Post by: Bullwnkl on October 26, 2005, 11:59:43 PM
Bullwnkl.
Post by: Gambia on November 01, 2005, 12:48:40 PM
And I will steal a phrase used by my friends Eagle Claw and Soaring Spirit:
It is Apple Pie for the chewing impaired!
1 gal apple cider warmed over the fire.
1 stick of butter added to cider.
1 pint pure maple syrup added to the cider.
750ml of Rum. I use capt Morgan's Spiced Rum.
Served warm is the way I like it.
And you may like this too:
Oatmeal Cookie for the chewing impaired!
1 fifth Irish Cream.
1 fifth Buttershots or Butterscotch Schnapps.
1 oz (or to taste) Hot Damn (Cinnamon Schnapps)
Be prepared to have plenty of friends coming over to your camp for a taste of each!
:scouts:
Post by: Longknife on November 02, 2005, 03:41:26 PM
Just my way of doing things....After the mixing is done, sit it close to the fire, but not on the coals or flames. When ready for that second, or third, or fouth cup, use a steel fire tool and heat to red hot then insert into cup of pie. This gets it hot quick, but not to hot to have to wait for it to cool in order to drink.
Talk to ya latter..got to go get some rum! I suddenly got thirsty.
PS...be sure and use real butter...not that synthetic stuff . stir with a cinnamin stick
Post by: Gambia on November 02, 2005, 06:14:05 PM
:
Post by: Puffer on December 08, 2005, 08:32:29 PM
Puffer
Post by: sse on December 12, 2005, 05:25:39 PM
Quote
Since ole b-wink is being so nice to me, think I'll dig up the apple pie recipe I stole from Rondo, who stole it from...and so on and so forth... But you won't need any of that sweetie sewer water ya call rum...Just gitt you some of that Everclear. I couldn't get any of the 200 proof, but I did find the 180 proof down near Miami, coupla bottles, matter of fact, and thayer quite a fire risk, aint broke the seal, yet.
Regards, sse
Right frum rollingb, and I quote:
"The recipe for "apple pie" is
1,.. 5th. "everclear"
1,.. liter "apple juice"
1,.. pint "vodka"
1,.. can "7-up"
1,.."hand-full" of Cimminon candys
dump everthin together, and let sit 'til the "candy" has dissolved."
Thererrrweeeeego..............!!!!!!!!!
Post by: sse on January 09, 2006, 09:37:33 AM
I mixed up a half batch on New Years Eve. I put all of the ingredients in a beer pitcher, put it in the fridge and mixed it every so often. I used cider in place of apple juice. The candy did not take too long to dissolve and the mixute turned a nice deep, appetizing red.
After dinner, while sitting and waiting for midnight, I poured some of this stuff into a frosted mug with ice. I sipped a good gulp of it through a straw, and let me tell you it tasted HORRIBLE!!!!!!!!!!!
It did have a very strong taste of cinnamon which I kinda like, but the taste of all that high octane booze was nasty. So, I choked down what I could and added some Sprite and orange juice. And, it didn't hurt to have some of the ice melt, either.
Since then I've been nipping at it with ice and OJ and its gotten much more tolerable. Of course, I haven't showered or bathed since the first and have started falling down a lot, and wouldn't dare drive a car in my condition. And don't forget to keep that stuff away from open flame. And there's a layer of something that formed on the bottom of the pitcher and I aint touchin that.
Regards, sse (hiccup)
Post by: Uncle Russ on January 09, 2006, 10:09:15 AM
Quote
Of course, I haven't showered or bathed since the first and have started falling down a lot, and wouldn't dare drive a car in my condition. And don't forget to keep that stuff away from open flame. And there's a layer of something that formed on the bottom of the pitcher and I aint touchin that.
:rotf :party :party
Just how big was that pitcher? Seems a bit concentrated to me. I'll have to get my Apple Pie recipe out fer ya, before ya poison yourself.
Rondo told me that he had two recipes, and the recipe he gave you must've been fer his livestock when they get the colic, and for rubbin on their joints when they get that gout .
Since he can't see very real good, ya know, he probably got 'em mixed up.
I also make two kinds of Apple Pie, Good, and Gooder. which one do ya want to try first?
Russ....
Post by: sse on January 09, 2006, 10:12:13 AM
Quote
I also make two kinds of Apple Pie, Good, and Gooder.
Drunk and drunker????????????
