{"id":121,"date":"2007-11-02T06:00:40","date_gmt":"2007-11-02T13:00:40","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/11\/02\/just-do-it\/"},"modified":"2007-11-02T06:00:40","modified_gmt":"2007-11-02T13:00:40","slug":"just-do-it","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/11\/02\/just-do-it\/","title":{"rendered":"Just Do It"},"content":{"rendered":"

I’ve got a freezer full of rhubarb, tomatoes, and grapes. They, and the apples in my refrigerator, are all destined to become wine. What’s the holdup? Chemicals. I need more sodium hydroxide (NaOH) to do acid titration and buffer solution to calibrate my pH meter<\/a>. If I’d ordered them online, they’d have arrived by now and I’d be in business. Instead I decided I needed them fast, so I’d just pop down to the local homebrew shop and pick them up. I don’t know why I keep putting it off. Who wouldn’t jump at the chance to sit in even more traffic or squeeze into a crowded parking lot? I could order them today, of course, but then I’d have to wait for them to be delivered …<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve got a freezer full of rhubarb, tomatoes, and grapes. They, and the apples in my refrigerator, are all destined to become wine. What’s the holdup? Chemicals. I need more sodium hydroxide (NaOH) to do acid titration and buffer solution to calibrate my pH meter. If I’d ordered them online, they’d have arrived by now […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-121","post","type-post","status-publish","format-standard","hentry","category-misc"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t