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What are you drinking?
- Thread starter fireman22
- Start date
LMAO! i heard a saying once a long time ago.dont know if i got it right but it was something like your not drunk enough until you have to hold on to the grass to keep from falling or something like that lolFor this kind of strength you need champagne yeast but instead of champagne grapes something with a lot of sugar.
Sounds like something that will land you in the hold, if you're lucky, or in the bottom of a ditch with no pants on, if you're not.
dont really know anyone alive that can drink as much as me.they all died from alcoholism.most didnt make it to 60.doctor said if i dont quit drinking i dont have 10 years left.that was at least 7 years ago
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eastern european?well i guess your not far off.im a chicago polak
i cant stand polish food.polish sausage and saurkrout is alright but i dont like pierogis.potato cakes are alright.
hope he didnt spill his drink.i got cut off from a party cause everyone kept knocking my drink over and the host didnt believe me
Douglas.Curtis
Autistic Diplomat in Training
As goinggrey points out the yeast and amount of sugars you use is important. Again, 68F is great for no hangover effects.
Yeast has problems during natural fermentation in three main ways, which is high alcohol content, improper nutrition and excess CO2 gas. Bad flavors generally come from oxygen being introduced after the wine has reached 4% alcohol.
To make 18%+, I use 3lbs of blue agave syrup is enough, a high alcohol tolerant yeast like Lalvin k1-v1116, 2 cups of beet juice per gallon, the pinch of epsom and a pinch of pink himalayan salt. It's the degassing twice a day (at least) which takes the most time and care. Once the main foaming/vigorous fermentation has ended, I rack to a glass carboy with an airlock. When you put 4'ish gallons in a 6 gallon carboy, you can swirl it to get excess gas out.
Without alcohol, the yeast can tolerate a lot of excess gas.
Without a lot of excess gas, the yeast can tolerate a higher level of alcohol.
With full nutrition and low gas levels the yeast can reach very high levels of alcohol.
The easiest way to try this yourself is how I started, which is through the use of 2 liter pop bottles. It was easy to tighten the lids down just enough that gas would escape under pressure, acting like a very simple airlock. Twice a day, tighten the lid and shake the bottle. Let it sit for a half minute and then carefully crack the lid so it degasses very slowly. When done right the foam will be minimal. Keep doing that until the majority of the gas has been shaken out of the wine.
It only takes 13'ish days at 68F.
Douglas.Curtis
Autistic Diplomat in Training
BTW... 18%+ wine is for mixing...
I believe there's something about the strength which changes the absorption in the body. These high proof wines are muuuch more fun when dilulted with fruit juice or water sweetened with a bit of agave. Seriously happy stuff here.
You've been warned.
I believe there's something about the strength which changes the absorption in the body. These high proof wines are muuuch more fun when dilulted with fruit juice or water sweetened with a bit of agave. Seriously happy stuff here.
You've been warned.
upon further review, there is no foul on the play!
drinkie* was down by contact and no alcohol was spilled
/is that a ramp?
*could this thread have a mascot
lmao pops!
idiographicChronographic
Member
I'm not sure if I ever finished the game...it's a long one for sure, might have to replay it...
Warhead candy sounds bomb...I prefer beer but a nice sweet one hits the spot every now and then.
