Kevin's Watch

JazFusion wrote:I always say I'm going to save half the bottle for mimosas in the mornings, but end up drinking the whole bottle instead. Sometimes I don't even use a glass.

An open bottle is an empty bottle. That's a fundamental constant in my universe.

Vader wrote:

JazFusion wrote:I always say I'm going to save half the bottle for mimosas in the mornings, but end up drinking the whole bottle instead. Sometimes I don't even use a glass.

An open bottle is an empty bottle. That's a fundamental constant in my universe.

This. Spirits being the exception, unless I'm being generous with my sharing.

Vader wrote:An open bottle is an empty bottle. That's a fundamental constant in my universe.

Vader Is Here

That'a a very small bottle of buckfast and a very strange colour of Smirnoff.

The clippers are the right colour though.

Must be an old pic. Vader quit smoking back in 1999.

I've had about 8 shots of vodka... mixed with various juices, of course.

And then two glasses of wine.

I feel like Karaoke. But I'm not sre I should be out in public lol.

My uncle gave my brother the still and the family Hooch recipe...must go explore my options...

Rigel wrote:I've had about 8 shots of vodka... mixed with various juices, of course.

And then two glasses of wine.

I feel like Karaoke. But I'm not sre I should be out in public lol.

Phew! Vodka and wine. Have fun with that hangover my friend .

I was very drunk last night/this morning, so much so that I attempted to post here and gave up before I managed it. Which was likely a blessing.

Cambo wrote: Phew! Vodka and wine. Have fun with that hangover my friend .

Yeah... I had another screwdriver after that, and then finished the bottle of wine

Surprisingly, I'm not feeling too bad this morning. Of course, the bacon & eggs are helping, as is the orange juice

But last night was a rarity for me. Normally my limit is 2 or 3 drinks.

Even camels drink (and O'Toole is bad ass)

www.youtube.com/watch?v=K561m7Nq7kk

Ingredients
1 (.25 ounce) package active dry yeast
4 cups sugar
1 (12 fluid ounce) can frozen juice concentrate -
any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed




Directions
1. Combine the yeast, sugar and juice
concentrate in a gallon jug. Fill the jug
the rest of the way with cold water.
Rinse out a large balloon, and fit it over
the opening of the jug. Secure the balloon
with a rubber band.
2. Place jug in a cool dark place. Within
a day you will notice the balloon starting
to expand. As the sugar turns to alcoho
l the gasses released will fill up the balloon.
When the balloon is deflated back to size
the wine is ready to drink. It takes about 6 weeks total.

sgt.null wrote:Ingredients
1 (.25 ounce) package active dry yeast
4 cups sugar
1 (12 fluid ounce) can frozen juice concentrate -
any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed




Directions
1. Combine the yeast, sugar and juice
concentrate in a gallon jug. Fill the jug
the rest of the way with cold water.
Rinse out a large balloon, and fit it over
the opening of the jug. Secure the balloon
with a rubber band.
2. Place jug in a cool dark place. Within
a day you will notice the balloon starting
to expand. As the sugar turns to alcoho
l the gasses released will fill up the balloon.
When the balloon is deflated back to size
the wine is ready to drink. It takes about 6 weeks total.

Wait...is that for real? So I could make a cran-apple wine in 6 weeks? [though I'm not sure why I would do that....]
Second question: Will it taste good, or be really nasty?
Third: What if you used honey instead of sugar? would it be a fruity mead?

1] it is real.

2] depends on how well you filter it. i have seen prison wine that was abolutely gut-wrenching. horrible to look at and to smell. i could not even imagine how you could drink it. the last batch i found actually looked and smelled decent.

3] i have always read that mead was not very drinkable.

i tell you what. i will try to get julie's permission to make this. if you try it as well we can post the results.

sgt.null wrote:3] i have always read that mead was not very drinkable.

I disagree. There are several meaderies in Colorado, and most are very drinkable. In fact, a friend had a new years party several years back and had a keg of mead (as one of his friends worked at one of the local meaderies) and it was definitely the hit of the party that night.

There's a winery near where I went to college that produced a mead. We used to drink it because it was cheap -- but it was also pretty good.

I think there's a thread in the Galley where I talked about making my own mead from a kit of herbs I got at a Celtic fair.

I've had mead that was pretty good...and some [at a local ren-faire] that reminded me of when your mom adds sugar to medicine...it's still revolting, kicks in the gag reflex.
[BTW, random info: if the label spells it "meadE" that usually means it isn't fermented with the honey, it means the honey was just added afterwards, so not really the same thing]

I think we should go for it Sarge...purely in the interests of Culinary science, of course. [I won't try it with the honey until I try the original recipe successfully first.]

Very yes. Merlot. So much.

FLAGRANT DISTILLING ERROR!

BREWER OVER!

MERLOT=VERY YES