Post by: Longknife on January 09, 2006, 10:40:34 AM
....mystery solved! LOL
Post by: rollingb on January 09, 2006, 11:54:01 AM
I probly fergot ta menshun (when I gave ya thet ressipee),..........
CAUTION:.... The use of "bad ice" in Apple Pie may cause blindness in some victums!!
Can'ya still "see"??????????
How many finners am I hol'n up??????????
Do yore remain'n "2 sencens" (feel'n and hear'n), seem ta be git'n sharper????????
Post by: sse on January 09, 2006, 12:10:38 PM
Regards, sse
Post by: Uncle Russ on January 09, 2006, 12:20:29 PM
Quote from: "sse"
I might hafta donate the rest to Science........ (and don't tell me yer middle name is "Science")
Regards, sse
Heck, Jim Beau...we thought that was whut SSE stood for...The Study of Scientific Evaulations
Russ....
Post by: rollingb on January 09, 2006, 12:31:46 PM
Quote from: "sse"
I might hafta donate the rest to Science........ (and don't tell me yer middle name is "Science")
Regards, sse
I'd suggest,.... ya jest let'er "mellow" anuther day,... then try'er agin (without the ice).
Have ya ben able to git out'a yore chair yet???????????
Which one'a yore "left feet" is yore "favorite"?????????
Can yore "left" hand find yore "right" hand????????????
Do yore "innards" seem to work, or, are they still "paralized"????????
Is ther anythin you really need to do this week, or, can you simply remain in thet "fetal position" fer'a while??????????
Post by: Puffer on January 09, 2006, 02:35:02 PM
Puffer
Post by: sse on January 13, 2006, 08:53:35 AM
In a few weeks I'll be "wintering" and we'll see how much of the residue I can get some other unsuspecting buckskinners to swaller. If they are sufficiently pre-pickled through other means, they might not know what hit 'em...
Regards, sse
Post by: sse on February 01, 2008, 08:09:55 PM
Here we are with the "Apple Pie" just put inta "th'oven"...
(http://i5.photobucket.com/albums/y184/jwv/ApplePie1.jpg)
Hiyear we got the "Apple Pie" nicely "baked" and such and put back inta "th'evercleeyear" bottle and ready to tempt them buckskinners up in the blockhouse, summa whom learned the law of gravity the old fashioned way! (as the night wore on)
(http://i5.photobucket.com/albums/y184/jwv/ApplePie2.jpg)
Post by: Mitch on February 01, 2008, 08:16:35 PM
1 fifth of everclear
1 fifth of 151 rum
1 fifth of brandy(the real stuff, not the fruit kind!)
14 cups brown sugar
2 cinnamon sticks
1 gallon of apple cider/juice
mix all this in a bucket...let it age exactly 37 min-don't smoke while testing.
...this was handed down and refined over 20yrs ago from some old 'skinners that took me under their wing....
It's actually much better if you let it age about a month or so...the longer is sits, the better it is....have fun!!
Post by: hawkeye on February 01, 2008, 08:17:07 PM
Post by: sse on February 01, 2008, 08:18:47 PM
Post by: sse on February 01, 2008, 08:20:51 PM
Quote from: "hawkeye"
You're a brave soul aren't you? I'm a simple man. Apple cider and 1/2 gill Mount Gay rum warmed in the microwave.
"Gill (measurement)
Imperial unit of volume for liquid measure, equal to one-quarter of a pint or five fluid ounces (0.142 litre), traditionally used in selling alcoholic drinks.
In southern England it is also called a noggin, but in northern England the large noggin is used, which is two gills. "
Ah ha!
Post by: Mitch on February 01, 2008, 08:21:41 PM
Post by: sse on February 01, 2008, 08:25:28 PM
Post by: Mitch on February 01, 2008, 08:31:22 PM
As an aside, got some friends in Texas that make what they call "peach slobber"-big ol'can of peaches in heavy syrup, a fifth of everclear or 'shine...pour in a bucket, mix it with a chunk of firewood or an axe handle until it's "slobbery"....it'll take the enamel right off your teeth!!
