 500 Honey (Makes Citrus Trees and Aromatic Honey)<br /> ***SThought<br /> ****Kiln Construction - Level 2 - 200 Firebricks, 10 Serpentine Marble, 200 Cut Stone (Kilns will not crumble!)<br /> ***SWorship<br /> ****Fly Tying - Fifth Degree - 28 Bristleworm, 28 Blister Beetle, 28 Leaf Snapper, 28 Nightwing, 28 Horned Hookworm, 28 Salt Mite, 28 Hairy Slug <br /> *Level 16<br /> **SKILLS<br /> ***SWorship<br /> ****Cooking - Fifth Degree - 7 Chukkah, 7 Crimson Lettuce, 7 Crumpled Leaf Basil, 7 Dwarf Wild Lettuce, 7 Jaivanti, 7 Royal Rosemary, 7 Wild Garlic <br /> *Level 17<br /> *Level 18<br /> *Level 19<br /> **SKILLS<br /> ***SArt <br /> ****Silkworm Farming - 500 Honey<br /> ***SBody<br /> ****Ecology - Fourth Degree - 50 Cabbage<br /> ***SHarmony <br /> **** Navigation - Fourth Degree - 50 Papyrus Paper<br /> *Level 20<br /> *Level 21<br /> **SKILLS<br /> ***SBody<br /> ****Ecology - Fifth Degree - 10 Papyrus Paper, 20 Cactus Sap<br /> ***SHarmony<br /> ****Salvage - Fifth Degree - 4 Night Granite, 4 Canary Granite, 4 White Travertine<br /> *Level 22<br /> **SKILLS<br /> ***SWorship<br /> ****Cooking - Sixth Degree - 100 Peppers, 100 Eggplant, 100 Cucumbers, 100 Coconut Meat<br /> *Level 25<br /> **SKILLS<br /> ***SHarmony<br /> ****Navigation - Fifth Degree - 6 Silk Cloth<br /> *Level 28<br /> **SKILLS<br /> ***SLeadership<br /> ****Salvage - Sixth Degree - 200 Cut Stone, 100 Clay, 2 Oyster Shell Marble<br /> **SKILLS<br /> ***SWorship<br /> ****Cooking - Seventh Degree - 100 Barley (Burnt), 100 Malt (Burnt), 100 Wheat (Burnt) <br /> *Level 32<br /> **SKILLS<br /> ***SHarmony<br /> ****Navigation - Sixth Degree - 1 Large Sapphire<br /> *Level 35<br /> **SKILLS<br /> ***SThought<br /> ****Salvage 35 - Seventh Degree - 20 Cuttable Garnet, 20 Cuttable Turquoise<br /> *Level 40<br /> **SKILLS<br /> ***SHarmony<br /> ****Navigation - Seventh Degree - 7 Huge Topaz <br /> <br /> <br /> <br /> [[Category:Guides]]</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Research/Cradle_of_the_Sun&diff=199808 Research/Cradle of the Sun 2012-06-19T03:51:19Z <p>Pascalito: /* */</p> <hr /> <div>{{ResNavHeader}}<br /> {{UniHeader}}<br /> <br /> ==Research Info==<br /> <br /> * '''Research Guild:'''<br /> ** [[Guild X]] located at the chariot (xxxx, -xxxx)<br /> <br /> * '''Current Research Goals:'''<br /> ** Have fun. Play the game at your own pace. Enjoy the company in the region<br /> ** Pick your favourite from the list of Current Research<br /> <br /> === ===<br /> {{ResUniversity|Architecture|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{ResComplete|Stonecutting}}<br /> {{ResComplete|Stonemasonry 1}}<br /> {{ResComplete|Mining}}<br /> <br /> <br /> <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Art and Music|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Pyramid Construction - Art|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|Oyster Shell Marble|0|70}}<br /> {{ResResource|Small Sapphire|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Quartz|0|70}}<br /> }}<br /> <br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{ResTechnology|Airship Construction|state=collapsed|<br /> {{ResResource|Silk Cloth|0|800}}<br /> {{ResResource|Canvas|0|1600}}<br /> {{ResResource|Linen|0|1600}}<br /> {{ResResource|Water Metal Strap|0|100}}<br /> {{ResResource|Aluminum Strap|0|400}}<br /> {{ResResource|Rope|0|2000}}<br /> {{ResResource|Pliable, Fireproof Blonde Boards|0|4000}}<br /> }}<br /> <br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{ResComplete|Glassblowing}}<br /> <br /> <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Body|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Controlled Burn|state=expand|<br /> {{ResResource|Wood|1131|8000}}<br /> {{ResResource|Leeks|0|1000}}<br /> {{ResResource|Dried Flax|0|1000}}<br /> {{ResResource|Limestone|0|1000}}<br /> {{ResResource|Tinder|0|1000}}<br /> {{ResResource|Sharpened Stick|16|500}}<br /> {{ResResource|Dried Papyrus|0|1000}}<br /> }}<br /> <br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{ResFuture|Pyramid Construction - Body|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|Yellow Alabaster|0|70}}<br /> {{ResResource|Small Emerald|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Ruby|0|70}}<br /> }}<br /> <br /> {{ResFuture|Chemistry Recipe - Speed of the Serpent|state=collapsed|<br /> {{ResResource|Cobra Venom|0|704}}<br /> {{ResResource|Cobra Blood|0|704}}<br /> {{ResResource|Garlic|0|7744}}<br /> {{ResResource|Cabbage Juice|0|7744}}<br /> }}<br /> <br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> {{ResComplete|Dowsing}}<br /> <br /> <br /> <br /> <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Harmony|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Chariot Repair 1|state=expand|<br /> {{ResResource|Bricks|0|12000}}<br /> {{ResResource|Boards|0|8000}}<br /> {{ResResource|Linen|0|400}}<br /> {{ResResource|Cut Stone|0|800}}<br /> }}<br /> <br /> {{ResTechnology|Metallurgy 1|state=expand|<br /> {{ResResource|Iron Ore|0|5000}}<br /> {{ResResource|Copper Ore|0|5000}}<br /> {{ResResource|Crucibles|0|200}}<br /> <br /> }}<br /> <br /> <br /> {{ResCurrent|Offering Vault Construction|state=collapsed|<br /> {{ResResource|Lead Sheeting|0|100}}<br /> {{ResResource|Oyster Shell Marble|0|20}}<br /> {{ResResource|Lead Pipe|0|60}}<br /> {{ResResource|Large Gears|0|20}}<br /> {{ResResource|Bolt|0|500}}<br /> {{ResResource|Huge Diamond|0|5}}<br /> {{ResResource|Huge Emerald|0|5}}<br /> {{ResResource|Huge Ruby|0|5}}<br /> {{ResResource|Huge Topaz|0|5}}<br /> {{ResResource|Huge Sapphire|0|5}}<br /> {{ResResource|Huge Quartz|0|5}}<br /> }}<br /> <br /> {{ResCurrent|Pyramid Construction - Harmony|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|Yellow Alabaster|0|70}}<br /> {{ResResource|Small Topaz|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Topaz|0|70}}<br /> }}<br /> <br /> <br /> {{ResColumn|Future Research}}<br /> <br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{none}}<br /> <br /> <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Leadership|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Guild Construction|state=expand|<br /> {{ResResource|Bricks|0|4000}}<br /> {{ResResource|Boards|0|2000}}<br /> {{ResResource|Canvas|0|140}}<br /> {{ResResource|Rope|0|800}}<br /> }}<br /> {{ResTechnology|Sign Construction|state=expand|<br /> {{ResResource|Wood|10|2000}}<br /> {{ResResource|Boards|0|1000}}<br /> {{ResResource|Rope|0|500}}<br /> }}<br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{none}}<br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{none}}<br /> <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Thought|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResCurrent|Basic Chemistry|state=expand|<br /> {{ResResource|Glass Jars|0|100}}<br /> {{ResResource|Glass Rods|0|50}}<br /> {{ResResource|Glass Pipe|0|150}}<br /> {{ResResource|Boards|0|7000}}<br /> {{ResResource|Nails|0|2000}}<br /> {{ResResource|Rope|0|500}}<br /> {{ResResource|Wooden Peg|0|200}}<br /> {{ResResource|Copper Sheeting|0|200}}<br /> {{ResResource|Wooden Pestle|0|200}}<br /> {{ResResource|Clay Mortar|0|200}}<br /> {{ResResource|Cut Stone|0|500}}<br /> {{ResResource|Leather|0|200}}<br /> {{ResResource|Firebricks|0|5000}}<br /> {{ResResource|Small Quartz|0|100}}<br /> {{ResResource|Small Diamond|0|100}}<br /> {{ResResource|Saltpeter|0|500}}<br /> {{ResResource|Sulfur|0|500}}<br /> {{ResResource|Red Sand|0|300}}<br /> {{ResResource|Charcoal|0|1000}}<br /> }}<br /> <br /> {{ResCurrent|Pyramid Construction - Thought|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|White Travertine|0|70}}<br /> {{ResResource|Small Quartz|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Emerald|0|70}}<br /> }}<br /> <br /> {{ResCurrent|Toxin Extraction|state=collapsed|<br /> {{ResResource|Dueling Serpents Mushrooms|12|40}}<br /> {{ResResource|Scorpions Brood Mushrooms|0|600}}<br /> {{ResResource|Brain Mushrooms|0|150}}<br /> {{ResResource|Razor's Edge Mushrooms|0|200}}<br /> {{ResResource|Ra's Awakening Mushrooms|0|80}}<br /> {{ResResource|Heaven's Torrent Mushrooms|0|40}}<br /> {{ResResource|Beer Kettle Kit|0|300}}<br /> {{ResResource|Thermometer|0|25}}<br /> {{ResResource|Oil|0|30000}}<br /> }}<br /> <br /> <br /> <br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{none}}<br /> <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Worship|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Animal Husbandry|state=expand|<br /> {{ResResource|Boards|1210|8000}}<br /> {{ResResource|Straw|770|4000}}<br /> {{ResResource|Dried Flax|130|2000}}<br /> }}<br /> <br /> {{ResTechnology|Barley Cultivation|state=expand|<br /> {{ResResource|Carp Meat|17|1000}}<br /> {{ResResource|Toad Skin Mushroom|200|1000}}<br /> {{ResResource|Dirt|187|1000}}<br /> }}<br /> <br /> {{ResTechnology|Pyramid Construction|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|Canary Granite|0|70}}<br /> {{ResResource|Cuttable Stone|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Diamond|0|70}}<br /> }}<br /> <br /> <br /> {{ResColumn|Future Research}}<br /> <br /> <br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{ResComplete|Agriculture|}}<br /> {{ResComplete|Horticulture|}}<br /> <br /> }}<br /> <br /> [[Category:Research]]<br /> <br /> {{DEFAULTSORT:Cradle of the Sun}}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Dear_Ariella_New_Player_Guide&diff=199795 Dear Ariella New Player Guide 2012-06-18T22:01:43Z <p>Pascalito: /* A Normal Sequence of Principles and Activities to Accomplish */</p> <hr /> <div>== Dear Ariella, What do we do? ==<br /> <br /> This is the dilemma of the new player often referred to as a &quot;Newbie&quot;. After four tales of playing I will attempt to give some helpful hints to get started and continue in your everyday life. Good luck my fellow Egyptian as this is a wonderfully complicated game and enjoyable socially. Our Egyptian slang will be in ().<br /> <br /> Love thy neighbor is a good virtue and keeps you from getting poked with sharpened sticks.<br /> <br /> * One word about Test of the Obelisk. Each region has a queue to sign up for building obelisks to pass this test. Check the wiki and get signed up. You will also need to pass principles for the Test of the Obelisk. When you build an obelisk to complete principles you only need to build a size 7 obelisk (the size 7 obelisk may be torn down afterwards and the mats recovered). The message is not very clear about what size is needed to pass '''principles''' only! PLEASE BUILD A SIZE 7 OBELISK TO PASS PRINCIPLES ONLY or it could be construed as jumping the queue in that region. For Test of the Obelisk a player builds the biggest obelisk in that area (you lose all mats if you tear down your obelisk if you have passed this test). As the game progresses more types of obelisks are able to be built. In other words, if the current type of obelisk in that area reaches too ridiculous a size for you to easily pass the test, just wait for another type of obelisk to be unlocked.<br /> <br /> * In Egyptian society there are a few things that are not polite. Please do not take resin from trees without Nicking with a Resin Wedge. It's difficult for new players to know that resin does not respawn like coconuts and wood if you take the former. A tool called a Resin Wedge must be used to Nick the trees for them to produce more resin. <br /> <br /> === Getting Citizenship ===<br /> <br /> A student, WeepingSins (avatar name), at NIACC made this walkthrough as part of a class assignment for getting your citizenship. See [[Gaining Citizenship]] for very specific help on this process.<br /> <br /> === Miscellaneous Tips to make you look savvy ===<br /> <br /> Put up your F3 map right away. You can stretch it and move it all over. <br /> <br /> Do /webpass atitd.org &lt;password wanted&gt; right away to be able to log in to the T6 wiki. You will have a User page created immediately under Users on the left sidebar.<br /> <br /> For a list of commands, type /cmd or click Self -&gt; Utility -&gt; Information -&gt; Show the Command List. <br /> <br /> /afk<br /> /chat &lt;whomever&gt;....to put up a chat tab with someone &lt;br&gt;<br /> /clockloc to turn on your Current Year and Month/clock/present location or Self -&gt; Options -&gt; Little window -&gt; Clock/changes to Clockloc so click again. &lt;br&gt;<br /> /ignore &lt;whomever&gt; or /silentignore &lt;whomever&gt; or /squelch &lt;whomever&gt;...to stop someone from communicating with you.<br /> /tell &lt;whomever&gt;.....to talk to someone in Main, but beware that most don't notice! &lt;br&gt;<br /> /join &lt;channel tab&gt;<br /> */join L2PBS is the Egypt-wide chat where you can ask questions and join in socializing. <br /> */join Bazaar is the Egyptwide trade channel. <br /> */join The Learning Channel to ask questions and get answers.&lt;br&gt;<br /> <br /> <br /> For Current Events Calendar....Click Self or hit Escape -&gt; Utility -&gt; Show Calendar. &lt;br&gt;<br /> <br /> To minimize Items/Skills/Principles Tabs, click on the active tab. <br /> <br /> Camera views F5 - F8. F7 is most commonly used. F8 has two settings, hit once (not used often) and then twice. This second view is great for prospecting and for camp decoration. Click self -&gt; Utility -&gt; Camera.<br /> <br /> Hit F11 to bring up the Friends List. Hit F11 to reduce Friends List to only those friends online. Hit F11 a third time to make it go away. Click bottom field box where it says &quot;Enter Player Name&quot; and type a player name to enter it or delete one you already have.<br /> <br /> To change your appearance...click Self -&gt; Appearance.<br /> <br /> You can join any number of guilds. You are not limited to only one guild. They are like social clubs, learning and regional clubs, test clubs and skill clubs. The Goods guild is excellent to do trading.<br /> <br /> How to dig a hole. Have a shovel on you. Make sure the dirt icon appears, usually in the upper left. Click yourself -&gt; Skills -&gt; Dig a Hole.<br /> <br /> Pick up your winebook at any School of Body. Before you drink wine, please ask your host which quality wineglasses are best to get points from his particular wine instead of randomly grabbing glasses. One to Two glasses of wine is considered a polite amount since wine bottles give only 7 glass fulls. The host may say otherwise. Three glasses of beer per person is fine because beer kettles give 21 glasses each time.<br /> <br /> Breeding: Camels stud...1 male 4 female (Max can have is 10). Sheep in pairs...3 male 3 female is best. Rabbits do not stud...4-5 males/4-5 females. Beetles are good at 2 males and 4 or more females.<br /> <br /> Get Hens from Examining Pale Pampas Grass and Roosters (but rarer) from Dark Pampas Grass.<br /> <br /> When eating food, put up a chat with your alt or spouse as a notepad and record the duration of time so you know when the stat boost will wear off.<br /> <br /> Iron pots for machines are made in Master Casting Boxes (600 Charcoal to fire) for 20 Iron and 20 beeswax in 10 minutes while Iron COOKpots with 3 Iron and 3 beeswax for Kitchens are made in a Student's Casting Box (100 Charcoal to fire).<br /> <br /> Consider paying for a year at once and getting free camp decoration, one free sheep (male or female), a medium stone, 2 cornerstones, and fireworkds. You do NOT have to buy a T-Shirt to get this.<br /> <br /> A good browser function is Ctrl+F to bring up a Search tool to use when you have a Foraging page up.<br /> <br /> Macros are wonderful to use but BEWARE! If you do not respond to a chat and are macroing you can be thrown in teppy jail.<br /> <br /> === Where shall I live? ===<br /> <br /> Take your time! Don't rush into building your home at the first place you land. Yes, everyone is hurrying around doing things like busy little bees. But patience is a virtue also. <br /> <br /> Egypt is divided into regions (each tale the number changes). Each region has one set of Universities and at least one set of Schools and one chariot stop.<br /> <br /> A polite citizen of Egypt will ask the current residents if it will be encroaching into their camp to live there. Please never build right next to anyone or crowd others already there. Leave plenty of space (your own whole green area) for yourself to expand with more compounds, warehouses, flowers, etc coming later into the tale. '''Always clean up the 'Newbie' beginner machines like your small distaff, brick racks, flax combs.''' <br /> <br /> Chariot Stops (cs) are not up and running at the beginning of the game. There is a University Tech that will need donations so we citizens can repair them. They are the transportation network in the game, instantly transporting you to different regions. So building near a chariot stop saves a huge amount of play time in the game.<br /> <br /> Consider that papyrus planting (pappy) must be done along the Nile. This makes living by or near the Nile a good choice for compound (cp) building. <br /> <br /> Good components for your home sweet home... Quite a few higher wood-giving trees (Bottle Trees give 5 wood each for example), water (for kettles), mud/sand (for bricks), silt (for firebricks) nearby. Put up your F3 map (you can stretch it way out from the bottom right corner). Look for large green grass areas.<br /> <br /> If you speak a language other than English there are communities that gather that speak mainly one language like French or German that might be handy to live in or join their guild for ease of play.<br /> <br /> === What's the best way to set up camp? ===<br /> <br /> Time saving building ideas below.<br /> <br /> Build one compound right up against water. Why? You will be building many machines inside your compound. Before building a compound, stand where the fish or water icon appears in the top left(have a jug and/or fishing pole in your inventory). Build kettles and toxin kitchens near water so you can stand without moving and use those machines without running back and forth to a water source. Leave room to build at least one warehouse for grabbing and then storing the mats needed to run these machines. Building like that allows you to overload yourself and cook away in your kettles or your toxin kitchens. <br /> <br /> Build another compound so it is over mud and sand where you can stand and see both those icons at once. Permanent brick racks are best built where you can stand in one spot, grab mud and sand and also straw from your camel pen and be overloaded. Overloading yourself is a time saving feature. Then build a camel pen up against that side of your compound within reach of that mud/sand standing point (camel pens must be built on sand). Camel pens are straw storage (consider keeping an empty one for this purpose). Build 4 warehouses(wh) within reach of this mud/sand spot. One wh is to store silt for firebricks, second wh to store bricks, third to store clay for making clay bricks and the last wh to store the clay and fire bricks. Build your flax hammocks around the sides of your camel pen. Eventually build your greenhouses within standing reach of your flax hammocks to be able to harvest grass from greenhouses, dry that grass into straw on your flax hammocks and then stuff the straw into your camel pen for bricks. You will be building brick racks to make tons and tons of bricks and firebricks (fb). <br /> <br /> Build your Glazier Benches over sand so you will not have to move to use those machines. Maybe in the same cp as your permanent brick racks.<br /> <br /> When building beehives (apiaries) and serpentariums (cobra pits) try using /crowd to check to see the crowding percentage. The less crowding percentage the better for a queen bee to settle in or cobras to slither in. Try for 1% crowding which is a good 30 coords from any other buildings. Crowding also affects how quickly beeswax and honey production renews. You must take the honey and beeswax out for it to renew again. Higher Speed on your avatar keeps less bees from escaping. These facts are another reason not to build compounds (your camp) too closely to others.<br /> <br /> Build forges together with carpentry benches, pottery wheels, rock saws, mason benches, and flax machines. Forging takes time, so while you wait between batches if you have other machines nearby you can get other things made like boards, jugs, stone products and flax chores. Again, arrange warehouses within reach for supplies. You can build a Bonfire (only built outside of your compound) within reach of your carpentry benches to grab wood to make boards.<br /> <br /> Build a compound for parties! It could have several wine tables in the center, lots of kitchens near the outer walls and lots of chests for supplies.<br /> <br /> === Talking about your home sweet home...what is this Cornerstone? ===<br /> <br /> When you are a paid account you get 1 Cornerstone. If you prepay for 6 months you get 2 Cornerstones right away. If you prepay for 12 months you get all 3 of your Cornerstones right away plus having Camp Deco to give a bit of decoration for your home place by a World Builder (place a World Builder call under Special for that AFTER reading [[12_Month_Prepay]]. Otherwise you will get 1 Cornerstone when you pay for a month, a second cornerstone after six months of play and a third cornerstone after one year of play.<br /> <br /> After you build your compound you need to add your Cornerstone to the compound to keep it from deteriorating and having to repair it. Click the building -&gt; Utility -&gt; Install Cornerstone. You can do this at any time before or after you expand but it is good to install very soon after initially building or the compound will start deteriorating without it. <br /> <br /> You can also Remove your Cornerstone if you want to move.<br /> <br /> See where your cornerstones are installed by clicking yourself -&gt; Special -&gt; Cornerstones.<br /> <br /> Ocassionally portable cornerstones are given away in Events. You will be able to give or sell these to other players but you cannot do that with normal cornerstones.<br /> <br /> === Universities, Schools, Techs, Skills...what's the difference? ===<br /> <br /> Universities have Technologies (tech) that we must all donate to so we can learn new things. Once a Technology is opened then that tech is free to all citizens of Egypt. But Technologies are expensive so it is each Egyptians duty to donate materials (mats). <br /> <br /> Universities also provide Tests and Principles for each of the seven Disciplines as time goes by. To open a Test for all Egypt someone must Demonstrate and provide the necessary materials. That Test then shows up in System for you to get it IF your are high enough in level.<br /> <br /> Schools have Skills you can buy. Schools also provide the same Principles (or starter tests) for the seven Disciplines the same as Universities do.<br /> <br /> To see which Tests and Disciplines are open click the gold pyramid in the top left of your screen.<br /> <br /> Both Universities and Schools have avatar level requirements to be able to add the Technology or Skill under your Skills tab. So be careful to check the wiki and NOT ruuuuun before you know if you are high enough in level to get the skill or tech.<br /> <br /> To check what level you are and what you can currently buy at a School or obtain free at a University, click the clipboard icon on your screen. You can type /info &lt;your name&gt; to check your level too.<br /> <br /> Teach what you know! Once you have learned a Technology from a University, you can teach it to other players. Learn from your buddies. Click someone else to see what you can teach them. You may teach or receive a lesson once every 5 minutes. You may teach or receive only one Technology at a time. You cannot concurrently learn and teach at the same time. Social gatherings like digs are excellent times to teach.<br /> <br /> === Expedition Sites....Waypoints...Which is Which? ===<br /> <br /> First, go buy Exploration Travel at the School of Harmony for 2 Leather. <br /> <br /> Second, you need to set your Home Location by standing in the spot you want as home. Click yourself-&gt;Navigation-&gt;Set your Home Location.<br /> <br /> Third, find the closest Expedition Site so you can set it as &quot;Make this my Expedition Site&quot;. <br /> <br /> Now you can warp back to your Expedition Site for less cost than if you set a Waypoint at your home. Once you get to your Expedition Site you can also click it and choose to warp to the Home Location you set earlier (at a less cost than if you Waypoint home). So save on Travel Time by using Expedition Sites.<br /> <br /> === Setting Offline Chores ===<br /> <br /> Click Self -&gt; Options -&gt; Offline Chores -&gt; Offline Options. After completing the required amount of manual production you can choose to magically produce mats while offline. BEWARE -- TO GAIN THE MAXIMUM AMOUNT OF TRAVEL TIME, DO NOT CHECK ANY OTHER OFFLINE CHORE. Each offline chore reduces the amount of travel time gained while offline.<br /> <br /> === Picking up the pace on bricks and boards and flaxing ===<br /> <br /> Boards...build several wood planes in a circle so you can stand in the center of them. Let's get rid of the chat popups, shall we? Click yourself then Options then scroll down to Notifications then choose &quot;Use the Chat area instead of popups for many messages so it doesn't obscure your view when the stone blades break. <br /> <br /> Next let's learn to minimize the chats so we can use hotkeys. YOU MUST MINIMIZE CHATS TO USE HOTKEYS. Options-&gt;Chat-Related-&gt;Scroll to Minimize-&gt;Choose both options in there SO YOU CAN ALSO SEE YOUR BUDDIES TALK. <br /> <br /> Second, we need to enable hotkeys for things. Options-&gt;One-Click and Related-&gt;Go ahead choose Make Tab like a Mouse (you'll need this to save your clicker finger), Enable hotkeys on Brick Racks (we'll get to that in a minute), Enable hotkeys on flax, plus any others you'd like. <br /> <br /> Last, MINIMIZE CHATS BY HITTING THE ENTER KEY. Hold down your P key (not just click) and swipe your cursor in a circle around all the wood planes. Voila! Tons of boards in a few seconds. It's also a good idea to have a bunch of stone blades on you to Repair.<br /> <br /> Bricks....build several Flimsy Brick Racks. Since you can carry only 500 Items, 225 Mud plus 150 Straw plus 75 Sand is a good plan for a set of bricks at one standing. It is good to have extra Boards in your inventory to replace the brick racks you lose. Hit Enter to minimize chats. Hold down the B key and swipe over the Flimsy Brick Racks to quickly make many. When the bricks turn white, hold down the T key to Take them all up as you swipe over the whole lot.<br /> <br /> Flaxing...DO NOT enable Options/One Click and Related/Enable hotkeys on flax. UNCHECK that one or your avatar will lose time running to every flax bed. You already made Tab like Mouse for boards. Right click to pin your Plant flax box. Place your mouse so it hovers over the Plant flax box. Use the Tab key to plant and the up and down arrows to move as you plant. Practice with rows of 3x6 and then try more later. <br /> <br /> To grow then harvest what you planted stand in the center of your beds. Hover your mouse over the first flax bed and Tab, then move cursor over middle of box and tap Tab until you can select Weed and/or Water. Do that for each flax bed quickly and come back around for another go if your type of flax requires it. Then do the last round to Harvest flax.<br /> <br /> To grow seeds from flax you WILL want to enable hotkeys...Click yourself -&gt; Options -&gt; One Click and Related -&gt; Enable hotkeys on flax (check that one). Plant flax as above, but when harvesting seeds, hover the mouse over the first flax bed then hit the 'H' key and continue to the next flax bed. Your avatar will run to each bed.<br /> <br /> === Wassup with this Acro thing? ===<br /> <br /> Acrobatics (acro) is a Test from the University of Body. Your avatar will be gyrating in 28 different odd ways (eventually). You will receive one Move to begin with when you pick up the test. Go up to other players, ask politely &quot;Acro?