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Posted (edited)

Hi, looking for information about brewing and beverage making for affinities. I know there’s a lot accounting for meals but would love to get my hands on info on making affinity booze and teas.

Let me start off with the things I know:

 

Aging Wine and Alcohol:

Oak barrels give a small boost to aging distilled alcohol and wine.

Being on deed, underground inside a building gives a major boost to aging distilled alcohol and wine.

 

Changes to end Affinity:

Rare stills add +1 to the affinity of alcohol made inside them.

Green grape juice adds +13 to a recipe for affinites.

Salty Water adds +16 where as water adds +6 for affinities

Pre-fermentation Alcohol affinities follow normal cooking rules for affinities

When adding ingredients the amount of water doesn't change the affinity but each other ingredient extra does.

When filling a container with several different batches of gin, It always takes the affinity of whatever was inside the container first. I assume it works this way for all drinks but have not tested beyond alcohol.

Rare barrels do not affect fermentation end affinity.

Beers, ales and the like have a set affinity each one gives.

 

Edited by Blacklotus

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How much information do you want? I'm not sure if you want to say figure out and discover affinities or you'd rather someone give your list.

 

1. Unfermented moonshine is the best beverage for affinity timers and ccfp.

2. herb tea and tea are the second best but its a lot less advantageous compared to first.

 

All the rest of the beverages have horrible ingredient variety which means you can't make many affinities from them.

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Posted (edited)

Ogare, Thanks for the information. Honestly I believe it's possible to hit all affinities between the different kinds of alcohol due to finding a post buried within the forums about one person selling targeted affinity drinks and I am prone to believe it's possible, I just lack a certain amount of information regarding a few important factors like how does the fermentation process change the affinity and same for cooking it in the still. I have several kinds of alcohol that are the same named but different affinities and even with the rare still if it works like normal cooking it shouldn't be possible to get that kind of range so there has to be a missed factor. I am still learning the different recipes for tea limited knowledge there.

Edited by Blacklotus

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Oh, sorry, I didn't mean to say you can't get all affinities by making lots of different beverages. I just think it's better if you can get all of them from one recipe. And this is how I critiqued unfermented moonshine and herb tea.

 

* stills of rarity will mix up affinity

* Barrels of rarity do not mix up affinity (correct me if I'm wrong there) for those you don't distill (beer, cider,...)

* wood scrap type will mix up affinities for beverages you don't distill.

* try using salt water and normal water

 

I'm interested in hearing if you see more then 4 variations from rarity (common, rare, supreme, fantastic )  from stills for all distilled drinks. I believe the fruit gins are named after the fruit, example apple gin. plain and salt water are one guess.

 

 

18 minutes ago, Blacklotus said:

few important factors like how does the fermentation process change the affinity and same for cooking it in the still

In summary, affinity is based on the stuff you see inside the cooker. All the prep work done to make the stuff that goes in the boiler or wine barrel (for non-distilled) doesn't affect affinity varriety.  This why unfermented moonshine is so good and moonshine is not. unfermented moonshine resulted from a whole bunch of different stuff in a cauldron where as moonshine results from a single item (undistilled moonshine) in the boiler. note that prep work does make ccfp and affinity timers better (more complexity)

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15 minutes ago, Ogare said:

In summary, affinity is based on the stuff you see inside the cooker. All the prep work done to make the stuff that goes in the boiler or wine barrel (for non-distilled) doesn't affect affinity varriety.  This why unfermented moonshine is so good and moonshine is not. unfermented moonshine resulted from a whole bunch of different stuff in a cauldron where as moonshine results from a single item (undistilled moonshine) in the boiler. note that prep work does make ccfp and affinity timers better (more complexity)

The only issue I have with this is that I have Gin that was made by somebody else, and gives milking affinity, and my gin gives leatherworking affinity. When I examined how far off these two affinites were I found an issue because, originally i thought maybe it was made in a supreme still so it'd only be 1-2 off. It's 72 difference between the affinites. So I checked and made sure one wasn't fruit gin or berry gin but they're both the same. I am just lost for how this could be possible.

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Posted (edited)

I tried to find an answer and didn't come up with anything solid. It doesn't help that I don't bother with distilled things. The steps I followed below are the same I do with breakfast, salad, and herb tea. And these steps let me figure out the affinities without making anything.

 

************

Milking, 116
Leatherworking, 52

 

modulo math multiple possibilities.
going from 52 to 116: 116 - 52 = 64
going from 116 back around to 52: 52 + (138 - 116) = 74


UNDISTILLED flag is this 0B0100 0000 which is 64. But I have no idea how someone could make gin from something that doesn't have the undistilled flag as it's mandatory.


gin
toon offset: 0
cooker still template 1178  % 138 = 74
container boiler template 1284 % 138 = 42

undistilled gin ( gin template 1234, material water 26, realtemplate -10, undistilled 64) % 138 = 72

summed and % 138 is 50 without character offset

Edited by Ogare
error in the Gin affinity math

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And this is why I believe a factor is missing somewhere because obviously it was done/made somehow and I know everything has been distilled it's in wurm online so there has to be some flag witten internally in how products ferment that changes the affinity. I'm currently running a test of 15 barrels, all the same woodtype all the same batch of alcohol inside split into equal amounts, where the only variable is woodscrap type. My next test I plan to have a barrel of two different types using the same alcohol, and same woodscrap type (depending on my first test) and see if the barrel type makes any flags into the undistilled alcohol. I know it will affect alcohol that ferments only (which i'm also testing in a seperate run) and everything I have found says it should work. There are some 500 different beverages variations and all affinities are obtainable I just can't seem to find any of the math behind beverages only on meals.

