how to tell when sugar wash is done fermenting how to tell when sugar wash is done fermenting

You may see a light flashing, an icon appearing on a front-panel display or hear a beep or buzz. Gently swirl test tube, followed by using your hand to fan the air from the opening of the test tube towards your nose while you hold the tube 10-12 inches from your nose. 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. Sometimes, bubbles can nucleate on the hydrometer, which artificially will raise its level above a true reading. This article was co-authored by Tom Blake.Tom Blake manages the bartending blog, craftybartending.com. You also may feel the machine vibrate as it comes to a halt. Record temperature and hydrometer reading. Food Fermentation: Benefits, Safety, Food List, and More - Healthline Top up fermenter with a combination of ice, cold water, or warm water to obtain a total volume of 6.6 US gallons (25L) at a starting temperature of 100 F (38 C) or other temperature as noted on turbo yeast package. or some other wild yeast that will ferment drier and tolerant a higher ABV. But contrary to reason, it is possible to have too much sugar in a fermentation. When fermentation is complete, the gravity reading taken with a hydrometer will remain stable for at least three days in a row. With sugar wash, it's a different story. Place lid on the fermentation bucket with air lock in place. This means that the sugar has been sufficiently consumed by the yeast and the fermentation process is complete. The best all round performer! If you can get 24 hours of turbo yeast, a sugar wash, and a boiler, you can make up to 5 gallons of homemade alcohol. Posted on . Sugar Wash pH Control Experiment #1. Awesomefirepotato 2 yr. ago. Wine Fermentation Failure: Too Much Sugar - Adventures in Homebrewing On the other hand, your wash can become too hot, which will damage or even kill the yeast. Always degass your samples before measuring them. Add to jar. 3) Be certain that fermenting foods contact only food-grade materials (NOT garbage bags or garbage cans, etc.). For instance, if it is high, the hydrometer will float higher. If all is well, give fermentation up to about 14 days or wait until the bubbles are not visible anymore. @keyframes _1tIZttmhLdrIGrB-6VvZcT{0%{opacity:0}to{opacity:1}}._3uK2I0hi3JFTKnMUFHD2Pd,.HQ2VJViRjokXpRbJzPvvc{--infoTextTooltip-overflow-left:0px;font-size:12px;font-weight:500;line-height:16px;padding:3px 9px;position:absolute;border-radius:4px;margin-top:-6px;background:#000;color:#fff;animation:_1tIZttmhLdrIGrB-6VvZcT .5s step-end;z-index:100;white-space:pre-wrap}._3uK2I0hi3JFTKnMUFHD2Pd:after,.HQ2VJViRjokXpRbJzPvvc:after{content:"";position:absolute;top:100%;left:calc(50% - 4px - var(--infoTextTooltip-overflow-left));width:0;height:0;border-top:3px solid #000;border-left:4px solid transparent;border-right:4px solid transparent}._3uK2I0hi3JFTKnMUFHD2Pd{margin-top:6px}._3uK2I0hi3JFTKnMUFHD2Pd:after{border-bottom:3px solid #000;border-top:none;bottom:100%;top:auto} Fermentation to Distillation Steps to make Tequila Also, it is important to keep the mash sealed in order to prevent contamination or off-flavors from developing in the finished product. Prepare peppers. Yes, you should stir your mash. Regularly open the container's lid. ut neurology residents. Fermentation should begin within 24 hours and . Dissolve sugar, adding more hot water if required. Add turbo yeast and stir vigorously until all nutrients are dissolved and no clumps of yeast remain. According to the instructions it's like 5 to 7 days. The cleaner it goes in the cleaner it comes out. Bring two gallons of water to a boil and add to fermenter. Check the temperature with a good quality thermometer and use hot or cold water to adjust the temperature to the required 30C (86F). You are here: Home. If need be, use a Brew Belt to help keep temperature at 75F in cooler places . Determine how temperature affects respiration rate. 2.6% potential alcohol, subtract 1.25% from 2.6%% equals 1.35% add this to the 11.25% equals 12.6% potential alcohol, do this also for day 10, after day 10 let the fermentation finish (no activity in the air lock) take . Then it's not done yet. My 1st Tomato Paste Wash - StillDragon Community Forum Put your containers in a dark place. Fermentation takes approximately 5 days and using the Mile Hi Distilling 48 Hour Turbo Yeast you should get up to 20% ABV (alcohol by volume) in the wash. Keep fermentation bucket in a dark place at 70-75F. How to Use a Hydrometer - Fermentation Easy Pineapple Tepache (Fermented Pineapple Beer) - Live Eat Learn After fermentation takes place, the paste (the mash) becomes the wash and at this point, another reading is taken so as to know the amount of sugar that was turned into alcohol by the yeast. How do I know when my sugar wash is done fermenting? Share techniques, equipment, still designs, recipes, materials sources, and anything related to beverage distillation. florida to puerto rico by boat time. How much alcohol do you get from a 25 Litre wash? How To Tell When Moonshine Mash Is Done Fermenting? Stirring your mash is an important part of the beer brewing process. The amount of time it takes to distill wash depends on a few factors, including the size of the still being used, the temperature of the still and the alcohol desired in the final product. Use this step-by-step guide to learn how you convert fermented wash into a high-proof spirit through a process known as distillation. I thought it was only for wine making. How do you know if fermentation is complete? Wash and peel the raw papaya and then cut it into quarters. Perhaps his definition of bubbling strong and yours arent the same. Just not very much. Might be overkill to some but i always, including the sugar wash, sterilize everything first, once done fermenting i degas, clear and filter. If fermentation is not rapid because of the yeast used, then the whole experiment can be carried over to the second lesson. Generally, the boiling process for distilling wash can take anywhere from 1. sugars in the wash may be converted to alcohol, but it will be very messy (if not impossible) to distill the porridge in the still. it helps clarify the wash but that's not needed with a simple sugar wash either. Safety. Sugar Wash pH Control Experiment #1 - Open Source Distilling In addition to the general rule of not stirring a sugar wash while it is fermenting, there are certain factors that could influence when or how often you should occasionally stir the wash. For example, if your sugar wash is particularly dense, stirring can help to keep the more dense elements in suspension, which can promote a healthy fermentation. How do I get this damn sugar wash to finish! Just wont stop fermenting If not, perhaps you under pitched and it's taking much longer as there isn't enough yeast in it. Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. However, the alcohol content alone isnt everything. Properly sealed containers with limited head space should be used to ensure optimum quality. To take a hydrometer reading, place a sample of the wash into your test cylinder and carefully lower your hydrometer into the sample. For example, a higher sugar content will tend to prolong fermentation and make the sugar wash more prone to bacterial contamination. Place your filled containers in a dark place like a closet, pantry, drawer, or in a pot with a lid. Sugar Wash Fermentation #1 (Time Lapse) - YouTube You can also examine the flavor of the product, as it will become more balanced and clean as the fermentation process matures. i apologize if this is a dumb question. Cover garlic cloves completely with honey, leaving a 1/2 space from the top of the jar. At less than 2 hours it should be foaming intensely. It will float depending on the amount of sugar that is in the mash. .