I notice that many of you have commented (because you can barely do anything else) asking why you don't have CCP (Comment Contribution Points). So I want to explain because I feel bad that this wasn't brought to your attention earlier.
Voat limits all new accounts for reasons of SPAM. To unlock your account you must earn CCP by commenting and having others upvote your contributions. It is orders more difficult for a botnet to unlock accounts with this requirement in place and is why we use this particular method.
For example: You need 10 CCP to make a submission or send a message. You need 100 CCP to unlock downvoat capabilities.
The reason you don't have any CCP is because the moderator(s) set a particular subverse property that prevents the earning of points in v/theawakening.
This subverse property is called: Minimum CCP required to downvote and when it is set to anything but zero three things happen (which are documented in the subverse settings. This information is also displayed in the sidebar so you can see what subverses have set what values):
- It prevents users who don't have at least X CCP in the subverse itself from downvoating content in that subverse.
- It prevents all submissions from showing up in v/all (basically making the subverse private).
- It prevents contribution points from accruing (This is an anti-farming measure).
No one has earned points in v/theawakening since this setting was set to 5.
I hope this helps you understand why.
Edit 5:
This post has been stickied again because people still have questions. This will be the last day of this sticky, I promise.
Edit 4:
Read #3 first. So here is my argument: They aren't super web savvy and reddit/voat layout is not that bad of a tool for what they are doing. They were directed to an image board. You all know that's a big jump coming from Reddit. The natural place is here. It's your call Voat always has been and always will be, but maybe we could learn a bit from them, and them us. Think about it.
Edit 3:
I'm just going to say that the back and forth I've had tonight with subscribers of v/theawakening have been the most pleasurable I've had on Voat. (Maybe I have low standards or you're just good people). I'm voting to keep them. Can we Voat? You owe me this one! ;)
Edit 2:
As @MAGAKAG2020Q mentions below and is important to note: This setting can not be instantly switched. It is on a time delay of 48 hours.
Edit:
More useful information here: https://voat.co/v/Voat/2722975
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One-Way_Bus ago
I see @PuttItOut is wasting his time with v/theawakening fags who are barely literate niggerkikenufags. At least he's putting the effort.
Goathole ago
He cares, it's sweet.
But that won't help those fucktards now. Blood is in the water.
White_pride_cis ago
The ones that have lingered have potential... There's even boomers trying to integrate. Those fuckers need all of the help they can get. If you have crayons, bring them.
Goathole ago
I give GreatAwakening a wide berth but theawakening is a free fire zone. I'm not ready to forgive yet.
White_pride_cis ago
Nor should you. They gave their POA months ago, when they said there are SO many of them, they can steam roll us. Fuck those cunts... However, and this is a big however, the ones who engage still have the opportunity to change. They have the willingness to converse. There is still hope. I deal with my boomer Father, who is just like most of those window lickers. Maybe I feel that each person I convert is finally opening his fucking eyes.. Who knows?! I am 3 bottles of homemade Apfel Wein deep right now. But don't write off someone who has an open mind. Yes, the mods fucked up, and everyone followed them like sheep. Our immune system kicked in, as it should have. But I have actually had good interactions with those who came and asked "Why are you so racist" and "What did the Jews do that upsets you". Those opportunities do not come often here. Most people who came here know the transgressions of the hooked nosed baby fuckers. That is my opinion.
Goathole ago
What yeast are you using for your Apfel Wein?
oh and yeah yeah, don't hurt the normies feelings so we can turn them got it.
White_pride_cis ago
Well I have two different recipes. I have the actually processed apple juice (according to the SG, it is at 14%) and the actual cider. I had to clear and rack the cider so much that it got concentrated. It is like fire water. I used Montrachet Yeast in both recipes, but I had to add a lot of table sugar to the real cider. I find this odd, because the real cider was supposed to have no sulfates... yet I couldn't get it to ferment. It took 3 days for fermentation to happen. I bottled some of both in a mixture in nutmeg, all spice and brown sugar. It tastes legitimately like apple pie... but there's still trub floating in the bottle which is a turn off aesthetically.
