Both! It turned out great! Though if you make it I recommend not adding the cream centered ones. It looked like a jar of… questionable liquid afterwards. Flavor was on point though lol
Aw man that’s the worst sorry to hear it! And yep, my license plate was hanging on by a thread or two with one nut and the other nut was somewhere in space probably. thankfully my buddy noticed and had a zip tie. I got new nuts that are retro reflective for the top holes but ever since that day the bottom two mounting holes are held on by zip ties and they have yet to fail me.
Had to deal with a bit of copper coming of the still (if you do this ph balance it with some citric acid otherwise it’ll eat your copper still) but wow. All I can say is it’s worth it. I don’t think I’d call it butterscotch flavored but it’s extremely creamy off the still so when I toss some candies into the liquid afterwards it’ll be exactly what I’m looking for. I’ll have to make this again
Shoot me a reminder if you can! I am notoriously forgetful and will try to post an update but knowing me I’ll completely forget lol. Basically, it’s on the list and i plan to bit i have a whole load of bad ideas to get through first
So you’re saying next I have to distill strawberry bon bons? I swear, my grandpa had an endless supply of werthers and my grandma always had the bon bons lol
Oh I’ll probably end up doing that too! It’s mainly for science and fun, I’ve also distilled flamin’ hot Cheetos so I may have a screw or ten loose up in the head, just something about making liquor/beer/wine from non traditional ingredients gets me fired up and in the mood to brew lol.
I’ll try to let you know! I wanna say Jesse who does Still It on YouTube had good success with something similar so I’m hopeful for sure. Think I’m gonna let it ferment another 2 weeks then distill it and let it sit on small bag of the candies for another 2 if the flavor isn’t where I want it to be. If you don’t see an update and are genuinely curious just tag me if I don’t post an update on it by early August lol
12 pounds (5.4 kilos) of butterscotch candy. Will any flavor come through on distillation or will it be as bland as my jolly rancher moonshine? only time will tell. Buddy of mine is turning 30 and his favorite candy is werthers so I did the only logical thing and decided to try fermenting/distilling a ton as part of his birthday gift
Props to you for riding in sub zero conditions! I haven’t gotten there yet lol. And yeah it’s very much the same bike just with a face lift (not that it’s a bad thing, the cb500 engine is bulletproof)
Gorgeous bike! How are you liking it? I picked one up myself last year and have been having a blast with it lol
Aw man but if I don’t drink the stouts who will!? I can commit to tomorrow through Wednesday (Thursdays going to be a long day lol) but I’m down.
Hell yeah good work! And I get it on the alcohol part, I think when I abstained for a month i dropped like 10 pounds (that I gained back immediately after because summer is still stout season damnit) keep it up friend
My thoughts exactly!
You definitely made the right choice with the one you got in my opinion lol. Also damn that dog looks to be living its best life right there, unrelated picture? Yes. appreciated? Absolutely. Doggos are the best
So turns out next upgrade for the bike is going to be some not road tires, whoda thunk riding on silt and mud with 80/20s was a terrible idea. All in all just some plastic pieces broke which I can model and 3d print to fix. At least now I can say I have adventured.
Doing a weekend of brewing. Started it off today making a bourbon mash. I got an ultrasonic cleaner a while back I’ve been itching to use. I’ve seen research papers showing some evidence of it speeding up the aging process and I’ve been dying to try it. Tomorrow I’m doing two experiments, brewing an imperial milk stout and doing a keg fermentation with a jumper to another keg to purge the o2 because I’m a cheap bastard. Never fermenter in a keg so I figure it’ll be a fun thing to try. Lastly, because the yeast was expensive I’m going to try to freeze back some yeast from the starter I overbuilt and use it in another brew down the line.
I feel like I haven’t posted here in a while… basically I decided to take a break from drinking and thus home brewing for a bit. I want to get back into meme spirits, and I also want to make a 0 oxygen beer from ferment to filter to serving, but for now I made a berry wine for the girlfriend from some Aldi frozen fruit. This has been sitting in the fermenter on the fruit for a good 3 months (started it just before my break from alcohol) and then I moved it into a keg, no cold crashing or anything. I then ran it through a 5 micron filter and then a 1 micron filter just to see how it went, I gotta say, it turned out great. I was expecting the filter to clog but it went through like a champ. I also then wanted to try pasteurizing it in the keg using my mash and boil to see if I get some delicious glue and rubber in my mashing vessel but I didn’t! I back sweetened the wine and haven’t had any re-fermentation happen after a few weeks, so project fuck around and find out was a success. I might end up retrying a milk wine again (last one had a few tiny cheese curds floating in it that turned off most people from it) and I definitely want to try making a spicy imperial stout, but for now, I’ve gotta buy wine bottles or give out samples of this wine until my keg is empty.
