After steaming (cooking) the pinas, generally by horno (oven) or autoclave (stainless steel oven), inulin carbs transform into fructose.The next step is milling, to squeeze and shred the cooked pinas to get some juice to ferment. In that case, you may have to start the wash over with some fresh yeast. Transfer to a glass jug with a small mouth like a carboy with an air lock. The wash which is ready for . Every time I toss more shit in it bubbles faster and faster but still always seems like I cant really taste the alcohol for all the sweetness. Alternative, use 6kg of sugar for fast fermenting taking . When fermentation occurs, you'll see little bubbles fizzing up to the top of your wine, almost like you would in a soda or sparkling water. and get an astonishing 5L+ of 93% alcohol per batch. .ehsOqYO6dxn_Pf9Dzwu37{margin-top:0;overflow:visible}._2pFdCpgBihIaYh9DSMWBIu{height:24px}._2pFdCpgBihIaYh9DSMWBIu.uMPgOFYlCc5uvpa2Lbteu{border-radius:2px}._2pFdCpgBihIaYh9DSMWBIu.uMPgOFYlCc5uvpa2Lbteu:focus,._2pFdCpgBihIaYh9DSMWBIu.uMPgOFYlCc5uvpa2Lbteu:hover{background-color:var(--newRedditTheme-navIconFaded10);outline:none}._38GxRFSqSC-Z2VLi5Xzkjy{color:var(--newCommunityTheme-actionIcon)}._2DO72U0b_6CUw3msKGrnnT{border-top:none;color:var(--newCommunityTheme-metaText);cursor:pointer;padding:8px 16px 8px 8px;text-transform:none}._2DO72U0b_6CUw3msKGrnnT:hover{background-color:#0079d3;border:none;color:var(--newCommunityTheme-body);fill:var(--newCommunityTheme-body)} Understanding Fermentation in Moonshining - Best Moonshine Stills ._3bX7W3J0lU78fp7cayvNxx{max-width:208px;text-align:center} In most cases a shredder/roller procedure is used, or sometimes a tahona . Yes, you can drink a distilled sugar wash. Distilling is a process of purifying a liquid by boiling it and collecting the condensation which normally contains the flavor compounds that make up the taste of a beverage. Thanks. Share techniques, equipment, still designs, recipes, materials sources, and anything related to beverage distillation. The fermenting container should not be metal or have scratches or cracks which could harbor harmful bacteria. . Bubbles could be CO2 coming out of solution because warmer water holds less CO2. Or a good scale and accurate volumetric flask. Bring two gallons of water to a boil and add to fermenter. You often see them made of Oregon pine that grows very high, has only few knots and a very close-grained wood structure. The most common causes are: Dead (not vital) or unhealthy (not viable) yeast cells. Commercial distiller - we almost never degas anything, either on large ferments to stripping stills, or pilot batches in hobby sized stills. .s5ap8yh1b4ZfwxvHizW3f{color:var(--newCommunityTheme-metaText);padding-top:5px}.s5ap8yh1b4ZfwxvHizW3f._19JhaP1slDQqu2XgT3vVS0{color:#ea0027} For example, a higher sugar content will tend to prolong fermentation and make the sugar wash more prone to bacterial contamination. I've never even heard of degassing a wash. Vodka Turbo Yeast has a low congener profile and a great sugar-to-ethanol conversion rate, making it the best yeast for vodka, high purity neutral . The mixture of grain, water, and yeast is combined and heated to a certain point, and stirred for an extended period of time. Its possible you got an infection of Brett. Cut the peel from the pineapple in big chunks, leaving about inch of the pineapple flesh on the peel. If you are worried about puke or foam, run you still with a lower charge, start slowly, and use antifoam (either the commercial stuff, or