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 Shaoxing, Zhejiang, China
Shanniang is the semi-sweet Shaoxing rice wine. It is brewed like dry yuanhong wine, except that finished yuanhong wine and the sour rice-soak water go into the vat instead of plain water. The added alcohol holds the yeast back, so 40.1–100.0 g/L of sugar is left in the wine. Made in 6 steps over 33 days – 48 days. The longest step, slow ferment in clay jars, takes at least 30 days (Zhejiang Liquor Industry Association 2025) and runs at up to 20 °C (Zhejiang Liquor Industry Association 2025). Saccharomyces cerevisiae and Aspergillus do most of the fermenting.
| Main step | at least 30 daysSet[sx-spec] | Slow ferment in clay jars |
|---|---|---|
| Temperature | up to 20 °CSet[sx-spec] | Slow ferment in clay jars |
| Glutinous rice · Soaked, then steamed[sx-spec] |
| Shaoxing yuanhong wine · Replaces the brewing water, with the rice-soak water[sx-spec] |
| Rice-soak water (mijiang shui) · The sour water left from soaking the rice[sx-spec] |
| Wheat qu (maiqu)[sx-spec] |
| Yeast mother (linfan jiumu)[sx-spec] |
| Starter: koji/qu/mold-starter (wheat qu plus a jiuyao-based yeast mother) |
Total time across the recorded steps: 33 days – 48 days
What changes: The rice soaks under water for days to weeks and the water turns sour
Output: soaked rice and sour rice-soak water.
Microbes at work in this step
lactic bacteria sour the soak water, which shanniang reuses
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
Yuanhong, the dry Shaoxing wine, is brewed with water and keeps 15.0 g/L of sugar or less. Shanniang uses finished yuanhong wine and rice-soak water instead of water and a warmer pitch of 30–33 °C. The added alcohol slows the yeast, so the wine stays semi-sweet.
As for other Shaoxing wine, heating the wine before it is sealed kills the yeast and bacteria.
Hazards the sources name: Lactic bacteria that form biogenic amines such as histamine (in Chinese rice wine generally).
Every number is labelled with how it is known. How this atlas is made
Shaoxing wine is classed by sugar into dry yuanhong, semi-dry jiafan, semi-sweet shanniang and sweet xiangxue, the four types of the national geographical-indication standard.
