Lolcow KingCobraJFS / Josh Saunders - Amateur musician, YouTube Streamer, wandmaker, and self-proclaimed "sexy goth badboy". Perpetually circling the drain.

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eaglesfan665 said:
Honestly, when will Cobes just decide to debtmax and stop caring about how far he goes in the hole? It's obvious he is getting further and further into the negative every time and it's not like Clint will do shit about it. Why stop at $800 in the negative? Why not $80,000 in the negative? The real "winning the lottery" was in embracing the debt all along
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Gotta get Cobes in the mindset of "If you owe the bank $1000, you're in trouble. If you owe the bank $100mil, they're in trouble."
 
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This was posted in the subreddit. Didn't see it here.

Rasta Jeremy found a new place to stay after his time with Cobes.

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He has to be making at least 30-40k a year on donations with how many times he goes in the red and comes back out by the end of the stream
 
I've tried searching in this thread but I can only find a screencap from the video, I'm looking for the clip of KingCobra skinning his sexdoll and hes saying like "Yeah I'm sorry that was pretty grim"

If someone could hook me up you will get precisely 1 single Feels react
 
Bogliacci said:
Wtf is this retard buying????
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He's using doordash on a daily basis, alcohol order and food order will easily be $60 a day, so $1800 a month. It's probably often higher than that because of the stupid $40-50 custom pizzas he orders with a million toppings (that he doesn't even get because they just put less of each topping on the pizza because they can't fit it all).
 
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SupremeGuntleman said:
He's using doordash on a daily basis, alcohol order and food order will easily be $60 a day, so $1800 a month. It's probably often higher than that because of the stupid $40-50 custom pizzas he orders with a million toppings (that he doesn't even get because they just put less of each topping on the pizza because they can't fit it all).
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He had a whole ass summer to be out and about (the weather has been awesome) and he’s so far in the hole with money……winters gonna be mean.

Someone send him real yeast or a dinosaur digging craft, It’s gonna be a boring winter.
 
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SupremeGuntleman said:
He's using doordash on a daily basis, alcohol order and food order will easily be $60 a day, so $1800 a month. It's probably often higher than that because of the stupid $40-50 custom pizzas he orders with a million toppings (that he doesn't even get because they just put less of each topping on the pizza because they can't fit it all).
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His need to customize his food orders really is one of the main pillars of his money issues. If he could just get a normal fucking pizza or burger his orders would be much much more affordable and he'd probably be able to get by a lot easier. Then again, he is highly regarded and he would probably just order much more often. Is what it is bud.
 
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8mm Cunningham said:
in a gallon of Tampico mango juice
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Tampico is probably the worst "juice" he could have chosen for making alcohol. I'm almost certain that it's about 1% actual juice and the rest is just water and high fructose corn syrup. That's why a gallon of it is less than $3. He's going to get nothing out of this.
 
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8mm Cunningham said:
Cobra is making 'mead' by dumping a bottle of honey in a gallon of Tampico mango juice with what I can only assume is more instant yeast.
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I haven't seen this yet but I guarantee you hes using that goyslop sugar syrup and not real honey
Just like he uses that nasty ass country crock instead of real butter
 
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Dick Pooman said:
Tampico is probably the worst "juice" he could have chosen for making alcohol. I'm almost certain that it's about 1% actual juice and the rest is just water and high fructose corn syrup. That's why a gallon of it is less than $3. He's going to get nothing out of this.
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You beat me to it before I fould post. You nailed it. While it's not impossible, "juices" that are mostly corn syrup and not any real juice are the wordt thing yoy could use to try and ferment anything. This WILL end up rotten and low alcohol, even if he uses real fermenting yeast.

The second issues is, theres a reason there are no historic alcohols based off fruits like mangos, pineapples, citrus, etc (flavored drinks are different, im talking the base juice being from these fruits) the citric acids and enzyms in these fruits destabilize the yeasts and make it very difficult to ferment. Again, anything he gets will be low alcohol.

The video isnt working right now for me but did cobes at least heat the honey up with water separately and then add it to the juice? Otherwise hes going to get a big glob of honey at the bottom of the water.

Speaking of honey. Did he at least use real honey? I know that I am asking too much of him but I can only hope...
 
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SpiceyHuman said:
The video isnt working right now for me but did cobes at least heat the honey up with water separately and then add it to the juice? Otherwise hes going to get a big glob of honey at the bottom of the water.
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What do you think? He just glopped it in there and used his fingers as a funnel, shook it without flipping it and left exactly that. A pile in the bottom of the bottle.

When I made mead, I boiled the water to get the honey to dissolve. That's too much thinking for our boy here.
 
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It Burns said:
The most likely reason that fermentation stopped after just one week is the yeast simply ran out of nutrients/oxygen
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Agreed except for this point. Fermentation ultimately boils down to redox chemistry. Fermentation is an alternative form of using sugars for energy that specifically doesn't require oxygen as a terminal electron receptor. Yeast most efficiently metabolize sugars, energy dense molecules made of carbon, oxygen, and hydrogen, in an oxygenated environment as every bond is broken down and has its energy extracted, leaving only CO2 and H2O as end products. Most of this energy is converted to the cell's "energy currency" ATP in the electron transport chain which takes the reducing power of chemical intermediates, and passes these electrons along to ultimately be added to oxygen (for every reduction, you need an oxidizer and oxygen is a good one.)

In fermentation, central metabolism is stopped due to this lack of oxygen. It has too many electrons and nowhere to put them. For non-fermenting beings like us humans, this is suffocation- your cells will produce no energy and will die off. Yeasts and many bacteria, however, have anoxic forms of energy production collectively put under the label of fermentation. These are a bypass of much of central metabolism (The citric acid cycle and the electron transport chain) in favor of using a relatively large chunk of the original sugar as the terminal electron receptor; this most commonly is lactic acid or in the case of yeast ethanol, that alcohol that humans love.

Fermentation is a bad idea, energetically speaking, whenever there's oxygen available. A complete use of a glucose molecule from glycolysis, the citric acid cycle, and the electron transport chain can is a net gain of 36 ATP/glucose. Fermentation to lactic acid or ethanol results in a net gain of 2 ATP/glucose. You don't have to be a math wizard to understand why organisms would prefer aerobic conditions vs anaerboic fermentation. There's also the fact that both ethanol and lactic acid is toxic if enough of them accumulate. For facultative anaerobes, organisms that can live both in aerobic and anaerobic conditions, the aerobic conditions have a lot going for them; though there's other reasons why oxygen can be bad for living things, the energy differential is massive.

So if you're making prison wine like cobes is and you're looking to maximize your alcohol content (taste be damned, because we are talking about Cobes here) at least from a biochemical level you want to be perfecting your sugar to yeast ratios while allowing the least amount of oxygen in. Obviously you have to do the burping because every aqueous solution is going to have some dissolved oxygen and you don't want your plastic jug to blow up from accumulating pressure. There's 2 main threats your yeast in there that will eventually kill it when you're brewing- either starvation because there wasn't enough sugar or environmental toxicity from the ethanol levels. Any oxygen added is going to help convert sugar into unwanted CO2 and H2O.
 
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