&quot; then click the player -&gt; Tests -&gt;Test of the Acrobat so he sees the Acro list.<br /> <br /> Click the Main tab and see what type of teacher you are after you both click an acro move that you have on your acro list.<br /> <br /> You will need to be a certain distance away from any others to acro or you will receive a message in Main saying others are in your way and it won't work.<br /> <br /> The little Acro icon in the upper left will tell you when you can acro again and not &quot;Go too fast&quot;.<br /> <br /> If the other player is your Master it means that you WILL either 1) be taught a facet of that move after one or more attempts or 2) you will Follow if you keep trying. If you Follow then you will not be taught a facet by that other player. <br /> <br /> In order of most likely to teach a facet: Master, Great, Pretty Good (pgt), Last Resort (lr), Blur. <br /> <br /> '''Immediately''' tell the other player which teacher type they are for you. <br /> <br /> It is advantageous for you to list in your Info (click yourself -&gt; Utilities -&gt; Edit my Info) the avatar name that was YOUR Master or Great teacher like so...Master: Ariella Great: Pascalito. <br /> <br /> You will at first need to teach 7 facets to pass Principles of Acrobatics. You can only learn 1 facet per move per player until that point. Then you need to teach 7 more (a total of 14 Facets Taught) so you can learn 2 facets per move per player. After that point it is good to contact your Masters and Great teachers to retry the moves so you can learn a second facet from them. <br /> <br /> Watch on the Egyptwide channel for Acro Parties. Consider helping to teach for even quicker progression on this acro test.<br /> <br /> You gain 1 Dexterity point as you gain more Moves. Dexterity improves how quickly you can run offroad. It takes 7 facets to have a complete move.<br /> <br /> A Master will ALWAYS either teach you a facet or you will Follow their move...ALWAYS. So keep acroing a move until you do one or the other. This applies for the second facet too.<br /> <br /> Knowing the above, take a day to go around Egypt and ask player by player to acro ONE time so you can see if they are your Master. Then revisit those Masters once in awhile. This is the quickest way to gain facets.<br /> <br /> === Guilds. You mean I can be in more than one Guild?! ===<br /> <br /> Yes, dear citizens of Egypt, you can be in many guilds. The first Guild hall (gh) you make is usually your own personal guild for just you or you and your special one or you and your drinking buds that will live together. Compounds, chests, warehouses can then be put in that guild name so that if one Elder decides to stop playing then all their things do not crumble to dust. <br /> <br /> After that you will be deciding to join other larger guilds for the purpose of helping to skill or learning a new hobby or just to have fun egyptwide with your sense of humour. Each guild you join will automatically put up a chat you cannot close again unless you go to the guild hall and kick yourself out or an Elder does that at your request.<br /> <br /> === The Wiki is your best friend! Cuddle it and learn how to use it! ===<br /> <br /> This means you should do more than just read the helpful wiki. Get yourself set up so you can start editing and having fun on your User page! <br /> <br /> Setting up to use the Wiki. Log into the game. In any chat window type in /webpass atitd.org &lt;password&gt; but replace password with the password you want to have on wiki which can be different than your ATITD login password. You get a message telling you that it is now setup and you can log in to the Wiki.<br /> <br /> You will choose Log In with OpenId in the top right when you go to the Wiki. Type in your avatar name and hit Enter then type in your password at the next screen. <br /> <br /> Find Users at the left. Put part of your user name in the Search. Your empty User page will be sitting there waiting for you to play with! It will be in red until you click it and go there. That first jump to your User page automatically opens it up to edit. Otherwise, click on Formatting help in the Navigation Box at the upper left column to learn what cool stuff you can do with your page. Click the edit tab to start making your User page the coolest one on the Wiki!<br /> <br /> If nothing else, use = A Title = or == Another title == or === Yet Another Title === to put paragraphs that are individually editable. By the way, one equal sign on each side of the title gives the largest font size and then increasingly smaller after that. <br /> <br /> And heck, then there's always the cheating way to make an awesome page...go copy the format in edit mode off of another User page! Imitation is the sincerest form of flattery...or so they say. Whomever 'they' is.<br /> <br /> === Lint, Tow, Twine, Thread, Rope...Conversions help ===<br /> <br /> 5 tow -&gt; 15 twine -&gt; 3 rope &lt;br&gt;<br /> 20 tow -&gt; 60 twine -&gt; 1 canvas &lt;br&gt;<br /> 27 lint -&gt; 405 thread -&gt; 1 linen &lt;br&gt;<br /> <br /> brass -&gt; copper/tin/stout palm resin (small bearings) &lt;br&gt;<br /> bronze -&gt; copper/zinc/fern palm resin (bearings) &lt;br&gt;<br /> moon steel -&gt; 7 steel/3 brass/3 pewter/hawthorn resin &lt;br&gt;<br /> pewter -&gt; 7 iron/4 antimony/1 brass/royal palm resin &lt;br&gt;<br /> steel -&gt; 7 Iron/1 Tin/towering palm resin &lt;br&gt;<br /> <br /> ===I've got the whole tale to play! Uhhh, but now what do I do with it? ===<br /> <br /> You've built your home sweet home, laid out your spacious camp area, started getting levels by finishing your principles and tests tabs. But you're standing forlorn in the middle of your grass wondering which way to go. So many things to choose from. <br /> <br /> Try clicking the gold pyramid in the upper left and go to [[Tests]]. There are 7 disciplines to choose from with 7 Tests in each discipline. If this is your first tale many players pick and choose from each discipline in what seems the easiest Tests and most fun to your particular tastes. As you pass a Test it lights up on your pyramid and you have an increasingly higher title in your Info.<br /> <br /> Some players decide just gaining levels is enough. You might decide to dabble in the variety of skills like vine growing and wine making, or beer making, cooking, genetics, flowers, chemistry, blacksmithing, gemcutting, etc. Each one takes practice and work to achieve expertise. Whatever suits your fancy is the thing to do in this game!<br /> <br /> === Helpful web sites for playing ===<br /> <br /> http://rogarian.atitd.org/herbalist2/t6_herbalist/ Herbs categorized by search criteria<br /> <br /> http://sharpnetwork.net/atitd/oyster/ Test of the Oyster Catcher solver &lt;br&gt;<br /> Swim to the bed of lights and SWIM TO THE SINGLE LIGHT in the Solver pattern with a 1 or 2 or 3 you want to dive on first. Right-click to make your avatar dive once. If it says 2, then you Right-click to dive a second time and so on for 3. Keep swimming to each light that has a 1 or 2 or 3 in the Solver pattern and dive that many times. It does not matter in which order you do the diving as long as you do all the dives ON THE SPECIFIC LIGHTS the Solver pattern indicates. Click on Edit to clear the light panel. Then add the dots one by one of your pearl bed. Click once to enter a blue light. To enter a green light, click one more time to make it go from blue to green. Click a third time to make it go to a white light.<br /> <br /> [[Chariot Routes]] <br /> <br /> [[Firepit]]<br /> <br /> [[Glass Making]]<br /> <br /> [[Principles of Architecture]]<br /> <br /> [[Principles of Thought]]<br /> <br /> [[Principles of Worship]]<br /> <br /> [[Guides/Mining | Mining]] shows the new mining system and a guide as to how to play the Mining Game.<br /> <br /> == A Normal Sequence of Principles and Activities to Accomplish ==<br /> <br /> *[[Citizenship]]<br /> *Level 0<br /> **SKILLS<br /> ***SArch<br /> ****Brick Rack Construction - 4 Boards<br /> ****Carpenty - 3 Stone Blades<br /> ****Stone Blade Fabrication - 7 Slate<br /> ****Rocks of the Ages - 10 Slate (Requires Perception +1, Can be repeated) to find marbles. Get temporary perception from food or eating a grilled carrots to gain +2 Perception for 10 minutes. Get permanent perception from drinking 7 Beer, eating 7 Masterpieces or 49 hookah smoking points.<br /> ***SArt<br /> ****Clothwork - 20 Rotten Flax<br /> ****Ferry Construction - 4 Tar<br /> ****Flax Processing - 20 Flax<br /> ***SThought<br /> ****Pottery - 10 Clay (gives one jug free. Ask in region where the public compound/machinery is)<br /> *Level 1 Things to Get<br /> **PRINCIPLES<br /> ***Architecture at either SArch or UArch<br /> ***Body at either SBody or UBody<br /> ***Harmony at either SHarmony or UHarmony<br /> **SKILLS<br /> ***SArch<br /> ****Compound Construction 100 Boards, 200 Bricks<br /> ****Structure Maintainence - 20 Oil<br /> ****Salvage - First Degree - 200 Firebricks<br /> ***SBody<br /> ****Carving - First Degree - 100 Wood<br /> ****Fly Fishing - 16 Thread, 1 Sharpened Stick<br /> ****Rhythmic Strength - 500 Grass<br /> ***SHarmony<br /> ****Exploration Travel - First Degree - 2 Leather (warps back near home or wherever cheaper than Navigation)<br /> ****Project Management - First Degree - 2 Canvas, 6 Rope (can build Small Construction sites)<br /> ***SLeadership<br /> ****Firebuilding - 4 Tinder (requires Controlled Burn tech)<br /> ***SThought<br /> ****Kiln Construction - Level 1 - 20 Bricks (Kilns crumble - get salvage and tear down when Kilns might Crumble Next Firing message appears on them)<br /> *Level 2 Things to Get<br /> **PRINCIPLES<br /> ***Art and Music at either SArt or UArt<br /> ***Leadership at either SLead or ULead<br /> ***Thought at either SThought or UThought<br /> ***Worship at either SWorship or UWorship<br /> **SKILLS<br /> ***SArch<br /> ****Rock Saw Construction - 10 Flint (Requires Stonecutting)<br /> ***SWorship<br /> ****Cooking - First Degree - 100 Cabbage, 100 Carrots, 100 Onions, 100 Leeks, 100 Garlic<br /> ****Arthropodology - First Degree - 100 Dirt (Allows catching of Insects for Lures)<br /> ****Foraging - First Degree - 300 Thorns, 30 Cactus Sap<br /> *Level 3 Things to Get<br /> **TESTS (ONLY gotten at the Universities NOT the Schools)<br /> ***Obelisk - UArch<br /> ***Acrobat - UBody<br /> **SKILLS<br /> ***SArch<br /> ****Ritual Item Construction - 10 Linen, 200 Firebricks, 100 Oil<br /> ***SBody<br /> ****Carving - Second Degree - 10 Sharpened Stick, 10 Tinder (requires Flint Knife to make tuition)<br /> ****Ecology - First Degree - 10 Tadpoles, 5 Flax, 1 Papyrus<br /> ***SWorship<br /> ****Filleting - First Degree - 7 Knife Blade, 7 Phagrus Meat, 20 Common Basil <br /> ****Fly Tying - First Degree - 100 Thread, 25 Thorns<br /> *Level 4 Things to Get<br /> **TESTS<br /> ***Prophet - UHarmony<br /> **Demipharaoh - ULead<br /> **SKILLS<br /> ***SArt<br /> ****Structure Repair - 14 Pulley<br /> ***SArt<br /> ****Salvage - Second Degree - 100 Candle<br /> ***SThought<br /> ****Structure Maintenance - 300 Bricks, 50 Oil, 50 Beeswax<br /> ***SWorship<br /> ****Cooking - Second Degree - 20 Common Sage, 20 Thyme, 20 Common Rosemary<br /> *Level 5 Things to Get<br /> **TESTS<br /> ***Towers - UArch<br /> ***Vigil - UWorship<br /> **SKILLS<br /> ***SBody<br /> ****Cooperage - 2 Brass Plate, 50 Copper Strap, 100 Boards (requires Advanced Metallurgy)<br /> ***SWorship<br /> ****Arthropodology - Second Degree - 200 Tadpoles <br /> ****Ritual Item Construction - Second Degree - 14 Candle <br /> *Level 6 Things to Get<br /> **TESTS<br /> ***Oyster Catcher - UBody<br /> ***Marriage - UHarmony<br /> **SKILLS<br /> ***SBody<br /> ****Carving - Third Degree - 10 Glass Blade, 10 Small Wooden Peg (requires Glass Knife to make tuition)<br /> ***SWorship<br /> ****Fly Tying - Second Degree - 7 Glass Worm, 7 Corkscrew Asp, 7 Wood Moth, 7 Leaf Snapper, 7 Woolly Aphid, 7 Camel Weevil, 7 White Sawfly<br /> *Level 7 Things to Get<br /> **TESTS<br /> ***Library of Alexandria UArch<br /> ***Raeli Mosaic - UArt (requires Tech Raeli Pottery tech)<br /> ***Pathmaker - UThought<br /> ***Venery - UThought<br /> **SKILLS<br /> ***SArt<br /> ****The Art of the Pipe - 7 Fine Glass Rods (requires Advanced Glassblowing) to assemble a hookah from parts<br /> ***SBody<br /> ****Ecology - Second Degree - 20 Cabbage Juice<br /> ****Salvage - Third Degree - 1000 Charcoal<br /> ****Conflict Shrine Construction - 1 Oyster Shell Marble<br /> ***SHarmony <br /> ****Project Management - Second Degree - 4 Canvas, 12 Rope (can build Medium Construction sites)<br /> ****Navigation - First Degree - 50 Water in Jugs (let's you set one Waypoint) <br /> ***SWorship<br /> ****Structure Maintenance - 4 Mud Granite, 4 Rose Alabaster<br /> ****Cooking - Third Degree - 49 Salt <br /> *Level 8 Things to Get<br /> **TESTS<br /> ***Singing Cicada - UBody<br /> **Chains - UHarmony<br /> **SKILLS<br /> ***SArch<br /> ****Mechanics - 400 Concrete (requires [[Automation]] tech)<br /> ***SArt<br /> ****Mechanics - 49 Acid (requires Automation tech)<br /> ****Structure Repair - 60 Linen<br /> ***SBody<br /> ****Mechanics - 300 Malt (Burnt}, Malt (Raw) (requires Automation tech)<br /> ***SHarmony<br /> ****Mechanics - 200 Rope, 200 Slate (requires Automation tech)<br /> ***SLeadership<br /> ****Mechanics - 1000 Gold Wire (requires Automation tech)<br /> ***SThought<br /> ****Mechanics - 10 Cuttable Lapis, 10 Cuttable Garnet, 10 Cuttable Amethyst, 10 Cuttable Turquoise (requires Automation tech)<br /> ****Structure Repair - 14 Pulley<br /> ***SWorship<br /> ****Arthropodology - Third Degree - 300 Beeswax<br /> ****Mechanics - 1 Huge Sapphire, 1 Large Emerald, 1 Medium Diamond, 1 Small Topaz<br /> *Level 9<br /> **SKILLS<br /> ***SWorship<br /> ****Fly Tying - Third Degree - 14 Bloodworm, 14 White Mealybug, 14 Nightwing, 14 Clearwing, 14 Desert Millipede, 14 Salt Mite, 14 Skinlicker <br /> ****Foraging Memory - Second Degree of Foraging - 7 Yellow Tristeria, 7 Sweetsop, 7 Pulmonaria Opal, 7 Orange Sweetgrass, 7 Ilex, 7 Fumitory, 7 Ashoka<br /> ****Pilgrim Shrine Construction - 1 Oyster Shell Marble, 1 Yellow Alabaster, 1 Mud Granite <br /> *Level 10<br /> **SKILLS<br /> ***SBody<br /> ****Botanical Identification - 10 Acorn's Cap, 10 Bleeding Hand, 10 Camel's Mane, 10 Cobra's Hood, 10 Dead Tongue, 10 Toad Skin (Can make Nut's Essence for Crossbreeding)<br /> ****Carving - Fourth Degree - 10 Barrel Tap, 10 Wooden Pestle (requires Iron Knife to make tuition)<br /> ***SHarmony<br /> ****Navigation - Second Degree - 20 Glass Rods<br /> ***SWorship<br /> ****Filleting - Second Degree - 3 Fish Roe, 70 Carp Meat, 25 Salt, 77 Glass Jars (Vanity skill not worth the little it does)<br /> *Level 11<br /> **SKILLS<br /> ***SArt<br /> ****Advanced Tub Design - First Degree - 200 Saltpeter, 200 Sulfur, 20 Tar, 1 Tangerine Marble (Tubs will not crumble)<br /> ***SWorship<br /> ****Arthropodology - Fourth Degree - 400 Cactus Sap<br /> ****Cooking - Fourth Degree - 7 Camel's Mane, 7 Cobra Hood, 7 Dead Tongue, 7 Iron Knot, 7 Peasant's Foot, 7 Toad Skin, 7 Slave's Bread<br /> *Level 12<br /> **SKILLS<br /> ***SBody<br /> ****Structure Repair - 200 Cut Stone, 200 Beeswax, 200 Charcoal<br /> ***SThought<br /> ****Structure Repair - 2 Oyster Shell Marble, 20 Cuttable Jade, 200 Bricks<br /> ***SWorship<br /> ****Filleting - Third Degree - 7 Fish Roe, 105 Perch Meat, 17 Thermometers (Vanity skill not worth the little it does)<br /> ****Fly Tying - Fourth Degree - 21 Needleworm, 21 White Mealybug, 21 Rose Swallowtail, 21 Ruby Hornborrer, 21 Ash Centipede, 21 Grass Slug, 21 White Sawfly <br /> *Level 13<br /> **SKILLS<br /> ***SBody<br /> ****Ecology - Third Degree - 20 Dried Flax<br /> *Level 14<br /> **SKILLS<br /> ***SArt<br /> ****Structure Maintenance - 4 Thermometer, 100 Sheet Glass<br /> ****Advanced Tub Design - Second Degree - 100 Iron Bars, 10 Small Barrel, 50 Fine Glass Pipe, 20 Barrel Tap (make larger amounts)<br /> ***SBody<br /> ****Carving - Fifth Degree - 10 Bottle Stopper, 10 Cotter Pin<br /> ***SHarmony<br /> ****Exploration Travel - Second Degree - 100 Leather 7 Large Opals 7 Bay Lobster Meat (warp home from any Exploration site)<br /> ****Navigation - Third Degree - 25 Copper<br /> ****Salvage - Fourth Degree - 4 Night Granite, 4 Canary Granite, 4 White Travertine<br /> ***SWorship<br /> ****Arthropodology - Fifth Degree - 500 Raw Silk<br /> ****Preservation - 50 Papyrus Paper (Carry food)<br /> *Level 15<br /> **SKILLS<br /> ***SBody<br /> ****Indonesian Bee Care - 500 Honey (Makes Citrus Trees and Aromatic Honey)<br /> ***SThought<br /> ****Kiln Construction - Level 2 - 200 Firebricks, 10 Serpentine Marble, 200 Cut Stone (Kilns will not crumble!)<br /> ***SWorship<br /> ****Fly Tying - Fifth Degree - 28 Bristleworm, 28 Blister Beetle, 28 Leaf Snapper, 28 Nightwing, 28 Horned Hookworm, 28 Salt Mite, 28 Hairy Slug <br /> *Level 16<br /> **SKILLS<br /> ***SWorship<br /> ****Cooking - Fifth Degree - 7 Chukkah, 7 Crimson Lettuce, 7 Crumpled Leaf Basil, 7 Dwarf Wild Lettuce, 7 Jaivanti, 7 Royal Rosemary, 7 Wild Garlic <br /> *Level 17<br /> *Level 18<br /> *Level 19<br /> **SKILLS<br /> ***SArt <br /> ****Silkworm Farming - 500 Honey<br /> ***SBody<br /> ****Ecology - Fourth Degree - 50 Cabbage<br /> ***SHarmony <br /> **** Navigation - Fourth Degree - 50 Papyrus Paper<br /> *Level 20<br /> *Level 21<br /> **SKILLS<br /> ***SBody<br /> ****Ecology - Fifth Degree - 10 Papyrus Paper, 20 Cactus Sap<br /> ***SHarmony<br /> ****Salvage - Fifth Degree - 4 Night Granite, 4 Canary Granite, 4 White Travertine<br /> *Level 22<br /> **SKILLS<br /> ***SWorship<br /> ****Cooking - Sixth Degree - 100 Peppers, 100 Eggplant, 100 Cucumbers, 100 Coconut Meat<br /> *Level 25<br /> **SKILLS<br /> ***SHarmony<br /> ****Navigation - Fifth Degree - 6 Silk Cloth<br /> *Level 28<br /> **SKILLS<br /> ***SLeadership<br /> ****Salvage - Sixth Degree - 200 Cut Stone, 100 Clay, 2 Oyster Shell Marble<br /> **SKILLS<br /> ***SWorship<br /> ****Cooking - Seventh Degree - 100 Barley (Burnt), 100 Malt (Burnt), 100 Wheat (Burnt) <br /> *Level 32<br /> **SKILLS<br /> ***SHarmony<br /> ****Navigation - Sixth Degree - 1 Large Sapphire<br /> *Level 35<br /> **SKILLS<br /> ***SThought<br /> ****Salvage 35 - Seventh Degree - 20 Cuttable Garnet, 20 Cuttable Turquoise<br /> *Level 40<br /> **SKILLS<br /> ***SHarmony<br /> ****Navigation - Seventh Degree - 7 Huge Topaz <br /> <br /> <br /> <br /> [[Category:Guides]]</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=199710 User:Pascalito 2012-06-18T09:51:58Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *2 slate = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> *1 Hornets Wing Granite = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4<br /> <br /> *This Pascalito #130 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2103.3<br /> Tannin 0.0<br /> Acid 3.1<br /> <br /> *This Pascalito #131 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2054.0<br /> Tannin 0.0<br /> Acid 1.5</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Pascarella_Honeycomb_45S&diff=199669 Wine/Pascarella Honeycomb 45S 2012-06-17T19:26:12Z <p>Pascalito: /* Musty */</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;br&gt; <br /> [[Hybrid_Vines|&lt; Hybrid_Vines]]&lt;/font&gt;<br /> <br /> <br /> == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grape No. !! Hue <br /> |-<br /> | Pascarella Honeycomb 45S || 12 || X <br /> |}<br /> <br /> == Key ==<br /> See the [[Wine/Abbreviations|Abbreviations]] page.<br /> <br /> == Fat ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || +1 || +4 || +3 || +2 || -22 || -6 ||<br /> |- align=&quot;right&quot;<br /> | MG || -2 || +3 || -3 || +1 || +1 || +3 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +2 || -2 || -3 || +3 || +159 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SL || -3 || -3 || -1 || +2 || +2 || -26 || -11 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || -3 || -2 || -2 || -1 || +148 || -7 ||<br /> |- align=&quot;right&quot;<br /> | TV || -3 || 0 || -3 || -2 || +4 || -53 || -8 ||<br /> |- align=&quot;right&quot;<br /> | TL || +4 || 0 || 0 || +3 || +4 || +112 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Musty ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || +3 || +4 || -2 || -3 || +167 || -13 ||<br /> |- align=&quot;right&quot;<br /> | MG || -1 || +4 || +1 || +3 || 0 || -115 || -9 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || +3 || -2 || -1 || +2 || +83 || -4 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || 0 || 0 || 0 || +3 || +167 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SV || +4 || -3 || +2 || 0 || 0 || +51 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +2 || +1 || +3 || -1 || +1 || +107 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | TL || +3 || +2 || +1 || +4 || +1 || +11 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Rustle ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || 0 || +3 || -3 || 0 || -87 || -1 ||<br /> |- align=&quot;right&quot;<br /> | MG || +3 || +1 || +3 || +2 || 0 || +26 || -7 ||<br /> |- align=&quot;right&quot;<br /> | PO || +3 || -3 || +3 || +3 || -1 || -52 || -10 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || +1 || -3 || +3 || -1 || +34 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || -3 || +2 || -1 || +1 || -3 || +113 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || +1 || -3 || -1 || -1 || +148 || -6 ||<br /> |- align=&quot;right&quot;<br /> | TL || +2 || +2 || -2 || -1 || +1 || -76 || -11 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sagging ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +3 || +3 || +4 || +2 || -6 || +132 || -3 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +2 || +3 || +1 || +3 || -93 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || -3 || +1 || +4 || +3 || +114 || -10 || <br /> |- align=&quot;right&quot;<br /> | SL || -1 || +4 || 0 || +3 || +3 || +2 || -9 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +2 || -3 || 0 || -1 || -1 || -9 ||<br /> |- align=&quot;right&quot;<br /> | TV || 0 || -1 || +4 || +4 || 0 || +161 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || -3 || +1 || +2 || -2 || +1 || -113 || -1 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shimmer ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +4 || 0 || +3 || -3 || +1 || +64 || -9 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || +3 || +3 || +1 || +160 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || 0 || -2 || -3 || 0 || -1 || -121 || -14 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || +3 || 0 || +4 || +1 || +17 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +4 || +4 || +3 || +2 || +145 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || -2 || 0 || +3 || +3 || -34 || -12 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || -3 || +1 || +1 || +1 || -25 || -10 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shrivel ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || 0 || -3 || -2 || -3 || -11 || -5 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || -1 || 0 || +1 || -64 || -10 ||<br /> |- align=&quot;right&quot;<br /> | PO || +2 || 0 || +2 || +2 || +2 || +176 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +2 || +3 || 0 || +2 || 0 || -40 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || +2 || +2 || -1 || +4 || +71 || -3 ||<br /> |- align=&quot;right&quot;<br /> | TV || +1 || +1 || +2 || +3 || +3 || -47 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || -2 || 0 || +1 || -2 || +1 || -34 || -14 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Wilting ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +2 || -2 || -1 || -2 || +4 || +133 || -14 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +3 || +3 || +1 || +3 || +179 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +4 || +3 || +4 || +4 || -18 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || -2 || +4 || -3 || 0 || -50 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || +3 || +2 || +1 || +1 || +64 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +4 || -3 || +1 || -1 || 0 || +184 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || +1 || +3 || -2 || -3 || -2 || +154 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=199646 User:Pascalito 2012-06-17T17:40:12Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *2 slate = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> *1 Hornets Wing Granite = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4<br /> <br /> *This Pascalito #130 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 2103.3<br /> Tannin 0.0<br /> Acid 3.1</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Pascarella_Honeycomb_45S&diff=199643 Wine/Pascarella Honeycomb 45S 2012-06-17T17:29:52Z <p>Pascalito: /* Shimmer */</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;br&gt; <br /> [[Hybrid_Vines|&lt; Hybrid_Vines]]&lt;/font&gt;<br /> <br /> <br /> == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grape No. !! Hue <br /> |-<br /> | Pascarella Honeycomb 45S || 12 || X <br /> |}<br /> <br /> == Key ==<br /> See the [[Wine/Abbreviations|Abbreviations]] page.<br /> <br /> == Fat ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || +1 || +4 || +3 || +2 || -22 || -6 ||<br /> |- align=&quot;right&quot;<br /> | MG || -2 || +3 || -3 || +1 || +1 || +3 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +2 || -2 || -3 || +3 || +159 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SL || -3 || -3 || -1 || +2 || +2 || -26 || -11 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || -3 || -2 || -2 || -1 || +148 || -7 ||<br /> |- align=&quot;right&quot;<br /> | TV || -3 || 0 || -3 || -2 || +4 || -53 || -8 ||<br /> |- align=&quot;right&quot;<br /> | TL || +4 || 0 || 0 || +3 || +4 || +112 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Musty ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || +3 || +4 || -2 || -3 || +167 || -13 ||<br /> |- align=&quot;right&quot;<br /> | MG || -1 || +4 || +1 || +3 || 0 || &lt;=0 || -9 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || +3 || -2 || -1 || +2 || +83 || -4 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || 0 || 0 || 0 || +3 || +167 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SV || +4 || -3 || +2 || 0 || 0 || +51 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +2 || +1 || +3 || -1 || +1 || +107 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | TL || +3 || +2 || +1 || +4 || +1 || +11 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Rustle ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || 0 || +3 || -3 || 0 || -87 || -1 ||<br /> |- align=&quot;right&quot;<br /> | MG || +3 || +1 || +3 || +2 || 0 || +26 || -7 ||<br /> |- align=&quot;right&quot;<br /> | PO || +3 || -3 || +3 || +3 || -1 || -52 || -10 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || +1 || -3 || +3 || -1 || +34 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || -3 || +2 || -1 || +1 || -3 || +113 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || +1 || -3 || -1 || -1 || +148 || -6 ||<br /> |- align=&quot;right&quot;<br /> | TL || +2 || +2 || -2 || -1 || +1 || -76 || -11 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sagging ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +3 || +3 || +4 || +2 || -6 || +132 || -3 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +2 || +3 || +1 || +3 || -93 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || -3 || +1 || +4 || +3 || +114 || -10 || <br /> |- align=&quot;right&quot;<br /> | SL || -1 || +4 || 0 || +3 || +3 || +2 || -9 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +2 || -3 || 0 || -1 || -1 || -9 ||<br /> |- align=&quot;right&quot;<br /> | TV || 0 || -1 || +4 || +4 || 0 || +161 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || -3 || +1 || +2 || -2 || +1 || -113 || -1 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shimmer ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +4 || 0 || +3 || -3 || +1 || +64 || -9 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || +3 || +3 || +1 || +160 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || 0 || -2 || -3 || 0 || -1 || -121 || -14 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || +3 || 0 || +4 || +1 || +17 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +4 || +4 || +3 || +2 || +145 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || -2 || 0 || +3 || +3 || -34 || -12 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || -3 || +1 || +1 || +1 || -25 || -10 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shrivel ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || 0 || -3 || -2 || -3 || -11 || -5 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || -1 || 0 || +1 || -64 || -10 ||<br /> |- align=&quot;right&quot;<br /> | PO || +2 || 0 || +2 || +2 || +2 || +176 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +2 || +3 || 0 || +2 || 0 || -40 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || +2 || +2 || -1 || +4 || +71 || -3 ||<br /> |- align=&quot;right&quot;<br /> | TV || +1 || +1 || +2 || +3 || +3 || -47 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || -2 || 0 || +1 || -2 || +1 || -34 || -14 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Wilting ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +2 || -2 || -1 || -2 || +4 || +133 || -14 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +3 || +3 || +1 || +3 || +179 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +4 || +3 || +4 || +4 || -18 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || -2 || +4 || -3 || 0 || -50 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || +3 || +2 || +1 || +1 || +64 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +4 || -3 || +1 || -1 || 0 || +184 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || +1 || +3 || -2 || -3 || -2 || +154 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Pascarella_Honeycomb_45S&diff=199642 Wine/Pascarella Honeycomb 45S 2012-06-17T17:29:01Z <p>Pascalito: /* Fat */</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;br&gt; <br /> [[Hybrid_Vines|&lt; Hybrid_Vines]]&lt;/font&gt;<br /> <br /> <br /> == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grape No. !! Hue <br /> |-<br /> | Pascarella Honeycomb 45S || 12 || X <br /> |}<br /> <br /> == Key ==<br /> See the [[Wine/Abbreviations|Abbreviations]] page.