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Joined:
November 2005
Posts: 4832
Location: Campbell River, British Columbia | Now the down side of brewing in the toilet is you can't bail out the bowl every time you want to talk to someone on another floor. Something to consider.
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While we're on the subject, I got three litres of juice off my grapes this year. Chautaux Hixx 2008 should be ready to make you wince by January. |
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Joined:
September 2006
Posts: 10777
Location: Keepin' It Weird in Portland, OR | When making 'Jump-Steady'... Prison Wine...
Once you get the first batch to ferment, so long as you save some of the mash with live yeast in it you don't have to worry about getting fresh yeast.
Also... For some reason, real USDA grapefruit juice will ferment without adding any other ingredients (except sugar... sugar=alcohol) But even with pure grapefruit juice, you should add an orange (or even bread) to the mixture because the yeast likes to have a solid piece of something to stand on... Once you have that old orange mash, you can transfer it for the next batch. If for some reason you cannot make another batch immediately, just be sure that the yeast in your mash has enough sugar to survive. You only need to save a smidgen, that way you won't have to feed it that much. The yeast will multiply to fill-up how ever much food source it has.
Once it runs outta sugar, it will start consuming the alcohol and pissing-out vinegar. From there on out you're screwed. So you have to drink it as soon as it is ready. Adding salt will kill the yeast if you want to stop the process, but it will make your hooch salty. (But you are drinking for effect not flavor anyway)
Once you have the live yeast, any fruit and sugar base will work.
Tomato paste works real well and turns real fast, and sorta tastes like a Bloody Mary when you are done. :D
One dead give-away... Making wine always produces Fruit-Flies! They just spontaneously appear!
And the guards are hip to that! :confused: |
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Joined:
December 2006
Posts: 6268
Location: Florida Central Gulf Coast | Originally posted by Old Man Arthur:
When making 'Jump-Steady' Keith (WE), ya takin' notes. Only a week left...  |
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Joined:
April 2006
Posts: 2491
Location: Copenhagen Denmark | But WHY ? ..is yeast forbidden in prison..??..
Vic |
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Joined:
April 2006
Posts: 2491
Location: Copenhagen Denmark | Oh on Topic..
VINTAGE is probably coupled to the device , any valve-amp. from 50`s - 60`s is that..
( Older would be ANTIQUE )
So a Guitar 20 - 50 plus yrs. would be V , and older would be Antique , ..
I could go along with that..
Vic
..what do the X-perts say ?.. |
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Joined:
August 2007
Posts: 1008
Location: Tuscany, Italy | OMA, you get it right ! ;) |
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Joined:
September 2006
Posts: 10777
Location: Keepin' It Weird in Portland, OR | Ooh! Ooh! Back On Topic!
You mean "Vintage" like this one?
Only $111 if you hurry, and don't get sniped!
   
Oh My... :p |
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Joined:
March 2007
Posts: 698
Location: Cork, Ireland | In relation to cars, Vintage usually refers to a particular period, whereas clasic usally refers to over a certain age (e.g. 20 year or so).
In general though, here seems to be consensus that age alone does not make a Vintage anything, it needs a certain quality as well. There are plenty of 1930's guitars which were crap then and are crap now. But if on sale, they will probably be called 'Vintage'. |
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Define "Vintage"......
