Do you Home Brew?

[Boom]

Yeah, I am going to brew one more extract kit this weekend. A clone of Russian River Blind Pig IPA. After that I'm going all grain in a bag, and buying hops/grains in bulk.

I've been looking at the 10 gallon SS Brewtech kettle.

I doubt it will be too long before I'm kegging like you suggest.

Yea, that kettle looks great. At my most interested, I was doing all-grain via batch sparging with a converted ice cooler (didn't have the gear to do fly-sparge) , but I couldn't get the right efficiency. It was very frustrating and time consuming. It was one of those low-efficiency batches that I figured I'd correct it by adding some dried malt extract to the boil. I wound up with 5 gallons of beer syrup - my second worst batch ever.

Worst batch? I tried out a kit for a saison beer. It was missing a spice in the kit called "grains of paradise". Me being impatient decided to google a substitute and came up with... peppercorns. Well, evidently I used too many because I made the nastiest pepper beer anyone has put to their lips.

 

[Meat-O-Rama]

Yea, that kettle looks great. At my most interested, I was doing all-grain via batch sparging with a converted ice cooler (didn't have the gear to do fly-sparge) , but I couldn't get the right efficiency. It was very frustrating and time consuming. It was one of those low-efficiency batches that I figured I'd correct it by adding some dried malt extract to the boil. I wound up with 5 gallons of beer syrup - my second worst batch ever.

Worst batch? I tried out a kit for a saison beer. It was missing a spice in the kit called "grains of paradise". Me being impatient decided to google a substitute and came up with... peppercorns. Well, evidently I used too many because I made the nastiest pepper beer anyone has put to their lips.

And like a trooper you drank it all? Because, beer.

 

[Boom]

And like a trooper you drank it all? Because, beer.

I forced myself through 2 gals of the syrup beer, but the pepper beer was a sip and toss. I'm not kidding when I said it was bad.

 

[YosemiteSam]

I forced myself through 2 gals of the syrup beer, but the pepper beer was a sip and toss. I'm not kidding when I said it was bad.

Pepper Jack Beer. Sounds scrumptious!

 

[YosemiteSam]

I'm making a Chardonnay now too! This is after a few days of fermenting. This is from the WineExpert Eclipse Sonoma Dry Creek Chardonnay kit.

https://lh3.***BROKEN***/tSaR2D8IrQMRkmqHjt0-ymsJeNtXiYvm1JOTtQRbLoomoLf9PhHnPbaUfGDxSF0xUcbRMpFp8qx5X_O7QgJeDY0Is7zDw89W9vxSPnzRBhhfT_kbFM2SHDZrpqzglWJgkZl7WNzpTBnVUWpIU3BLQ1N6Gi9JlKOTcbjYn2qBDBoRu9_ZBI0b0ubegGr_ut3ZtzqsR0Qf4RLVliTFLOd4jB8VAVm_eWegwAj33mee5q5T0Igr7gwSaoLgI8g2IJUxmz8Q0M69Evy3yWdSuomm2ugsLxvjPCwbFvpeuhFIgxldf8cYm6WDKCldAfOyDO4EQEOcJbbJMsHh4BbQ3bYVU0fPPX0BSEbG99yvYNeQlns9WWDF5DoVOIK6pl0ydDEcp5RR1ukb4wxf5SfeYalUge7NR1xvu2OSQX5vWILiORjs7H8RmHtHToSXcxRCpusgcaL6xNoFIS9oJGguZ0mzj_fiHXk1zD_H0raYO9_M9op22A8DhytkpVS3ln-MVDnbcbjg18GRMe1V1fEwKI3dtD_-AknaB0eEdH37t5vJtqkDV8Svc1hMMbULyp9NNzqYLDEO=w735-h979-no

 

[Meat-O-Rama]

I'm making a Chardonnay now too! This is after a few days of fermenting. This is from the WineExpert Eclipse Sonoma Dry Creek Chardonnay kit.

How long do home made batches of wine typically take? Do you add wood chips or anything to simulate barrel aging?

For some reason I can;t wrap my head around being able to make good quality wine at home like you can with beer.

 

[YosemiteSam]

How long do home made batches of wine typically take? Do you add wood chips or anything to simulate barrel aging?

For some reason I can;t wrap my head around being able to make good quality wine at home like you can with beer.

