Leaderboard

Main Panel sewing is done..

Alas, my bag (42" long and wheeled) is from an era when shorter wakeboards were popular - now the equivalent bags are usually upwards of 50" which leaves a floppy portion if you're packing a normal quad bag. Looks very similar, but I didn't see any measurements?

Time to sew.

First panel is basted..

View Advert Standard 1.5 Classic Black Full Sail This kite has been upgraded with the John Barresi stress points management. The proper seams were doubled and added strapping at rod areas. All done by a professional seamster according to John's instructions. IT has been flown little and is in no way stretched. I still have the mid and full vent B Pros to fly. Where I live the wind dictates mid and full vent sails. I bought an extra yoke for this one and will include it also. This one comes with race rods. $210 delivered Advertiser CaCondor Date 03/11/2020 Price $210.00 Category Kites (Quad Line) Brand Revolution Model standard 1.5 classic

2 for 1 sounds right in my experience. I enjoy making my own sets. A lot of weekends here in AZ, the wind won't cooperate, so I take my gear over to my office building (love that AC!) where there's a nice long tiled hallway to work in. Getting past the stretch is the least fun part.

I'm gonna piggy-back this one....I second how easy it is to make your own yogurt...cuz I make my own as well! It may seem intimidating, but once you make your first batch, you're not gonna believe it was that simple. Google is very helpful and you'll figure out what works best for you after a few batches. Quart sized mason jars, a thermometer, a large stock pot (8+ qt), wooden spoon, tablespoon, whisk, bath towel and cooler are the supplies that get to job done for me. A gallon of whole milk and a cup of store brand plain yogurt are all the fancy foodstuffs you need. "Live and active cultures" is the more important bit. Heat the milk to 190-195 degrees Fahrenheit. Devide among the 5 quart sized mason jars, about 24oz each. Cool to 100-110 degrees. Devide the store bought yogurt cup between the jars, about a tablespoon to each and eyeball the rest. Whisk and lid, wrap jars in towel and place in cooler. Wait 3 hours to overnight and refrigerate. Once cooled, enjoy. The long and the short of it is you're sterilizing the milk to inoculate it with the cultures that are going to do their thing and make more yogurt. Using Greek yogurt as a starter/culture does not yeild Greek yogure; straining of the whey with a coffee filter, mesh seive, and a bowl will get you there. Hyzakite does have a good bit of advice, save a lil bit from the last jar...use that to make your next batch. Feel free to reach out with questions, let us know how yours came out, too!