<br /> <br /> == Fat ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || +1 || +4 || +3 || +2 || -22 || -6 ||<br /> |- align=&quot;right&quot;<br /> | MG || -2 || +3 || -3 || +1 || +1 || +3 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +2 || -2 || -3 || +3 || +159 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SL || -3 || -3 || -1 || +2 || +2 || -26 || -11 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || -3 || -2 || -2 || -1 || +148 || -7 ||<br /> |- align=&quot;right&quot;<br /> | TV || -3 || 0 || -3 || -2 || +4 || -53 || -8 ||<br /> |- align=&quot;right&quot;<br /> | TL || +4 || 0 || 0 || +3 || +4 || +112 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Musty ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || +3 || +4 || -2 || -3 || +167 || -13 ||<br /> |- align=&quot;right&quot;<br /> | MG || -1 || +4 || +1 || +3 || 0 || &lt;=0 || -9 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || +3 || -2 || -1 || +2 || +83 || -4 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || 0 || 0 || 0 || +3 || +167 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SV || +4 || -3 || +2 || 0 || 0 || +51 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +2 || +1 || +3 || -1 || +1 || +107 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | TL || +3 || +2 || +1 || +4 || +1 || +11 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Rustle ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || 0 || +3 || -3 || 0 || -87 || -1 ||<br /> |- align=&quot;right&quot;<br /> | MG || +3 || +1 || +3 || +2 || 0 || +26 || -7 ||<br /> |- align=&quot;right&quot;<br /> | PO || +3 || -3 || +3 || +3 || -1 || -52 || -10 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || +1 || -3 || +3 || -1 || +34 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || -3 || +2 || -1 || +1 || -3 || +113 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || +1 || -3 || -1 || -1 || +148 || -6 ||<br /> |- align=&quot;right&quot;<br /> | TL || +2 || +2 || -2 || -1 || +1 || -76 || -11 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sagging ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +3 || +3 || +4 || +2 || -6 || +132 || -3 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +2 || +3 || +1 || +3 || -93 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || -3 || +1 || +4 || +3 || +114 || -10 || <br /> |- align=&quot;right&quot;<br /> | SL || -1 || +4 || 0 || +3 || +3 || +2 || -9 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +2 || -3 || 0 || -1 || -1 || -9 ||<br /> |- align=&quot;right&quot;<br /> | TV || 0 || -1 || +4 || +4 || 0 || +161 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || -3 || +1 || +2 || -2 || +1 || -113 || -1 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shimmer ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +4 || 0 || +3 || -3 || +1 || +64 || -9 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || +3 || +3 || +1 || +160 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || 0 || -2 || -3 || 0 || -1 || &lt;=-107 || -14 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || +3 || 0 || +4 || +1 || +17 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +4 || +4 || +3 || +2 || +145 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || -2 || 0 || +3 || +3 || -34 || -12 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || -3 || +1 || +1 || +1 || -25 || -10 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shrivel ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || 0 || -3 || -2 || -3 || -11 || -5 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || -1 || 0 || +1 || -64 || -10 ||<br /> |- align=&quot;right&quot;<br /> | PO || +2 || 0 || +2 || +2 || +2 || +176 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +2 || +3 || 0 || +2 || 0 || -40 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || +2 || +2 || -1 || +4 || +71 || -3 ||<br /> |- align=&quot;right&quot;<br /> | TV || +1 || +1 || +2 || +3 || +3 || -47 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || -2 || 0 || +1 || -2 || +1 || -34 || -14 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Wilting ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +2 || -2 || -1 || -2 || +4 || +133 || -14 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +3 || +3 || +1 || +3 || +179 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +4 || +3 || +4 || +4 || -18 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || -2 || +4 || -3 || 0 || -50 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || +3 || +2 || +1 || +1 || +64 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +4 || -3 || +1 || -1 || 0 || +184 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || +1 || +3 || -2 || -3 || -2 || +154 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Pascarella_Honeycomb_45S&diff=199640 Wine/Pascarella Honeycomb 45S 2012-06-17T17:28:14Z <p>Pascalito: /* Musty */</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;br&gt; <br /> [[Hybrid_Vines|&lt; Hybrid_Vines]]&lt;/font&gt;<br /> <br /> <br /> == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grape No. !! Hue <br /> |-<br /> | Pascarella Honeycomb 45S || 12 || X <br /> |}<br /> <br /> == Key ==<br /> See the [[Wine/Abbreviations|Abbreviations]] page.<br /> <br /> == Fat ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || +1 || +4 || +3 || +2 || &lt;=0 || -6 ||<br /> |- align=&quot;right&quot;<br /> | MG || -2 || +3 || -3 || +1 || +1 || +3 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +2 || -2 || -3 || +3 || +159 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SL || -3 || -3 || -1 || +2 || +2 || -26 || -11 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || -3 || -2 || -2 || -1 || +148 || -7 ||<br /> |- align=&quot;right&quot;<br /> | TV || -3 || 0 || -3 || -2 || +4 || -53 || -8 ||<br /> |- align=&quot;right&quot;<br /> | TL || +4 || 0 || 0 || +3 || +4 || +112 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Musty ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || +3 || +4 || -2 || -3 || +167 || -13 ||<br /> |- align=&quot;right&quot;<br /> | MG || -1 || +4 || +1 || +3 || 0 || &lt;=0 || -9 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || +3 || -2 || -1 || +2 || +83 || -4 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || 0 || 0 || 0 || +3 || +167 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SV || +4 || -3 || +2 || 0 || 0 || +51 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +2 || +1 || +3 || -1 || +1 || +107 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | TL || +3 || +2 || +1 || +4 || +1 || +11 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Rustle ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || 0 || +3 || -3 || 0 || -87 || -1 ||<br /> |- align=&quot;right&quot;<br /> | MG || +3 || +1 || +3 || +2 || 0 || +26 || -7 ||<br /> |- align=&quot;right&quot;<br /> | PO || +3 || -3 || +3 || +3 || -1 || -52 || -10 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || +1 || -3 || +3 || -1 || +34 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || -3 || +2 || -1 || +1 || -3 || +113 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || +1 || -3 || -1 || -1 || +148 || -6 ||<br /> |- align=&quot;right&quot;<br /> | TL || +2 || +2 || -2 || -1 || +1 || -76 || -11 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sagging ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +3 || +3 || +4 || +2 || -6 || +132 || -3 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +2 || +3 || +1 || +3 || -93 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || -3 || +1 || +4 || +3 || +114 || -10 || <br /> |- align=&quot;right&quot;<br /> | SL || -1 || +4 || 0 || +3 || +3 || +2 || -9 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +2 || -3 || 0 || -1 || -1 || -9 ||<br /> |- align=&quot;right&quot;<br /> | TV || 0 || -1 || +4 || +4 || 0 || +161 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || -3 || +1 || +2 || -2 || +1 || -113 || -1 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shimmer ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +4 || 0 || +3 || -3 || +1 || +64 || -9 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || +3 || +3 || +1 || +160 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || 0 || -2 || -3 || 0 || -1 || &lt;=-107 || -14 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || +3 || 0 || +4 || +1 || +17 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +4 || +4 || +3 || +2 || +145 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || -2 || 0 || +3 || +3 || -34 || -12 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || -3 || +1 || +1 || +1 || -25 || -10 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shrivel ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || 0 || -3 || -2 || -3 || -11 || -5 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || -1 || 0 || +1 || -64 || -10 ||<br /> |- align=&quot;right&quot;<br /> | PO || +2 || 0 || +2 || +2 || +2 || +176 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +2 || +3 || 0 || +2 || 0 || -40 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || +2 || +2 || -1 || +4 || +71 || -3 ||<br /> |- align=&quot;right&quot;<br /> | TV || +1 || +1 || +2 || +3 || +3 || -47 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || -2 || 0 || +1 || -2 || +1 || -34 || -14 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Wilting ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +2 || -2 || -1 || -2 || +4 || +133 || -14 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +3 || +3 || +1 || +3 || +179 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +4 || +3 || +4 || +4 || -18 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || -2 || +4 || -3 || 0 || -50 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || +3 || +2 || +1 || +1 || +64 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +4 || -3 || +1 || -1 || 0 || +184 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || +1 || +3 || -2 || -3 || -2 || +154 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Pascarella_Honeycomb_45S&diff=199638 Wine/Pascarella Honeycomb 45S 2012-06-17T17:27:39Z <p>Pascalito: /* Sagging */</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;br&gt; <br /> [[Hybrid_Vines|&lt; Hybrid_Vines]]&lt;/font&gt;<br /> <br /> <br /> == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grape No. !! Hue <br /> |-<br /> | Pascarella Honeycomb 45S || 12 || X <br /> |}<br /> <br /> == Key ==<br /> See the [[Wine/Abbreviations|Abbreviations]] page.<br /> <br /> == Fat ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || +1 || +4 || +3 || +2 || &lt;=0 || -6 ||<br /> |- align=&quot;right&quot;<br /> | MG || -2 || +3 || -3 || +1 || +1 || +3 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +2 || -2 || -3 || +3 || +159 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SL || -3 || -3 || -1 || +2 || +2 || -26 || -11 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || -3 || -2 || -2 || -1 || +148 || -7 ||<br /> |- align=&quot;right&quot;<br /> | TV || -3 || 0 || -3 || -2 || +4 || -53 || -8 ||<br /> |- align=&quot;right&quot;<br /> | TL || +4 || 0 || 0 || +3 || +4 || +112 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Musty ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || +3 || +4 || -2 || -3 || +167 || -13 ||<br /> |- align=&quot;right&quot;<br /> | MG || -1 || +4 || +1 || +3 || 0 || &lt;=0 || -9 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || +3 || -2 || -1 || +2 || +83 || -4 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || 0 || 0 || 0 || +3 || +167 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SV || +4 || -3 || +2 || 0 || 0 || +51 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +2 || +1 || +3 || -1 || +1 || +107 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | TL || +3 || +2 || +1 || +4 || +1 || || -6 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Rustle ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || 0 || +3 || -3 || 0 || -87 || -1 ||<br /> |- align=&quot;right&quot;<br /> | MG || +3 || +1 || +3 || +2 || 0 || +26 || -7 ||<br /> |- align=&quot;right&quot;<br /> | PO || +3 || -3 || +3 || +3 || -1 || -52 || -10 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || +1 || -3 || +3 || -1 || +34 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || -3 || +2 || -1 || +1 || -3 || +113 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || +1 || -3 || -1 || -1 || +148 || -6 ||<br /> |- align=&quot;right&quot;<br /> | TL || +2 || +2 || -2 || -1 || +1 || -76 || -11 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sagging ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +3 || +3 || +4 || +2 || -6 || +132 || -3 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +2 || +3 || +1 || +3 || -93 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || -3 || +1 || +4 || +3 || +114 || -10 || <br /> |- align=&quot;right&quot;<br /> | SL || -1 || +4 || 0 || +3 || +3 || +2 || -9 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +2 || -3 || 0 || -1 || -1 || -9 ||<br /> |- align=&quot;right&quot;<br /> | TV || 0 || -1 || +4 || +4 || 0 || +161 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || -3 || +1 || +2 || -2 || +1 || -113 || -1 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shimmer ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +4 || 0 || +3 || -3 || +1 || +64 || -9 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || +3 || +3 || +1 || +160 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || 0 || -2 || -3 || 0 || -1 || &lt;=-107 || -14 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || +3 || 0 || +4 || +1 || +17 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +4 || +4 || +3 || +2 || +145 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || -2 || 0 || +3 || +3 || -34 || -12 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || -3 || +1 || +1 || +1 || -25 || -10 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shrivel ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || 0 || -3 || -2 || -3 || -11 || -5 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || -1 || 0 || +1 || -64 || -10 ||<br /> |- align=&quot;right&quot;<br /> | PO || +2 || 0 || +2 || +2 || +2 || +176 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +2 || +3 || 0 || +2 || 0 || -40 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || +2 || +2 || -1 || +4 || +71 || -3 ||<br /> |- align=&quot;right&quot;<br /> | TV || +1 || +1 || +2 || +3 || +3 || -47 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || -2 || 0 || +1 || -2 || +1 || -34 || -14 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Wilting ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +2 || -2 || -1 || -2 || +4 || +133 || -14 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +3 || +3 || +1 || +3 || +179 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +4 || +3 || +4 || +4 || -18 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || -2 || +4 || -3 || 0 || -50 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || +3 || +2 || +1 || +1 || +64 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +4 || -3 || +1 || -1 || 0 || +184 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || +1 || +3 || -2 || -3 || -2 || +154 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Pascarella_Honeycomb_45S&diff=199621 Wine/Pascarella Honeycomb 45S 2012-06-17T16:18:21Z <p>Pascalito: Created page with &quot;&lt;font size=&quot;-2&quot;&gt; &lt; Wine&lt;br&gt; &lt; Hybrid_Vines&lt;/font&gt; == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) == {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspa...&quot;</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;br&gt; <br /> [[Hybrid_Vines|&lt; Hybrid_Vines]]&lt;/font&gt;<br /> <br /> <br /> == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grape No. !! Hue <br /> |-<br /> | Pascarella Honeycomb 45S || 12 || X <br /> |}<br /> <br /> == Key ==<br /> See the [[Wine/Abbreviations|Abbreviations]] page.<br /> <br /> == Fat ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || +1 || +4 || +3 || +2 || &lt;=0 || -6 ||<br /> |- align=&quot;right&quot;<br /> | MG || -2 || +3 || -3 || +1 || +1 || +3 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +2 || -2 || -3 || +3 || +159 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SL || -3 || -3 || -1 || +2 || +2 || -26 || -11 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || -3 || -2 || -2 || -1 || +148 || -7 ||<br /> |- align=&quot;right&quot;<br /> | TV || -3 || 0 || -3 || -2 || +4 || -53 || -8 ||<br /> |- align=&quot;right&quot;<br /> | TL || +4 || 0 || 0 || +3 || +4 || +112 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Musty ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || +3 || +4 || -2 || -3 || +167 || -13 ||<br /> |- align=&quot;right&quot;<br /> | MG || -1 || +4 || +1 || +3 || 0 || &lt;=0 || -9 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || +3 || -2 || -1 || +2 || +83 || -4 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || 0 || 0 || 0 || +3 || +167 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SV || +4 || -3 || +2 || 0 || 0 || +51 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +2 || +1 || +3 || -1 || +1 || +107 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | TL || +3 || +2 || +1 || +4 || +1 || || -6 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Rustle ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || 0 || +3 || -3 || 0 || -87 || -1 ||<br /> |- align=&quot;right&quot;<br /> | MG || +3 || +1 || +3 || +2 || 0 || +26 || -7 ||<br /> |- align=&quot;right&quot;<br /> | PO || +3 || -3 || +3 || +3 || -1 || -52 || -10 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || +1 || -3 || +3 || -1 || +34 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || -3 || +2 || -1 || +1 || -3 || +113 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || +1 || -3 || -1 || -1 || +148 || -6 ||<br /> |- align=&quot;right&quot;<br /> | TL || +2 || +2 || -2 || -1 || +1 || -76 || -11 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sagging ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +3 || +3 || +4 || +2 || -6 || +132 || -3 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +2 || +3 || +1 || +3 || -93 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || -3 || +1 || +4 || +3 || +114 || -10 || <br /> |- align=&quot;right&quot;<br /> | SL || -1 || +4 || 0 || +3 || +3 || +2 || -9 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +2 || -3 || 0 || -1 || &lt;=0 || -9 ||<br /> |- align=&quot;right&quot;<br /> | TV || 0 || -1 || +4 || +4 || 0 || +161 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || -3 || +1 || +2 || -2 || +1 || -113 || -1 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shimmer ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +4 || 0 || +3 || -3 || +1 || +64 || -9 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || +3 || +3 || +1 || +160 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || 0 || -2 || -3 || 0 || -1 || &lt;=-107 || -14 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || +3 || 0 || +4 || +1 || +17 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +4 || +4 || +3 || +2 || +145 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || -2 || 0 || +3 || +3 || -34 || -12 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || -3 || +1 || +1 || +1 || -25 || -10 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shrivel ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || 0 || -3 || -2 || -3 || -11 || -5 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || -1 || 0 || +1 || -64 || -10 ||<br /> |- align=&quot;right&quot;<br /> | PO || +2 || 0 || +2 || +2 || +2 || +176 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +2 || +3 || 0 || +2 || 0 || -40 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || +2 || +2 || -1 || +4 || +71 || -3 ||<br /> |- align=&quot;right&quot;<br /> | TV || +1 || +1 || +2 || +3 || +3 || -47 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || -2 || 0 || +1 || -2 || +1 || -34 || -14 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Wilting ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +2 || -2 || -1 || -2 || +4 || +133 || -14 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +3 || +3 || +1 || +3 || +179 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +4 || +3 || +4 || +4 || -18 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || -2 || +4 || -3 || 0 || -50 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || +3 || +2 || +1 || +1 || +64 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +4 || -3 || +1 || -1 || 0 || +184 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || +1 || +3 || -2 || -3 || -2 || +154 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Hybrid_Vines&diff=199620 Hybrid Vines 2012-06-17T16:04:33Z <p>Pascalito: </p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;/font&gt;<br /> <br /> == Hybrid Vines and their Tending Tables ==<br /> <br /> The [http://www.murdockodyssey.com/viti/ VGIPT: Vine Genome Information Processing Tool] has all the tends for these and other vines.<br /> <br /> The [http://bit.ly/i53Wcx Talos perfect tending] has suggestions for tendings for many types.<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;color:black;background-color:tan;&quot; class=&quot;wikitable sortable&quot;<br /> |-<br /> ! Vine !! Starting&lt;br&gt;Grapes !! Hue !! Pheno !! class=&quot;unsortable&quot;|Notes<br /> |-<br /> | [[Wine/Pascarella Double Sweet|Pascarella Double Sweet]] ||align=&quot;right&quot;| 9 || ?? || QQSS ||<br /> |-<br /> | [[Wine/Karedas Sweet|Karedas Sweet]] ||align=&quot;right&quot;| 10 || ?? || ACQKSS ||<br /> |-<br /> | [[Wine/Karedas Qualifour|Karedas Qualifour]] ||align=&quot;right&quot;| 10 || ?? || QQQQKS ||<br /> |-<br /> | [[Wine/Karedas Pentasweet|Karedas Pentasweet]] ||align=&quot;right&quot;| 11 || ?? || QQQQSSSSS ||<br /> |-<br /> | [[Wine/Karedas Grapy Pentasweet|Karedas Grapy Pentasweet]] ||align=&quot;right&quot;| 9 || ?? || GSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Decaglucose (10S)|Pascarella Decaglucose (10S)]] ||align=&quot;right&quot;| 11 || ?? || SSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Sugar High (11S)|Pascarella Sugar High (11S)]] ||align=&quot;right&quot;| 11 || ?? || SSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Mastara |Mastara]] ||align=&quot;right&quot;| 11 || LR || GQQKK ||<br /> |-<br /> | [[Wine/Pascarella Skinny Trio KKK |Pascarella Skinny Trio KKK]] ||align=&quot;right&quot;| 12 || ?? || QQKKK ||<br /> |-<br /> | [[Wine/Pascarella Bright Bunch CCG |Pascarella Bright Bunch CCG]] ||align=&quot;right&quot;| 11 || ?? || AACCG ||<br /> |-<br /> | [[Wine/Pascarella FOUR Skin KKKK |Pascarella FOUR Skin KKKK]] ||align=&quot;right&quot;| 10 || ?? || QQKKKK ||<br /> |-<br /> | [[Wine/Pascarella Rainbow AACCC |Pascarella Rainbow AACCC]] ||align=&quot;right&quot;| 10 || ?? || AACCC ||<br /> |-<br /> | [[Wine/Pascarella Sugar Beast 13S |Pascarella Sugar Beast 13S]] ||align=&quot;right&quot;| 12 || ?? || SSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Skin Star 5K |Pascarella Skin Star 5K]] ||align=&quot;right&quot;| 10 || ?? || QKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Sweet Sixteen 16S |Pascarella Sweet Sixteen 16S]] ||align=&quot;right&quot;| 10 || ?? || SSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Hexkin 6K |Pascarella Hexkin 6K]] ||align=&quot;right&quot;| 8 || ?? || KKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Dodecasweet 20S |Pascarella Dodecasweet 20S]] ||align=&quot;right&quot;| 12 || ?? || SSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella BlackJack 21S |Pascarella BlackJack 21S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Soft Touch 9K |Pascarella Soft Touch 9K]] ||align=&quot;right&quot;| 11 || ?? || KKKKKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Sweetheart 26S |Pascarella Sweetheart 26S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Foresee AAACCCC |Pascarella Foresee AAACCCC]] ||align=&quot;right&quot;| 10 || ?? || AAACCCC ||<br /> |-<br /> | [[Wine/Pascarella Sugalicious 36S |Pascarella Sugalicious 36S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Decadency 37S |Pascarella Decadency 37S]] ||align=&quot;right&quot;| 10 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Candy 42S |Pascarella Candy 42S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Tedra #121 |Tedra #121]] ||align=&quot;right&quot;| 11 || LR || GQSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Honeycomb 45S |Pascarella Honeycomb 45S]] ||align=&quot;right&quot;| 12 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> &lt;!--| ||align=&quot;right&quot;| || || || --&gt;<br /> |-<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=199487 User:Pascalito 2012-06-17T01:34:44Z <p>Pascalito: /* Marble Trades */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *2 slate = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> *1 Hornets Wing Granite = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=199486 User:Pascalito 2012-06-17T01:31:25Z <p>Pascalito: /* Marble Trades */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *2 slate = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=199327 User:Pascalito 2012-06-16T12:40:47Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 50 cr<br /> *2 slate = 1 cr (not currently accepting, stocked up)<br /> *4 barley = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *1 cut(table) stone = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3<br /> <br /> *This Pascalito #129 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1793.2<br /> Tannin 0.0<br /> Acid 2.4</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Tends_by_Phenotype&diff=199224 Wine/Tends by Phenotype 2012-06-15T16:41:54Z <p>Pascalito: /* Sugar */</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;/font&gt;<br /> <br /> '''For information on how to use this table, please see the article [[Wine/Finding Your Phenotype|Finding Your Phenotype]].'''