That depends on the wine you are making. There is stuff called Skeeter Pee (lemonade type I believe) and Dragons Blood (using frozen raspberry, blackberry, and blueberry) wine that I heard can be made and drank within a month or two. There are kits that can be made in 4-6 weeks, but you will also want to age them a bit before drinking them as they will get a lot better after aging.

Currently, I'm making a WineExpert Eclipse Barbossa Valley Shiraz. It's been I don't know, three weeks maybe four in the making. I'm moving it to the clearing stage this weekend. The total time is about six weeks on this kit, but I will age it at least until Christmas before I drink any and will probably bottle age a good portion of it for up to two years as that's when I hear it starts to really shine. (the WineExpert Eclipse kits are the higher end ones. They say these wine kits are comparable to a $25-$30 bottle of wine, yet only costs about $5-$6 per bottle to make.

This Shiraz kit comes with both oak powder and oak cubes to give the wine the oak flavoring. Some kits don't do that. I'm also making a Eclipse Sonoma Dry Creek Chardonnay. It does not have grape skins or oak with it, but I'm going to split the six gallon kit into (2) three gallon carboys and oak one of them and leave the other as it is. (just learning to tweak wines and see the affect of those tweaks)

 

[YosemiteSam]

Today I moved the Shiraz from second fermentation to the clearing stage and added the oak. I tasted the Shiraz for the first time. It's extremely dry! I measured it at 0.992 gravity. (how much sugar is in it)

This is my GF and I pumping it form the secondary fermentation into another carboy for the oaking and clearing phase. (I love this All-In-One-Pump!)



I also moved the Chardonnay from primary fermentation to secondary fermentation. (from a bucket to a carboy) It looks like orange juice hah, but it's actually not quite that orange as it shows in the video / pictures. Though it's not far from it.



Here are both of them about ready to go back into the closet.

https://lh3.***BROKEN***/-LCqxT7-n9-jZzaJyVr1B4PN4cM7Yf-Q3AhpUMfYBf4YwbigXyXrzQMzqq8ZFgGDBaKKeH7Ei_AeQJk5hAtaovK8WvDCKp39VYhbPaGQdNyFWe42xt7FtmGPoSjyIoLj1TCUcbd__P1hFicdWQOtyUtCiH_la52YoORemi0DvKDgRp271__BUug35nu_U0QSA_i9Q0A6Ad1LnaFlV-48-M9uGcGfiigab8HxZyUrja5bRv7dr-7AMFf2smktdojJhHhhwIezupD811NlU0HQ642PrK6yUhl0mJokKVe0SISZHcZSZ1nfsKhrBh5146Cborfct24ZayAgH4qVffXeGny1hH1dFeWEj-2TdvQKCIa9HbXJRMOnjTuJ4VOjiUglsFGeXEWP_nL97LS88MB83V4chXBcCJjhOOVZKhz9Cm1EyqqepQfDHfSNQv_R40VrD1PybIiobBrzDwEvrIJFJB8H2Rq3yHAlvRp1Ytur83x6hsv3ZSdwz12D3K0B-aQD0UddV5VwBy7N70IUxz-vDdFjbtVkxbhczHmJ3IVasWinqwr-QrePYO5AZyTqiEC0cbmb=w1306-h979-no

Tomorrow I'm going to start this Dragon Blood wine. It's basically a fruit wine made with blueberries, blackberries, raspberries, and strawberries.

It will look something like this once it's done. It looks quite tasty.

http://i118.***BLOCKED***/albums/o86/dangerdave911/Winemaking/BENTONITE%20STUDY/100_0863.jpg

 

[YosemiteSam]

Started the batch of Dragon's Blood Fruit wine yesterday!

https://lh3.***BROKEN***/kLqG0ai0bixMI_tYuBbJSzgv5WX57uwwpAZCEfTHh4IeAallm7NiUHp8N7gFLXJC0XpN0Vm0M1sixHD4Oy0egc6JihE5oJYX2ZIjl9xAgS-V_DLimvDr5f8yrxG6tqLnTtPJ1LvEf2QwSg06B1ujOMaC7BdJqdX5qdESdt-WubQT_iaaK_EIkcRDlV_JnG4UyrPAl4WwySsjqlR-SSWVLE_cCZ2q71iJhkJZxBG3FLkt8TeHbBAVjHDoT7kOkgSAz6Qogl_cmtoIRtUhkjhB4LRD2Sgf1GfDPFdXiS7i6IYhsTH27dV30yMiA0z7RD7tQ2SrfWhUOgswqGuEeNnxTZ5Q3hAcvTazbvip6WcS3nF1uGbp3wMiHY1eyaJW_DAsWaXVfivPP1XsVEs2nlzGNpbCnWmK5fDGAxZUKUx2pCXDTD8bBrdMhn_I7A5MMku-QKNsPjzVvQn09466rFTv1NnG4q_E3uU8q2Lj9SYtt3XIMXDiokqsAG3c21DSs-cKM2U0_0CPP_qt0E6dDGo4VhtzMnDo3TXmtAVEzCIwzDpAneBWubPWJPYUVISaF2dNZydS=w600-h799-no