butter/coconut oil). We use a Dark brown sugar wash with yeast nutrients. Go figure. I assume you mean 83f not 83 days of fermentation. In a temperature of 65 - 72 degrees the first stage bacteria, Leuconostoc mesenteroides, are happiest. Place lid on the fermentation bucket with air lock in place. ._2a172ppKObqWfRHr8eWBKV{-ms-flex-negative:0;flex-shrink:0;margin-right:8px}._39-woRduNuowN7G4JTW4I8{margin-top:12px}._136QdRzXkGKNtSQ-h1fUru{display:-ms-flexbox;display:flex;margin:8px 0;width:100%}.r51dfG6q3N-4exmkjHQg_{font-size:10px;font-weight:700;letter-spacing:.5px;line-height:12px;text-transform:uppercase;-ms-flex-pack:justify;justify-content:space-between;-ms-flex-align:center;align-items:center}.r51dfG6q3N-4exmkjHQg_,._2BnLYNBALzjH6p_ollJ-RF{display:-ms-flexbox;display:flex}._2BnLYNBALzjH6p_ollJ-RF{margin-left:auto}._1-25VxiIsZFVU88qFh-T8p{padding:0}._2nxyf8XcTi2UZsUInEAcPs._2nxyf8XcTi2UZsUInEAcPs{color:var(--newCommunityTheme-widgetColors-sidebarWidgetTextColor)} Also, it is important to keep the mash sealed in order to prevent contamination or off-flavors from developing in the finished product. This will allow you to determine when fermentation is complete, as the gravity of the wash should remain the same for a few days to indicate that all of the available sugar has been consumed by the yeast. Location:Dunham, Quebec (near montreal) Interests:brewing, wine making, farm to bottle, herb liquors, growing spices for flavoring/drying them. The 20% dextrin will remain unfermented and therefore lends body and mouthfeel that a pure sugar syrup would not. Sweeten up this years Valentines Day celebration by making this luscious truffle recipe topped with a scrumptious helping of probiotic whipped cream. ._1EPynDYoibfs7nDggdH7Gq{margin-bottom:8px;position:relative}._1EPynDYoibfs7nDggdH7Gq._3-0c12FCnHoLz34dQVveax{max-height:63px;overflow:hidden}._1zPvgKHteTOub9dKkvrOl4{font-family:Noto Sans,Arial,sans-serif;font-size:14px;line-height:21px;font-weight:400;word-wrap:break-word}._1dp4_svQVkkuV143AIEKsf{-ms-flex-align:baseline;align-items:baseline;background-color:var(--newCommunityTheme-body);bottom:-2px;display:-ms-flexbox;display:flex;-ms-flex-flow:row nowrap;flex-flow:row nowrap;padding-left:2px;position:absolute;right:-8px}._5VBcBVybCfosCzMJlXzC3{font-family:Noto Sans,Arial,sans-serif;font-size:14px;font-weight:400;line-height:21px;color:var(--newCommunityTheme-bodyText)}._3YNtuKT-Is6XUBvdluRTyI{position:relative;background-color:0;color:var(--newCommunityTheme-metaText);fill:var(--newCommunityTheme-metaText);border:0;padding:0 8px}._3YNtuKT-Is6XUBvdluRTyI:before{content:"";position:absolute;top:0;left:0;width:100%;height:100%;border-radius:9999px;background:var(--newCommunityTheme-metaText);opacity:0}._3YNtuKT-Is6XUBvdluRTyI:hover:before{opacity:.08}._3YNtuKT-Is6XUBvdluRTyI:focus{outline:none}._3YNtuKT-Is6XUBvdluRTyI:focus:before{opacity:.16}._3YNtuKT-Is6XUBvdluRTyI._2Z_0gYdq8Wr3FulRLZXC3e:before,._3YNtuKT-Is6XUBvdluRTyI:active:before{opacity:.24}._3YNtuKT-Is6XUBvdluRTyI:disabled,._3YNtuKT-Is6XUBvdluRTyI[data-disabled],._3YNtuKT-Is6XUBvdluRTyI[disabled]{cursor:not-allowed;filter:grayscale(1);background:none;color:var(--newCommunityTheme-metaTextAlpha50);fill:var(--newCommunityTheme-metaTextAlpha50)}._2ZTVnRPqdyKo1dA7Q7i4EL{transition:all .1s linear 0s}.k51Bu_pyEfHQF6AAhaKfS{transition:none}._2qi_L6gKnhyJ0ZxPmwbDFK{transition:all .1s linear 0s;display:block;background-color:var(--newCommunityTheme-field);border-radius:4px;padding:8px;margin-bottom:12px;margin-top:8px;border:1px