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Apparently there was a bug with gin when cooking first came out. It was something about how the beverage wasn't updating the cookbook. There is a combination that would explain what your experiencing. Is the gin behavior happening with other things or is it an isolated occurrence? If it's just the Milking affinity gin, then that is likely a legacy item that can't made again.

 

129 toon
74 still cooker
42 boiler container
8  undistilled gin (gin template 1234 + water material 26 + none real template -10) % 138
116 summed and % 138 + 1

129 toon
74 still cooker
42 boiler container
82  undistilled gin (gin template 1234 + water material 26 + none real template -10 + undistilled -64) % 138
52 summed and % 138 + 1

 

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all right I made gin. 92 is my toon's offset. I've made lots of different things using this and it's never been wrong (no distilled bev, first one I've done here).

 

First, I made a mistake above with the boiler as container.  Also Un-distilled value is 64, not -64.

Second, I brewed up a second batch almost exactly the same as the first but I used salty water. The end distilled result was the same as fresh water. That is sad news! I had hoped it would add some variation potential for distilled things. I know salty water works with herb tea.

Third, the numbers no longer match up to explain the Milking, 116 and Leatherworking, 52.

92	toon
1178	still (or 74)
0	contianer
72	undistilled gin (gin template 1234 + water material 26 + none real template -10 + undistilled 64) % 138
0	ingredient
0	ingredient
--------------	
101	summed and % 138 + 1
[02:42:21] You think the gin might give you more of an insight about natural substances!

Blacklotus it'd be great if I new your toon's offset so I could verify if this is right. 

43	toon
1178	still (or 74)
0	contianer
72	undistilled gin (gin template 1234 + water material 26 + none real template -10 + undistilled 64) % 138
------------
52 summed and % 138 + 1

 

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Can you tell me how to come by my toons offset? I know tracking is the skill I put into the meal generators for myself if that helps.

Edited by Blacklotus

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Wurmfood doesn't give toon offset, I thought it did. For that tracking skill I'm taking a guess that you made this >

 a meal made from raw whole bear meat + raw whole corn in a frypan, cooked in oven.

43	toon
40	oven	178 % 138 = 40
75	frypan 
16	bear 	(meat template 92 + bear material 72 +  none real tempalte -10) % 138
44	corn 	(corn template 32 + vegitible material 22 +  none real tempalte -10) % 138
------------------
81 		summed and % 138 + 1. 
81 is Tracking skill.

Also, if you put a whole raw pumpkin in a pottery bowl and cooked it in oven do you get small maul?

 

I figured out my toon offset by making a simple spreadsheet and plugging numbers in until it was right.  It's possible to solve with modular arithmetic but I don't have those math skills.

 

Sadly the Milking, 116 and Leatherworking, 52 affinity mystery is still just that. I wish somewhat would explain it.

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The scrap of wood you seal a barrel with to ferment will change the affinity. Im wondering if the type of wood for the barrel also does.

 

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4 hours ago, Ogare said:

Also, if you put a whole raw pumpkin in a pottery bowl and cooked it in oven do you get small maul?

 

Yes, Small Maul. I am assuming 43 would be my affinity number in that case. - this helps a lot in me figuring out the math for each woodscrap.

 

3 hours ago, ChampagneDragon said:

The scrap of wood you seal a barrel with to ferment will change the affinity. Im wondering if the type of wood for the barrel also does.

 

 

In my brewery I am testing the following: 
Effects the unusual woodscrap types from archeology have on wort
Affinity from each kind of woodscrap minus the known fruit woodscrap as that would make malt vinegar.
Effects of a rare small wine barrel on the fermenting process and end affinity matched to another barrel using the same woodscrap.

Gin variations and their affinities. I have concluded woodscrap type does not affect gin and distilled alcohols, at least that has been my observation.

As far as testing methods, Each barrel has wort all made in the exact same way, the only different is the woodscrap. All barrels are made from oak except for the rare barrel which is cederwood. 

Future planned tests are:
Wort with hops, wort with lots of hops, wort with ginger, wort with sassafrass for woodscrap and affinity.

After apple season, this test will also be carried out to make cider for affinity.

Mead, rice wine, red wine and white wine as well as I can collect necessary supplies.

Testing Barrel types for affinity differences based on if my rare barrel comes back with a different affinity as the control barrel.
Also need to test if the herb used in wort has an effect on end affinity.

My theory is once I've discovered the different affinites associated to each kind of brew and how woodscrap affects the barrels, I am assuming it's a set number, I am also assuming the barrel has some effect on it but that remains to be seen.

Edited by Blacklotus

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