 

[YosemiteSam]

Much more red today and smells wonderful.

https://lh3.***BROKEN***/uwcPQkPXBIGs6yLOwoysCyDaD7Xz_vfbcb9kPJqUev4kopB7dF8ZOmRVoGO2lvmay_azQFJsZCBrEGwZv5MImWMLd0Rkpb3TmujmubqeYzYVdhlVf83IDXgg83wzTeIaWgnkXRmpedvwn4E3RDAsp8R3YuajzWU3dJHsSlnbZxLvONqw4BgjRZxHOO1bna3q-D4YMlakSdVVRWO5Ia3Cl8LWlVneZZJqsJrAaZSQfJ1rAkIUxcvvbGdE2NaNIfveDJ6Pk7Q9_tbajKoVmzPpamCTNIM2ldvT-1UKjr6TF8-T58YIVWOXpUqj9J1linIdvI5FXiQER-rPXmLuN-BeT_Mdba5VAF7nQe2fyeg_mkIIOgXJdueIPhER3JWu2Ue_IbFazDkmpHT-x6RNCpJfU5vsKQdmIES3gqGFPW41DPhxmOCnf0AMr5GTERdjfCeg3iC9nIw13tkTfig1IdYnqB7-N6wVBSrm3KFtcK7i2db4yeQSq6D6K_BVWrA5RlLIQpwBtS7jRxfHpFHtSdhnb9KzY0-4xH_8YaEuE_DfS-HN3Uiu8uABlg2WFrw8ycfUh5zo=w600-h799-no

 

[YosemiteSam]

I racked the Dragon's Blood (fruit wine) into a carboy for secondary fermentation.

https://lh3.***BROKEN***/mF5OgRzXA88GuPk5jQgH86D5kZpeGPgRj6baJzzwukOSFB1zUFdoWet5bDWaTbVMQ-tjlOIDe1CCUHbLEGS24Cah1QXT0tKi_CxWm-1N_-RDG_aydC61je1kvloUtlmhnFz4xsBq1ZPI8VMfE26fADY2lGhBWww8qlHxcGtnybuzlumQ9_DdVjTmA1k7DaoyV5cjFsnpqzzjQEooTfjnzrIBymZi9uyfWvOu_ieVFSA4Vx2eKJCx7KorrZJgAh0oP1J1-wBuHjZpLoPLNIKuN5ydQ7KTRX_sqFCPeqcmbVt335iXWdVS5CjQONY8ZdsJwkvBIfIvx37dZk-w1L-2qWj6jTbqFVKBL4iwd4w3edhGFZ24qjujUFTXoF6s30toM3rcstyjpT7jxZ_VKXPBDAXGI8ZZBI7FQeYXVn28k7ARhqcOEHmcDpyTvZOAThC8wjOHCV2NX6gDxHe-iNvSxNtjfbM8rx4zPRMf8S68NbV--78DNWvza9GZJizLORKoPNI6qxX_BHmxTf15_sD_A-Z_vYDhmnbAOeTxssf29DdT1i8okJ9wEiHdJ5YdgintJq0t=w600-h799-no

 

[YosemiteSam]

I added the clearing agents to the Chardonnay over the weekend. It's starting to clear!