solid var(--newCommunityTheme-canvas);cursor:pointer}._2qi_L6gKnhyJ0ZxPmwbDFK:focus{outline:none}._2qi_L6gKnhyJ0ZxPmwbDFK:hover{border:1px solid var(--newCommunityTheme-button)}._2qi_L6gKnhyJ0ZxPmwbDFK._3GG6tRGPPJiejLqt2AZfh4{transition:none;border:1px solid var(--newCommunityTheme-button)}.IzSmZckfdQu5YP9qCsdWO{cursor:pointer;transition:all .1s linear 0s}.IzSmZckfdQu5YP9qCsdWO ._1EPynDYoibfs7nDggdH7Gq{border:1px solid transparent;border-radius:4px;transition:all .1s linear 0s}.IzSmZckfdQu5YP9qCsdWO:hover ._1EPynDYoibfs7nDggdH7Gq{border:1px solid var(--newCommunityTheme-button);padding:4px}._1YvJWALkJ8iKZxUU53TeNO{font-size:12px;font-weight:700;line-height:16px;color:var(--newCommunityTheme-button)}._3adDzm8E3q64yWtEcs5XU7{display:-ms-flexbox;display:flex}._3adDzm8E3q64yWtEcs5XU7 ._3jyKpErOrdUDMh0RFq5V6f{-ms-flex:100%;flex:100%}._3adDzm8E3q64yWtEcs5XU7 .dqhlvajEe-qyxij0jNsi0{color:var(--newCommunityTheme-button)}._3adDzm8E3q64yWtEcs5XU7 ._12nHw-MGuz_r1dQx5YPM2v,._3adDzm8E3q64yWtEcs5XU7 .dqhlvajEe-qyxij0jNsi0{font-size:12px;font-weight:700;line-height:16px;cursor:pointer;-ms-flex-item-align:end;align-self:flex-end;-webkit-user-select:none;-ms-user-select:none;user-select:none}._3adDzm8E3q64yWtEcs5XU7 ._12nHw-MGuz_r1dQx5YPM2v{color:var(--newCommunityTheme-button);margin-right:8px;color:var(--newCommunityTheme-errorText)}._3zTJ9t4vNwm1NrIaZ35NS6{font-family:Noto Sans,Arial,sans-serif;font-size:14px;line-height:21px;font-weight:400;word-wrap:break-word;width:100%;padding:0;border:none;background-color:transparent;resize:none;outline:none;cursor:pointer;color:var(--newRedditTheme-bodyText)}._2JIiUcAdp9rIhjEbIjcuQ-{resize:none;cursor:auto}._2I2LpaEhGCzQ9inJMwliNO,._42Nh7O6pFcqnA6OZd3bOK{display:inline-block;margin-left:4px;vertical-align:middle}._42Nh7O6pFcqnA6OZd3bOK{fill:var(--newCommunityTheme-button);color:var(--newCommunityTheme-button);height:16px;width:16px;margin-bottom:2px} When adding the turbo yeast to the sugar wash, make sure the temperature is between 68 and 81F (20 to 27C). Bring 2 gallons of water to a boil; then transfer to fermenter. Properly sealed containers with limited head space should be used to ensure optimum quality. For the third batch, we prepared live oyster shells and put them in the fermenter. Yeast needs to absorb water and nutrients in order for it to start breaking down the sugar and releasing gas, which will create bubbles. How to Make Sauerkraut (Easy Mason Jar Recipe for Small Batches Degassing is a pain, especially if you don't wanna mix oxygen in to your wines. The recipe recommends 55 grams. Specifically formulated to ferment 6kg of sugar across a wide range of temperatures, while still producing a clean tasting spirit. Step 5: if your mash is cooled down thrown in 1-1.5 table spoons of yeast "I throw in an extremely heaping teaspoon". if you wish, add a kraeusen to mop up the last few degrees of sugar at the end of fermentation, but raising the sugar content after primary fermentation isn't good for the yeast. how to fix wine that tastes like vinegar - stmatthewsbc.org How to Know When Fermentation Has Finished - Clawhammer Supply Distiller's yeast is added according to the ratios indicated in the label. Google Search Hacks to Find Exactly What You Need. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'coalitionbrewing_com-large-mobile-banner-2','ezslot_12',153,'0','0'])};__ez_fad_position('div-gpt-ad-coalitionbrewing_com-large-mobile-banner-2-0');Some machines even have a voice to let you know when the washing cycle has finished. Add an extra level of flavor to your cooking with this fermented shiitake paste. 