SA Footy

JACKPOT JIM quoted me as the quizmaster from hell.

jackpot jim wrote:Where in the Hell do you get all these questions from MIT80s ?????????????
You're the Quizmaster from Hell.

so in honor of him and knowing what he does for a living, let's put HIM to the test. Nothing less thean 10 out of ten JJ.

JACKPOT JIM'S Wine Making Quiz

Q1. Which is the most active stage of fermentation, primary or secondary? SECONDARY FERMANTATION
Q2. What is the function of an air lock? IT ALLOWS CARBON DIOXIDE TO ESCAPE FROM THE VAT. BUT DOESNT ALLOW OUTSIDE AIR IN
Q3. What do yeast eat? SUGAR
Q4. What is the purpose of racking? TO REMOVE THE WINE FROM SEDIMENTTHE POTENTIAL TO RUIN THE WINE
Q5. What are the two important by-products of fermentation? CARBON DIOXIDE AND ALCOHOL
Q6. What is the most important quality to look for in a secondary fermenter? MUST BE ABLE TO ALLOW CO2 OUT BUT KEEP AIR FROM COMING IN USUALLY BY BEING PLUGGED BY AN AIR LOCK
Q7. What is a fining agent? A FINING AGENT IS USED TO HELP CLEAR A WINE
Q8. Why can't baker's yeast be used to make wine? ALTHOUGHT IT WILL PRODUCE A POTABLE WINE, BAKERS YEAST WILL NOT SETTLE. IT WILL MAKE AN ODD TASTING, CLOUDY WINE FULL OF DEAD YEAST
Q9. What is the most essential part of your wine? Another name for juice?MUST
Q10. Why is clean equipment important in wine-making? UNWANTED BACTERIA WILL COMPETE WITH THE WINE MAKING YEAST AND HAS POTENTIAL TO RUIN THE WINE

i don't think thats right m80's, jackpot punts professionally & goes to work just to fill in time

bayman wrote:i don't think thats right m80's, jackpot punts professionally & goes to work just to fill in time

Well then this can be JJ's just to fill in time quiz

bayman wrote:i don't think thats right m80's, jackpot punts professionally & goes to work just to fill in time

Spot on Bayman.

C'Mon MIT80s, Cant you make it a Bit easier for me ??? Remember, I'm Not the winemaker of the family, I'm just the Part Time Grape Stomper and Vat Cleaning Shitkicker.

I'll Give everyone else a Few days Start on this Quiz to give them a Chance.

jackpot jim wrote:

bayman wrote:i don't think thats right m80's, jackpot punts professionally & goes to work just to fill in time

Spot on Bayman.

C'Mon MIT80s, Cant you make it a Bit easier for me ??? Remember, I'm Not the winemaker of the family, I'm just the Part Time Grape Stomper and Vat Cleaning Shitkicker.

I'll Give everyone else a Few days Start on this Quiz to give them a Chance.

wouldnt think anyone would know JJ unless they looked it up

JACKPOT JIM'S Wine Making Quiz

Q1. Which is the most active stage of fermentation, primary or secondary? Dunno
Q2. What is the function of an air lock? Maybe to prevent oxidization of the wine, wine comes into contact with air and it screws up the flavour.Q3. What do yeast eat? Sugar
Q4. What is the purpose of racking? Keep the cork wet.
Q5. What are the two important by-products of fermentation? Alcohol and (edit) carbon dioxide gas
Q6. What is the most important quality to look for in a secondary fermenter? Dunno
Q7. What is a fining agent? DunnoQ8. Why can't baker's yeast be used to make wine? It produces too many bubbles?
Q9. What is the most essential part of your wine? Another name for juice? Dunno.
Q10. Why is clean equipment important in wine-making? Because dirty equipment will interfere with the fermentation process.

Is there any chance of getting any results on this quiz?

this was a joke quiz for the WINE MAKER JJ.
but i will mark it for you
Q1. Which is the most active stage of fermentation, primary or secondary? Dunno
Q2. What is the function of an air lock? Maybe to prevent oxidization of the wine, wine comes into contact with air and it screws up the flavour....correct
Q3. What do yeast eat? Sugar....correct
Q4. What is the purpose of racking? Keep the cork wet....incorrect
Q5. What are the two important by-products of fermentation? Alcohol and (edit) carbon dioxide gas....correct
Q6. What is the most important quality to look for in a secondary fermenter? Dunno
Q7. What is a fining agent? Dunno
Q8. Why can't baker's yeast be used to make wine? It produces too many bubbles?...incorrect
Q9. What is the most essential part of your wine? Another name for juice? Dunno.
Q10. Why is clean equipment important in wine-making? Because dirty equipment will interfere with the fermentation process.....close enough[/quote]

magpie in the 80's wrote:JACKPOT JIM quoted me as the quizmaster from hell.

jackpot jim wrote:Where in the Hell do you get all these questions from MIT80s ?????????????
You're the Quizmaster from Hell.

so in honor of him and knowing what he does for a living, let's put HIM to the test. Nothing less thean 10 out of ten JJ.

JACKPOT JIM'S Wine Making Quiz

Q1. Which is the most active stage of fermentation, primary or secondary? SECONDARY FERMANTATION
Q2. What is the function of an air lock? IT ALLOWS CARBON DIOXIDE TO ESCAPE FROM THE VAT. BUT DOESNT ALLOW OUTSIDE AIR IN
Q3. What do yeast eat? SUGAR
Q4. What is the purpose of racking? TO REMOVE THE WINE FROM SEDIMENTTHE POTENTIAL TO RUIN THE WINE
Q5. What are the two important by-products of fermentation? CARBON DIOXIDE AND ALCOHOL
Q6. What is the most important quality to look for in a secondary fermenter? MUST BE ABLE TO ALLOW CO2 OUT BUT KEEP AIR FROM COMING IN USUALLY BY BEING PLUGGED BY AN AIR LOCK
Q7. What is a fining agent? A FINING AGENT IS USED TO HELP CLEAR A WINE
Q8. Why can't baker's yeast be used to make wine? ALTHOUGHT IT WILL PRODUCE A POTABLE WINE, BAKERS YEAST WILL NOT SETTLE. IT WILL MAKE AN ODD TASTING, CLOUDY WINE FULL OF DEAD YEAST
Q9. What is the most essential part of your wine? Another name for juice?MUST
Q10. Why is clean equipment important in wine-making? UNWANTED BACTERIA WILL COMPETE WITH THE WINE MAKING YEAST AND HAS POTENTIAL TO RUIN THE WINE

END OF QUIZ UNLESS JJ HAS MORE TO ADD