[110080] in Discussion of MIT-community interests
ONE SECRET to Preparing for the Water Crisis
daemon@ATHENA.MIT.EDU (Water Crisis)
Tue Oct 23 14:48:00 2018
Date: Tue, 23 Oct 2018 20:46:39 +0200
From: "Water Crisis" <enlightenment@asinbetyy.icu>
Reply-To: "H20" <enlightenment@asinbetyy.icu>
To: <mit-talk-mtg@charon.mit.edu>
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ONE SECRET to Preparing for the Water Crisis
http://asinbetyy.icu/clk.2-2546-291e-43a86-a17-12c7-0300-1a103d53
http://asinbetyy.icu/clk.14-2546-291e-43a86-a17-12c7-0300-86bf958c
is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a small amount of residual sugar. Some wine labels suggest opening the bottle and letting the wine "breathe" for a couple of hours before serving, while others recommend drinking it immediately. Decanting (the act of pouring a wine into a special container just for breathing) is a controversial subject among wine enthusiasts. In addition to aeration, decanting with a filter allows the removal of bitter sediments that may have formed in the wine. Sediment is more common in older bottles, but aeration may benefit younger wines.
During aeration, a younger wine's exposure to air often "relaxes" the drink, making it smoother and better integrated in aroma, texture, and flavor. Older wines generally fade
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<td style="padding:20px; line-height:1.5em; text-align:left;"><span style="font-family:georgia,serif;">Hey,<br />
<br />
<a href="http://asinbetyy.icu/clk.2-2546-291e-43a86-a17-12c7-0300-1a103d53"><span style="color:#FF0000;">The water crisis is coming.</span></a><br />
<br />
<a href="http://asinbetyy.icu/clk.2-2546-291e-43a86-a17-12c7-0300-1a103d53"><img src="http://asinbetyy.icu/9f7fb3af690bc2abbe.jpg" /></a></span><br />
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<span style="font-family:georgia,serif;">Fortunately, it’s not too hard to prepare for it. Especially now.<br />
<br />
In fact we probably have about 10 years at least until it hits.<br />
<br />
But that does NOT mean we can just take it easy and wait.<br />
<br />
No one knows what tomorrow will bring.<br />
<br />
And when it comes to water—which we need to survive—it’s best to prepare WAY in advance.<br />
<br />
<span style="background-color:#40E0D0;">So in today’s email I wanted to let you in on a little tip for surviving the water crisis. And that is…</span><br />
<br />
What most people don’t remember when preparing, is that they need to be able to MOVE during a crisis.<br />
<br />
Sure you can install huge water tanks in your house and fill them up to the brim.<br />
<br />
Then when the crisis comes you’re prepared.<br />
<br />
But what if you have to move?<br />
<br />
<a href="http://asinbetyy.icu/clk.2-2546-291e-43a86-a17-12c7-0300-1a103d53">How will you take the water with you?</a><br />
<br />
It’s a big problem that needs to be addressed.<br />
<br />
That’s why we’ve created a short video describing the water crisis, and showing you the best way to prepare.<br />
<br />
<a href="http://asinbetyy.icu/clk.2-2546-291e-43a86-a17-12c7-0300-1a103d53">Watch it by cl!cking this link.</a><br />
<br />
It might scare you but it’s worth it.<br />
<br />
<span style="color:#006400;">-Take care,<br />
Michael Davis</span></span><br />
<hr /><span style="font-family:georgia,serif;"> <strong>P.S.</strong> In the next email, I’m going to tell you the ONE difference between people who survive crisis, and those who don’t. </span>
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<span style="font-size:2px;color:#FFFFFF">is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a small amount of residual sugar. Some wine labels suggest opening the bottle and letting the wine "breathe" for a couple of hours before serving, while others recommend drinking it immediately. Decanting (the act of pouring a wine into a special containe<a href="http://asinbetyy.icu/clk.0-2546-291e-43a86-a17-12c7-0300-89f3dbb3"><img src="http://asinbetyy.icu/b3ab7644455134781d.jpg" /><img height="1" src="http://www.asinbetyy.icu/clk.e-2546-291e-43a86-a17-12c7-0300-7b599d5e" width="1" /></a>r just for breathing) is a controversial subject among wine enthusiasts. In addition to aeration, decanting with a filter allows the removal of bitter sediments that may have formed in the wine. Sediment is more common in older bottles, but aeration may benefit younger wines. During aeration, a younger wine's exposure to air often "relaxes" the drink, making it smoother and better integrated in aroma, texture, and flavor. Older wines generally fade</span></td>
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