Home Distiller

Dirty martini, seems like a nice drink after working all day in the yard!

UJSSM & mountain dew

Coffee with a tot of my own whiskey

“Orange Roughy”. My own, ah, invention. Well, name. It’s rum with orange peel, chopped raisins and a bit of brown sugar in it. But not in it. Lost for words. Good stuff though. Kinda orange. Not rough at all. Has enormous commercial potential. Should trademark it!

“Orange Roughy”. My own, ah, invention. Well, name. It’s rum with orange peel, chopped raisins and a bit of brown sugar in it. But not in it. Lost for words. Good stuff though. Kinda orange. Not rough at all.

It's a cold rainy miserable Sunday night......what better to sip on than a few glasses of Mr P's Fire Piss. No fish in the "Orange Roughy" Justin ?
https://en.wikipedia.org/wiki/Orange_roughy

Well spotted, Bill! The answer is: not even in the tails. I’ve had a warm fish milkshake on an Emirates flight, mind you. Just to impress the kids.

2014 Cachaça from my own sugar cane. It still has the harsh bagasse flavor that it obtained when I crushed it without having an efficient method to extract the juice. It's reminding me that you can't rely on time to fix everything.

The bagasse flavor is only a problem over a certain threshold, I have successfully improved blends with a tiny addition, but I've also wrecked a blend by using too much of it without making and tasting a sample.

A sensible person would have tossed this 100ml sample out of the shed door, but I've trying it with the various mixers in the bar fridge in the hope that one of them will be a match. None have been.

Bagasse is not a promising name for a flavour. I’ve indulged in a drop of Feijoa brandy that I’ve decided to accept for what it is: an aroma bomb with a hmmmm piney after-taste. I like it now, but it’s taken a while.

JustinNZ wrote: ↑Thu Jul 13, 2023 10:58 pm Bagasse is not a promising name for a flavour. I’ve indulged in a drop of Feijoa brandy that I’ve decided to accept for what it is: an aroma bomb with a hmmmm piney after-taste. I like it now, but it’s taken a while.

Would a visitor be able to guess the fruit without seeing the label?

JustinNZ wrote: ↑Thu Jul 13, 2023 10:58 pm hmmmm piney after-taste.

Fly spray??

Yeah, well a kiwi would! It’s the only brandy I’ve made with a properly massive nose. It’s really, really good. Bit like a quince Pálinka I treat myself to from time to time, which also has a killer nose but a dry, piney finish. No Colin Meads reference there. I’m gonna go and taste some fly spray now.

In my experience, it is very difficult to distill feijoa flavor into a bottle for more than a few hours. When I make feijoa gin, we enjoy it that day because tomorrow it won't make a Feijoa G&T.

Friday evening going to meet some friends at the beach with a bottle of Raicia, a puro, and a cooler of Victoria's. Makes for a better sunset.
Tōtō

Fresh white dog, Corona and an Ashton VSG

Sitting on our dock with 80 F. and having a summer Gin & Tonic watching the water skiers.

Rained out today from work. Sipping on some SSS and coke.

One year old, narrow cut, white dog UJSSM on ice. Very nice.

Will have a slight variation of SBB’s rum recipe to celebrate his birthday tonight.

Not bad at all.

Sampling a punch that I'm offering to make for an African themed party that includes a pineapple beer made using a recipe that I found on the net after South Africa banned the sale of alcohol during their Covid lockdown.

The fizzy pineapple beer is about 8.5%,warms you up on the way down and is quite dry, but it's yummy when diluted with added pineapple juice and fizzy lemonade to about 2.5% ABV.

NZChris wrote: ↑Wed Jul 19, 2023 1:56 am Sampling a punch that I'm offering to make for an African themed party that includes a pineapple beer made using a recipe that I found on the net after South Africa banned the sale of alcohol during their Covid lockdown.

The fizzy pineapple beer is about 8.5%,warms you up on the way down and is quite dry, but it's yummy when diluted with added pineapple juice and fizzy lemonade to about 2.5% ABV.

C’mon Chris. You can’t “open the door” like that without sharing your recipe. Inquiring minds want to know.
ss

Sounds like a summer beach drink NZ!

still_stirrin wrote: ↑Wed Jul 19, 2023 3:46 am

NZChris wrote: ↑Wed Jul 19, 2023 1:56 am Sampling a punch that I'm offering to make for an African themed party that includes a pineapple beer made using a recipe that I found on the net after South Africa banned the sale of alcohol during their Covid lockdown.

The fizzy pineapple beer is about 8.5%,warms you up on the way down and is quite dry, but it's yummy when diluted with added pineapple juice and fizzy lemonade to about 2.5% ABV.

C’mon Chris. You can’t “open the door” like that without sharing your recipe. Inquiring minds want to know.
ss

As one of those affected by said lock down booze ban, the recipes varied a lot.
Take 20 pineapples, scrat them
Boil, add 5kgs sugar and sachet of bread yeast
25L pail.
Stand back - it is potent
Ours typically came out around 12% - has a kick
Ice and 50 50 with sods water

Pineapples rocketed to 10 x normal price, sugar about 4 x and yeast was scarce

Water for a change but that’s just for a few minutes

Cheers,
Jonny

An Old Fashioned made with a 21 month old hi rye bourbon proofed down to 100. I dug deep into the tails on this one and it has aged out quite nicely.

What am I drinking?
A 2-year-old white whiskey made from LME.
If I had it to do over, I'd made a hell of a lot more of it.

shadylane wrote: ↑Wed Jul 19, 2023 2:36 pm What am I drinking?
A 2-year-old white whiskey made from LME.
If I had it to do over, I'd made a hell of a lot more of it.

I got 2 cans wondering what to do. Maybe time to relook that old post and go for it.

still_stirrin wrote: ↑Wed Jul 19, 2023 3:46 am

NZChris wrote: ↑Wed Jul 19, 2023 1:56 am Sampling a punch that I'm offering to make for an African themed party that includes a pineapple beer made using a recipe that I found on the net after South Africa banned the sale of alcohol during their Covid lockdown.

The fizzy pineapple beer is about 8.5%,warms you up on the way down and is quite dry, but it's yummy when diluted with added pineapple juice and fizzy lemonade to about 2.5% ABV.

C’mon Chris. You can’t “open the door” like that without sharing your recipe. Inquiring minds want to know.
ss

I don't like posting my first attempt at a recipe/method before I get feedback. Uncle Google should find you the same SA recipe I used. It used sliced whole pineapples and grated apples, water, white sugar and bread yeast. I primed mine after racking it into plastic soft drink bottles. The punch blend and ABV is up to you and uses your locally available products.

NZChris wrote: ↑Wed Jul 19, 2023 10:16 pm C’mon Chris. You can’t “open the door” like that without sharing your recipe. Inquiring minds want to know.
ss

I wasn't there, but I've heard that everyone who tried it, liked it.

This one was chopped pineapple, grated apples, pounded raisins, sugar, fermented to dry in a bucket, then carbonated in recycled plastic lemonade bottles.

A trick I use is to mark the neck of the soft drink bottle at the level of the beer/cider/ginger beer/skeeter pee/whatever, with a permanent marker, squeeze the air out of the bottle then tighten the cap. If the pressure gets too high, the level will drop more than 1/4" under the mark. Do whatever you have to do to maintain the level, like loosen the cap just enough to let it leak, but not enough to blow off and give the family something to laugh about for the next week.

When the bottles have a nice amount of pressure, chill them in the fridge upside down. I cut down the bottom half of the same type of bottle to make a stand. After a few days, you can get rid of a lot of the yeast by loosening the cap, (I suggest you do this outdoors).