<br /> <br /> '''Added tables per attribute (I find it easier to search and compare in this format - Pascalito'''<br /> <br /> = Tables per attribute =<br /> <br /> == Acid ==<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! State !! Tend !! 0 !! 1 !! 2 !! 3 !! 4 !! 5 !! 6<br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || 0 || 6 || 12 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Mist || -2 || 4 || 2 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || 1 || 0 || -1 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Shade || -3 || 7 || 7 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Spread || 1 || -4 || 7 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Tie || -3 || 7 || -7 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Trim || 4 || 2 || 2 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || -3 || 4 || -5 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Mist || -1 || -4 || -9 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || -2 || -3 || -2 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Shade || 3 || 4 || 11 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Spread || 4 || -3 || -4 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Tie || 2 || 7 || -4 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Trim || 3 || 3 || -3 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || 0 || -1 || 12 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || 3 || -4 || -9 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || 3 || 7 || -1 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || 3 || -2 || -1 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || -3 || -3 || 11 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || -1 || -4 || 3 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || 2 || 5 || 6 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || 3 || 4 || 11 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || -3 || 1 || 11 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || -2 || 7 || 2 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || -1 || -5 || 7 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || 0 || -3 || 10 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || 0 || 4 || 10 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || -3 || -5 || -7 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || 4 || -4 || -8 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || 0 || 6 || 10 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || 0 || -6 || 0 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || -1 || 7 || 1 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || 0 || 8 || 2 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || -1 || 2 || 7 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || -3 || -3 || 1 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || -3 || 4 || 1 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || 0 || 0 || 0 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || 2 || 4 || 2 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || 2 || -1 || 6 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || 1 || 1 || -1 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || 1 || -4 || -5 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || -2 || -1 || 4 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || 2 || 6 || 0 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || -3 || -4 || -5 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || 1 || -4 || 7 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || -1 || 6 || -5 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || 4 || 4 || 0 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || 4 || -4 || -2 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || 1 || -4 || -7 || || || || <br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Color ==<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! State !! Tend !! 0 !! 1 !! 2 !! 3 !! 4 !! 5 !! 6<br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || 1 || 1 || 5 || 12 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Mist || 3 || 7 || -5 || 6 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || 2 || 4 || 4 || 16 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Shade || -3 || 0 || -7 || 8 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Spread || -3 || 6 || -1 || 11 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Tie || 0 || -4 || -4 || 14 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Trim || 0 || -2 || 12 || -12 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || 3 || -2 || 9 || 6 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Mist || 4 || 3 || -4 || 12 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || 3 || 5 || 5 || 1 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Shade || 0 || 1 || 8 || 6 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Spread || -3 || 7 || -3 || 1 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Tie || 1 || 5 || -5 || 6 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Trim || 2 || -3 || -2 || 14 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || 0 || 4 || 0 || -9 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || 1 || -1 || 1 || 9 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || -3 || 2 || 1 || -8 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || 1 || 5 || -5 || 7 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || 2 || -3 || 10 || -11 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || 1 || 3 || 9 || -3 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || 2 || 4 || 10 || 12 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || 3 || 8 || -9 || 3 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || 2 || -6 || -8 || 16 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || -3 || 5 || 11 || 11 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || 4 || 7 || 12 || 2 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || 2 || 7 || 0 || 1 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || -1 || 4 || 9 || -9 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || 1 || -2 || -7 || -10 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || 0 || -5 || -8 || 6 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || 2 || 4 || 12 || -5 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || -2 || 3 || 0 || 11 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || 3 || 0 || 11 || 4 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || 4 || -2 || 10 || 14 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || -2 || 1 || 4 || 9 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || -3 || -3 || -7 || 14 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || 2 || -4 || 10 || -12 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || 2 || 6 || -4 || 13 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || 0 || 2 || 10 || -5 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || 3 || 1 || 9 || 16 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || 2 || -4 || -4 || 0 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || 1 || 3 || 11 || 1 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || 0 || 2 || 2 || 7 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || -2 || 5 || -4 || 0 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || 3 || 2 || 3 || 15 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || 4 || -6 || 0 || 16 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || -2 || 0 || 2 || 12 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || 3 || 2 || 11 || -9 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || -3 || -4 || 9 || -12 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || 3 || 0 || 5 || -5 || || || <br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Grapes ==<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! State !! Tend !! 0 !! 1 !! 2 !! 3 !! 4 !! 5 !! 6<br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || 4 || -3 || -6 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Mist || -3 || 7 || 3 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || -2 || -5 || 12 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Shade || -1 || 5 || -7 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Spread || -2 || 4 || -4 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Tie || -3 || 2 || 3 || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Trim || 0 || 7 || 10 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || 4 || -1 || -6 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Mist || 1 || -4 || 11 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || -2 || 0 || 12 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Shade || 0 || 2 || 12 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Spread || 2 || 0 || 0 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Tie || 3 || 3 || 3 || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Trim || 1 || 6 || 5 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || 3 || 1 || -1 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || 3 || 2 || 9 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || 3 || -6 || 3 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || -3 || 4 || -1 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || -1 || 6 || 1 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || -3 || 6 || -3 || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || -2 || 5 || 10 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || 4 || 2 || 0 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || 3 || 5 || 9 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || 1 || -6 || -7 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || 0 || 3 || 8 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || -3 || 5 || 1 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || 4 || 0 || 4 || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || 2 || -6 || 10 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || 3 || -2 || -5 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || 3 || 5 || 5 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || -3 || 6 || -5 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || 0 || 2 || 6 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || 4 || 8 || -8 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || 0 || -5 || 12 || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || 1 || -2 || -7 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || -3 || -1 || 11 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || -1 || 1 || 1 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || 2 || 4 || 0 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || 0 || -7 || 2 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || 2 || 3 || 0 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || 2 || 4 || 12 || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || 1 || 4 || 9 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || -1 || 7 || -9 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || 3 || -5 || 3 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || 3 || 2 || -9 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || 4 || -6 || -8 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || 2 || 3 || 0 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || 1 || 4 || 9 || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || -2 || 0 || 2 || || || || <br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Quality ==<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! State !! Tend !! 0 !! 1 !! 2 !! 3 !! 4 !! 5 !! 6<br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || 3 || -3 || -3 || -8 || 3 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Mist || 1 || -5 || 5 || 10 || 13 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || -3 || 1 || -5 || 9 || 13 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Shade || 2 || -1 || -8 || 11 || 2 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Spread || -2 || -4 || 0 || -3 || 2 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Tie || -2 || 8 || 12 || 13 || 14 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Trim || 3 || 8 || -1 || -12 || 11 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || -2 || -5 || 4 || -6 || -14 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Mist || 3 || 5 || 5 || -12 || -1 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || -1 || 6 || -5 || 6 || -9 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Shade || 0 || -6 || 0 || 9 || 12 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Spread || 0 || -3 || 2 || 11 || 0 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Tie || -1 || 0 || 9 || -8 || 3 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Trim || 4 || -6 || -2 || 0 || 0 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || -3 || -1 || -9 || 3 || 5 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || 2 || -3 || -8 || 14 || 6 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || 3 || 7 || 7 || 1 || 19 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || 3 || 0 || -1 || -7 || 15 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || 1 || 0 || 3 || -4 || 9 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || -1 || 7 || -9 || -2 || -5 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || -1 || 7 || -3 || 11 || -5 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || 2 || -1 || -4 || 5 || 14 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || 1 || -2 || -7 || 10 || 1 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || 4 || 2 || 4 || -12 || -4 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || 3 || -5 || 3 || 11 || 19 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || 0 || 8 || 10 || 15 || -4 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || 4 || 4 || -6 || -12 || 4 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || -2 || 6 || -4 || 14 || 4 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || -3 || 3 || -7 || 6 || -15 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || 3 || 8 || 3 || 6 || -1 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || 0 || -1 || 0 || -7 || -4 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || 4 || 1 || 6 || -11 || -8 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || 3 || 6 || 11 || -7 || -9 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || 3 || -3 || 9 || 10 || 15 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || 1 || -2 || 3 || -8 || 13 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || -2 || 6 || 0 || 11 || -6 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || 0 || -6 || -2 || 10 || 12 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || 2 || -6 || 4 || -2 || 18 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || 2 || -2 || 8 || -1 || -2 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || -1 || 1 || 11 || -10 || 7 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || 3 || 4 || -7 || -10 || -5 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || -2 || -5 || 10 || 16 || -14 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || -2 || -5 || -6 || -1 || -2 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || 1 || -3 || -5 || 8 || -3 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || 4 || -1 || -8 || -1 || 8 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || -3 || 1 || -7 || 7 || 13 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || 1 || -2 || 11 || -10 || -11 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || -1 || 8 || 3 || -7 || -13 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || -3 || -3 || 3 || -12 || -3 || || <br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Skin ==<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! State !! Tend !! 0 !! 1 !! 2 !! 3 !! 4 !! 5 !! 6 !! 7 !! 8<br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || 2 || 3 || 4 || -9 || 18 || -10 || 18 || 0 || 2<br /> |- align=&quot;right&quot;<br /> | Fat || Mist || 1 || 4 || 11 || -11 || -11 || -6 || -1 || 25 || 17<br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || 3 || -5 || -1 || 6 || 19 || 15 || 5 || 1 || -21<br /> |- align=&quot;right&quot;<br /> | Fat || Shade || 2 || 4 || 6 || 0 || 10 || -16 || -6 || -20 || 34<br /> |- align=&quot;right&quot;<br /> | Fat || Spread || -1 || -1 || -6 || -10 || 2 || 1 || -16 || 17 || -28<br /> |- align=&quot;right&quot;<br /> | Fat || Tie || 4 || 3 || -4 || 11 || -12 || 13 || 8 || -15 || 20<br /> |- align=&quot;right&quot;<br /> | Fat || Trim || 4 || 7 || 4 || 11 || 16 || -11 || 12 || -23 || -20<br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || -3 || 0 || 7 || 7 || 9 || -10 || -5 || 3 || -27<br /> |- align=&quot;right&quot;<br /> | Musty || Mist || 0 || 1 || 8 || 7 || 4 || 5 || 16 || 7 || -16<br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || 2 || -6 || -4 || 3 || 6 || 2 || 4 || -15 || 2<br /> |- align=&quot;right&quot;<br /> | Musty || Shade || 3 || -1 || -3 || 3 || 11 || -3 || 9 || 14 || 3<br /> |- align=&quot;right&quot;<br /> | Musty || Spread || 0 || -5 || -6 || 9 || 4 || 6 || 20 || 7 || -8<br /> |- align=&quot;right&quot;<br /> | Musty || Tie || 1 || 8 || -1 || 16 || 5 || 10 || -7 || -19 || 1<br /> |- align=&quot;right&quot;<br /> | Musty || Trim || 1 || -1 || -7 || -2 || -7 || 18 || -21 || 14 || -23<br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || 0 || -2 || -8 || -9 || 4 || 16 || -12 || 1 || -24<br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || 0 || 5 || -4 || 11 || -4 || -1 || 10 || -9 || -16<br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || -1 || -6 || -5 || 1 || -9 || -16 || -21 || -21 || -25<br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || -1 || -4 || 1 || 7 || 11 || -17 || -19 || 17 || 15<br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || -3 || -3 || 3 || 7 || -15 || 7 || 27 || 9 || -3<br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || -1 || -1 || 11 || -10 || 11 || 3 || -11 || 29 || -25<br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || 1 || 4 || 11 || 13 || 13 || -1 || -11 || 28 || 1<br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || -2 || 4 || -6 || -8 || -14 || 4 || -16 || -17 || -18<br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || 3 || 5 || -5 || -8 || -1 || -1 || 5 || 14 || -13<br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || 3 || 7 || 7 || -3 || -5 || 7 || -13 || -8 || 27<br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || 3 || 7 || -3 || -8 || 7 || 24 || 17 || 25 || 11<br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || -1 || -6 || 1 || 1 || -9 || 0 || -11 || 15 || -25<br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || 0 || 0 || -4 || -10 || 0 || 0 || 0 || 15 || 32<br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || 1 || 2 || 5 || -4 || -7 || 6 || -3 || -10 || 25<br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || 1 || 6 || 3 || -2 || 9 || -4 || -19 || -6 || 25<br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || 1 || 1 || 3 || -12 || -11 || 20 || 1 || 16 || 25<br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || -1 || 7 || 9 || 5 || 7 || -17 || 7 || 1 || 23<br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || 1 || -6 || 5 || -11 || -3 || 5 || -1 || -3 || -7<br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || 2 || -1 || -4 || 7 || 14 || 10 || 4 || -22 || -22<br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || 3 || -4 || 7 || -11 || 11 || -8 || 11 || 26 || 27<br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || 1 || -4 || 5 || 5 || 5 || 23 || 21 || 28 || 9<br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || -3 || 6 || 11 || -5 || 9 || -1 || -9 || -15 || -27<br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || 1 || 1 || 7 || 15 || 13 || 9 || 21 || -14 || -23<br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || 2 || 1 || -8 || -2 || 10 || -18 || -4 || 1 || -6<br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || 0 || 2 || 4 || -8 || 20 || -14 || 2 || 11 || &lt;=-15<br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || 4 || 3 || 2 || -12 || -12 || 20 || -2 || 9 || 20<br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || 3 || 2 || -5 || 9 || -13 || 23 || -13 || -1 || -13<br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || 1 || -3 || -1 || 6 || -3 || -8 || 17 || 30 || -23<br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || 4 || 8 || -6 || -6 || 20 || 8 || 8 || 17 || 20<br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || 3 || 6 || 11 || 6 || 15 || 21 || -19 || 0 || -13<br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || 4 || 1 || 10 || 14 || 16 || 8 || -14 || 13 || 20<br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || 0 || 3 || 12 || -7 || 0 || 19 || -2 || -3 || -24<br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || 1 || 2 || 7 || 2 || 5 || -14 || 7 || 26 || 9<br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || 0 || 8 || 2 || -10 || 20 || 3 || 8 || 14 || 8<br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || -2 || 8 || 6 || -6 || -10 || 3 || 8 || 11 || 30<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sugar ==<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! State !! Tend !! 0 !! 1 !! 2 !! 3 !! 4 !! 5 !! 6 !! 7 !! 8 !! 9 !! 10 !! 11 !! 12 !! 13 !! .. <br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || -2 || 1 || 10 || 7 || || 9 || 16 || 16 || -2 || -18 || -20 || 46 || 6 || -23 ||<br /> |- align=&quot;right&quot;<br /> | Fat || Mist || 4 || 7 || 8 || -7 || || -17 || 22 || 22 || 36 || 1 || 10 || 37 || -24 || 19 ||<br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || 0 || 7 || 0 || 11 || || -4 || -18 || 7 || -16 || -28 || 16 || -28 || -12 || 55 ||<br /> |- align=&quot;right&quot;<br /> | Fat || Shade || -3 || -6 || 9 || -7 || || -4 || 19 || 12 || -11 || 39 || -15 || -26 || 29 || -24 ||<br /> |- align=&quot;right&quot;<br /> | Fat || Spread || 0 || 3 || 4 || -5 || || 3 || 18 || 15 || 32 || -24 || 12 || -22 || 52 || 15 ||<br /> |- align=&quot;right&quot;<br /> | Fat || Tie || 3 || -4 || 7 || 16 || || 3 || 21 || 23 || 35 || 33 || 17 || -19 || -13 || -37 ||<br /> |- align=&quot;right&quot;<br /> | Fat || Trim || 3 || 2 || 5 || -2 || || 24 || -13 || -19 || 35 || -2 || 41 || 12 || 35 || 5 ||<br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || -2 || 1 || -8 || -6 || || -16 || 26 || -23 || &lt;=0 || 13 || -8 || 31 || 10 || 25 ||<br /> |- align=&quot;right&quot;<br /> | Musty || Mist || 3 || 3 || 11 || 2 || || 1 || &lt;=0 || 18 || 3 || -15 || -9 || 38 || -1 || 0 ||<br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || 1 || 5 || -7 || 10 || || 24 || 25 || 26 || -7 || -10 || -31 || 15 || 9 || 26 ||<br /> |- align=&quot;right&quot;<br /> | Musty || Shade || 3 || 6 || 7 || 2 || || -17 || 11 || 15 || 27 || -13 || -9 || 31 || -37 || 18 ||<br /> |- align=&quot;right&quot;<br /> | Musty || Spread || 3 || -3 || 11 || 4 || || -2 || 17 || -6 || 3 || 24 || -27 || 17 || 47 || -33 ||<br /> |- align=&quot;right&quot;<br /> | Musty || Tie || -3 || 3 || 3 || -7 || || -13 || 3 || 12 || 5 || -11 || 33 || -12 || -31 || 36 ||<br /> |- align=&quot;right&quot;<br /> | Musty || Trim || 4 || -1 || -4 || -3 || || 2 || 24 || 11 || 12 || 5 || -28 || -6 || 40 || 29 ||<br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || -1 || 5 || -5 || 4 || || -6 || -5 || 8 || -3 || -22 || 17 || 15 || -19 || 17 ||<br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || 0 || -3 || 10 || -10 || || 23 || -8 || -12 || 16 || 6 || -6 || -8 || 52 || 21 ||<br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || 2 || -2 || 4 || -1 || || 22 || 8 || -14 || 10 || 22 || 40 || 33 || -18 || 37 ||<br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || 0 || -4 || -6 || -1 || || 5 || 16 || -4 || 0 || -13 || 2 || -34 || 52 || 5 ||<br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || 0 || 1 || 0 || 11 || || 7 || 26 || -20 || -16 || 9 || -2 || 11 || 52 || 55 ||<br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || -2 || 7 || 6 || 13 || || 11 || -8 || -23 || -10 || -29 || 40 || 12 || 30 || -5 ||<br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || 0 || -1 || 8 || 6 || || -18 || -6 || -19 || -24 || 19 || -28 || 9 || -24 || -25 ||<br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || -2 || 3 || -8 || -12 || || -4 || 18 || 18 || 22 || -8 || 36 || 13 || 14 || 3 ||<br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || -3 || -3 || -9 || -2 || || -17 || 9 || 21 || 5 || -19 || -33 || 9 || -11 || 24 ||<br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || 4 || -2 || 12 || 8 || || 16 || 28 || 19 || 28 || 30 || -8 || -22 || -20 || 34 ||<br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || 2 || 8 || 8 || 3 || || 5 || 8 || 2 || -14 || 11 || -22 || -32 || 10 || 41 ||<br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || 1 || 0 || 7 || 5 || || 21 || 25 || 18 || 15 || 20 || 9 || -35 || 7 || -15 ||<br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || 2 || 6 || -4 || -11 || || 21 || 6 || 9 || -22 || 28 || 42 || -9 || 26 || 51 ||<br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || 4 || 2 || -4 || 16 || || 5 || -8 || 20 || -4 || 15 || -10 || -28 || 32 || -37 ||<br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || -3 || -2 || 11 || 8 || || 12 || 13 || 7 || -3 || &lt;=0 || 43 || 13 || 45 || -11 ||<br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || -2 || -4 || 6 || 6 || || -18 || &lt;=0 || 8 || -2 || 8 || -16 || 41 || -34 || 50 ||<br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || 4 || -1 || 4 || 5 || || 3 || 14 || -7 || 28 || &lt;=0 || 32 || -28 || -32 || -7 ||<br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || -3 || -5 || 1 || -4 || || 22 || 5 || -2 || 13 || 31 || 7 || 0 || 41 || 1 ||<br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || -1 || 0 || 3 || 1 || || 0 || 25 || 12 || -1 || 26 || 15 || -25 || -29 || 36 ||<br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || 3 || 4 || 1 || -8 || || 8 || 19 || 4 || -21 || -25 || 13 || 34 || 35 || -22 ||<br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || -1 || 2 || -9 || -9 || || 15 || 27 || 32 || 31 || || -19 || &lt;=0 || -25 || -31 ||<br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || 3 || 5 || 9 || 14 || || -5 || 5 || 8 || &lt;=-3 || 26 || 11 || 40 || -37 || -13 ||<br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || -1 || 5 || -9 || 1 || || -13 || &lt;=0 || -7 || 31 || 18 || 29 || -30 || -5 || 35 ||<br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || 2 || 2 || 4 || -11 || || -17 || 22 || 5 || 2 || 21 || 44 || -28 || 30 || -7 ||<br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || 1 || 1 || 7 || 1 || || 11 || 21 || -2 || 17 || -7 || 31 || 11 || 45 || 40 ||<br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || -3 || -5 || -9 || 9 || || 11 || 5 || -5 || -3 || -15 || 25 || 20 || 29 || 13 ||<br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || 4 || 0 || -8 || 4 || || -4 || 0 || -9 || &lt;=0 || 22 || 18 || -30 || -32 || -30 ||<br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || -3 || 0 || -1 || 8 || || -2 || -15 || -15 || -11 || 14 || -33 || 0 || 5 || 54 ||<br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || -3 || 0 || -3 || 2 || || -1 || 5 || 0 || -19 || 28 || 9 || -20 || -39 || -3 ||<br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || -2 || 6 || 6 || 4 || || -14 || -14 || 27 || -18 || -17 || -6 || 26 || 26 || -27 ||<br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || -2 || -5 || 0 || -6 || || -18 || -10 || 1 || -26 || -29 || 16 || -35 || -22 || -11 ||<br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || 0 || 6 || 12 || 0 || || -17 || -4 || -12 || 0 || 15 || 42 || 1 || -36 || 45 ||<br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || -2 || 2 || -4 || 6 || || 4 || 22 || 26 || -2 || 12 || -16 || 47 || -2 || 29 ||<br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || 0 || -6 || 8 || 0 || || -3 || 4 || -6 || -8 || -2 || -6 || 14 || 4 || -3 ||<br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || -1 || 6 || 1 || -6 || || -9 || -19 || 0 || -17 || 26 || -9 || 16 || -1 || 45 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Vigor ==<br /> '''all numbers are drops'''<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! State !! Tend !! 0 !! 1 !! 2 !! 3 !! 4 !! 5 !! 