I got in the mood for bourbon (rare!) after last night's libation upon hearing of the death of the ex-husband of a dear friend.

Tall Paul wrote:

Emmeran wrote:

https://cruelery.com/uploads/11_apple_jack.jpg

That looks fucking horrible. Now I'll do a little web research to find out if it actually is.

Edit: Now that I've seen the recipe,  I wouldn't clean a toilet with that. Why couldn't they just cold-squeeze some hard cider like men?

It was a gift for Veteran's Day, it is tasty.  I don't want to see the recipe until after I've finished it.  Obviously it was bought for me because I love hard cider.

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Some of crazy Danny's stuff


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Seasonal Greetings...

Sounds great!

Tall Paul wrote:

Dirckman wrote:

I was given a free ten pound bucket of honey yesterday and couldn't help myself.  I purchased a carboy, an airlock and some wine yeast and stirred myself up four gallons of mead!  It's bubbling along nicely now and I can't wait to try the final product!

Which yeast did you use? Mead generally also requires some sort of yeast nutrient.

Lalvin EC-1118.

Tall Paul wrote:

Dirckman wrote:

Tall Paul wrote:

Which yeast did you use? Mead generally also requires some sort of yeast nutrient.

Lalvin EC-1118.

An excellent choice! EC-1118 should be able to chew through ten pounds of honey in four gallons, although it may take a year to do it. In recent years I've moved away from high-gravity mead, I almost always use K1-V116 with an OG of 1060º to 1070º

Hmmmm....  I might have to get with you at some point for some tips and tricks on producing mead.  I used to get an excellent mead from a local home brewer, but my supply got shut off about four years ago when he took a friend of his up to a lake on Thanksgiving day and shot him in the head.  It was supposed to be a murder suicide thing because they both had terminal illnesses they didn't want to deal with anymore.  After shooting his buddy in the head and seeing how messy it was he decided he didn't want to go out that way and turned himself in.  That shut off my mead supply pretty quick and I've been looking for a source ever since.  I have a relatively endless source of local honey, I just lack the know how.

1964 Front page ad from the Sarasota Times - A kinder, gentler era.



(case sales and home delivery!)

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According to the local Albertsons, Bud Light is a craft beer.


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edit: passworded image

Last edited by Fled (2015-06-20 09:31:59)

http://www.telegraph.co.uk/men/thinking … ublic.html

Not drinking this.


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Toast the disappearing Bar Car.

There was something uniquely democratic about this service. As a kid taking the train to and from school, I could usually count on hiding out there to escape the homebound fare and hear everyone abuse Howard Cosell in person.

Last edited by choad (2014-05-11 13:37:35)

Thought I recognized that car, though I confess I only ever saw it from the outside. I lived in a Silverton a little while in the 70s and honeymooned there in... yeah, nevermind. Better to bury old ghosts.

I've made a light ale with a straight grain ale recipe using ginger instead of hops. It was very very good, but it wasn't exactly like traditional ginger beer.

Been making my own ginger beer since I encountered some very sharp stuff in several speakeasy type bars in NYC (Milk & Honey and its brethren for example). The ginger beer was consistent in flavor, intensity and cloudy unfiltered appearance, made me wonder if one guy was supplying the speakeasy circuit. So I attempted to reproduce it, after studying various recipes, and was successful in my quest.

I take a few pounds of ginger, shred it in the cuisinart, and simmer it with about a pound of unrefined sugar. I then add the juice from about 15-20 lemons. Next time I'm going to add a bit of molasses too. The first time I added baker's yeast and it worked fine, but now I use champagne yeast. I give the monster a couple of days to start fermenting, then strain and bottle it in those fancy french lemonade bottles with the ceramic tops. These go into the refrigerator immediately, as it's critical to make the yeast go mostly dormant. I'm planning to make a batch tonight with a yield of 24 liters.

Never been especially impressed with Gosling's rum, but mixing my brew with pretty much any rum and a squeeze of lemon makes for an exceptionally refreshing and healthful beverage.

Seems quite fashionable in many restaurants these days to advertise homemade ginger beer when they are making a ginger lemon simple syrup and adding it to soda water, or alternately they pressurize a keg of their ginger ale with CO2. I've asked about this and they usually reply they had a hard time maintaining consistency with the fermentation process, or they fear that the yeast gets too aggressive resulting in excessive carbonation. Indeed there's a shelf life issue. If my brew is not consumed in 3-4 months, it becomes a fountain of ginger spume when cracking a bottle. Definitely not an issue for the NYC bars, as it's evident they move a high volume of the stuff.

I've never brewed my own beer and this seems really easy to do in comparison. While I keep everything very clean, I do not exercise the effort on sterilization you'd require with beer. Maybe I have just been lucky so far...

Last edited by lechero (2014-05-14 13:00:42)

Tall Paul wrote:

One more thing lechero: Please IM me with a few more details about you ginger beer recipe, I'd like to give it a try.

Be appreciated if you posted a more detailed recipe and equipment list here.  After reading your post earlier I priced Grolsh bottles, they used to cost that with the beer in them.

Vice: Powdered Alcohol

kim wrote:

Recently found a pretty strong mead called Klapojster Mjod. It's 22% and burns the shit out of your chest.

hheeeyy guuuyys

Hey Kim!

Battle Approved.

Try drinking less.

http://clyp.it/uq1zklam

♧click♧