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I once sailed on a merchant vessel with a Hong Kong Chinese third engineer, whose tipple of choice was Glenmorangie with orange juice and ice, long glass. He survived because there was not a Scot on board. If he had a jock for a chief he would have been shown the empty office and the Webley with the single bullet.Quote:
Originally Posted by Mick-Kelly
Scotch and juice :eek:
I dont think I would have turned my back on him
Anyone can make a good scotch...
But we'd have to wait ten years or so....
I'll have a Cardhu... (now, where's Skene?)
There's some stuff in my basement thats so dodgy we'll have to wait another hundred years before throwing it out...
And then there was the 'Lemon Cello' attempt.........
Thermonuclear capable, that batch.
However, Andrew, the juice must work well, good on ya!!!
GQ
It was usually the stewards who were differently oriented, and they were almost 100% and a closed shop. This little Chinese bloke would f--k anything hot, hollow, and slippery bar a bilge pump. The more scotch and orange he got into him the more oriental his appearance became, until, fully primed and legless, he looked like a little fat brown re-incarnation of the Buddha. Any time I have told a Scotsman about the Glenmorangie and orange juice, they looked faint & horror-stricken, called upon the deity and his son, and reached for the decanter with trembling hand. This ship was Norwegian flag and officers, mixed race crew. Norwegian pay and conditions. Very high standard of living. Duty free Carlsberg and Dobbelt Linie akvavit (and the Glenmorangie)Quote:
Originally Posted by Mick-Kelly
Peach wine is great as is Cherry. I made cherry wine with 5kg cherries destalked and de-pitted, into the home brew fermenter, then squashed with a potato masher, add 5kg. of sugar, top up with boiled water whilst hot, when cool add a packet of wine yeast, and wait for fermentation to stop, allow to settle for a couple of weeks or add finings if impatient, then bottle.Quote:
Originally Posted by Numpty's Missus
This is very strong, sweet, tasty, and a rich ruby red colour. Could be described as a love potion, or pantie dropper to you crude Land Rover bush going types.
I worked on a ship for a bit, the crew was Italian, crikey!!!!
GQ
Phil the Greek, eh? NM? He does drive a Land Rover.... The cabin boy obviously had good taste in women (now back to the kitchen!) LOL...
I've just read Sir Humberts Xmas message, we're all in trouble....
GQ
Hey Brian
You are right on the mark,never recomended it as a leg opener.In my original post I did state it has about the same alch content of beer.Could easy put 4 or 6 kgs of sugar or more till you get to the 12.5% that the alcahol starts to kill the yeast and stuffs the whole thing.
It is meant as a lite summer drink not a drown yourself brew.
And the 12 or so test lab rats that have tried it love it!!!!!!
Andrew
That's why you use a wine yeast. Wine yeast keeps fermenting through an alcohol content that kills beer yeasts. The experts also reckon you should add a Campden tablet to the initial mix before adding the wine yeast. Campden tablets are supposed to kill any wild yeasts on the fruit. I have never used any and have not noticed any bad tasts from wild yeasts so far, touch wood. I have not made any fruit wine for yonks but your post has got me all interested again.
The CO2 keg system sorts them all out too,dont get the nasty taparse syndrome normally assosiated with homebrew dregs.Got an army of "clients" that have been drowned here that will support me:D :D :D :D :D :D :D :D :D
Andrew