6<br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || 6 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Mist || 4 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || 5 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Shade || 11 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Spread || 7 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Tie || 8 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Trim || 4 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || 13 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Mist || 9 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || 4 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Shade || 2 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Spread || 11 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Tie || 2 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Trim || 6 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || 1 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || 7 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || 10 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || 13 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || 2 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || 6 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || 11 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || 3 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || 4 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || 10 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || 9 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || 9 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || 1 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || 1 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || 9 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || 4 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || 14 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || 1 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || 1 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || 12 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || 10 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || 5 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || 10 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || 2 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || 5 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || 3 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || 4 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || 14 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || 14 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || 2 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || 1 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || 13 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || 11 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || 1 || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || 6 || || || || || || <br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> = Tables per number of Gene Sets (mutations) =<br /> [[Wine/Tends_by_Phenotype/template | Empty table template]]<br /> <br /> == Wild Type ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! State !! Tend !! A !! C !! G !! Q !! K !! S !! V<br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || 0 || 1 || 4 || 3 || 2 || -2 || -6<br /> |- align=&quot;right&quot;<br /> | Fat || Mist || -2 || 3 || -3 || 1 || 1 || 4 || -4<br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || 1 || 2 || -2 || -3 || 3 || 0 || -5<br /> |- align=&quot;right&quot;<br /> | Fat || Shade || -3 || -3 || -1 || 2 || 2 || 0 || -11<br /> |- align=&quot;right&quot;<br /> | Fat || Spread || 1 || -3 || -2 || -2 || -1 || 0 || -7<br /> |- align=&quot;right&quot;<br /> | Fat || Tie || -3 || 0 || -3 || 4 || 4 || 3 || -8<br /> |- align=&quot;right&quot;<br /> | Fat || Trim || 4 || 0 || 0 || 4 || 4 || 3 || -4<br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || -3 || 3 || 4 || -2 || -3 || -2 || -13<br /> |- align=&quot;right&quot;<br /> | Musty || Mist || -1 || 4 || 1 || 3 || 0 || 3 || -9<br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || -2 || 3 || -2 || -1 || 2 || 1 || -4<br /> |- align=&quot;right&quot;<br /> | Musty || Shade || 3 || 0 || 0 || 0 || 3 || 3 || -2<br /> |- align=&quot;right&quot;<br /> | Musty || Spread || 4 || -3 || 2 || 0 || 0 || 3 || -11<br /> |- align=&quot;right&quot;<br /> | Musty || Tie || 2 || 1 || 3 || -1 || 1 || -3 || -2<br /> |- align=&quot;right&quot;<br /> | Musty || Trim || 3 || 2 || 1 || 4 || 1 || 4 || -6<br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || 0 || 0 || 3 || -3 || 0 || -3 || -1<br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || 3 || 1 || 3 || 2 || 0 || 0 || -7<br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || 3 || -3 || 3 || 3 || -1 || 2 || -10<br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || 3 || 1 || -3 || 3 || -1 || 0 || -13<br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || -3 || 2 || -1 || 1 || -3 || 0 || -2<br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || -1 || 1 || -3 || -1 || -1 || 2 || -6<br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || 2 || 2 || -2 || -1 || 1 || 0 || -11<br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || 7 || 3 || 4 || -2 || -2 || -2 || -3<br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || -3 || 2 || 3 || 3 || 3 || -3 || -4<br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || -2 || -3 || 1 || 3 || 3 || 4 || -10<br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || -1 || 4 || 0 || 3 || 3 || 2 || -9<br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || 0 || 2 || -3 || -1 || -1 || -1 || -9<br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || 0 || -1 || 4 || 0 || 0 || 2 || -1<br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || -3 || 1 || 2 || 1 || 1 || 4 || -1<br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || 4 || 0 || 3 || -3 || 1 || -3 || -9<br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || 0 || 2 || 3 || 3 || 1 || -2 || -4<br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || 0 || -2 || -3 || 0 || -1 || 4 || -14<br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || -1 || 3 || 0 || 4 || 1 || -3 || -3<br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || 0 || 4 || 4 || 3 || 2 || -1 || -1<br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || -1 || -2 || 0 || 3 || 3 || 3 || -12<br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || -3 || -3 || 1 || 1 || 1 || -1 || -10<br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || -3 || 0 || -3 || -2 || -3 || 3 || -5<br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || 0 || 2 || -1 || 0 || 1 || -1 || -10<br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || 2 || 0 || 2 || 2 || 2 || 2 || -2<br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || 2 || 3 || 0 || 2 || 0 || 1 || -5<br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || 1 || 2 || 2 || -1 || 4 || -3 || -3<br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || 1 || 1 || 2 || 3 || 3 || 4 || -4<br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || -2 || 0 || 1 || -2 || 1 || -3 || -14<br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || 2 || -2 || -1 || -2 || 4 || -3 || -14<br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || -3 || 3 || 3 || 1 || 3 || -3 || -4<br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || 1 || 4 || 3 || 4 || 4 || -2 || -1<br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || -1 || -2 || 4 || -3 || 0 || 0 || -13<br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || 4 || 3 || 2 || 1 || 1 || -2 || -11<br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || 4 || -3 || 1 || -1 || 0 || 0 || -4<br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || 1 || 3 || -2 || -3 || -2 || -1 || -6<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Single Mutation == <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! State !! Tend !! A !! C !! G !! Q !! K !! S !! V<br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || 6 || 1 || -3 || -3 || 3 || 1 || <br /> |- align=&quot;right&quot;<br /> | Fat || Mist || 4 || 7 || 7 || -5 || 4 || 7 || <br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || 0 || 4 || -5 || 1 || -5 || 7 || <br /> |- align=&quot;right&quot;<br /> | Fat || Shade || 7 || 0 || 5 || -1 || 4 || -6 || <br /> |- align=&quot;right&quot;<br /> | Fat || Spread || -4 || 6 || 4 || -4 || -1 || 3 || <br /> |- align=&quot;right&quot;<br /> | Fat || Tie || 7 || -4 || 2 || 8 || 3 || -4 || <br /> |- align=&quot;right&quot;<br /> | Fat || Trim || 2 || -2 || 7 || 8 || 7 || 2 || <br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || 4 || -2 || -1 || -5 || 0 || 1 || <br /> |- align=&quot;right&quot;<br /> | Musty || Mist || -4 || 3 || 4 || 5 || 1 || 3 || <br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || 3 || 5 || 0 || 6 || -6 || 5 || <br /> |- align=&quot;right&quot;<br /> | Musty || Shade || 4 || 1 || 2 || -6 || -1 || 6 || <br /> |- align=&quot;right&quot;<br /> | Musty || Spread || -3 || 7 || 0 || -3 || -5 || -3 || <br /> |- align=&quot;right&quot;<br /> | Musty || Tie || 7 || 5 || 3 || 0 || 8 || 3 || <br /> |- align=&quot;right&quot;<br /> | Musty || Trim || 3 || -3 || 6 || -6 || -1 || -1 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || -1 || 1 || 1 || -1 || -2 || 5 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || -4 || 2 || 2 || -3 || 5 || -3 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || 7 || -6 || -6 || 7 || -6 || -2 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || -2 || 4 || 4 || 0 || -4 || -4 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || -3 || 6 || 6 || 0 || -3 || 1 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || -4 || 6 || 6 || 7 || -1 || 7 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || 5 || 5 || 5 || 7 || 4 || -1 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || 4 || 8 || 2 || -1 || 4 || 3 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || 1 || -6 || 5 || -2 || 5 || -3 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || 7 || 5 || -6 || 2 || 7 || -2 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || -5 || 7 || 3 || -5 || 7 || 8 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || -3 || 7 || 5 || 8 || -6 || 0 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || 4 || 4 || 0 || 4 || 0 || 6 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || -5 || -2 || -6 || 6 || 2 || 2 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || -4 || -5 || 3 || 3 || 6 || -2 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || 6 || 4 || 8 || 8 || 1 || -4 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || -6 || 3 || -1 || -1 || 7 || -1 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || 7 || 0 || 1 || 1 || -6 || -5 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || 8 || -2 || 6 || 6 || -1 || 0 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || 2 || 1 || -3 || -3 || -4 || 4 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || -3 || -3 || -2 || -2 || -4 || 2 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || 4 || -4 || -1 || 6 || 6 || 5 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || 0 || 6 || 1 || -6 || 1 || 5 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || 4 || 2 || 4 || -6 || 1 || 2 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || -1 || 1 || -7 || -2 || 2 || 1 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || 1 || -4 || 3 || 1 || 3 || -5 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || -4 || 3 || 4 || 4 || 2 || 0 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || -1 || 2 || 4 || -5 || -3 || 0 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || 6 || 5 || 7 || -5 || 8 || 0 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || -4 || 2 || -5 || -3 || 6 || 6 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || -4 || -6 || 2 || -1 || 1 || -5 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || 6 || 0 || -6 || 1 || 3 || 6 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || 4 || 2 || 3 || -2 || 2 || 2 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || -4 || -4 || 4 || 8 || 8 || -6 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || -4 || 0 || 0 || -3 || 8 || 6 || <br /> |}<br /> <br /> == Double Mutation ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! State !! Tend !! A !! C !! G !! Q !! K !! S !! V<br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || || || -6 || -3 || 4 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Mist || || || 3 || 5 || 11 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || || || 12 || -5 || -1 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Shade || || || -7 || -8 || 6 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Spread || || || -4 || 0 || -6 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Tie || || || 3 || 12 || -4 || || <br /> |- align=&quot;right&quot;<br /> | Fat || Trim || || || 10 || -1 || 4 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || || || -6 || 4 || 7 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Mist || || || 11 || 5 || 8 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || || || 12 || -5 || -4 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Shade || || || 12 || 0 || -3 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Spread || || || 0 || 2 || -6 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Tie || || || 3 || 9 || -1 || || <br /> |- align=&quot;right&quot;<br /> | Musty || Trim || || || 5 || -2 || -7 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || || || -1 || -9 || -8 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || || || 9 || -8 || -4 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || || || 3 || 7 || -5 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || || || -1 || -1 || 1 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || || || 1 || 3 || 3 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || || || -3 || -9 || 11 || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || || || 10 || -3 || 11 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || || || 0 || -4 || -6 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || || || 9 || -7 || -5 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || || || -7 || 4 || 7 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || || || 8 || 3 || -3 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || || || 1 || 10 || 1 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || || || 4 || -6 || -4 || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || || || 10 || -4 || 5 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || || || -5 || -7 || 3 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || || || 5 || 3 || 3 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || || || -5 || 0 || 9 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || || || 6 || 6 || 5 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || || || -8 || 11 || -4 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || || || 12 || 9 || 7 || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || || || -7 || 3 || 5 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || || || 11 || 0 || 11 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || || || 1 || -2 || 7 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || || || 0 || 4 || -8 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || || || 2 || 8 || 4 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || || || 0 || 11 || 2 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || || || 12 || -7 || -5 || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || || || 9 || 10 || -1 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || || || -9 || -6 || -6 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || || || 3 || -5 || 11 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || || || -9 || -8 || 10 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || || || -8 || -7 || 12 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || || || 0 || 11 || 7 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || || || 9 || 3 || 2 || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || || || 2 || 3 || 6 || || <br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == 3X Mutation ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new; font-size:+1;&quot;<br /> |-<br /> ! State !! Tend !! A !! C !! G !! Q !! K !! S !! V<br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || || || || || || ||<br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Trim || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Trim || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || || || || || || || <br /> |}<br /> <br /> == 4X Mutation ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new; font-size:+1;&quot;<br /> |-<br /> ! State !! Tend !! A !! C !! G !! Q !! K !! S !! V<br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || || || || +3 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Mist || || || || +13 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || || || || +13 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Shade || || || || +2 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Spread || || || || +2 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Tie || || || || +14 || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Trim || || || || +11 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || || || || -14 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Mist || || || || -1 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || || || || -9 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Shade || || || || +12 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Spread || || || || 0 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Tie || || || || +3 || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Trim || || || || 0 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || || || || +5 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || || || || +6 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || || || || +19 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || || || || +15 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || || || || +9 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || || || || -5 || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || || || || -5 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || || || || +14 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || || || || +1 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || || || || -4 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || || || || +19 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || || || || -4 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || || || || +4 || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || || || || +6 || || ||<br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || || || || -6 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || || || || +12 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || || || || +18 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || || || || -2 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || || || || +7 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || || || || -5 || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || || || || -14 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || || || || -15 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || || || || -1 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || || || || -4 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || || || || -8 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || || || || -9 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || || || || +15 || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || || || || +13 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || || || || -2 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || || || || -3 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || || || || +8 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || || || || +13 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || || || || -11 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || || || || -13 || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || || || || -3 || || || <br /> |}<br /> <br /> == 5X Mutation ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new; font-size:+1;&quot;<br /> |-<br /> ! State !! Tend !! A !! C !! G !! Q !! K !! S !! V<br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || || || || || || +9 || <br /> |- align=&quot;right&quot;<br /> | Fat || Mist || || || || || || -17 || <br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || || || || || || -4 || <br /> |- align=&quot;right&quot;<br /> | Fat || Shade || || || || || || -4 || <br /> |- align=&quot;right&quot;<br /> | Fat || Spread || || || || || || +3 || <br /> |- align=&quot;right&quot;<br /> | Fat || Tie || || || || || || +3 || <br /> |- align=&quot;right&quot;<br /> | Fat || Trim || || || || || || +24 || <br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || || || || || || -16 || <br /> |- align=&quot;right&quot;<br /> | Musty || Mist || || || || || || +1 || <br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || || || || || || +24 || <br /> |- align=&quot;right&quot;<br /> | Musty || Shade || || || || || || -17 || <br /> |- align=&quot;right&quot;<br /> | Musty || Spread || || || || || || -2 || <br /> |- align=&quot;right&quot;<br /> | Musty || Tie || || || || || || -13 || <br /> |- align=&quot;right&quot;<br /> | Musty || Trim || || || || || || +2 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || || || || || || -6 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || || || || || || +23 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || || || || || || +22 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || || || || || || +5 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || || || || || || +7 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || || || || || || +11 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || || || || || || -18 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || || || || || || -4 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || || || || || || -17 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || || || || || || +16 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || || || || || || +5 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || || || || || || +21 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || || || || || || +21 || <br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || || || || || || +5 ||<br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || || || || || || +12 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || || || || || || -18 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || || || || || || +3 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || || || || || || +22 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || || || || || || 0 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || || || || || || +8 || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || || || || || || +15 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || || || || || || -5 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || || || || || || -13 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || || || || || || -17 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || || || || || || +11 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || || || || || || +11 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || || || || || || -4 || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || || || || || || -2 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || || || || || || -1 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || || || || || || -14 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || || || || || || -18 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || || || || || || -17 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || || || || || || +4 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || || || || || || -3 || <br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || || || || || || -9 ||<br /> |}<br /> <br /> == 12X Mutation ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; style=&quot;font-family:courier new; font-size:+1;background-color:#0EFFCF;&quot;<br /> |-<br /> ! State !! Tend !! A !! C !! G !! Q !! K !! S !! V<br /> |- align=&quot;right&quot;<br /> | Sagging || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Sagging || Trim || || || || || || ||<br /> |- align=&quot;right&quot;<br /> | Wilting || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Wilting || Trim || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Musty || Trim || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Fat || Trim || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Aerate || || || || || || +18 || <br /> |- align=&quot;right&quot;<br /> | Rustle || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Rustle || Trim || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shrivel || Trim || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Aerate || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Mist || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Pinch || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Shade || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Spread || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Tie || || || || || || || <br /> |- align=&quot;right&quot;<br /> | Shimmer || Trim || || || || || || || <br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=199035 User:Pascalito 2012-06-14T11:24:09Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 50 cr<br /> *2 slate = 1 cr (not currently accepting, stocked up)<br /> *4 barley = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *1 cut(table) stone = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascalito #128 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1509.9<br /> Tannin 0.0<br /> Acid 2.3</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Pascarella_Candy_42S&diff=198961 Wine/Pascarella Candy 42S 2012-06-14T02:26:19Z <p>Pascalito: Created page with &quot;&lt;font size=&quot;-2&quot;&gt; &lt; Wine&lt;br&gt; &lt; Hybrid_Vines&lt;/font&gt; == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) == {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspa...&quot;</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;br&gt; <br /> [[Hybrid_Vines|&lt; Hybrid_Vines]]&lt;/font&gt;<br /> <br /> <br /> == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grape No. !! Hue <br /> |-<br /> | Pascarella Candy 42S || 9 || X <br /> |}<br /> <br /> == Key ==<br /> See the [[Wine/Abbreviations|Abbreviations]] page.