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 France and other wine regions of Europe
After grapes or apples are pressed, water is poured over the leftover skins and pulp, left to soak and pressed again. The thin liquid ferments, or was already fermenting, into a weak, often lightly sparkling drink for workers and children, of about 4–8 % alcohol in today's piquettes.
| Waterone-tenth of the volume of must drawn off | Added to the grape husks for the first kind of Roman lora[pliny][pliny-latin-14] |
| Grape husks (pomace) left after pressing | [pliny][hauser2025] |
| Sugar or fresh grape juice (some modern piquettes) | [hauser2025] |
| Starter | untreated pomace macerated in water and left to ferment, or already fermented pomace leached with water (the EU definition of piquette) |
Total time across the recorded steps: 10 days – 23 days
What changes: Starting material: the skins and pulp left in the press
Output: grape or apple pomace.
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
After grapes or apples are pressed, water is poured over the leftover skins and pulp, left to soak and pressed again. The thin liquid ferments, or was already fermenting, into a weak, often lightly sparkling drink for workers and children, of about 4–8 % alcohol in today's piquettes. Made in 5 steps over 10 days – 23 days. The longest step, soak, takes 24 h – 14 days (Pliny the Elder 1855).
| Main step | 24 h – 14 daysReported[pliny][hauser2025] | Soak |
|---|---|---|
| Acidity | pH 3.3–6Measured[hauser2025] | Ferment the thin liquid |
Pomace-water drinks are made from what is left after the wine or cider has been pressed. Water draws out the last sugar, acid and colour, so the drink is thin and weak, a drink for workers rather than the wine itself.
Pomace holds a lot of moisture and varies from batch to batch, so it is a challenge for microbial stability, especially if it is stored before use. The study's five commercial piquettes measured pH 3.34 to 5.95, against the pH 3–3.7 typical of wine, and one approached pH 6, which the authors call a possible negative sign for microbial and colour stability. Pliny wrote that none of the three kinds was for more than a year's use.
Every number is labelled with how it is known. How this atlas is made
Pliny the Elder wrote that the Greeks called these drinks deuteria and that Cato and the Romans called them lora, counted among labourers' wines. Alice Morse Earle recorded a New Hampshire settler who made a barrel of cider, a barrel of water-cider and a barrel of "charming good drink" from his first eight bushels of apples. Under EU wine rules (Regulation 1308/2013, Annex VIII), piquette may be made only where a member state allows it, and only for distillation or for drinking in wine-producers' households.
