- Apr 18, 2013
- 201
- 16
- 161
Hey bee, I thought u needed a little water on top of the f.f.? See I'm still learning from you! I missed that info from u, I learned to submerge it from somewere, but fooey I'm doin it ur way!
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Hey bee, I thought u needed a little water on top of the f.f.? See I'm still learning from you! I missed that info from u, I learned to submerge it from somewere, but fooey I'm doin it ur way!
You would think there are some cracked ones out there somewhere! Maybe try a craigslist ad.I've got my eyes open for some...just keep looking and looking. Pretty soon I'll see some and I'll dumpster dive for it! I love a good dumpster dive or trash pick.![]()
microorganisms classified in the kingdom Fungi, with 1,500 species currently described[1] (estimated to be 1% of all fungal species).[2] Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of strings of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds.[3]
the sugars extracted from grains, which produces alcohol and carbon dioxide
- also called Mycoderma aceti (a New Latin expression, from the Greek μὑκης (fungus) plus δἐρμα (skin), and the Latin aceti (of the acid)[2] - is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.
product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
Lol thanks bee! I wish u was near me I have plenty of pvc.