5 Foods That Could Be Making You Gassy, According to a Dietitian The Bottom Line. Awesomefirepotato 2 yr. ago. Yes, I know that all fermentations use sugar. Understand that, the gas can only stay in solution when it's cold, and as that wash gets warmer, the amount of gas that can stay in solution gets much, much smaller. To attain a higher ABV, you can increase the amount of malt, sugar, or corn in your mash, lengthen the fermentation time, use distillation techniques such as stripping or refluxing, or use a column still as opposed to a pot still. Stuck Fermentation: Causes, Prevention and How to Fix Them When They Start your journey into the world of distilled spirits with this beginner friendly wash perfect for liqueurs or high proof spirits. Fermenting Peppers Guide: 13 Things to Know - The Spicy Trio Generally speaking, sugar wash is fermenting too slowly if it is taking longer than 10 days to reach the targeted alcohol by volume. Home distillation is illegal in a number of countries, including Australia and the United States. The Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum, Brandy, Moonshine, and More, 6 gallons of fresh, filtered, and dechlorinated water, 1 package of turbo yeast, sufficient for 6.6 US gallons (25L), 8-gallon or larger primary fermenter with tight-fitting lid. C 6 H 12 O 6 (aq) 2C 2 H 5 OH(aq) + 2CO 2 (g) Student questions. ._1QwShihKKlyRXyQSlqYaWW{height:16px;width:16px;vertical-align:bottom}._2X6EB3ZhEeXCh1eIVA64XM{margin-left:3px}._1jNPl3YUk6zbpLWdjaJT1r{font-size:12px;font-weight:500;line-height:16px;border-radius:2px;display:inline-block;margin-right:5px;overflow:hidden;text-overflow:ellipsis;vertical-align:text-bottom;white-space:pre;word-break:normal;padding:0 4px}._1jNPl3YUk6zbpLWdjaJT1r._39BEcWjOlYi1QGcJil6-yl{padding:0}._2hSecp_zkPm_s5ddV2htoj{font-size:12px;font-weight:500;line-height:16px;border-radius:2px;display:inline-block;margin-right:5px;overflow:hidden;text-overflow:ellipsis;vertical-align:text-bottom;white-space:pre;word-break:normal;margin-left:0;padding:0 4px}._2hSecp_zkPm_s5ddV2htoj._39BEcWjOlYi1QGcJil6-yl{padding:0}._1wzhGvvafQFOWAyA157okr{font-size:12px;font-weight:500;line-height:16px;border-radius:2px;margin-right:5px;overflow:hidden;text-overflow:ellipsis;vertical-align:text-bottom;white-space:pre;word-break:normal;box-sizing:border-box;line-height:14px;padding:0 4px}._3BPVpMSn5b1vb1yTQuqCRH,._1wzhGvvafQFOWAyA157okr{display:inline-block;height:16px}._3BPVpMSn5b1vb1yTQuqCRH{background-color:var(--newRedditTheme-body);border-radius:50%;margin-left:5px;text-align:center;width:16px}._2cvySYWkqJfynvXFOpNc5L{height:10px;width:10px}.aJrgrewN9C8x1Fusdx4hh{padding:2px 8px}._1wj6zoMi6hRP5YhJ8nXWXE{font-size:14px;padding:7px 12px}._2VqfzH0dZ9dIl3XWNxs42y{border-radius:20px}._2VqfzH0dZ9dIl3XWNxs42y:hover{opacity:.85}._2VqfzH0dZ9dIl3XWNxs42y:active{transform:scale(.95)} Additionally, place the yeast into the mash at 70F (21C) or less and wait 15 minutes before stirring it in. This non-scientific process of observing fermentation will let you know when your alcohol is ready. how to tell when sugar wash is done fermenting 6.) day 7 still you add sugar and stir in thoroughly, take a reading, record the reading, let's say the reading is 1.020 Sp. Fermented mash can typically sit for up to two weeks as long as it is kept at the right temperature (ideally around 68-72F). The pitching temperature was 37C and the ambient air temp is 17C (and has been 17C so far for