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greetings fellow making & mixing people - What does DWWWG translate to ? I was thinking its one of those sayings like, drink whatever ya brought -


Add 2 cups DWWWG (or other 40%)

thanks, tt

death wish wheat germ

I have been making it with bourbon and it still is great I drank a litre of it on Wednesday night,shit I have to make more of it again

i make mine with ujssm and by the gallon. the dog drinks it, sorry little bastard.

HI,does anyone thats made this stuff have an idea if shelf life for this? How long would it last in the fridge if you were to stop people from drinking it?
THX. Chicken

Don't think it's ever happened. It just doesn't last that long.

You'd have to be the one to pioneer.

I made some at Christmas--used UJJSM--put a small bottle in the back of the fridge and just found it yesterday. Thats a good month and it was fine.

did a variation of this recipe this afternoon. Rum Cream

substituted the DWWG for single run potstilled rum (very flavorfull at 60% abv)
eliminated the chocolate (felt it might compete with the molasses flavor in the rum)

since the spirit I used was stronger you do need a splash of milk to thin it a bit for drinking (3 parts muck 1 part milk)
it is very nice and smooth.

sipping a little on ice today and it hit me, I think I just reinvented egg nog.

and here I thought I was all smart or something.
well a little late in the season for egg nogg, but I know how to make next christmas a little merrier

tried makin some today, and the eggs curdled instantly when i added the alc. tried to strain it all out with cheesecloth, but it just makes it have a grainy texture that doesnt sit well. the taste sure is good, but i need some more detail on the "whip" part of "whip 3 farm eggs"

figgered it out on my own this evening. you cant put the high test right in the eggs or they curdle. if its any more than 40-50% you get the cheese curds. once i diluted it back to 40% it worked great. just keep running the beater and pour it in slowly... man thats good stuff. didnt last one evening (of course it is july 4 haha)

lawdog wrote:tried makin some today, and the eggs curdled instantly when i added the alc. tried to strain it all out with cheesecloth, but it just makes it have a grainy texture that doesnt sit well. the taste sure is good, but i need some more detail on the "whip" part of "whip 3 farm eggs"

had the exact thing happen to me the first time. I add the spirit last and have never had an issue since.

Somebody could try with just the egg whites, that is what makes the emulsion.

Well it's heading towards the time the reindeer shit on the roof and the fat bastard in the red suit stuffs up the chimney...buggas!

Thought i'd test this ready for the Xmas season.

+10 what Dnderhead said...its the key to this drop. Whites seperately beaten with a little milk 1-2 teaspsons in my case. Still used yokes but done seperately.

btw very drinkable...tested by the ex dragon and she was keen...

cheers
dave

Holy Crapneck; Now this is tasty. I doubled the batch with 2 month oaked UJSSM. This is going fast. Wife likes it. Nice job. I took about half the batch and added some coconut extract, very nice to. Happy Holidays guys

Oh-oh.....just made some. Good stuff! I'll have to restrict my self to only make this for bank holidays, or something. Because it's going fast....

great stuff thanks punkin , made with ujssm absolutely beautiful

Dnderhead wrote:Somebody could try with just the egg whites, that is what makes the emulsion.

How would you do it, Dnder? Would you mix everything up good except the whites, and then fold them into the mixture ...

Whip 3 farm eggs till fluffy.
Keep beating with the mixer as you add...
Add 2 cups DWWWG (or other 40%)
1 can sweetened condensed milk,
about the same of thick cream
1 tablespoon of chocolate topping
1 teaspoon of good vannilla extract

sorry but stand corrected,,its the egg yoke that works as a emulsifier.a emulsifier keeps everything together so it does not separate.a emulsion is two things mixed together that normally dont mix . like a salad dressing of oil and vinegar..if oil and vinegar is mixed, sitting it will separate..but if you add eggs/egg yoke then it wont.

OK, thanks.

Yummy. Made it with all whipping cream, sweetened with some maple syrup (Canadian, eh) and raw sugar, to taste. Doubled up on the chocolate. Didn't have any chocolate syrup, so I used some nice French chocolate I had. I melted it in the cream first. I added the whisky last, after I got a good emulsification. Nice for Christmas.

Anyone who hasn't tried this, tis the season. This time of year, I get so many request for this. When I make it, I usually bottle about 12 wine bottles and by Christmas, its all gone. It's a perfect seasonal drink, since if we drank it all year, we all would die of heart attacks.

rgarry wrote:Anyone who hasn't tried this, tis the season. This time of year, I get so many request for this. When I make it, I usually bottle about 12 wine bottles and by Christmas, its all gone. It's a perfect seasonal drink, since if we drank it all year, we all would die of heart attacks.

Indeedy - my flatemate is has been pestering me to make som for the last two weeks!

Just whipped some up with today's fresh eggs used a can of evaporated milk in place of the heavy creme to help the Mrs keep her girlish figure. I also used single run pot stilled rum at 45% needless to say she's enjoying it very much, kudos to Punkin or whoever created it, thanks!!!

made some of this ahead of the christmas season as a trial with neutral and it tastes great many thanks i doubled up on the chocolate and added a drizzle more neutral than suggested but its really nice and packs a kick.thanks for the recipe

Finally made some and have to say huge thanks to Punkin for this recipe

If you haven’t tried it yet, just do it!

Quick Update:

I made my latest batch with Carnation Thick Cream from a can. Holy wow. Needed to be thinned out a bit with coffee cream but I very much recommend it.

Ok wow, added some of this latest batch into a 1 liter whipping siphon and hit it with 3x nitrous oxide (cream) cartridges nd turned it into whipping cream

I can say that this could add in a whole new level of danger!

Are you sure you're not huffing that nitrous?
Swiped a Bailey's recipe somewhere here similar to the one in this thread and so I understand your exhilaration.
Whipping siphon, ey?

EDIT: Hey those whipping siphons aren't too expensive. Never heard of 'em. Thanks for furthering my education.
May be getting one with the N2O tubes for Christmas. You've got me intrigued, hpby98 !

There’s cheap ones, but spend the $109 on a proper isi stainless model

Will do both co2 for water based drinks and n2o for fat based ingredients

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