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)} Too much yeast pitched, causing excessive krausening and loss of healthy yeast through blow off. He has been a bartender since 2012 and has written a book named The Bartender's Field Manual. The pitching temperature was 37C and the ambient air temp is 17C (and has been 17C so far for the whole fermentation). We are having long fermentation times. If it's still bubbling fast you've still got a lot of potential alcohol that's going to go to waste if you do it now though. As a safety precaution, you can also place a small airlock on the lid of the fermenter and check if it has . To use campden tablets, add one crushed tablet per gallon of cider and allow the mixture to sit for 24 -36 hours. Stir it for 5-10 minutes. For the third batch, we prepared live oyster shells and put them in the fermenter. how to tell when sugar wash is done fermenting I'm clarifying this run to learn how and to get as neutral as possible. We stock a wide variety of malts, grains, hops and yeast. how to tell when sugar wash is done fermenting ._3Z6MIaeww5ZxzFqWHAEUxa{margin-top:8px}._3Z6MIaeww5ZxzFqWHAEUxa ._3EpRuHW1VpLFcj-lugsvP_{color:inherit}._3Z6MIaeww5ZxzFqWHAEUxa svg._31U86fGhtxsxdGmOUf3KOM{color:inherit;fill:inherit;padding-right:8px}._3Z6MIaeww5ZxzFqWHAEUxa ._2mk9m3mkUAeEGtGQLNCVsJ{font-family:Noto Sans,Arial,sans-serif;font-size:14px;font-weight:400;line-height:18px;color:inherit} Fill your hydrometer tube about 2/3 of an inch from the top with the wash/mash you wish to test. I also wouldn't be too quick to write it off as garbage. Agreed that I don't think you need to degas it. Turbo Yeast For Distilling Moonshine or Alcohol Spirits Edit: okay this step is not needed. Additionally, place the yeast into the mash at 70F (21C) or less and wait 15 minutes before stirring it in. Use with 8kg of sugar for high ABV (up to 20%!) What should a sugar wash taste like? - coalitionbrewing.com ._2ik4YxCeEmPotQkDrf9tT5{width:100%}._1DR1r7cWVoK2RVj_pKKyPF,._2ik4YxCeEmPotQkDrf9tT5{display:-ms-flexbox;display:flex;-ms-flex-align:center;align-items:center}._1DR1r7cWVoK2RVj_pKKyPF{-ms-flex-pack:center;justify-content:center;max-width:100%}._1CVe5UNoFFPNZQdcj1E7qb{-ms-flex-negative:0;flex-shrink:0;margin-right:4px}._2UOVKq8AASb4UjcU1wrCil{height:28px;width:28px;margin-top:6px}.FB0XngPKpgt3Ui354TbYQ{display:-ms-flexbox;display:flex;-ms-flex-align:start;align-items:flex-start;-ms-flex-direction:column;flex-direction:column;margin-left:8px;min-width:0}._3tIyrJzJQoNhuwDSYG5PGy{display:-ms-flexbox;display:flex;-ms-flex-align:center;align-items:center;width:100%}.TIveY2GD5UQpMI7hBO69I{font-size:12px;font-weight:500;line-height:16px;color:var(--newRedditTheme-titleText);white-space:nowrap;overflow:hidden;text-overflow:ellipsis}.e9ybGKB-qvCqbOOAHfFpF{display:-ms-flexbox;display:flex;-ms-flex-align:center;align-items:center;width:100%;max-width:100%;margin-top:2px}.y3jF8D--GYQUXbjpSOL5.y3jF8D--GYQUXbjpSOL5{font-weight:400;box-sizing:border-box}._28u73JpPTG4y_Vu5Qute7n{margin-left:4px} Hows your sanitization? However, by using a turbo yeast, its possible to boost this to 12 14% ABV. Mash smells - Technique - ADI Forums The fermented red pepper paste is a key ingredient in dishes like bibimbap and tteokbokki, and can be . The only time I degas is if we are measuring the total ABV in a carbonated sample (canned cocktail, so rather carbonated), and only then because me need a very accurate volume measurement. Yeast converts 1% of sugar into 0.6% of alcohol. ;-). 