the whole fermentation). Not needed, but expedites the clearing process. This can happen if the yeast was not pre-hydrated in warm water (110F or 43C) as instructed before being added to the sugar wash. Chuck it in the boiler and have at it. At less than 2 hours it should be foaming intensely. or some other wild yeast that will ferment drier and tolerant a higher ABV. 2.) I don't think degassing is really very important in the realm of running a wash. Usually a sugar wash will go below 1.0FG so I am sure there is a little more fermentation room left for you but its not the end of the world. Beans and lentils are heralded for their fiber, a key nutrient in healthy digestion and constipation relief. Depending on the type of yeast used, the concentration of sugar in the wort and ambient temperature, fermentation will usually take between five days and several weeks to complete. Record temperature and hydrometer reading. For example, ale fermentations usually occur between 64-72F (18-22C) whereas lager fermentations occur between 48-58F (9-14C). It is not necessary to stir yeast directly into the mash. To achieve wash. To achieve sugar content of 15-20%, add 3-4 liters of water (0.6:3*100=20% or 0.6:4*100=15%) and 100 grams of pressed or 20 grams of dry yeast per 1 kilo of sugar. Ultimately, the ABV of your moonshine mash is up to you and what you want the final product to be. How much alcohol do you get from a 25 Litre wash? It will float depending on the amount of sugar that is in the mash. 2- does this mean it's not done fermenting? Popular whole corn recipes have a saving grace in that even though the recommended feed grain type has been degerminated there's some oil in almost every part of that grain, and oils help lower foaming. The actual wash is 18C, according to the thermometer sticker attached to the fermentation barrel. Fermentation is the most critical step in the brewing process when yeast turns the sugar in the wort into alcohol and carbon dioxide. If you're not into math, the gist of it is, by 140f or so, there's a negligible amount of CO2 in solution, it'll all have bubbled out by then, so manually degassing by sloshing it around isn't super necessary. Brewery Lane has been helping home-brewers craft great beer since 1993. Higher ambient temperatures can speed up fermentation and make the sugar wash ready for distillation sooner. Press J to jump to the feed. There's a reason why all pro stills use one, after all (and I know an agitator also helps speed up / regularize boiling). The amount of alcohol produced from a 25 litre wash depends on a few different factors including the type of yeast used, the strength and type of the wash and the fermentation time. Usually giving a little shake to your bucket is to stir the yeasts a lil, like poking them with a stick, but degassing probably doesn't do anything in it's own. 2. But contrary to reason, it is possible to have too much sugar in a fermentation. If your sugar wash is prone to contamination, you should distill it sooner rather than later. Sometimes, bubbles can nucleate on the hydrometer, which artificially will raise its level above a true reading. Dissolve sugar, adding more hot water if required. This fermented hot sauce will use 4 basic ingredients: Peppers (jalapeno, ancho, and habanero), garlic, kosher salt, and water. What should a sugar wash taste like? - coalitionbrewing.com Making Moonshine the Simple Way - Mile Hi Distilling Posted on . The fermented red pepper paste is a key ingredient in dishes like