Goathole ago
That doesn't sound right. Clearing and racking doesn't increase abv.
That's where your elevated percentage comes in. Try adding it during the cook, less than 150 for 40 minutes or so or make a simple syrup. Try using honey, it IS the best vehicle for fermentation as it IS ~100% fermentable.
yes, yes, keep talking dirty to me..........
There will always be some but your repeated racking should take care of most of it. It sucks to lose that pt or so but the end product is what we're after.
Shhh! There are other yeasts that yield less alcohol but are much much smoother on the pallet.
White_pride_cis ago
Okay... now you're talking my language, dirty boy... I brought it to slow rolling boil, and cooled it off outside (Iowa in the winter time hits -20*). I added that to the fermentation bucket. Next go around, I would change the yeast. I want an authentic German Apfel Wein, but everyone is at a loss for the yeast. In terms of the abv being concentrated, unless you use a cold distilling, it shouldn't raise the abv. This I know, but the hard cider packs a punch and hangover to be reckoned with. You seem to know your stuff. What would you attribute this to? I got the cider from a local orchard. Perhaps it was the sugar content in the cider? Or.. the wild yeast took over?
Goathole ago
You gotta be careful. You shouldn't boil it, you're only heating it to kill the bacteria and any wild yeast that might be in there. 150 degrees should be your max temp....for 30-40 minutes. That could be the problem. Tannins or some such shit.
That's difficult. They are using their natural wild yeast I believe which makes it near impossible for us.
My version is not going to make a wine, more of a fruity sheri/beer concoction. It's GOOD, I won't lie and no one I know of is doing it. It was more of a need/want/can't find issue when I first did it.
That's adelphines(?) or something......from the yeast and the way it ferments.
You might want to add yeast nutrients and control the temp of the initial fermentation better for a slower/faster ferment. A carboy on a cold basement or garage floor is going to ferment slowww whereas one in your kitchen at 70 degrees will be too fast. This will also affect flavor much like a lager or an ale.
"Supposed to have no". - Santa Claus is real too. Unless you go directly to the mill, see the pressing for yourself and watch it be pasteurized with ONLY UV lighting, you cannot trust anyone.
Also, Yeast starter and temp will fix most fermentation problems. A blow off tube will come in handy for sure.
Next time we'll exchange oatmeal cookie recipes! Maybe we can get some matching aprons? Mine will definitely have to have a swastika though. Goatholes Bakery LLC.
White_pride_cis ago
I switched to my Oktoberfest bier, but you had me laughing,
mein Dude... I am too worried to use a wild yeast, could end up with a lambic or vinegar. That is the last thing I want. Until my skills are honed, I would prefer my yeast from a package. I could do a cider beer, although I do not like ciders too much. Angry orchard and the like are not my style. That being said, to each their own. That is what makes this hobby so great! I have a flash drive with 4,000 award winning recipes. When I have the money, I would like to make each one. Regardless of personal preference.
So I live in an old mansion built in 1907, which has a built in (what I call) my beer cellar. It is 10' under ground, so it hits 67* in the winter, and 73* in the summer. Not too shabby.
For the cider, I had to do a makeshift blow off tube. Holy hell... The cider had so much trub, it filled a 1 gallon jug in a couple of hours once it kicked off. You seem to know your shit. I waited a year to drink the Apfel Wein, but I am not impressed. I should pm you for more ideas. It tastes like lightly flavored apple and a fuck ton of booze. I want to share to get people into the hobby.
You can't have the swastika, mine all have it!! Fine, I will have 1488 embossed in all of my home brew and wine making equipment... swear to God though.. When we cook, I will break your knees if there is 1488 on ANYTHING!
White_pride_cis ago
Why would someone downvote my wine recipe?
Goathole ago
Teetotalers. We must find a Final Solution to the non drinker problem.
White_pride_cis ago
I am a firm believer... Never trust someone you can't eat bacon with, while drinking shots of whiskey.