<br /> <br /> == Fat ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || +1 || +4 || +3 || +2 || +148 || -6 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | MG || -2 || +3 || -3 || +1 || +1 || -56 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +2 || -2 || -3 || +3 || +94 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SL || -3 || -3 || -1 || +2 || +2 || +81 || -11 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || -3 || -2 || -2 || -1 || +44 || -7 ||<br /> |- align=&quot;right&quot;<br /> | TV || -3 || 0 || -3 || -2 || +4 || -73 || -8 ||<br /> |- align=&quot;right&quot;<br /> | TL || +4 || 0 || 0 || +3 || +4 || +165 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Musty ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || +3 || +4 || -2 || -3 || -98 || -13 ||<br /> |- align=&quot;right&quot;<br /> | MG || -1 || +4 || +1 || +3 || 0 || +147 || -9 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || +3 || -2 || -1 || +2 || +103 || -4 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || 0 || 0 || 0 || +3 || -43 || -2 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || -3 || +2 || 0 || 0 || +3 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +2 || +1 || +3 || -1 || +1 || +161 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || +3 || +2 || +1 || +4 || +1 || +68 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Rustle ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || 0 || +3 || -3 || 0 || +53 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | MG || +3 || +1 || +3 || +2 || 0 || -4 || -7 ||<br /> |- align=&quot;right&quot;<br /> | PO || +3 || -3 || +3 || +3 || -1 || +128 || -10 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || +1 || -3 || +3 || -1 || -8 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || -3 || +2 || -1 || +1 || -3 || +52 || -2 ||<br /> |- align=&quot;right&quot;<br /> | TV || -1 || +1 || -3 || -1 || -1 || -96 || -6 ||<br /> |- align=&quot;right&quot;<br /> | TL || +2 || +2 || -2 || -1 || +1 || -4 || -11 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sagging ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +3 || +3 || +4 || +2 || -6 || +118 || -3 || top pick<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +2 || +3 || +1 || +3 || -47 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || -3 || +1 || +4 || +3 || -8 || -10 || <br /> |- align=&quot;right&quot;<br /> | SL || -1 || +4 || 0 || +3 || +3 || +96 || -9 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +2 || -3 || 0 || -1 || +25 || -9 ||<br /> |- align=&quot;right&quot;<br /> | TV || 0 || -1 || +4 || +4 || 0 || -38 || -1 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || +1 || +2 || -2 || +1 || -16 || -1 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shimmer ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +4 || 0 || +3 || -3 || +1 || +87 || -9 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || +3 || +3 || +1 || +42 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || 0 || -2 || -3 || 0 || -1 || +78 || -14 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || +3 || 0 || +4 || +1 || +19 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +4 || +4 || +3 || +2 || +163 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || -2 || 0 || +3 || +3 || +43 || -12 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || -3 || +1 || +1 || +1 || +13 || -10 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shrivel ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || 0 || -3 || -2 || -3 || +165 || -5 || top pick<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || -1 || 0 || +1 || -113 || -10 ||<br /> |- align=&quot;right&quot;<br /> | PO || +2 || 0 || +2 || +2 || +2 || -80 || -2 ||<br /> |- align=&quot;right&quot;<br /> | SL || +2 || +3 || 0 || +2 || 0 || -21 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || +2 || +2 || -1 || +4 || -73 || -3 ||<br /> |- align=&quot;right&quot;<br /> | TV || +1 || +1 || +2 || +3 || +3 || +16 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || -2 || 0 || +1 || -2 || +1 || +145 || -14 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Wilting ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +2 || -2 || -1 || -2 || +4 || -115 || -14 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +3 || +3 || +1 || +3 || +74 || -2 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +4 || +3 || +4 || +4 || +94 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || -1 || -2 || +4 || -3 || 0 || +108 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || +3 || +2 || +1 || +1 || +152 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +4 || -3 || +1 || -1 || 0 || -6 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || +1 || +3 || -2 || -3 || -2 || -105 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Hybrid_Vines&diff=198958 Hybrid Vines 2012-06-14T02:17:38Z <p>Pascalito: </p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;/font&gt;<br /> <br /> == Hybrid Vines and their Tending Tables ==<br /> <br /> The [http://www.murdockodyssey.com/viti/ VGIPT: Vine Genome Information Processing Tool] has all the tends for these and other vines.<br /> <br /> The [http://bit.ly/i53Wcx Talos perfect tending] has suggestions for tendings for many types.<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;color:black;background-color:tan;&quot; class=&quot;wikitable sortable&quot;<br /> |-<br /> ! Vine !! Starting&lt;br&gt;Grapes !! Hue !! Pheno !! class=&quot;unsortable&quot;|Notes<br /> |-<br /> | [[Wine/Pascarella Double Sweet|Pascarella Double Sweet]] ||align=&quot;right&quot;| 9 || ?? || QQSS ||<br /> |-<br /> | [[Wine/Karedas Sweet|Karedas Sweet]] ||align=&quot;right&quot;| 10 || ?? || ACQKSS ||<br /> |-<br /> | [[Wine/Karedas Qualifour|Karedas Qualifour]] ||align=&quot;right&quot;| 10 || ?? || QQQQKS ||<br /> |-<br /> | [[Wine/Karedas Pentasweet|Karedas Pentasweet]] ||align=&quot;right&quot;| 11 || ?? || QQQQSSSSS ||<br /> |-<br /> | [[Wine/Karedas Grapy Pentasweet|Karedas Grapy Pentasweet]] ||align=&quot;right&quot;| 9 || ?? || GSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Decaglucose (10S)|Pascarella Decaglucose (10S)]] ||align=&quot;right&quot;| 11 || ?? || SSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Sugar High (11S)|Pascarella Sugar High (11S)]] ||align=&quot;right&quot;| 11 || ?? || SSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Mastara |Mastara]] ||align=&quot;right&quot;| 11 || LR || GQQKK ||<br /> |-<br /> | [[Wine/Pascarella Skinny Trio KKK |Pascarella Skinny Trio KKK]] ||align=&quot;right&quot;| 12 || ?? || QQKKK ||<br /> |-<br /> | [[Wine/Pascarella Bright Bunch CCG |Pascarella Bright Bunch CCG]] ||align=&quot;right&quot;| 11 || ?? || AACCG ||<br /> |-<br /> | [[Wine/Pascarella FOUR Skin KKKK |Pascarella FOUR Skin KKKK]] ||align=&quot;right&quot;| 10 || ?? || QQKKKK ||<br /> |-<br /> | [[Wine/Pascarella Rainbow AACCC |Pascarella Rainbow AACCC]] ||align=&quot;right&quot;| 10 || ?? || AACCC ||<br /> |-<br /> | [[Wine/Pascarella Sugar Beast 13S |Pascarella Sugar Beast 13S]] ||align=&quot;right&quot;| 12 || ?? || SSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Skin Star 5K |Pascarella Skin Star 5K]] ||align=&quot;right&quot;| 10 || ?? || QKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Sweet Sixteen 16S |Pascarella Sweet Sixteen 16S]] ||align=&quot;right&quot;| 10 || ?? || SSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Hexkin 6K |Pascarella Hexkin 6K]] ||align=&quot;right&quot;| 8 || ?? || KKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Dodecasweet 20S |Pascarella Dodecasweet 20S]] ||align=&quot;right&quot;| 12 || ?? || SSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella BlackJack 21S |Pascarella BlackJack 21S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Soft Touch 9K |Pascarella Soft Touch 9K]] ||align=&quot;right&quot;| 11 || ?? || KKKKKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Sweetheart 26S |Pascarella Sweetheart 26S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Foresee AAACCCC |Pascarella Foresee AAACCCC]] ||align=&quot;right&quot;| 10 || ?? || AAACCCC ||<br /> |-<br /> | [[Wine/Pascarella Sugalicious 36S |Pascarella Sugalicious 36S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Decadency 37S |Pascarella Decadency 37S]] ||align=&quot;right&quot;| 10 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Candy 42S |Pascarella Candy 42S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> &lt;!--| ||align=&quot;right&quot;| || || || --&gt;<br /> |-<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Test_of_The_Formal_Garden&diff=198828 Test of The Formal Garden 2012-06-13T15:53:11Z <p>Pascalito: /* Where to find and vote on gardens */</p> <hr /> <div>===Passing the Principle===<br /> <br /> The tab reads:<br /> &quot;Formal Gardens are arrangements of flowers and labeled Stellae describing the arrangements, geneology, and design philosophy of the space.&quot; <br /> * Build a [[Gazebo]] <br /> * Plant a Flower <br /> * [[Crossbreed]] a Flower <br /> * Plant a Crossbred Flower <br /> * Build a [[Formal Garden Stella]] <br /> * Label a Stella <br /> * Open your Formal Garden for Judging <br /> * Have Seven Judges rate your Formal Garden <br /> * Design rated Good by most judges<br /> <br /> ===[[Gazebo]]===<br /> is built in a [[requires::Small Construction Site]]<br /> <br /> === Designing Your Garden ===<br /> <br /> &quot;Choose a pleasing array of flowers and arrange them within a 100-foot radius of your Gazebo, which is probably best built in a scenic area away from too much traffic.&quot;<br /> <br /> Having less than 7 flowers OR more than 100 flowers within the 100 foot radius prevents you from opening your gazebo for judging!<br /> 1 coordinate = 16 feet = about 5 meters. So 100 feet is roughly 6.25 coords (conversion source: [[Travel]])<br /> <br /> Choosing a scenic location can be helpful, as making pretty terrain prettier can be short work. You can also use other kinds of buildings to enhance the area, but remember that flowers create quite a bit of lag - you might want to take this in consideration when you build. Also, too many things in one place means that it will be tricky to see it all because of the caps on object rendering...Sometimes less is more.<br /> <br /> ===How to '''judge''' a garden===<br /> <br /> Formal gardens may be judged by any Initiate of Art and Music, and should be judged for beauty and variety of flowers, not raw volume of plant matter. <br /> <br /> Keep in mind that the surrounding of a garden, many times, can not be helped - In other words, a garden in the middle of a desert<br /> has the potential to be just as spectacular as a garden set up in a highly decorated camp.<br /> <br /> Unlike other art Tests, Formal Gardens may be tended after judging has opened.<br /> <br /> ===Getting Flowers===<br /> <br /> These flower types are currently available: <br /> *[[Sea Lilies]] are obtainable at any University of Worship that has the [[Horticulture]] technology is researched.<br /> *[[Sand Blooms]] were given as event prizes. Currently, only the &quot;Caliope&quot; variant of Sand Bloom is in game.<br /> *[[Orchids]] were given as event prizes. Currently, only the &quot;Avalon&quot; variant of Orchid is in game.<br /> <br /> Other types of flowers not currently available in Tale 6 are:<br /> *[[Rose of Ra]] is available upon researching [[Xenobotany]]<br /> <br /> <br /> You may request one flower bulb of each type (one [[Sea Lily]] and one [[Rose of Ra]]) per character at any [[University of Worship]] that has researched the required techs ([[Horticulture]] for lilies, [[Xenobotany]] for roses. but take care...Once you have received a Lily or Rose from a University, you will never be able to get another Lily or Rose from a University - It's a 1 per character type of deal.<br /> <br /> <br /> If you want any additional varieties, you'll have to trade for them. Some flowers (including all Sand Blooms and Orchids) cannot be gotten from the Universities at all; they come to us through various events and must be traded.<br /> <br /> <br /> Probably the best method of getting flowers is via trade; there are many crossbreeders who have new strains of flowers for you to plant and/or cross. This is quite useful if you are interested in crossbreeding. Using hybrid bulbs that current breeders have developed means you can advance the progress of breeding rather than redoing the same basic crosses they've done. This means you can reach what would otherwise be difficult color/size combinations more quickly. So do a little homework, and contact breeders.<br /> <br /> <br /> ===Crossbreeding Flowers===<br /> <br /> You can learn more about making new strains of flowers in the [[Guides#Genetics|Genetics]] guides.<br /> <br /> <br /> ==Where to '''find''' and '''vote on''' gardens==<br /> <br /> * Green for recognized (passed) Mosaics (use &quot;Gr&quot; prefix on pin)<br /> * Red for unrecognized (unpassed) Mosaics (use &quot;Rd&quot; prefix on pin)&lt;br&gt;&lt;br&gt;<br /> &lt;googlemap lat=1010 lon=0 zoom=1 width=512 height=512&gt;<br /> <br /> (Rd) 2623, 5409, JosS<br /> (Gr) 1570, 2811, Tallow<br /> <br /> <br /> <br /> &lt;/googlemap&gt;<br /> &lt;br&gt;<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;8&quot; cellspacing=&quot;3&quot; class=&quot;wikitable sortable&quot;<br /> |-<br /> ! Region !! Coordinates !! Designer !! Theme (if any) !! Passed <br /> |-<br /> | Sinai || 2623, 5409 || [[User:JosS|JosS]] || In loving memory of Miralda || No<br /> |-<br /> | RP || 1570, 2811 || Tallow || || Yes<br /> |-<br /> | 7 Lakes || 1283, -867 || Ariella || The Garden in Eden || Yes<br /> |-<br /> | 7 Lakes || 1324, -867 || Pascalito || Educational Crosses and Giants || No<br /> |-<br /> | || || || ||<br /> |-<br /> | || || || ||<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=198373 User:Pascalito 2012-06-11T10:37:32Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 50 cr<br /> *2 slate = 1 cr (not currently accepting, stocked up)<br /> *4 barley = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *1 cut(table) stone = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #127 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1410.7<br /> Tannin 0.0<br /> Acid 1.3</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Test_of_The_Formal_Garden&diff=198080 Test of The Formal Garden 2012-06-09T22:20:37Z <p>Pascalito: /* Where to find and vote on gardens */</p> <hr /> <div>===Passing the Principle===<br /> <br /> The tab reads:<br /> &quot;Formal Gardens are arrangements of flowers and labeled Stellae describing the arrangements, geneology, and design philosophy of the space.&quot; <br /> * Build a [[Gazebo]] <br /> * Plant a Flower <br /> * [[Crossbreed]] a Flower <br /> * Plant a Crossbred Flower <br /> * Build a [[Formal Garden Stella]] <br /> * Label a Stella <br /> * Open your Formal Garden for Judging <br /> * Have Seven Judges rate your Formal Garden <br /> * Design rated Good by most judges<br /> <br /> ===[[Gazebo]]===<br /> is built in a [[requires::Small Construction Site]]<br /> <br /> === Designing Your Garden ===<br /> <br /> &quot;Choose a pleasing array of flowers and arrange them within a 100-foot radius of your Gazebo, which is probably best built in a scenic area away from too much traffic.&quot;<br /> <br /> Having less than 7 flowers OR more than 100 flowers within the 100 foot radius prevents you from opening your gazebo for judging!<br /> 1 coordinate = 16 feet = about 5 meters. So 100 feet is roughly 6.25 coords (conversion source: [[Travel]])<br /> <br /> Choosing a scenic location can be helpful, as making pretty terrain prettier can be short work. You can also use other kinds of buildings to enhance the area, but remember that flowers create quite a bit of lag - you might want to take this in consideration when you build. Also, too many things in one place means that it will be tricky to see it all because of the caps on object rendering...Sometimes less is more.<br /> <br /> ===How to '''judge''' a garden===<br /> <br /> Formal gardens may be judged by any Initiate of Art and Music, and should be judged for beauty and variety of flowers, not raw volume of plant matter. <br /> <br /> Keep in mind that the surrounding of a garden, many times, can not be helped - In other words, a garden in the middle of a desert<br /> has the potential to be just as spectacular as a garden set up in a highly decorated camp.<br /> <br /> Unlike other art Tests, Formal Gardens may be tended after judging has opened.<br /> <br /> ===Getting Flowers===<br /> <br /> These flower types are currently available: <br /> *[[Sea Lilies]] are obtainable at any University of Worship that has the [[Horticulture]] technology is researched.<br /> *[[Sand Blooms]] were given as event prizes. Currently, only the &quot;Caliope&quot; variant of Sand Bloom is in game.<br /> *[[Orchids]] were given as event prizes. Currently, only the &quot;Avalon&quot; variant of Orchid is in game.<br /> <br /> Other types of flowers not currently available in Tale 6 are:<br /> *[[Rose of Ra]] is available upon researching [[Xenobotany]]<br /> <br /> <br /> You may request one flower bulb of each type (one [[Sea Lily]] and one [[Rose of Ra]]) per character at any [[University of Worship]] that has researched the required techs ([[Horticulture]] for lilies, [[Xenobotany]] for roses. but take care...Once you have received a Lily or Rose from a University, you will never be able to get another Lily or Rose from a University - It's a 1 per character type of deal.<br /> <br /> <br /> If you want any additional varieties, you'll have to trade for them. Some flowers (including all Sand Blooms and Orchids) cannot be gotten from the Universities at all; they come to us through various events and must be traded.<br /> <br /> <br /> Probably the best method of getting flowers is via trade; there are many crossbreeders who have new strains of flowers for you to plant and/or cross. This is quite useful if you are interested in crossbreeding. Using hybrid bulbs that current breeders have developed means you can advance the progress of breeding rather than redoing the same basic crosses they've done. This means you can reach what would otherwise be difficult color/size combinations more quickly. So do a little homework, and contact breeders.<br /> <br /> <br /> ===Crossbreeding Flowers===<br /> <br /> You can learn more about making new strains of flowers in the [[Guides#Genetics|Genetics]] guides.<br /> <br /> <br /> ==Where to '''find''' and '''vote on''' gardens==<br /> <br /> * Green for recognized (passed) Mosaics (use &quot;Gr&quot; prefix on pin)<br /> * Red for unrecognized (unpassed) Mosaics (use &quot;Rd&quot; prefix on pin)&lt;br&gt;&lt;br&gt;<br /> &lt;googlemap lat=1010 lon=0 zoom=1 width=512 height=512&gt;<br /> <br /> (Rd) 2623, 5409, JosS<br /> (Gr) 1570, 2811, Tallow<br /> <br /> <br /> <br /> &lt;/googlemap&gt;<br /> &lt;br&gt;<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;8&quot; cellspacing=&quot;3&quot; class=&quot;wikitable sortable&quot;<br /> |-<br /> ! Region !! Coordinates !! Designer !! Theme (if any) !! Passed <br /> |-<br /> | Sinai || 2623, 5409 || [[User:JosS|JosS]] || In loving memory of Miralda || No<br /> |-<br /> | RP || 1570, 2811 || Tallow || || Yes<br /> |-<br /> | 7 Lakes || 1283, -867 || Ariella || The Garden in Eden || No<br /> |-<br /> | || || || ||<br /> |-<br /> | || || || ||<br /> |-<br /> | || || || ||<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Test_of_The_Formal_Garden&diff=198079 Test of The Formal Garden 2012-06-09T22:20:17Z <p>Pascalito: /* Where to find and vote on gardens */</p> <hr /> <div>===Passing the Principle===<br /> <br /> The tab reads:<br /> &quot;Formal Gardens are arrangements of flowers and labeled Stellae describing the arrangements, geneology, and design philosophy of the space.&quot; <br /> * Build a [[Gazebo]] <br /> * Plant a Flower <br /> * [[Crossbreed]] a Flower <br /> * Plant a Crossbred Flower <br /> * Build a [[Formal Garden Stella]] <br /> * Label a Stella <br /> * Open your Formal Garden for Judging <br /> * Have Seven Judges rate your Formal Garden <br /> * Design rated Good by most judges<br /> <br /> ===[[Gazebo]]===<br /> is built in a [[requires::Small Construction Site]]<br /> <br /> === Designing Your Garden ===<br /> <br /> &quot;Choose a pleasing array of flowers and arrange them within a 100-foot radius of your Gazebo, which is probably best built in a scenic area away from too much traffic.&quot;<br /> <br /> Having less than 7 flowers OR more than 100 flowers within the 100 foot radius prevents you from opening your gazebo for judging!<br /> 1 coordinate = 16 feet = about 5 meters. So 100 feet is roughly 6.25 coords (conversion source: [[Travel]])<br /> <br /> Choosing a scenic location can be helpful, as making pretty terrain prettier can be short work. You can also use other kinds of buildings to enhance the area, but remember that flowers create quite a bit of lag - you might want to take this in consideration when you build. Also, too many things in one place means that it will be tricky to see it all because of the caps on object rendering...Sometimes less is more.<br /> <br /> ===How to '''judge''' a garden===<br /> <br /> Formal gardens may be judged by any Initiate of Art and Music, and should be judged for beauty and variety of flowers, not raw volume of plant matter. <br /> <br /> Keep in mind that the surrounding of a garden, many times, can not be helped - In other words, a garden in the middle of a desert<br /> has the potential to be just as spectacular as a garden set up in a highly decorated camp.<br /> <br /> Unlike other art Tests, Formal Gardens may be tended after judging has opened.<br /> <br /> ===Getting Flowers===<br /> <br /> These flower types are currently available: <br /> *[[Sea Lilies]] are obtainable at any University of Worship that has the [[Horticulture]] technology is researched.<br /> *[[Sand Blooms]] were given as event prizes. Currently, only the &quot;Caliope&quot; variant of Sand Bloom is in game.<br /> *[[Orchids]] were given as event prizes. Currently, only the &quot;Avalon&quot; variant of Orchid is in game.<br /> <br /> Other types of flowers not currently available in Tale 6 are:<br /> *[[Rose of Ra]] is available upon researching [[Xenobotany]]<br /> <br /> <br /> You may request one flower bulb of each type (one [[Sea Lily]] and one [[Rose of Ra]]) per character at any [[University of Worship]] that has researched the required techs ([[Horticulture]] for lilies, [[Xenobotany]] for roses. but take care...Once you have received a Lily or Rose from a University, you will never be able to get another Lily or Rose from a University - It's a 1 per character type of deal.<br /> <br /> <br /> If you want any additional varieties, you'll have to trade for them. Some flowers (including all Sand Blooms and Orchids) cannot be gotten from the Universities at all; they come to us through various events and must be traded.<br /> <br /> <br /> Probably the best method of getting flowers is via trade; there are many crossbreeders who have new strains of flowers for you to plant and/or cross. This is quite useful if you are interested in crossbreeding. Using hybrid bulbs that current breeders have developed means you can advance the progress of breeding rather than redoing the same basic crosses they've done. This means you can reach what would otherwise be difficult color/size combinations more quickly. So do a little homework, and contact breeders.<br /> <br /> <br /> ===Crossbreeding Flowers===<br /> <br /> You can learn more about making new strains of flowers in the [[Guides#Genetics|Genetics]] guides.<br /> <br /> <br /> ==Where to '''find''' and '''vote on''' gardens==<br /> <br /> * Green for recognized (passed) Mosaics (use &quot;Gr&quot; prefix on pin)<br /> * Red for unrecognized (unpassed) Mosaics (use &quot;Rd&quot; prefix on pin)&lt;br&gt;&lt;br&gt;<br /> &lt;googlemap lat=1010 lon=0 zoom=1 width=512 height=512&gt;<br /> <br /> (Rd) 2623, 5409, JosS<br /> (Gr) 1570, 2811, Tallow<br /> <br /> <br /> <br /> &lt;/googlemap&gt;<br /> &lt;br&gt;<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;8&quot; cellspacing=&quot;3&quot; class=&quot;wikitable sortable&quot;<br /> |-<br /> ! Region !! Coordinates !! Designer !! Theme (if any) !! Passed <br /> |-<br /> | Sinai || 2623, 5409 || [[User:JosS|JosS]] || In loving memory of Miralda || No<br /> |-<br /> | RP || 1570, 2811 || Tallow || || Yes<br /> |-<br /> | RP || 1283, -867 || Ariella || The Garden in Eden || No<br /> |-<br /> | || || || ||<br /> |-<br /> | || || || ||<br /> |-<br /> | || || || ||<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=197811 User:Pascalito 2012-06-08T11:53:32Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 50 cr<br /> *2 slate = 1 cr (not currently accepting, stocked up)<br /> *4 barley = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *1 cut(table) stone = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5<br /> <br /> *This Pascalito #125 high sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1558.3<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #126 sugar, Vintage 17 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1043.6<br /> Tannin 0.0<br /> Acid 0.8</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=197544 User:Pascalito 2012-06-07T02:06:00Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 50 cr<br /> *2 slate = 1 cr (not currently accepting, stocked up)<br /> *4 barley = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *1 cut(table) stone = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #124 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 901.1<br /> Tannin 0.0<br /> Acid 1.5</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=197031 User:Pascalito 2012-06-05T01:32:20Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 50 cr<br /> *2 slate = 1 cr (not currently accepting, stocked up)<br /> *4 barley = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *1 cut(table) stone = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***<br /> <br /> *This Pascalito #123 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 754.0<br /> Tannin 0.0<br /> Acid 1.1</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=196686 User:Pascalito 2012-06-03T21:20:32Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 50 cr<br /> *2 slate = 1 cr (not currently accepting, stocked up)<br /> *4 barley = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *1 cut(table) stone = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *Pascarella Mix 1260 -850 ... ***TOBACCO + WALNUT***</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=196683 User:Pascalito 2012-06-03T20:53:44Z <p>Pascalito: /* Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 50 cr<br /> *2 slate = 1 cr (not currently accepting, stocked up)<br /> *4 barley = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *1 cut(table) stone = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut-Nuttiness, Diesel-Petroleum<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9 Raisin, Acetaldehyde<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9 Raspberry<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has: ***ALL GONE***<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10 walnut, petroleum<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8 Sauerkraut Sulfur Freshness<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms Diesel Walnut<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8 Raisin Tobacco Chemicals<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8 Nuttiness Diesel<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8 Tea<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries Fish<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms Black Olives Diesel<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10 Sulfur, Tree Fruit<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9 Feshness, Sulfur, Tea, Walnut, Raisin<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has: ***PHARAOH***<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10 Tobacco, Sulfur<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> Butterscotch, Butter, Almonds, Cooked Notes, Raspberry, Tea<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> Odd Chemicals, Asparagus, Caramelization, Peach, Cooked Notes, Tea<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Pascarella_Decadency_37S&diff=196585 Wine/Pascarella Decadency 37S 2012-06-03T12:26:21Z <p>Pascalito: Created page with &quot;&lt;font size=&quot;-2&quot;&gt; &lt; Wine&lt;br&gt; &lt; Hybrid_Vines&lt;/font&gt; == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) == {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=...&quot;</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;br&gt; <br /> [[Hybrid_Vines|&lt; Hybrid_Vines]]&lt;/font&gt;<br /> <br /> <br /> == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grape No. !! Hue <br /> |-<br /> | Pascarella Decadency 37S || 10 || X <br /> |}<br /> <br /> == Key ==<br /> See the [[Wine/Abbreviations|Abbreviations]] page.