bibimbap and tteokbokki, and can be . This way, the yeast is healthy and active during primary fermentation and will have enough time afterwards to complete the desired fermentation profile. Our pH starts around 4.5-4.8 and quickly drops to 3.5. Leave an inch top of bottle for expansion before capping. .Rd5g7JmL4Fdk-aZi1-U_V{transition:all .1s linear 0s}._2TMXtA984ePtHXMkOpHNQm{font-size:16px;font-weight:500;line-height:20px;margin-bottom:4px}.CneW1mCG4WJXxJbZl5tzH{border-top:1px solid var(--newRedditTheme-line);margin-top:16px;padding-top:16px}._11ARF4IQO4h3HeKPpPg0xb{transition:all .1s linear 0s;display:none;fill:var(--newCommunityTheme-button);height:16px;width:16px;vertical-align:middle;margin-bottom:2px;margin-left:4px;cursor:pointer}._1I3N-uBrbZH-ywcmCnwv_B:hover ._11ARF4IQO4h3HeKPpPg0xb{display:inline-block}._2IvhQwkgv_7K0Q3R0695Cs{border-radius:4px;border:1px solid var(--newCommunityTheme-line)}._2IvhQwkgv_7K0Q3R0695Cs:focus{outline:none}._1I3N-uBrbZH-ywcmCnwv_B{transition:all .1s linear 0s;border-radius:4px;border:1px solid var(--newCommunityTheme-line)}._1I3N-uBrbZH-ywcmCnwv_B:focus{outline:none}._1I3N-uBrbZH-ywcmCnwv_B.IeceazVNz_gGZfKXub0ak,._1I3N-uBrbZH-ywcmCnwv_B:hover{border:1px solid var(--newCommunityTheme-button)}._35hmSCjPO8OEezK36eUXpk._35hmSCjPO8OEezK36eUXpk._35hmSCjPO8OEezK36eUXpk{margin-top:25px;left:-9px}._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP,._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP:focus-within,._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP._3aEIeAgUy9VfJyRPljMNJP:hover{transition:all .1s linear 0s;border:none;padding:8px 8px 0}._25yWxLGH4C6j26OKFx8kD5{display:inline}._2YsVWIEj0doZMxreeY6iDG{font-size:12px;font-weight:400;line-height:16px;color:var(--newCommunityTheme-metaText);display:-ms-flexbox;display:flex;padding:4px 6px}._1hFCAcL4_gkyWN0KM96zgg{color:var(--newCommunityTheme-button);margin-right:8px;margin-left:auto;color:var(--newCommunityTheme-errorText)}._1hFCAcL4_gkyWN0KM96zgg,._1dF0IdghIrnqkJiUxfswxd{font-size:12px;font-weight:700;line-height:16px;cursor:pointer;-ms-flex-item-align:end;align-self:flex-end;-webkit-user-select:none;-ms-user-select:none;user-select:none}._1dF0IdghIrnqkJiUxfswxd{color:var(--newCommunityTheme-button)}._3VGrhUu842I3acqBMCoSAq{font-weight:700;color:#ff4500;text-transform:uppercase;margin-right:4px}._3VGrhUu842I3acqBMCoSAq,.edyFgPHILhf5OLH2vk-tk{font-size:12px;line-height:16px}.edyFgPHILhf5OLH2vk-tk{font-weight:400;-ms-flex-preferred-size:100%;flex-basis:100%;margin-bottom:4px;color:var(--newCommunityTheme-metaText)}._19lMIGqzfTPVY3ssqTiZSX._19lMIGqzfTPVY3ssqTiZSX._19lMIGqzfTPVY3ssqTiZSX{margin-top:6px}._19lMIGqzfTPVY3ssqTiZSX._19lMIGqzfTPVY3ssqTiZSX._19lMIGqzfTPVY3ssqTiZSX._3MAHaXXXXi9Xrmc_oMPTdP{margin-top:4px} How long can a sugar wash sit? - Home Distiller Agreed that I don't think you need to degas it. How to Make Alcohol From Sugar and Baking Yeast | LEAFtv Add to jar. Shipping and taxes calculated at checkout. Moonshine mash is a mixture of grain, water, and yeast, and is the base ingredient for most homemade forms of moonshine. Step 4: poor it in to your carboy or 5 gallon bucket and poor in the rest of your water. The fermentation time will also affect the final alcohol level the longer its left to ferment, the higher the ABV will be. Create an account to follow your favorite communities and start taking part in conversations. Hoo How To Know When Moonshine Is Finished Fermenting? (Solution found) How much water? 3. 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