https://lh3.***BROKEN***/bcH-tnq8cRxaT3fBZGWR7_OQCQGlwhHog2tV95A8iwHtVT0-Ya4heUzFQ_DvSmyKvYFs0VL7cE8qsCcS2RvrNMgOZxkKBsYr3XfK2vomPxJVQkuQHkMEAgmG_9LxVGIj7tCyAVgHmvjTw1feVTqs-1O_fEYLHnFST20JOFPPzNku1J2KY4A2Yfgqnl5zJcepseLAoBgetikg0crSY0G6iqJU8EfhDHs_Xl57rfK99kcUSL71bH_L6zKIZTbqpk_NuvCPXg4_rM9Bjex4g82LXpugqAK1ZEpYqD31PJSHhCpJttNMtgXiLPWmoHpvwXc_y4FT9ElYvbjRjUTnSP9zsUdhovkbUsbMNIWDEOqPFz9NPCRMuAOQzSG7yMiclRg7tmTXRf72N9E6Pdjg4C_UoB6InwPJF3daMTSVvrlkJO_wrhr-C21c1dEDCI1k78ElrUUJgB_gX28C_rypKx-oLNMiUvAMJIp31qQV3IEwwwwqlFz1BujglWLCQdeN2J35693086iyX7c1sqWvpGrw0isZJpcQmmJUvTqR_IivzQ-LasFhFrkh2lttzX6tAHKNZiLT=w735-h979-no

 

[SilverStarCowboy]

Tomorrow I'm going to start this Dragon Blood wine.
http://i118.***BLOCKED***/albums/o86/dangerdave911/Winemaking/BENTONITE%20STUDY/100_0863.jpg

Beautiful main!

 

[YosemiteSam]

I racked the Chardonnay now that it has mostly cleared. (it doesn't look like orange juice anymore hah, more like Apple juice in this pick, but it's clear now!) I've decided to rack it into two different three gallon carboys so I can have one oaked and one unoaked.

The one on the right was the first one racked which is why it is very clear. The second one was from the bottom of the original six gallon carboy. It isn't as clear because it pulled off the bottom where most of the lees and stuff settled. It will continue to clear. I added oak to that one and used spare chardonnay to top it up. (fill it to the top to prevent as much air as possible from troubling the wine)

They look great!

https://lh3.***BROKEN***/Pqrew0oZbMaAccG_agmxANAXZn8DvzrzXDRpGSjWorEh9wxEcg_wUJegBTsp32mU-96h91m3urGmCYwSpBB9CWq1rBLc9JCZVtfdQVYAWHDUdboRx8ZZzySog-0zNp-Y1EItOsVnhpFm73p12TIf3XNqSODBN4YdjyUHdNXCQHpfP1GloTLS2xcYLlozXVB6aIUn0n7qjDisUaIQi6SpPIu6Xw0INXRr9K25ZRioyDHGM2147Z-m6-uTQh_HjPCxGN0XdmfRy4cmDBztKSRiK_4Vm7Napz777FVMMW98UoNtlKIkSc9Dt4dmwNgui7sQD1sM3ztz-i551FpwRwLNAHUL3PR2PclyoaC2NtuQyAlTNmBGr7JyIuJ1FifkTIadraZdxZ0OAxgdPd6KqnnqyIsx9i_q_Izu0fEAvhUIcnneZGc7UuBuRKVmU8Ns0AZpDYnuEV4frTA0XWpIWFiDhuRT03e4YwLz_Nr4jSQEoP0Sq3-h5hc4k-E0-0i-ARrmD3bUTOB_xYyabripFosI6xh-7tzi9pquLqOqr1wo4VH1JPOB2B4EC_2smW6qpOTXkrNNkzFjOUHyMDh4MpQgs1x3U3mIwD8=w600-h799-no

 

[YosemiteSam]

The Dragon's Blood wine (fruit wine consistning of raspberries, blackberries, strawberries, and blueberries, along with lemon juice where used) It's really starting to clear up!

https://lh3.***BROKEN***/Quu0y_lciNaGPhD9q4lJgDsjB6XInLfTO6v9Bh1Ly0y_4w1xzbpdK-ixHxVaWGuTYuelQeDx_lB24ebckTKXne5mdKA8kIDg3IYb4az5nhgHsqNcdtbQ8USQaKTSO62HoWtKd5pT64tSHPjmudaqfbLtAouJcR3qrngWa0XGmQDjYkD5XCy-26WN8cOHHPSJ9Lywq7H5NK6bzUr85O0fdMW09GwR0H1uVfZOpvJrsRWasEGj9hNOh9AlBqlyc2PtPqPPLVWXzJE0sNm-m1QcIF7r1tMQ-cMiOKHx0kZZGcHmb-jwXgAGalcKwh1H2P2IJTjczWJzxk-_Wg88ckBZgmlM8wnbsuWldp0PyjpizuCzZqlroSTaLLPm88gWzwFrtMhOtEpBDlGe4o-x0oY1QFaJLG-7QKT_cu3hIIS19xfJltY6pNCj2m8FPKnUxt-LA-X_Bsqasj_O846xuHS7qxprsISAw2ayQooSIyT8TPJmfEr7adJ_c8NoThMLGT515SukwztBUfqp0jFYs4GKl5nDW1q-d8dDz86EjCPRMELCkBq4XNH5TxjV08-parllBEjdWnKiWqpUP1DLsCisv6tfppTBjj4=w757-h1009-no

 

[YosemiteSam]

Racked the three gallon carboy of the Chardonnay today that had the 2oz of french oak in it.

