Having some rum. Calm these nerves.
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Having some rum. Calm these nerves.
ELMORE JAMES IS GOD
:thrasher:
My girl problem is just recently solved, my research got a clear point about further instrumentation I should do... but why my friend's departure give me that headache...?
(drank a beer again)
Must sober up before doing Latin homework due tomorrow...
enville ale has done me in tonight. aplogies.## [ so may typos ]
The legislators here are soo cruel and intolerant!!! They just raise the alcohol tax again..... :wall:
Hope alcoholic beverages are still legal here... Where is the democracy?!?!? *Drink the Whiskey again...... Damn..... 25% raise*
We've been rollin' and rollin', honey, all our lives through; and I'm still drunk, still crazy, still blue.
Drank a great many beers that had been left in the elements since last fall. In WI this means something. Deep cold. Harsh winter. Only the strongest ales survive.
The one that aqcuitted itself with pride was an IPA. I guess them British people knew something about maintaining a low-tech empire. Good on them,.
Now completely wasted. Cheers.
Real men drink spirits
That's not me, honest
It's me birfday, so naturally, I'm not feeling any pain thanks to Remy Martin.
Anyone knows the exact recipe of a good mead? I just get much honey (one big 2.3 liter container), and I must think a good way to get rid of it (spread them on anything, or drink that everyday like kids will be boring except for mead....)
How many pounds/kilos is that? Mead is pretty straightforward, honey, water, yeast, yeast nutrients, plus any extra flavorings like fruit or spices. The yeast will need to be pretty good to get the proper alcohol levels, if you can't find yeast made especially for mead, you can use champagne yeast. Do you want it sweet, or dry?
When I last made mead, I used 15 lbs (~6.8 kg) of honey for a 5 US gallon (~19 liter) batch. I boiled the honey in 2 gallons of water for 10-15 minutes to sterilize it, filtered it into the fermenter and added the rest of the water. Let it cool, then add the yeast and nutrients. I may have used a clarifier (probably irish moss) at the boiling stage, can't remember. If you are going to add fruit, do it for the last few minutes of the boil. I let it ferment for about a week, then racked it to a another fermenter (to get rid of the gunge at the bottom) and let it sit for a month before bottling. Came out pretty smooth, but dry. I think I got around 14% on it. If you want sweet, you will want a lower alcohol level, the yeast choice can do this for you.
hoo thanks.... *run into the kitchen, look for some big jars, and start to search for spare cherries*
Happy Walburgs or may day or Vappu! Here in finland its a carnival after long winter has passed! Me and the woman went out to dinner putting out couple beers, ciders and bottle of nice white wine in progress.Now im more or less tipsy :P
http://www.urbandictionary.com/defin...ille%20chuggerQuote:
a drinking game in whick you take a wiffle ball bat, cut the end with no little whole on it, fill it with beer. You drink the beer while fellow bro's count how long it takes. You then spin however many circles it takes you to drink, then attempt to hit the can used to fill the bat while it is thrown by one of the bros.
*edited because sober Ice didn't like drunk Ice's comment*
Oh, my, I have a massive stone-over. Enjoyed a rather epic 21st.
bah... the mead experiment was utter fail.... it goes a bit stingy....
DC's got mad :daisy:. If you can't get some :daisy: in this town you ain't breathin!
Smirnoff is candy.
im not drinking alone if im on the tubez