5. Give them a nice, steady, predictable environment. If your washing machine isnt working properly, it could be due to a clogged filter, a broken belt, or a malfunctioning agitator or motor. The primary purpose of degassing is to remove the carbon dioxide from the wash so the particulates from the yeast or any other trub from a grain mash can release and settle to the bottom quicker. IME the only washes that foam excessively and you should concern yourself of their potential for foaming and puking are the ones where you suspect full attenuation has not been achieved or is to be expected from the agents in place. By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. All signs of fermentation should be finished and the hydrometer reading will have remained static for two days. Brewery Lane has been helping home-brewers craft great beer since 1993. When making all grain craft beer at home, pH was never much on an issue. At this temp, the first stage bacteria kick in around day 3 and lasts until day 7. After that, you should be able to tell if your clothes are ready without the help of a washing machine. Home distillation is illegal in a number of countries, including Australia and the United States. how to tell when sugar wash is done fermenting Our pH starts around 4.5-4.8 and quickly drops to 3.5. "Hopefully this will help get it cooler quicker". The garlic cloves will naturally float for a period of time (for at least a month) Shake or invert the jar . To be safe, it is usually best to mix the distilled sugar wash with an appropriate mixer and enjoy responsibly. If you are still unsure of the fermentation status, you can bottle a sample and check it after a week or two if there is a lack of carbonation, the fermentation likely isnt complete. 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. There is no discussion here without a way to measure density or gravity. Start your fermentation near 100 and wrap your container in a small blanket or towel to keep that heat in there. Give the hydrometer a slight spin to dislodge any bubbles that may be clinging to it, as these bubbles can lift your . how to tell when sugar wash is done fermenting - 1.) how to tell when sugar wash is done fermentingscanavenger portable wireless bluetooth barcode scanner how to tell when sugar wash is done fermenting. And its easier to clear your wash than to scrub down your boiler. ._1LHxa-yaHJwrPK8kuyv_Y4{width:100%}._1LHxa-yaHJwrPK8kuyv_Y4:hover ._31L3r0EWsU0weoMZvEJcUA{display:none}._1LHxa-yaHJwrPK8kuyv_Y4 ._31L3r0EWsU0weoMZvEJcUA,._1LHxa-yaHJwrPK8kuyv_Y4:hover ._11Zy7Yp4S1ZArNqhUQ0jZW{display:block}._1LHxa-yaHJwrPK8kuyv_Y4 ._11Zy7Yp4S1ZArNqhUQ0jZW{display:none} Typically, using a single strain of brewers yeast, a 25 litre wash will produce about 8 10% alcohol by volume (ABV). Specifically formulated to ferment 6kg of sugar across a wide range of temperatures, while still producing a clean tasting spirit. gr. Add cool water and/or ice until you're at a volume of about 6.6 gallons, cooling the "sugar water" mixture so that it reaches 100 F. Take a hydrometer reading to find out your specific gravity (and write it down! It is important to pre-hydrate the yeast because it helps kickstart the fermentation process. Fermentation of Cider - Home Cider Making Stirring yeast into the mash can be beneficial for some beer styles, as it can help distribute the yeast and reduce the amount of time that it takes for the yeast to become active and begin fermenting. If your sugar wash is prone to contamination, you should distill it sooner rather than later. But how on earth could it take this long and sound this active? 2nd, don't add the sugar in stages. degassing at end of sugar wash ferment : r/firewater - reddit 1- is this a normal amount of effort to degass? Go figure. For example, ale fermentations usually occur between 64-72F (18-22C) whereas lager fermentations occur between 48-58F (9-14C). This particular one I linked I plan on putting on a 26 gal. Hydrometer Wisdom: Monitoring Fermentation - Whiskey Still Top up fermenter with a combination of ice, cold water, or warm water to obtain a total volume of 6.6 US gallons (25L) at a starting temperature of 100 F (38 C) or other temperature as noted on turbo yeast package. .