<br /> <br /> == Fat ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || +1 || +4 || +3 || +2 || +82 || -6 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | MG || -2 || +3 || -3 || +1 || +1 || +121 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +2 || -2 || -3 || +3 || +37 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SL || -3 || -3 || -1 || +2 || +2 || -96 || -11 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || -3 || -2 || -2 || -1 || +93 || -7 ||<br /> |- align=&quot;right&quot;<br /> | TV || -3 || 0 || -3 || -2 || +4 || +113 || -8 ||<br /> |- align=&quot;right&quot;<br /> | TL || +4 || 0 || 0 || +3 || +4 || +125 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Musty ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || +3 || +4 || -2 || -3 || -35 || -13 ||<br /> |- align=&quot;right&quot;<br /> | MG || -1 || +4 || +1 || +3 || 0 || +39 || -9 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || +3 || -2 || -1 || +2 || +125 || -4 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || 0 || 0 || 0 || +3 || +78 || -2 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || -3 || +2 || 0 || 0 || -69 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +2 || +1 || +3 || -1 || +1 || +108 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || +3 || +2 || +1 || +4 || +1 || -67 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Rustle ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || 0 || +3 || -3 || 0 || -91 || -1 ||<br /> |- align=&quot;right&quot;<br /> | MG || +3 || +1 || +3 || +2 || 0 || -69 || -7 ||<br /> |- align=&quot;right&quot;<br /> | PO || +3 || -3 || +3 || +3 || -1 || -11 || -10 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || +1 || -3 || +3 || -1 || +86 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || -3 || +2 || -1 || +1 || -3 || +64 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || +1 || -3 || -1 || -1 || -17 || -6 ||<br /> |- align=&quot;right&quot;<br /> | TL || +2 || +2 || -2 || -1 || +1 || -82 || -11 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sagging ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +3 || +3 || +4 || +2 || -6 || 0 || -3 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +2 || +3 || +1 || +3 || +102 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || -3 || +1 || +4 || +3 || +124 || -10 || <br /> |- align=&quot;right&quot;<br /> | SL || -1 || +4 || 0 || +3 || +3 || -43 || -9 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +2 || -3 || 0 || -1 || +117 || -9 ||<br /> |- align=&quot;right&quot;<br /> | TV || 0 || -1 || +4 || +4 || 0 || +117 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || -3 || +1 || +2 || -2 || +1 || +119 || -1 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shimmer ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +4 || 0 || +3 || -3 || +1 || +139 || -9 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || +3 || +3 || +1 || -22 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || 0 || -2 || -3 || 0 || -1 || +113 || -14 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || +3 || 0 || +4 || +1 || +100 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +4 || +4 || +3 || +2 || -105 || -1 ||<br /> |- align=&quot;right&quot;<br /> | TV || -1 || -2 || 0 || +3 || +3 || +4 || -12 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || -3 || +1 || +1 || +1 || -103 || -10 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shrivel ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || 0 || -3 || -2 || -3 || +71 || -5 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || -1 || 0 || +1 || +2 || -10 ||<br /> |- align=&quot;right&quot;<br /> | PO || +2 || 0 || +2 || +2 || +2 || +77 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +2 || +3 || 0 || +2 || 0 || +100 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || +2 || +2 || -1 || +4 || -17 || -3 ||<br /> |- align=&quot;right&quot;<br /> | TV || +1 || +1 || +2 || +3 || +3 || +18 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || -2 || 0 || +1 || -2 || +1 || -12 || -14 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Wilting ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +2 || -2 || -1 || -2 || +4 || +105 || -14 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +3 || +3 || +1 || +3 || +126 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +4 || +3 || +4 || +4 || -65 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || -2 || +4 || -3 || 0 || -57 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || +3 || +2 || +1 || +1 || -43 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +4 || -3 || +1 || -1 || 0 || +147 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || +1 || +3 || -2 || -3 || -2 || -72 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Hybrid_Vines&diff=196582 Hybrid Vines 2012-06-03T12:16:52Z <p>Pascalito: </p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;/font&gt;<br /> <br /> == Hybrid Vines and their Tending Tables ==<br /> <br /> The [http://www.murdockodyssey.com/viti/ VGIPT: Vine Genome Information Processing Tool] has all the tends for these and other vines.<br /> <br /> The [http://bit.ly/i53Wcx Talos perfect tending] has suggestions for tendings for many types.<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;color:black;background-color:tan;&quot; class=&quot;wikitable sortable&quot;<br /> |-<br /> ! Vine !! Starting&lt;br&gt;Grapes !! Hue !! Pheno !! class=&quot;unsortable&quot;|Notes<br /> |-<br /> | [[Wine/Pascarella Double Sweet|Pascarella Double Sweet]] ||align=&quot;right&quot;| 9 || ?? || QQSS ||<br /> |-<br /> | [[Wine/Karedas Sweet|Karedas Sweet]] ||align=&quot;right&quot;| 10 || ?? || ACQKSS ||<br /> |-<br /> | [[Wine/Karedas Qualifour|Karedas Qualifour]] ||align=&quot;right&quot;| 10 || ?? || QQQQKS ||<br /> |-<br /> | [[Wine/Karedas Pentasweet|Karedas Pentasweet]] ||align=&quot;right&quot;| 11 || ?? || QQQQSSSSS ||<br /> |-<br /> | [[Wine/Karedas Grapy Pentasweet|Karedas Grapy Pentasweet]] ||align=&quot;right&quot;| 9 || ?? || GSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Decaglucose (10S)|Pascarella Decaglucose (10S)]] ||align=&quot;right&quot;| 11 || ?? || SSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Sugar High (11S)|Pascarella Sugar High (11S)]] ||align=&quot;right&quot;| 11 || ?? || SSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Mastara |Mastara]] ||align=&quot;right&quot;| 11 || LR || GQQKK ||<br /> |-<br /> | [[Wine/Pascarella Skinny Trio KKK |Pascarella Skinny Trio KKK]] ||align=&quot;right&quot;| 12 || ?? || QQKKK ||<br /> |-<br /> | [[Wine/Pascarella Bright Bunch CCG |Pascarella Bright Bunch CCG]] ||align=&quot;right&quot;| 11 || ?? || AACCG ||<br /> |-<br /> | [[Wine/Pascarella FOUR Skin KKKK |Pascarella FOUR Skin KKKK]] ||align=&quot;right&quot;| 10 || ?? || QQKKKK ||<br /> |-<br /> | [[Wine/Pascarella Rainbow AACCC |Pascarella Rainbow AACCC]] ||align=&quot;right&quot;| 10 || ?? || AACCC ||<br /> |-<br /> | [[Wine/Pascarella Sugar Beast 13S |Pascarella Sugar Beast 13S]] ||align=&quot;right&quot;| 12 || ?? || SSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Skin Star 5K |Pascarella Skin Star 5K]] ||align=&quot;right&quot;| 10 || ?? || QKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Sweet Sixteen 16S |Pascarella Sweet Sixteen 16S]] ||align=&quot;right&quot;| 10 || ?? || SSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Hexkin 6K |Pascarella Hexkin 6K]] ||align=&quot;right&quot;| 8 || ?? || KKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Dodecasweet 20S |Pascarella Dodecasweet 20S]] ||align=&quot;right&quot;| 12 || ?? || SSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella BlackJack 21S |Pascarella BlackJack 21S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Soft Touch 9K |Pascarella Soft Touch 9K]] ||align=&quot;right&quot;| 11 || ?? || KKKKKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Sweetheart 26S |Pascarella Sweetheart 26S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Foresee AAACCCC |Pascarella Foresee AAACCCC]] ||align=&quot;right&quot;| 10 || ?? || AAACCCC ||<br /> |-<br /> | [[Wine/Pascarella Sugalicious 36S |Pascarella Sugalicious 36S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Decadency 37S |Pascarella Decadency 37S]] ||align=&quot;right&quot;| 10 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> &lt;!--| ||align=&quot;right&quot;| || || || --&gt;<br /> |-<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Pascarella_Sugalicious_36S&diff=196332 Wine/Pascarella Sugalicious 36S 2012-06-02T17:53:48Z <p>Pascalito: /* Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) */</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;br&gt; <br /> [[Hybrid_Vines|&lt; Hybrid_Vines]]&lt;/font&gt;<br /> <br /> <br /> == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grape No. !! Hue <br /> |-<br /> | Pascarella Sugalicious 36S || 9 || X <br /> |}<br /> <br /> == Key ==<br /> See the [[Wine/Abbreviations|Abbreviations]] page.<br /> <br /> == Fat ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || +1 || +4 || +3 || +2 || +6 || -6 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | MG || -2 || +3 || -3 || +1 || +1 || -68 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +2 || -2 || -3 || +3 || -88 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SL || -3 || -3 || -1 || +2 || +2 || +89 || -11 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || -3 || -2 || -2 || -1 || -92 || -7 ||<br /> |- align=&quot;right&quot;<br /> | TV || -3 || 0 || -3 || -2 || +4 || -9 || -8 ||<br /> |- align=&quot;right&quot;<br /> | TL || +4 || 0 || 0 || +3 || +4 || +67 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Musty ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || +3 || +4 || -2 || -3 || -34 || -13 ||<br /> |- align=&quot;right&quot;<br /> | MG || -1 || +4 || +1 || +3 || 0 || +43 || -9 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || +3 || -2 || -1 || +2 || +125 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +3 || 0 || 0 || 0 || +3 || -9 || -2 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || -3 || +2 || 0 || 0 || -53 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +2 || +1 || +3 || -1 || +1 || +33 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | TL || +3 || +2 || +1 || +4 || +1 || +24 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Rustle ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || 0 || +3 || -3 || 0 || -35 || -1 || good for grapes<br /> |- align=&quot;right&quot;<br /> | MG || +3 || +1 || +3 || +2 || 0 || +72 || -7 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | PO || +3 || -3 || +3 || +3 || -1 || +118 || -10 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || +1 || -3 || +3 || -1 || -24 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || -3 || +2 || -1 || +1 || -3 || +76 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || +1 || -3 || -1 || -1 || -38 || -6 ||<br /> |- align=&quot;right&quot;<br /> | TL || +2 || +2 || -2 || -1 || +1 || +24 || -11 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sagging ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +3 || +3 || +4 || +2 || -6 || -42 || -3 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +2 || +3 || +1 || +3 || -111 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || -3 || +1 || +4 || +3 || +148 || -10 || <br /> |- align=&quot;right&quot;<br /> | SL || -1 || +4 || 0 || +3 || +3 || -22 || -9 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +2 || -3 || 0 || -1 || +35 || -9 ||<br /> |- align=&quot;right&quot;<br /> | TV || 0 || -1 || +4 || +4 || 0 || +146 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || -3 || +1 || +2 || -2 || +1 || -88 || -1 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shimmer ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +4 || 0 || +3 || -3 || +1 || -87 || -9 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || +3 || +3 || +1 || -94 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || 0 || -2 || -3 || 0 || -1 || +84 || -14 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || +3 || 0 || +4 || +1 || +85 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +4 || +4 || +3 || +2 || +15 || -1 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | TV || -1 || -2 || 0 || +3 || +3 || +39 || -12 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || -3 || +1 || +1 || +1 || +7 || -10 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shrivel ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || 0 || -3 || -2 || -3 || +115 || -5 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || -1 || 0 || +1 || +55 || -10 ||<br /> |- align=&quot;right&quot;<br /> | PO || +2 || 0 || +2 || +2 || +2 || +122 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +2 || +3 || 0 || +2 || 0 || -99 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || +2 || +2 || -1 || +4 || +25 || -3 ||<br /> |- align=&quot;right&quot;<br /> | TV || +1 || +1 || +2 || +3 || +3 || -60 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || -2 || 0 || +1 || -2 || +1 || +45 || -14 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Wilting ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +2 || -2 || -1 || -2 || +4 || -95 || -14 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +3 || +3 || +1 || +3 || +46 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +4 || +3 || +4 || +4 || -10 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || -2 || +4 || -3 || 0 || +16 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || +3 || +2 || +1 || +1 || +62 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +4 || -3 || +1 || -1 || 0 || +124 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || +1 || +3 || -2 || -3 || -2 || -9 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=196278 User:Pascalito 2012-06-02T15:09:24Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 50 cr<br /> *2 slate = 1 cr (not currently accepting, stocked up)<br /> *4 barley = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *1 cut(table) stone = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has:<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has:<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8<br /> <br /> *This Pascalito #122 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 953.3<br /> Tannin 0.0<br /> Acid 0.5</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Pascarella_Sugalicious_36S&diff=196233 Wine/Pascarella Sugalicious 36S 2012-06-02T13:57:32Z <p>Pascalito: /* Shimmer */</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;br&gt; <br /> [[Hybrid_Vines|&lt; Hybrid_Vines]]&lt;/font&gt;<br /> <br /> <br /> == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grape No. !! Hue <br /> |-<br /> | Pascarella Sugaliciou 36S || 9 || X <br /> |}<br /> <br /> == Key ==<br /> See the [[Wine/Abbreviations|Abbreviations]] page.<br /> <br /> == Fat ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || +1 || +4 || +3 || +2 || +6 || -6 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | MG || -2 || +3 || -3 || +1 || +1 || -68 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +2 || -2 || -3 || +3 || -88 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SL || -3 || -3 || -1 || +2 || +2 || +89 || -11 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || -3 || -2 || -2 || -1 || -92 || -7 ||<br /> |- align=&quot;right&quot;<br /> | TV || -3 || 0 || -3 || -2 || +4 || -9 || -8 ||<br /> |- align=&quot;right&quot;<br /> | TL || +4 || 0 || 0 || +3 || +4 || +67 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Musty ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || +3 || +4 || -2 || -3 || -34 || -13 ||<br /> |- align=&quot;right&quot;<br /> | MG || -1 || +4 || +1 || +3 || 0 || +43 || -9 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || +3 || -2 || -1 || +2 || +125 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +3 || 0 || 0 || 0 || +3 || -9 || -2 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || -3 || +2 || 0 || 0 || -53 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +2 || +1 || +3 || -1 || +1 || +33 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | TL || +3 || +2 || +1 || +4 || +1 || +24 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Rustle ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || 0 || +3 || -3 || 0 || -35 || -1 || good for grapes<br /> |- align=&quot;right&quot;<br /> | MG || +3 || +1 || +3 || +2 || 0 || +72 || -7 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | PO || +3 || -3 || +3 || +3 || -1 || +118 || -10 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || +1 || -3 || +3 || -1 || -24 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || -3 || +2 || -1 || +1 || -3 || +76 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || +1 || -3 || -1 || -1 || -38 || -6 ||<br /> |- align=&quot;right&quot;<br /> | TL || +2 || +2 || -2 || -1 || +1 || +24 || -11 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sagging ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +3 || +3 || +4 || +2 || -6 || -42 || -3 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +2 || +3 || +1 || +3 || -111 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || -3 || +1 || +4 || +3 || +148 || -10 || <br /> |- align=&quot;right&quot;<br /> | SL || -1 || +4 || 0 || +3 || +3 || -22 || -9 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +2 || -3 || 0 || -1 || +35 || -9 ||<br /> |- align=&quot;right&quot;<br /> | TV || 0 || -1 || +4 || +4 || 0 || +146 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || -3 || +1 || +2 || -2 || +1 || -88 || -1 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shimmer ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +4 || 0 || +3 || -3 || +1 || -87 || -9 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || +3 || +3 || +1 || -94 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || 0 || -2 || -3 || 0 || -1 || +84 || -14 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || +3 || 0 || +4 || +1 || +85 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +4 || +4 || +3 || +2 || +15 || -1 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | TV || -1 || -2 || 0 || +3 || +3 || +39 || -12 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || -3 || +1 || +1 || +1 || +7 || -10 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shrivel ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || 0 || -3 || -2 || -3 || +115 || -5 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || -1 || 0 || +1 || +55 || -10 ||<br /> |- align=&quot;right&quot;<br /> | PO || +2 || 0 || +2 || +2 || +2 || +122 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +2 || +3 || 0 || +2 || 0 || -99 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || +2 || +2 || -1 || +4 || +25 || -3 ||<br /> |- align=&quot;right&quot;<br /> | TV || +1 || +1 || +2 || +3 || +3 || -60 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || -2 || 0 || +1 || -2 || +1 || +45 || -14 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Wilting ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +2 || -2 || -1 || -2 || +4 || -95 || -14 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +3 || +3 || +1 || +3 || +46 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +4 || +3 || +4 || +4 || -10 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || -2 || +4 || -3 || 0 || +16 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || +3 || +2 || +1 || +1 || +62 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +4 || -3 || +1 || -1 || 0 || +124 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || +1 || +3 || -2 || -3 || -2 || -9 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Wine/Pascarella_Sugalicious_36S&diff=196059 Wine/Pascarella Sugalicious 36S 2012-06-01T15:35:54Z <p>Pascalito: Created page with &quot;&lt;font size=&quot;-2&quot;&gt; &lt; Wine&lt;br&gt; &lt; Hybrid_Vines&lt;/font&gt; == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) == {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;...&quot;</p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;br&gt; <br /> [[Hybrid_Vines|&lt; Hybrid_Vines]]&lt;/font&gt;<br /> <br /> <br /> == Phenotype (SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS) ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot;<br /> |-<br /> ! Vine !! Starting Grape No. !! Hue <br /> |-<br /> | Pascarella Sugaliciou 36S || 9 || X <br /> |}<br /> <br /> == Key ==<br /> See the [[Wine/Abbreviations|Abbreviations]] page.<br /> <br /> == Fat ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || +1 || +4 || +3 || +2 || +6 || -6 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | MG || -2 || +3 || -3 || +1 || +1 || -68 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +2 || -2 || -3 || +3 || -88 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SL || -3 || -3 || -1 || +2 || +2 || +89 || -11 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || -3 || -2 || -2 || -1 || -92 || -7 ||<br /> |- align=&quot;right&quot;<br /> | TV || -3 || 0 || -3 || -2 || +4 || -9 || -8 ||<br /> |- align=&quot;right&quot;<br /> | TL || +4 || 0 || 0 || +3 || +4 || +67 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Musty ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || +3 || +4 || -2 || -3 || -34 || -13 ||<br /> |- align=&quot;right&quot;<br /> | MG || -1 || +4 || +1 || +3 || 0 || +43 || -9 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || +3 || -2 || -1 || +2 || +125 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +3 || 0 || 0 || 0 || +3 || -9 || -2 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || -3 || +2 || 0 || 0 || -53 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +2 || +1 || +3 || -1 || +1 || +33 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | TL || +3 || +2 || +1 || +4 || +1 || +24 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Rustle ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || 0 || 0 || +3 || -3 || 0 || -35 || -1 || good for grapes<br /> |- align=&quot;right&quot;<br /> | MG || +3 || +1 || +3 || +2 || 0 || +72 || -7 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | PO || +3 || -3 || +3 || +3 || -1 || +118 || -10 ||<br /> |- align=&quot;right&quot;<br /> | SL || +3 || +1 || -3 || +3 || -1 || -24 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || -3 || +2 || -1 || +1 || -3 || +76 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | TV || -1 || +1 || -3 || -1 || -1 || -38 || -6 ||<br /> |- align=&quot;right&quot;<br /> | TL || +2 || +2 || -2 || -1 || +1 || +24 || -11 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Sagging ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +3 || +3 || +4 || +2 || -6 || -42 || -3 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +2 || +3 || +1 || +3 || -111 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || -2 || -3 || +1 || +4 || +3 || +148 || -10 || <br /> |- align=&quot;right&quot;<br /> | SL || -1 || +4 || 0 || +3 || +3 || -22 || -9 ||<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +2 || -3 || 0 || -1 || +35 || -9 ||<br /> |- align=&quot;right&quot;<br /> | TV || 0 || -1 || +4 || +4 || 0 || +146 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || -3 || +1 || +2 || -2 || +1 || -88 || -1 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shimmer ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +4 || 0 || +3 || -3 || +1 || -87 || -9 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || +3 || +3 || +1 || -94 || -4 ||<br /> |- align=&quot;right&quot;<br /> | PO || 0 || -2 || -3 || 0 || -1 || +84 || -14 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || +3 || 0 || +4 || +1 || +85 || -1 || top pick<br /> |- align=&quot;right&quot;<br /> | SV || 0 || +4 || +4 || +3 || +2 || +15 || -1 || top pick for grapes<br /> |- align=&quot;right<br /> | TV || -1 || -2 || 0 || +3 || +3 || +39 || -12 ||<br /> |- align=&quot;right&quot;<br /> | TL || -3 || -3 || +1 || +1 || +1 || +7 || -10 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Shrivel ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || -3 || 0 || -3 || -2 || -3 || +115 || -5 ||<br /> |- align=&quot;right&quot;<br /> | MG || 0 || +2 || -1 || 0 || +1 || +55 || -10 ||<br /> |- align=&quot;right&quot;<br /> | PO || +2 || 0 || +2 || +2 || +2 || +122 || -2 || top pick<br /> |- align=&quot;right&quot;<br /> | SL || +2 || +3 || 0 || +2 || 0 || -99 || -5 ||<br /> |- align=&quot;right&quot;<br /> | SV || +1 || +2 || +2 || -1 || +4 || +25 || -3 ||<br /> |- align=&quot;right&quot;<br /> | TV || +1 || +1 || +2 || +3 || +3 || -60 || -4 ||<br /> |- align=&quot;right&quot;<br /> | TL || -2 || 0 || +1 || -2 || +1 || +45 || -14 ||<br /> |- align=&quot;right&quot;<br /> |}<br /> <br /> == Wilting ==<br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;font-family:courier new;&quot;<br /> |-<br /> ! Tend !! A !! C !! G !! Q !! K !! S !! V !! Notes<br /> |- align=&quot;right&quot;<br /> | AS || +2 || -2 || -1 || -2 || +4 || -95 || -14 ||<br /> |- align=&quot;right&quot;<br /> | MG || -3 || +3 || +3 || +1 || +3 || +46 || -2 || top pick for grapes<br /> |- align=&quot;right&quot;<br /> | PO || +1 || +4 || +3 || +4 || +4 || -10 || -1 ||<br /> |- align=&quot;right&quot;<br /> | SL || -1 || -2 || +4 || -3 || 0 || +16 || -13 ||<br /> |- align=&quot;right&quot;<br /> | SV || +4 || +3 || +2 || +1 || +1 || +62 || -11 ||<br /> |- align=&quot;right&quot;<br /> | TV || +4 || -3 || +1 || -1 || 0 || +124 || -4 || top pick<br /> |- align=&quot;right&quot;<br /> | TL || +1 || +3 || -2 || -3 || -2 || -9 || -6 ||<br /> |- align=&quot;right&quot;<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Hybrid_Vines&diff=196058 Hybrid Vines 2012-06-01T15:25:24Z <p>Pascalito: </p> <hr /> <div>&lt;font size=&quot;-2&quot;&gt;[[Wine | &lt; Wine]]&lt;/font&gt;<br /> <br /> == Hybrid Vines and their Tending Tables ==<br /> <br /> The [http://www.murdockodyssey.com/viti/ VGIPT: Vine Genome Information Processing Tool] has all the tends for these and other vines.<br /> <br /> The [http://bit.ly/i53Wcx Talos perfect tending] has suggestions for tendings for many types.<br /> <br /> {| border=&quot;1&quot; cellpadding=&quot;5&quot; cellspacing=&quot;1&quot; style=&quot;color:black;background-color:tan;&quot; class=&quot;wikitable sortable&quot;<br /> |-<br /> ! Vine !! Starting&lt;br&gt;Grapes !! Hue !! Pheno !! class=&quot;unsortable&quot;|Notes<br /> |-<br /> | [[Wine/Pascarella Double Sweet|Pascarella Double Sweet]] ||align=&quot;right&quot;| 9 || ?? || QQSS ||<br /> |-<br /> | [[Wine/Karedas Sweet|Karedas Sweet]] ||align=&quot;right&quot;| 10 || ?? || ACQKSS ||<br /> |-<br /> | [[Wine/Karedas Qualifour|Karedas Qualifour]] ||align=&quot;right&quot;| 10 || ?? || QQQQKS ||<br /> |-<br /> | [[Wine/Karedas Pentasweet|Karedas Pentasweet]] ||align=&quot;right&quot;| 11 || ?? || QQQQSSSSS ||<br /> |-<br /> | [[Wine/Karedas Grapy Pentasweet|Karedas Grapy Pentasweet]] ||align=&quot;right&quot;| 9 || ?? || GSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Decaglucose (10S)|Pascarella Decaglucose (10S)]] ||align=&quot;right&quot;| 11 || ?? || SSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Sugar High (11S)|Pascarella Sugar High (11S)]] ||align=&quot;right&quot;| 11 || ?? || SSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Mastara |Mastara]] ||align=&quot;right&quot;| 11 || LR || GQQKK ||<br /> |-<br /> | [[Wine/Pascarella Skinny Trio KKK |Pascarella Skinny Trio KKK]] ||align=&quot;right&quot;| 12 || ?? || QQKKK ||<br /> |-<br /> | [[Wine/Pascarella Bright Bunch CCG |Pascarella Bright Bunch CCG]] ||align=&quot;right&quot;| 11 || ?? || AACCG ||<br /> |-<br /> | [[Wine/Pascarella FOUR Skin KKKK |Pascarella FOUR Skin KKKK]] ||align=&quot;right&quot;| 10 || ?? || QQKKKK ||<br /> |-<br /> | [[Wine/Pascarella Rainbow AACCC |Pascarella Rainbow AACCC]] ||align=&quot;right&quot;| 10 || ?? || AACCC ||<br /> |-<br /> | [[Wine/Pascarella Sugar Beast 13S |Pascarella Sugar Beast 13S]] ||align=&quot;right&quot;| 12 || ?? || SSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Skin Star 5K |Pascarella Skin Star 5K]] ||align=&quot;right&quot;| 10 || ?? || QKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Sweet Sixteen 16S |Pascarella Sweet Sixteen 16S]] ||align=&quot;right&quot;| 10 || ?? || SSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Hexkin 6K |Pascarella Hexkin 6K]] ||align=&quot;right&quot;| 8 || ?? || KKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Dodecasweet 20S |Pascarella Dodecasweet 20S]] ||align=&quot;right&quot;| 12 || ?? || SSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella BlackJack 21S |Pascarella BlackJack 21S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Soft Touch 9K |Pascarella Soft Touch 9K]] ||align=&quot;right&quot;| 11 || ?? || KKKKKKKKK ||<br /> |-<br /> | [[Wine/Pascarella Sweetheart 26S |Pascarella Sweetheart 26S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> | [[Wine/Pascarella Foresee AAACCCC |Pascarella Foresee AAACCCC]] ||align=&quot;right&quot;| 10 || ?? || AAACCCC ||<br /> |-<br /> | [[Wine/Pascarella Sugalicious 36S |Pascarella Sugalicious 36S]] ||align=&quot;right&quot;| 9 || ?? || SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS ||<br /> |-<br /> &lt;!