Fitz on Feb. 6, 2011

Interesting fact: Cheap fruit wine owes its particularly sour taste not to sulphur dioxide - like most people think - but to untimely (too soon or too late) ending of the fermentation process, resulting in high levels of acetic acid and aldehydes.

And so… Chomp is back! So sorry for the little hiatus! Busy, busy times - and then, when I got some time off, I wanted to make the best of it in my favorite way of all: SLACKING! :D Spent most of that time reading books (“Perdido Street Station” by China Mieville and “Physiognomy” by Jeffrey Ford, both absolutely brilliant). But I'm back to work now, and so I figured it's about time I get back to Chomp, too!