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} The stirring process helps ensure that all the ingredients are fully mixed and that the yeast is properly activated. Heat the alcohol and water in a still until they separate. ._38lwnrIpIyqxDfAF1iwhcV{background-color:var(--newCommunityTheme-widgetColors-lineColor);border:none;height:1px;margin:16px 0}._37coyt0h8ryIQubA7RHmUc{margin-top:12px;padding-top:12px}._2XJvPvYIEYtcS4ORsDXwa3,._2Vkdik1Q8k0lBEhhA_lRKE,.icon._2Vkdik1Q8k0lBEhhA_lRKE{border-radius:100%;box-sizing:border-box;-ms-flex:none;flex:none;margin-right:8px}._2Vkdik1Q8k0lBEhhA_lRKE,.icon._2Vkdik1Q8k0lBEhhA_lRKE{background-position:50%;background-repeat:no-repeat;background-size:100%;height:54px;width:54px;font-size:54px;line-height:54px}._2Vkdik1Q8k0lBEhhA_lRKE._1uo2TG25LvAJS3bl-u72J4,.icon._2Vkdik1Q8k0lBEhhA_lRKE._1uo2TG25LvAJS3bl-u72J4{filter:blur()}.eGjjbHtkgFc-SYka3LM3M,.icon.eGjjbHtkgFc-SYka3LM3M{border-radius:100%;box-sizing:border-box;-ms-flex:none;flex:none;margin-right:8px;background-position:50%;background-repeat:no-repeat;background-size:100%;height:36px;width:36px}.eGjjbHtkgFc-SYka3LM3M._1uo2TG25LvAJS3bl-u72J4,.icon.eGjjbHtkgFc-SYka3LM3M._1uo2TG25LvAJS3bl-u72J4{filter:blur()}._3nzVPnRRnrls4DOXO_I0fn{margin:auto 0 auto auto;padding-top:10px;vertical-align:middle}._3nzVPnRRnrls4DOXO_I0fn ._1LAmcxBaaqShJsi8RNT-Vp i{color:unset}._2bWoGvMqVhMWwhp4Pgt4LP{margin:16px 0;font-size:12px;font-weight:400;line-height:16px}.icon.tWeTbHFf02PguTEonwJD0{margin-right:4px;vertical-align:top}._2AbGMsrZJPHrLm9e-oyW1E{width:180px;text-align:center}.icon._1cB7-TWJtfCxXAqqeyVb2q{cursor:pointer;margin-left:6px;height:14px;fill:#dadada;font-size:12px;vertical-align:middle}.hpxKmfWP2ZiwdKaWpefMn{background-color:var(--newCommunityTheme-active);background-size:cover;background-image:var(--newCommunityTheme-banner-backgroundImage);background-position-y:center;background-position-x:center;background-repeat:no-repeat;border-radius:3px 3px 0 0;height:34px;margin:-12px -12px 10px}._20Kb6TX_CdnePoT8iEsls6{-ms-flex-align:center;align-items:center;display:-ms-flexbox;display:flex;margin-bottom:8px}._20Kb6TX_CdnePoT8iEsls6>*{display:inline-block;vertical-align:middle}.t9oUK2WY0d28lhLAh3N5q{margin-top:-23px}._2KqgQ5WzoQRJqjjoznu22o{display:inline-block;-ms-flex-negative:0;flex-shrink:0;position:relative}._2D7eYuDY6cYGtybECmsxvE{-ms-flex:1 1 auto;flex:1 1 auto;overflow:hidden;text-overflow:ellipsis}._2D7eYuDY6cYGtybECmsxvE:hover{text-decoration:underline}._19bCWnxeTjqzBElWZfIlJb{font-size:16px;font-weight:500;line-height:20px;display:inline-block}._2TC7AdkcuxFIFKRO_VWis8{margin-left:10px;margin-top:30px}._2TC7AdkcuxFIFKRO_VWis8._35WVFxUni5zeFkPk7O4iiB{margin-top:35px}._1LAmcxBaaqShJsi8RNT-Vp{padding:0 2px 0 4px;vertical-align:middle}._2BY2-wxSbNFYqAy98jWyTC{margin-top:10px}._3sGbDVmLJd_8OV8Kfl7dVv{font-family:Noto Sans,Arial,sans-serif;font-size:14px;font-weight:400;line-height:21px;margin-top:8px;word-wrap:break-word}._1qiHDKK74j6hUNxM0p9ZIp{margin-top:12px}.Jy6FIGP1NvWbVjQZN7FHA,._326PJFFRv8chYfOlaEYmGt,._1eMniuqQCoYf3kOpyx83Jj,._1cDoUuVvel5B1n5wa3K507{-ms-flex-pack:center;justify-content:center;margin-top:12px;width:100%}._1eMniuqQCoYf3kOpyx83Jj{margin-bottom:8px}._2_w8DCFR-DCxgxlP1SGNq5{margin-right:4px;vertical-align:middle}._1aS-wQ7rpbcxKT0d5kjrbh{border-radius:4px;display:inline-block;padding:4px}._2cn386lOe1A_DTmBUA-qSM{border-top:1px solid var(--newCommunityTheme-widgetColors-lineColor);margin-top:10px}._2Zdkj7cQEO3zSGHGK2XnZv{display:inline-block}.wzFxUZxKK8HkWiEhs0tyE{font-size:12px;font-weight:700;line-height:16px;color:var(--newCommunityTheme-button);cursor:pointer;text-align:left;margin-top:2px}._3R24jLERJTaoRbM_vYd9v0._3R24jLERJTaoRbM_vYd9v0._3R24jLERJTaoRbM_vYd9v0{display:none}.yobE-ux_T1smVDcFMMKFv{font-size:16px;font-weight:500;line-height:20px}._1vPW2g721nsu89X6ojahiX{margin-top:12px}._pTJqhLm_UAXS5SZtLPKd{text-transform:none}