"what'cha drinking tonight?"

2 x's amber... not Blue Point Ale... because we cant get it here... any islanders on here with a connection?
 
TripleKing said:
I gave up beer for lent (the tribulations of being Irish and Catholic), but I have been drinking Bushmill's Black Bush Irish Whiskey (the joys of being Irish, at least).
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I gave up Lent for Lent ;D
 
Early Times Kentucky Whisky 150th Anniversary from 2010. Neat. Not bad for 100 proof.
 

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home made apple cider, st ettienne lager and finished off with a couple of BeerLao over some fine thai food for dinner
 
more french lager and more home made apple cider, can't be a bad way to see the weekend out

recipe for ghetto cider - 2 litres of preservative free unchilled apple juice from the cheapest supermarket you can find (i'm paying $2 for 2 litres at the moment), 1/4 tsp of chapagne yeast from home brew shop ($6 for enough to make about 50 litres)

open the juice, put yeast in, close juice, back off lid maybe 1/4 of a turn, leave for 4 - 5 days, drink..

refridgerate at that point to stop getting stronger OR leave for 10 - 12 - 14 days in total (depending on weather/temp of storage) and it'll hit maybe 8 -10 per cent alcohol

not fizzy,not too sweet, good and strong, what more could you want
 
spotty said:
more french lager and more home made apple cider, can't be a bad way to see the weekend out

recipe for ghetto cider - 2 litres of preservative free unchilled apple juice from the cheapest supermarket you can find (i'm paying $2 for 2 litres at the moment), 1/4 tsp of chapagne yeast from home brew shop ($6 for enough to make about 50 litres)

open the juice, put yeast in, close juice, back off lid maybe 1/4 of a turn, leave for 4 - 5 days, drink..

refridgerate at that point to stop getting stronger OR leave for 10 - 12 - 14 days in total (depending on weather/temp of storage) and it'll hit maybe 8 -10 per cent alcohol

not fizzy,not too sweet, good and strong, what more could you want
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Sounds like bush cider, never made it but now eye em
 
Got a gallon of multi-fruit juice that just came out of primary and went into secondary fermenter yesterday. Sure smelled good gonna give it a week or so to clear then prolly carb it up and drink it like cheap wine coolers. I forget exactly which fruit was in it but should make good stuff, should be around 6-7 point. I used just regular old Safale US-5 ale yeast.

Also moved my wheat IPA out of primary into secondary yesterday, got a week left on it maybe then into bottles. I need to spend a little time this weekend figuring out which recipe I wanna make next. ;)

That cider, save a clean bottle and after a week siphon it out of the first bottle and into the other one, wash it in really HOT water or just water with touch of bleach and and rinse, just to kill any funk. Try not to get much of the yeast in the second one, there's still plenty floating in the cider. Let it sit another week or two then drink. Getting it off the old yeast and yeast crap will make it taste a lot less funky in the end.
 
Tune-A-Fish said:
Sounds like bush cider, never made it but now eye em
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In the Navy, we call it bilge cider or bilge wine, depending on the fruit.


Sent from my iPad using Tapatalk
 
So I am bummed I can't get to barber so I am sitting in my qheelchair having some of this neat. Very smooth and a good oaky aftertaste.
 

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