I was quite excited to see how the oak vs unoaked tasted different so I thieved some from both the oaked and unoaked for a taste test.

The unoaked is still quite rough being so young with a real edge to it. The oaked version showed a bit softer with what I think will end up being a perfect butteriness. Definitely not over-oaked like some off the shelf chardonnays.

So far, I'm happy with the progress. Good stuff.

Today, I also started a old vine Zinfandel with grapes from Lodi, California. It smells wonderful. Here is a pic of it in the fermentation bucket with the yeast settling on the surface.

https://lh3.***BROKEN***/q6fSPsnE0DWTc5WsKArGtQ1DE5kZz1VenBalJqmpjJ79wjxR9DU9FRnNBz2Pt1Nhb4pmGJT4xqu8F0xReQnlmJLxFuv8rkwoOnNegsTOk9NDxLVux-8GVVas4nWbBWP34E3XIBjNUT5uuSn1cHuJJLAS0OTTWs7WD980LBjK1hR5QpBcIWzJucv8Vb4jHXQ72PueUj8RybKC4xL-z0x2Ej1gz5EJWvm53nB1TDNh2GGYNAaPP3TpFo4PK7SJLVJEYKFrpMQqK5P5Q3MTikHpydScTxdRShZZ60Z4-WcFf5dGzRrDl0Vi1V4NY2GfXXaBLC53m791noxfCZJS35DzDpNlp2dXWNHaHKaP68aftZVhkbg0zXd_PSt_gJlScmmT4ZW_lHdWN2l3pQrgq7-O2DIpjI21OzmiYzw9jq1cLpShegntgIGtpt1nBj5oXLBIBfeGifJPI8MCWYqFwqPUc9dc0lJ_L6BjnXerHCbgytt258f_Bs52TKD9PP5BfLbp-DStwu61s94BgXZlgCXgCdSjhFmRJbtb2tGZSw6_vzCsmc4VBgzX57uQWpPgdcRo2VJUmMLrOGhI2dC5JRtKPbN999Dv4Vs=w735-h979-no

 

[Denim Chicken]

Racked the three gallon carboy of the Chardonnay today that had the 2oz of french oak in it.

I was quite excited to see how the oak vs unoaked tasted different so I thieved some from both the oaked and unoaked for a taste test.

The unoaked is still quite rough being so young with a real edge to it. The oaked version showed a bit softer with what I think will end up being a perfect butteriness. Definitely not over-oaked like some off the shelf chardonnays.

So far, I'm happy with the progress. Good stuff.

Today, I also started a old vine Zinfandel with grapes from Lodi, California. It smells wonderful. Here is a pic of it in the fermentation bucket with the yeast settling on the surface.

https://lh3.***BROKEN***/q6fSPsnE0DWTc5WsKArGtQ1DE5kZz1VenBalJqmpjJ79wjxR9DU9FRnNBz2Pt1Nhb4pmGJT4xqu8F0xReQnlmJLxFuv8rkwoOnNegsTOk9NDxLVux-8GVVas4nWbBWP34E3XIBjNUT5uuSn1cHuJJLAS0OTTWs7WD980LBjK1hR5QpBcIWzJucv8Vb4jHXQ72PueUj8RybKC4xL-z0x2Ej1gz5EJWvm53nB1TDNh2GGYNAaPP3TpFo4PK7SJLVJEYKFrpMQqK5P5Q3MTikHpydScTxdRShZZ60Z4-WcFf5dGzRrDl0Vi1V4NY2GfXXaBLC53m791noxfCZJS35DzDpNlp2dXWNHaHKaP68aftZVhkbg0zXd_PSt_gJlScmmT4ZW_lHdWN2l3pQrgq7-O2DIpjI21OzmiYzw9jq1cLpShegntgIGtpt1nBj5oXLBIBfeGifJPI8MCWYqFwqPUc9dc0lJ_L6BjnXerHCbgytt258f_Bs52TKD9PP5BfLbp-DStwu61s94BgXZlgCXgCdSjhFmRJbtb2tGZSw6_vzCsmc4VBgzX57uQWpPgdcRo2VJUmMLrOGhI2dC5JRtKPbN999Dv4Vs=w735-h979-no

Are you actually getting grapes and juicing them or buying the juice from somewhere?

