True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Alcoholic drinks from United States
These wines are made at home from fruits other than grapes, such as apples, cherries, currants, strawberries and rhubarb. Unlike grape juice, which is used full strength, the fruit juice is made up with water, and sugar is added until a hydrometer gives the reading the recipe asks for. Wine yeast then ferments it in a pail and a glass carboy over several weeks, and the wine is racked clear, bottled and aged.
| Cherries3 lb | Washed and sorted; pitted, or crushed without breaking the pits[ndsu-fn1638] |
| WaterTo fill 1 gallon | [ndsu-fn1638] |
| Sugar2¼ lb, plus or minus | Enough to bring the must to a specific gravity of 1.085 to 1.09[ndsu-fn1638] |
| Acid blend (malic, tartaric and citric acid)1 tsp | [ndsu-fn1638] |
| Tannin¼ tsp | [ndsu-fn1638] |
| Yeast nutrient1 tsp | [ndsu-fn1638] |
| Pectic enzyme½ tsp | Breaks down pectin so the wine does not stay hazy[ndsu-fn1638] |
| Campden tablet (potassium metabisulfite), crushed1 | Supplies sulfur dioxide against wild yeasts, moulds and bacteria[ndsu-fn1638] |
| Wine yeast, such as EC-1118 or K1-V11161 packet | [ndsu-fn1638] |
| Starter | inoculated wine yeast |
Total time across the recorded steps: 4.7 months – 16 months
What changes: Crushed fruit is squeezed through a nylon bag and the juice runs out
Freezing and thawing softens many fruits and helps the juice run. Heating is avoided because it releases too much pectin and leaves a haze. Output: fruit juice, with the pulp held in a straining bag.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
These wines are made at home from fruits other than grapes, such as apples, cherries, currants, strawberries and rhubarb. Unlike grape juice, which is used full strength, the fruit juice is made up with water, and sugar is added until a hydrometer gives the reading the recipe asks for. Wine yeast then ferments it in a pail and a glass carboy over several weeks, and the wine is racked clear, bottled and aged. Made in 6 steps over 4.7 months – 16 months. The longest step, bottle and age, takes 2–12 months (Sagaser S 2026). Wine yeast (strains such as EC-1118 or K1-V1116), not baking yeast does most of the fermenting.
| Main step | 2–12 monthsReported[ndsu-fn1638] | Bottle and age |
|---|---|---|
| Temperature | 18.3–26.7 °CReported[ndsu-fn1638] | Primary fermentation in a pail |
Grape wine is made from undiluted grape juice. Many NDSU fruit wine recipes use 3 to 5 pounds of fruit per gallon with water making up the rest, and sugar, acid blend, tannin and yeast nutrient are added to balance the must.
Do not break the pits of cherries, plums and other stone fruits. They contain cyanogenic compounds. EFSA sets an acute reference dose of 20 µg cyanide per kg of body weight, and EU Regulation 1334/2008 limits canned stone fruits to 5 mg cyanide per kg. For rhubarb wine use only the stalks; the leaves are toxic and contain oxalic acid [ndsu-rhubarb].
Every number is labelled with how it is known. How this atlas is made
Making wine from grapes and other fruit is among the oldest production processes still used. Traces of wine production date to the Caucasus about 6000 BC, to Egypt and Sumeria in the 3rd millennium BC, and to India from 1500 BC; these dates are for wine in general. Piquette, a fizzy drink pressed from grape pomace and water, has been known since Roman times, and its apple counterpart is called ciderkin (Čakar et al. 2026).