--| ||align=&quot;right&quot;| || || || --&gt;<br /> |-<br /> |}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=Research/Sinai&diff=195891 Research/Sinai 2012-05-31T03:01:44Z <p>Pascalito: /* */</p> <hr /> <div>{{ResNavHeader}}<br /> {{UniHeader}}<br /> <br /> ==Research Info==<br /> <br /> * '''Research Guild:'''<br /> ** [[Guild X]] located at the chariot (xxxx, -xxxx)<br /> <br /> * '''Current Research Goals:'''<br /> ** Have fun. Play the game at your own pace. Enjoy the company in the region<br /> ** Pick your favourite from the list of Current Research<br /> <br /> === ===<br /> {{ResUniversity|Architecture|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Pyramid Construction - Architecture|state=expand|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|Oyster Shell Marble|0|70}}<br /> {{ResResource|Small Diamond|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Medium Stones|0|70}}<br /> }}<br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{ResTechnology|Stonemasonry 2|state=collapsed|<br /> {{ResResource|Oyster Shell Marble|0|200}}<br /> {{ResResource|White Alabaster|0|100}}<br /> {{ResResource|Blue Pearl Marble|0|50}}<br /> {{ResResource|Powdered Diamond|0|1000}}<br /> {{ResResource|Powdered Ruby|0|1000}}<br /> {{ResResource|Powdered Emerald|0|1000}}<br /> {{ResResource|Powdered Topaz|0|1000}}<br /> {{ResResource|Powdered Sapphire|0|1000}}<br /> }}<br /> <br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{ResComplete|Stonecutting}}<br /> {{ResComplete|Stonemasonry 1}}<br /> {{ResComplete|Obelisk Construction 1}}<br /> {{ResComplete|Mining}} <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Art and Music|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Airship Construction|state=collapsed|<br /> {{ResResource|Silk Cloth|0|800}}<br /> {{ResResource|Canvas|0|1600}}<br /> {{ResResource|Linen|0|1600}}<br /> {{ResResource|Water Metal Strap|0|100}}<br /> {{ResResource|Aluminum Strap|0|400}}<br /> {{ResResource|Rope|0|2000}}<br /> {{ResResource|Pliable, Fireproof Blonde Boards|0|4000}}<br /> }}<br /> <br /> {{ResTechnology|Pyramid Construction - Art|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|Oyster Shell Marble|0|70}}<br /> {{ResResource|Small Sapphire|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Quartz|0|70}}<br /> }}<br /> <br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> {{ResComplete|Glassblowing}}<br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Body|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> <br /> {{ResTechnology|Chemistry Recipe - Speed of the Serpent|state=collapsed|<br /> {{ResResource|Cobra Venom|0|704}}<br /> {{ResResource|Cobra Blood|0|704}}<br /> {{ResResource|Garlic|0|7744}}<br /> {{ResResource|Cabbage Juice|0|7744}}<br /> }}<br /> <br /> {{ResTechnology|Pyramid Construction - Body|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|Yellow Alabaster|0|70}}<br /> {{ResResource|Small Emerald|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Ruby|0|70}}<br /> }}<br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> {{ResOnATimer|Basic Charcoal Production}}<br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> {{ResComplete|Dowsing}}<br /> {{ResComplete|Controlled Burn}}<br /> <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Harmony|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Chariot Repair 1|state=expand|<br /> {{ResResource|Bricks|0|12000}}<br /> {{ResResource|Boards|0|8000}}<br /> {{ResResource|Linen|0|400}}<br /> {{ResResource|Cut Stone|0|800}}<br /> }}<br /> <br /> {{ResTechnology|Offering Vault Construction|state=expand|<br /> {{ResResource|Lead Sheeting|0|100}}<br /> {{ResResource|Oyster Shell Marble|0|20}}<br /> {{ResResource|Lead Pipe|0|60}}<br /> {{ResResource|Large Gears|0|20}}<br /> {{ResResource|Bolt|0|500}}<br /> {{ResResource|Huge Diamond|0|5}}<br /> {{ResResource|Huge Emerald|0|5}}<br /> {{ResResource|Huge Ruby|0|5}}<br /> {{ResResource|Huge Topaz|0|5}}<br /> {{ResResource|Huge Sapphire|0|5}}<br /> {{ResResource|Huge Quartz|0|5}}<br /> }}<br /> <br /> {{ResTechnology|Pyramid Construction - Harmony|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|Yellow Alabaster|0|70}}<br /> {{ResResource|Small Topaz|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Topaz|0|70}}<br /> }}<br /> {{ResTechnology|Metallurgy 1|state=expand|<br /> {{ResResource|Iron Ore|5000|5000}}<br /> {{ResResource|Copper Ore|5000|5000}}<br /> {{ResResource|Crucibles|200|200}}<br /> <br /> }}<br /> <br /> {{ResColumn|Future Research}}<br /> <br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{none}}<br /> <br /> <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Leadership|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Guild Construction|state=expand|<br /> {{ResResource|Bricks|0|4000}}<br /> {{ResResource|Boards|0|2000}}<br /> {{ResResource|Canvas|0|140}}<br /> {{ResResource|Rope|0|800}}<br /> }}<br /> <br /> {{ResTechnology|Papyrus Paper Fabrication|state=expand|<br /> {{ResResource|Papyrus|0|4000}}<br /> {{ResResource|Medium Gears|0|50}}<br /> {{ResResource|Cut Stone|0|800}}<br /> {{ResResource|Pinch Roller|0|12}}<br /> {{ResResource|Linen|0|800}}<br /> }}<br /> <br /> {{ResTechnology|Sign Construction|state=expand|<br /> {{ResResource|Wood|306|2000}}<br /> {{ResResource|Boards|0|1000}}<br /> {{ResResource|Rope|0|500}}<br /> }}<br /> <br /> {{ResTechnology|Pyramid Construction - Leadership|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|70|70}}<br /> {{ResResource|Limestone|511|700}}<br /> {{ResResource|Mud Granite|0|70}}<br /> {{ResResource|Small Ruby|250|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Sapphire|44|70}}<br /> }}<br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{none}}<br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{none}}<br /> <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Thought|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Toxin Extraction|state=expand|<br /> {{ResResource|Dueling Serpents Mushrooms|0|40}}<br /> {{ResResource|Scorpions Brood Mushrooms|0|600}}<br /> {{ResResource|Brain Mushrooms|0|150}}<br /> {{ResResource|Razor's Edge Mushrooms|0|200}}<br /> {{ResResource|Ra's Awakening Mushrooms|0|80}}<br /> {{ResResource|Heaven's Torrent Mushrooms|0|1600}}<br /> {{ResResource|Beer Kettle Kit|0|300}}<br /> {{ResResource|Thermometer|0|25}}<br /> {{ResResource|Oil|0|30000}}<br /> }}<br /> <br /> {{ResTechnology|Pyramid Construction - Thought|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|White Travertine|0|70}}<br /> {{ResResource|Small Quartz|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Emerald|0|70}}<br /> }}<br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{none}}<br /> <br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> <br /> {{ResTechnology |Basic Chemistry|}}<br /> <br /> }}<br /> <br /> === ===<br /> {{ResUniversity|Worship|<br /> {{ResColumn|Current Research|rowspan=3}}<br /> <br /> {{ResTechnology|Advanced Horticulture|state=expand|<br /> {{ResResource|Camels Mane Mushrooms|0|1600}}<br /> {{ResResource|Scorpions Brood Mushrooms|0|1200}}<br /> {{ResResource|Cobra Skin|0|2000}}<br /> {{ResResource|Khefre's Essence|0|50}}<br /> }}<br /> <br /> {{ResTechnology|Animal Husbandry|state=expand|<br /> {{ResResource|Boards|8000|8000}}<br /> {{ResResource|Straw|4000|4000}}<br /> {{ResResource|Dried Flax|2000|2000}}<br /> }}<br /> <br /> {{ResTechnology|Barley Cultivation|state=expand|<br /> {{ResResource|Carp Meat|22|1000}}<br /> {{ResResource|Toad Skin Mushrooms|0|1000}}<br /> {{ResResource|Dirt|208|1000}}<br /> }}<br /> <br /> {{ResTechnology|Gardening|state=expand|<br /> {{ResResource|Sheet Glass|0|300}}<br /> {{ResResource|Saltpeter|40|1000}}<br /> {{ResResource|Dirt|48|10000}}<br /> {{ResResource|Water in Jugs|0|3000}}<br /> }}<br /> <br /> {{ResTechnology|Pyramid Construction - Worship|state=collapsed|<br /> {{ResResource|Linen|0|700}}<br /> {{ResResource|Copper Wire|0|70}}<br /> {{ResResource|Limestone|0|700}}<br /> {{ResResource|Canary Granite|0|70}}<br /> {{ResResource|Cuttable Stone|0|700}}<br /> {{ResResource|Glass Rods|0|70}}<br /> {{ResResource|Large Diamond|0|70}}<br /> }}<br /> <br /> {{ResColumn|Future Research}}<br /> <br /> {{none}}<br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Research on Timer}}<br /> <br /> {{ResOnATimer|Animal Husbandry}}<br /> <br /> <br /> <br /> {{!}}-<br /> {{ResColumn|Completed Research}}<br /> {{ResComplete|Agriculture}}<br /> {{ResComplete|Horticulture}}<br /> }}<br /> <br /> [[Category:Research]]<br /> <br /> {{DEFAULTSORT:Sinai}}</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=195883 User:Pascalito 2012-05-31T02:21:13Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 50 cr<br /> *2 slate = 1 cr (not currently accepting, stocked up)<br /> *4 barley = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *1 cut(table) stone = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has:<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has:<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5<br /> <br /> *This Pascalito #120 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1609.1<br /> Tannin 0.0<br /> Acid 2.8</div> Pascalito http://www.atitd.org/wiki/t6w/index.php?title=User:Pascalito&diff=195276 User:Pascalito 2012-05-29T03:43:01Z <p>Pascalito: /* Bottled Wines */</p> <hr /> <div>=Marble Trades=<br /> <br /> For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).<br /> <br /> We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.<br /> *25 (rotten) flax = 1 cr<br /> *2 concrete = 1 cr<br /> *10 cement = 15 cr<br /> *1 linen = 4 cr<br /> *1 canvas = 4 cr (not currently accepting, stocked up)<br /> *15 rope = 5 cr (not currently accepting, stocked up)<br /> *1 silk cloth = 40 cr<br /> *1 sheet glass = 25 cr<br /> *1 glass jar = 25 cr<br /> *1 fine glass pipe = 25 cr<br /> *12 empty wine bottles = 25 cr (not currently accepting, stocked up)<br /> *1 mirror = 45 cr<br /> *200 silver powder = 20 cr<br /> *1 fertile papyrus = 2 cr<br /> *1 salt water fungus = 15 cr<br /> *1 peasant foot = 15 cr<br /> *1 dung rot = 50 cr<br /> *2 slate = 1 cr (not currently accepting, stocked up)<br /> *4 barley = 1 cr<br /> *1 king's coin = 40 cr<br /> *1 gypsum = 2 cr<br /> *1 bauxite = 2 cr<br /> *10 charcoal = 1 cr<br /> *1 cut(table) stone = 1 cr<br /> <br /> <br /> Here is a list of the prices in credits.<br /> *1 Oyster Shell Marble = 100 cr<br /> *1 Night Granite = 150 cr<br /> *1 White Travertine = 150 cr<br /> *1 Mud Granite = 150 cr<br /> *1 Canary Granite = 150 cr<br /> *1 White Alabaster = 200 cr<br /> *1 Tangerine Marble = 200 cr<br /> *1 Serpentine Marble = 300 cr<br /> *1 Island Blue Marble = 300 cr<br /> <br /> <br /> '''''SPECIAL!!!'''''&lt;br&gt;<br /> If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.<br /> <br /> =Beer=<br /> <br /> Will test the 4 corners around coord squares that are multiples of 128.<br /> <br /> ==1280 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97 <br /> <br /> <br /> ===SW 1279 -897 ''Y66 seal 2000''===<br /> Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83<br /> <br /> seal 1700 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27<br /> <br /> seal 1805 = Yeast-66 Acetobacter-94 <br /> <br /> seal 1750 = Yeast-66 Acetobacter-94 <br /> <br /> '''seal 2000''' = Yeast-66<br /> <br /> seal 1900 = Yeast-66<br /> <br /> *20 wheat raw @ 1188, 105 honey @ 240 = '''Potent Fruity Beer. Muddled flavors.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 239 ---<br /> <br /> --- Glucose (sweet): 82 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 420 ---<br /> --- Bread Flavor (pleasant): 252 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 253 ---<br /> <br /> *15 wheat raw @ 1188, 102 honey @ 100 = '''Potent Fruity Dry Beer. Noticeable honey flavor.'''<br /> <br /> --- Alcohol: 992 ---<br /> --- Color: 15 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 298 ---<br /> <br /> --- Glucose (sweet): 46 ---<br /> --- Maltose (sweet): 38 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 785 ---<br /> --- Bread Flavor (pleasant): 193 ---<br /> --- Grapefruit Flavor (fruity): 15 ---<br /> --- Pear Flavor (fruity): 11 ---<br /> --- Blackberry Flavor (fruity): 62 ---<br /> --- Prune Flavor (fruity): 79 ---<br /> --- Jasmine Flavor (pleasant): 24 ---<br /> --- Clove Flavor (slightly bitter): 47 ---<br /> --- Vanilla Flavor (pleasant): 34 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 194 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72 <br /> <br /> <br /> <br /> ==1280 -768==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96 <br /> <br /> <br /> ===NE 1286 -762 ''Y58 seal 2100, Y98 seal 1900''===<br /> Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75<br /> <br /> seal 1700 = Yeast-58 Yeast-98<br /> <br /> seal 1800 = Yeast-58 Yeast-98<br /> <br /> seal 1900 = Yeast-58 Yeast-98<br /> <br /> *20 wheat raw@1188, 103 honey @1188 = Cloying Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 20 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 209 ---<br /> <br /> --- Glucose (sweet): 661 ---<br /> --- Maltose (sweet): 50 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 99 ---<br /> --- Bread Flavor (pleasant): 246 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 119 ---<br /> --- Herbal Flavor (unpleasant): 287 ---<br /> <br /> Microbes Detected: Yeast-58 Yeast-98 <br /> <br /> <br /> seal 2000 = Yeast-58<br /> <br /> seal 2100 = Yeast-58<br /> <br /> *50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 50 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 408 ---<br /> <br /> --- Glucose (sweet): 67 ---<br /> --- Maltose (sweet): 125 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 38 ---<br /> --- Bread Flavor (pleasant): 603 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 298 ---<br /> --- Herbal Flavor (unpleasant): 644 ---<br /> <br /> *60 wheat dark @ 1188 = Bitter Beer<br /> <br /> --- Alcohol: 388 ---<br /> --- Color: 357 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 308 ---<br /> <br /> --- Glucose (sweet): 1 ---<br /> --- Maltose (sweet): 55 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 11 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 89 ---<br /> --- Herbal Flavor (unpleasant): 49 ---<br /> <br /> *17 wheat raw @1188, 42 honey @1188 = '''Dry Beer. Hint of herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 17 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 132 ---<br /> <br /> --- Glucose (sweet): 47 ---<br /> --- Maltose (sweet): 43 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 40 ---<br /> --- Bread Flavor (pleasant): 210 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 101 ---<br /> --- Herbal Flavor (unpleasant): 251 ---<br /> <br /> Microbes Detected: Yeast-58 <br /> <br /> <br /> *30 wheat raw @1188, 50 honey @1188 = '''Noticeable herbs flavor. Hint of bread flavor.''' <br /> <br /> --- Alcohol: 393 ---<br /> --- Color: 30 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 248 ---<br /> <br /> --- Glucose (sweet): 143 ---<br /> --- Maltose (sweet): 75 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 48 ---<br /> --- Bread Flavor (pleasant): 365 ---<br /> --- Grapefruit Flavor (fruity): 35 ---<br /> --- Pear Flavor (fruity): 20 ---<br /> --- Blackberry Flavor (fruity): 6 ---<br /> --- Prune Flavor (fruity): 6 ---<br /> --- Jasmine Flavor (pleasant): 11 ---<br /> --- Clove Flavor (slightly bitter): 12 ---<br /> --- Vanilla Flavor (pleasant): 35 ---<br /> --- Tannin Flavor (very bitter): 179 ---<br /> --- Herbal Flavor (unpleasant): 406 ---<br /> <br /> Microbes Detected: Yeast-58<br /> <br /> ===SW===<br /> Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4 <br /> <br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41<br /> <br /> <br /> ==1408 -896==<br /> <br /> ===NW===<br /> Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38 <br /> <br /> <br /> ===NE===<br /> Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70 <br /> <br /> <br /> ===SW 1407 -897 ''Y97 seal 1040''===<br /> Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3<br /> <br /> seal 2200 = none<br /> <br /> seal 2000 = none<br /> <br /> seal 1800 = none<br /> <br /> seal 1600 = none<br /> <br /> seal 1400 = none<br /> <br /> seal 1200 = none<br /> <br /> seal 1000 = Y97 Y99<br /> <br /> seal 800 = Y97 Y99<br /> <br /> seal 1157 = none<br /> <br /> seal 1120 = none<br /> <br /> seal 1080 = none<br /> <br /> seal 1040 = Y97<br /> <br /> *1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 833 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 3 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Honey Flavor (fruity): 3333 ---<br /> --- Bread Flavor (pleasant): 56 ---<br /> --- Grapefruit Flavor (fruity): 75 ---<br /> --- Pear Flavor (fruity): 9 ---<br /> --- Blackberry Flavor (fruity): 47 ---<br /> --- Prune Flavor (fruity): 19 ---<br /> --- Jasmine Flavor (pleasant): 108 ---<br /> --- Clove Flavor (slightly bitter): 23 ---<br /> --- Vanilla Flavor (pleasant): 17 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Herbal Flavor (unpleasant): 70 ---<br /> <br /> <br /> *1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer<br /> <br /> --- Alcohol: 971 ---<br /> --- Color: 1 ---<br /> --- Mold: 0 ---<br /> --- Vitamins: 836 ---<br /> <br /> --- Glucose (sweet): 1030 ---<br /> --- Maltose (sweet): 5 ---<br /> --- Lactose (sweet): 0 ---<br /> <br /> --- Citric Acid (sour): 0 ---<br /> --- Lactic Acid (sour): 0 ---<br /> --- Acetic Acid (sour): 0 ---<br /> <br /> --- Barley Flavor (pleasant): 12 ---<br /> --- Orange Flavor (fruity): 38 ---<br /> --- Banana Flavor (fruity): 77 ---<br /> --- Cherry Flavor (fruity): 83 ---<br /> --- Date Flavor (fruity): 25 ---<br /> --- Honey Flavor (fruity): 3352 ---<br /> --- Nutmeg Flavor (slightly bitter): 30 ---<br /> --- Cinnamon Flavor (slightly bitter): 10 ---<br /> --- Tannin Flavor (very bitter): 6 ---<br /> --- Grassy Flavor (unpleasant): 29 ---<br /> --- Nasty Flavors (unpleasant): 30 ---<br /> <br /> ===SE===<br /> Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92<br /> <br /> <br /> =Wines=<br /> <br /> ==Spots==<br /> <br /> *1280 -810 = Grapefruit, Peach, Black Olives<br /> *1280 -830 for real = Grapefruit<br /> *1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee<br /> *1280 -870 = Grass, Tree Fruit, Raspberry<br /> *1280 -890 = Raspberry, Hazelnut, Cooked Notes<br /> *1260 -810 = Grass<br /> *1260 -830 = Phenolic Notes<br /> *1260 -850 = Odd Chemicals, Raisin<br /> *1260 -870 = Raspberry, Fish<br /> *1260 -890 = Raspberry, Soy Sauce, Artichoke<br /> *1240 -810 = Citrus Notes<br /> *1240 -830 = Mushrooms, Soy Sauce<br /> *1240 -850 = Citrus Notes, Asparagus, Berries<br /> *1240 -870 = Berries<br /> *1240 -890 = Cooked Notes, Walnut<br /> *1220 -810 = Mushrooms<br /> *1220 -830 = Earthyness, Black Olives<br /> *1220 -850 = Mushrooms, Eucalyptus, Artichoke<br /> *1220 -870 = Eucalyptus, Garlic<br /> *1220 -890 = <br /> *1200 -810 = Grapefruit, Mushrooms<br /> *1200 -830 = Earthyness, Hazelnut<br /> *1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus<br /> *1200 -870 = Cherry, Grass, Eucalyptus<br /> *1200 -890 = Grass, Cooked Notes<br /> <br /> ==Bottled Wines==<br /> <br /> *This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 24.7<br /> Tannin 16.0<br /> Acid 4.2<br /> Black Olives, Walnut<br /> <br /> *This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:<br /> Alcohol 12.5%<br /> Residual Sugar 22.7<br /> Tannin 11.8<br /> Acid 4.2<br /> Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10<br /> <br /> *This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 8.3<br /> Tannin 16.5<br /> Acid 0.8<br /> Grass-Vegetables at V8,V9<br /> <br /> *This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 25.9<br /> Tannin 8.9<br /> Acid 2.7<br /> Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10<br /> <br /> *This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 6.7<br /> Tannin 5.3<br /> Acid 1.3<br /> Raspberry Soy Sauce Cooked Notes at V9<br /> <br /> *This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 24.1<br /> Tannin 26.3<br /> Acid 4.0<br /> Grapefruit Raspberry Pineapple at V8, Coffee at V9-10<br /> <br /> *This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:<br /> Alcohol 13.1%<br /> Residual Sugar 13.1<br /> Tannin 11.8<br /> Acid 0.3<br /> Hazelnut, Berries at V9, Black Olives<br /> <br /> *This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 35.0<br /> Tannin 28.8<br /> Acid 3.6<br /> thin at V8, cooked notes V10<br /> <br /> *This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 7.4<br /> Tannin 7.0<br /> Acid 1.7<br /> mushrooms at V10<br /> <br /> *This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 23.6<br /> Tannin 24.3<br /> Acid 0.2<br /> thin at V8<br /> <br /> *This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 20.0<br /> Tannin 36.9<br /> Acid 4.2<br /> Mushrooms<br /> <br /> *This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 10.1<br /> Tannin 30.8<br /> Acid 2.8<br /> thin at V8<br /> <br /> *This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 24.9<br /> Tannin 17.9<br /> Acid 1.7<br /> Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8<br /> <br /> *This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 11.0<br /> Tannin 47.2<br /> Acid 3.7<br /> Vanilla Hazelnut V8<br /> <br /> *This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 12.9<br /> Tannin 12.3<br /> Acid 5.6<br /> Berries<br /> <br /> *This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:<br /> Alcohol 13.0%<br /> Residual Sugar 16.5<br /> Tannin 25.2<br /> Acid 2.3<br /> Mushrooms<br /> <br /> *This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has:<br /> Alcohol 13.2%<br /> Residual Sugar 15.4<br /> Tannin 32.9<br /> Acid 3.8<br /> Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10<br /> <br /> *This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:<br /> Alcohol 13.3%<br /> Residual Sugar 11.5<br /> Tannin 21.6<br /> Acid 2.9<br /> Grass, Mushrooms at V9<br /> <br /> *This Pascarella Citrus Shrooms, Vintage 8 White Wine has:<br /> Alcohol 13.2%<br /> Residual Sugar 17.5<br /> Tannin 31.1<br /> Acid 4.6<br /> Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10<br /> <br /> *This Pascarella Sweetheart, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 115.1<br /> Tannin 0.0<br /> Acid 2.6<br /> <br /> *This Pascarella quite sweet, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 191.0<br /> Tannin 0.0<br /> Acid 3.4<br /> <br /> *This Pascarella sweet juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 174.8<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella sweets, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 242.1<br /> Tannin 0.0<br /> Acid 2.7<br /> <br /> *This Pascarella sugary, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 123.7<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascarella sugar test leftovers, Vintage 12 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 147.7<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella more sugar, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 189.2<br /> Tannin 0.0<br /> Acid 0.0<br /> <br /> *This Pascalito #70 sugar spirits, Vintage 12 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 187.5<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #71 sugar for spirits, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 229.4<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascalito #72 decent sugar juice, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 279.8<br /> Tannin 0.0<br /> Acid 0.8<br /> <br /> *This Pascalito #73 spirit sweetness, Vintage 12 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 256.0<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #74 more sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 338.9<br /> Tannin 0.0<br /> Acid 2.0<br /> <br /> *This Pascarella high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 572.6<br /> Tannin 0.0<br /> Acid 4.9<br /> <br /> *This Pascalito #76 high sugar juice, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 671.5<br /> Tannin 0.0<br /> Acid 6.0<br /> <br /> *This Pascalito #80 high sugar, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 881.8<br /> Tannin 0.0<br /> Acid 6.2<br /> <br /> *This Pascarella sugars, Vintage 13 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 810.5<br /> Tannin 0.0<br /> Acid 7.4<br /> <br /> *This Pascalito #86 sugar, Vintage 13 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 362.8<br /> Tannin 0.0<br /> Acid 0.5<br /> <br /> *This Pascarella some sweetness, Vintage 13 White Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 389.2<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #91 some sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 228.8<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #93 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 323.5<br /> Tannin 0.0<br /> Acid 0.2<br /> <br /> *This Pascarella sweet allrounder, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 41.4<br /> Tannin 25.8<br /> Acid 5.5<br /> <br /> *This Pascarella 1380 -860 some Tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 13.5<br /> Tannin 29.2<br /> Acid 3.3<br /> <br /> *This Pascalito #98 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 623.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #99 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 622.9<br /> Tannin 0.0<br /> Acid 1.8<br /> <br /> *This Pascarella 400KC tannin, Vintage 14 White Wine has:<br /> Alcohol 12.0%<br /> Residual Sugar 11.7<br /> Tannin 320.0<br /> Acid 19.1<br /> <br /> *This Pascalito #100 sugar, Vintage 14 Rose Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 454.2<br /> Tannin 0.0<br /> Acid 0.9<br /> <br /> *This Pascalito #101 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 635.5<br /> Tannin 0.0<br /> Acid 1.2<br /> <br /> *This Pascalito #104 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 788.4<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella decent tannin, Vintage 14 White Wine has:<br /> Alcohol 12.8%<br /> Residual Sugar 2.4<br /> Tannin 119.4<br /> Acid 9.3<br /> <br /> *This Pascalito #106 sugar, Vintage 14 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 797.0<br /> Tannin 0.0<br /> Acid 2.2<br /> <br /> *This Pascalito #92 tannin, Vintage 15 White Wine has:<br /> Alcohol 11.3%<br /> Residual Sugar 4.1<br /> Tannin 399.7<br /> Acid 12.5<br /> <br /> *This Pascalito #108 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 757.7<br /> Tannin 0.0<br /> Acid 1.0<br /> <br /> *This Pascalito #109 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 989.0<br /> Tannin 0.0<br /> Acid 2.1<br /> <br /> *This Pascalito #110 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 699.5<br /> Tannin 0.0<br /> Acid 1.9<br /> <br /> *This Pascalito #111 sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 730.2<br /> Tannin 0.0<br /> Acid 1.6<br /> <br /> *This Pascalito #112 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1170.2<br /> Tannin 0.0<br /> Acid 1.1<br /> <br /> *This Pascalito #113 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1182.2<br /> Tannin 0.0<br /> Acid 0.3<br /> <br /> *This Pascalito #114 some sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 410.7<br /> Tannin 0.0<br /> Acid 1.3<br /> <br /> *This Pascarella Saveurs Superbes, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 26.3<br /> Tannin 36.6<br /> Acid 3.9<br /> <br /> *This Pascarella Vignobles du Lac, Vintage 15 White Wine has:<br /> Alcohol 14.0%<br /> Residual Sugar 16.7<br /> Tannin 28.6<br /> Acid 4.8<br /> <br /> *This Pascalito #116 high sugar, Vintage 15 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1152.2<br /> Tannin 0.0<br /> Acid 3.7<br /> <br /> *This Pascalito #118 high sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 1233.4<br /> Tannin 0.0<br /> Acid 3.3<br /> <br /> *This Pascalito #119 sugar, Vintage 16 Light Red Wine has:<br /> Alcohol 0.0%<br /> Residual Sugar 655.3<br /> Tannin 0.0<br /> Acid 2.5</div> Pascalito