 

[YosemiteSam]

Are you actually getting grapes and juicing them or buying the juice from somewhere?

Not direct from grapes yet. I'm still learning the process and going direct from grapes is a steeper learning curve. Currently I'm going from juice and juice concentrate though I do use the grape skins when applicable. (for tannins and making it more full bodied, etc) Besides, going direct from grapes isn't possible in an apartment unless I want purple carpet and walls. That will have to wait until I buy my next house. Hopefully in the next year or so.

The fruit wines are direct from fruit though as you can see in the first picture of the initial start of it. (the bag with all the berries in it)

 

[YosemiteSam]

Performed the first punch down and stir today. Fermentation is starting, but not much has occurred yet as it's only down 0.003 to 1.096. I tasted it and wow, it's phenomenal! The odds in me letting this age up to two years did not increase!

You're seeing the fermentation cap (basically foam) and the mesh bag that has the grape skins in it.

https://lh3.***BROKEN***/Csu9V3oncY3__dH0aGcpifu5-A5NduChlWDg1NmWCIwlFPyZxkK2NQVQ8cr0laLrE3Ym6wDzZzAC5Txv3dYF_Uj3mMxDVPTPOq1-zpKsi6wzAccvaGc8SK6dgUJyo9NMkCHofc-paIjkFBhaF46BoGMelcyUaoiPW_JSrwwW1yqD_d_cdOCo4_MHEDFUz3DPtdBp01-iaVP252vFgq2oYbLPs2ePYkH7M7jts23NfqZSgLp-W5sr8Ju19N_QbxQRapSS3V8zSbuP3Z9iD8h34tQaxTLbosEprX1DUKNePmNZIl8YIICHJEdWF1V2CjpwKa06CZVJ3wYj54ajzTUGFmIqjUWFAkj2aTvsFd_q1WdpYV_Y-8nsPUiUNuEXdyKODEQ0dr93QWjCW0YrA8SkLeXKzlWLXPmDrg4hWyD8GSUiUhRR7K1ns6qfJDcmogz7wNK2mR8_thJFQk1cmHsIdwpWWo1C3o2ubs5J9WkQm3O0nZH9kCJ0NxH6OkFjMUUoh-MB4J3n1cLfstEpo89cJnFohApCo5vB5DBVgRFUNKNY01xqASzfhtCTIq7nORnR86Y3-QGecgpIkudJclG9BGX18Vhm6N0=w735-h979-no

 

[YosemiteSam]

First and secondary fermentation is complete on the Lodi Zinfandel. I just racked it into a new carboy for the clearing stage. I also added the french oak cubes. 8-10 days, then I rack it again for secondary clearing and removal of the oak cubes.

https://lh3.***BROKEN***/e6cRbRFYaYlQcNtBEa6nmJs59pYjxXGnkNGIHNsFAdnhGpgBt7FxHl3yJcZR23KWoSRUC5LoYnVxtZNgpXjJOhH2JezSED4sw1u3wz4Hfv876x9dfermqpSM9b3-GdsThQ-uc7BiPSlnBhBLc0eR3DtJyBQpLJxRkdvVi2-qlUXM2Ig8uCNKt478M4yD9mmGomkEiwZCWEm59XEK4Z3lz3aCJvWSRcCzDEKkZn9jtzMdRbJ6IfkY8JaOTrFYSuo8t-owogj22FbplUmEvBCH7lL8qO62QuiyT63pWpeInxMjtco_yFfW2kPkDHEY612BmdEv_o6U6LUfPmHCEcTeLViF58T6MAcdmYOqiYIaalMyCFO0F9KyfrvJ4NPrbNAFRp8IO24H3snPFRYXAE8vjtiNlvYL9B4yuRGr1Sp3lVoNmYt_ejMzNJ5SlcXXlWJWXSps83hPggZ46-mXNFNZRo5Bc3H6qM0Sx-xfKuX-3I9dD6dzFBlJhIrWgeT2ItRkxqEZp8uFd1tG7g70KkwrbFhpIGuuFHrhuZS8bDQ5f_6vInwIVJg5lUuCjcW6CtpCS3Pv67BllvIAXSZ-vno9f_ojYe_j7WvI=w600-h799-no