Post by: sse on February 01, 2008, 08:34:23 PM
Quote
well, you could use 100proof vodka or moonshine-yep,Instead of Everclear? What kind of boozer do you take me for...? LOL!!!!!!!!!!!! And to pull that over on correctly attired, inebriated brothers...? FOR SHAME!!!!!!!!!!! :lol:
Post by: Mitch on February 01, 2008, 08:37:34 PM
Post by: sse on February 01, 2008, 08:39:52 PM
Post by: Mitch on February 01, 2008, 08:42:00 PM
Post by: sse on February 01, 2008, 08:43:43 PM
Post by: hawkeye on February 01, 2008, 08:46:15 PM
Quote from: "sse"
Quote from: "hawkeye"You're a brave soul aren't you? I'm a simple man. Apple cider and 1/2 gill Mount Gay rum warmed in the microwave. 8)
Post by: sse on February 01, 2008, 08:51:59 PM
Quote
I enjoy my daily rum ration.A soldier needs reasonable sustenance...
Post by: snake eyes on February 02, 2008, 12:51:14 AM
Quote from: "Mitch"
just take a trip to eastern Oklahoma-it'll find you!!sse,
Or PA,OH,WV,VA,KY,TN. It exist and is alive and well,but not
cheap. 30 years ago I could get it $30/35 a gallon.Called a guy maybe 5 years ago said he could get it for $80/90 a gallon and it
would not be near as good.
Think I will stick with Everclear or there are some real potent
Vodkas out there, like 170 proof.Only trouble I have with it ,you can't drink and smoke at the same time.Even has warnings on the bottle that addresses the issue. But,mixed with apple cider(not
juice) and put in a cool place for as long as you can stand, you will not need to heat it to get warm.
I use 1/2 bottle of the Vodka to 1/2 gallon of cider. I have also tried but did not like it mixed with grape juice.
snake-eyes
Post by: No Rod on February 02, 2008, 07:50:03 PM
Jon
Post by: sse on February 03, 2008, 03:51:16 PM
Quote
Looks like we're going to have to make a road trip sse!Jon - We must know somebody from Indiana, let's get that pipeline open!
Post by: No Rod on February 20, 2008, 09:49:52 PM
Post by: sse on February 21, 2008, 09:01:24 AM
Post by: No Rod on February 21, 2008, 02:40:02 PM
Post by: No Rod on February 25, 2008, 09:13:26 AM
Quote from: "Mitch"
here's my concoction...
1 fifth of everclear
1 fifth of 151 rum
1 fifth of brandy(the real stuff, not the fruit kind!)
14 cups brown sugar
2 cinnamon sticks
1 gallon of apple cider/juice
mix all this in a bucket...let it age exactly 37 min-don't smoke while testing.
...this was handed down and refined over 20yrs ago from some old 'skinners that took me under their wing....
It's actually much better if you let it age about a month or so...the longer is sits, the better it is....have fun!!
OK Mitch, I'm getting the fixins together and need some info.
When you say age... I know this is a dumb question but does it need to be kept in the fridge or will the cool garage be good enough?
I've been looking for a container and think I found one. A 12 quart food grade tub with snap on lid. Kinda worried about it eating through the bottom... you said you used a bucket, anything special?
When I mix does it need to be heated or not?
the sugar seems kinda high... have you tried it with less?
Post by: snake eyes on February 26, 2008, 07:31:59 AM
My thoughts would be to put it together in either a glass or
ceramic container,then to glass 1/2 or 1 gallon jugs,or ceramic.
No need to refrigerate but put in a cool dry place.With the
Everclear and the 151 rum and brandy I would not worry to much about it freezing. I personally would not use 14 cups of brown sugar,but to each his own,and I would use cider rather than
juice.IMO
I think you could put this together in a SS container but remove
it as soon as possible,to something other than metal.
snake-eyes
Post by: No Rod on February 26, 2008, 10:29:21 AM
Post by: Uncle Russ on February 26, 2008, 11:39:17 AM
However, I would like to offer the following for you to think about, since you seem well on your way to doing "a batch".
I would suggest looking for a couple of large, dark colored brown jugs, for putting your squeezins in....gallon jugs are great for this.
My wife and I make several batches of "home-made" Kahlua, Irish Cream, and Apple Pie, just about every single year, and we have been doing this for about 25 / 30 years.
Now that the "kids" are all grown, and have their own families, they all look forward to the Thanksgiving get together, because that's when they all get their Holiday liquor from Mama Bear's booze closet. She even put labels on it, and how it's made, and of course, what's in it.
We have always used dark jugs/bottles for making these kinds of drinks, as the dark color supposedly "mellows" the mix....we also store them in a dark place while they are working off, and nothing is touched for a minimum of 45 days, other than "tilting, or shaking gently"....no peeking, no checkin, no sneakin a little drink, or even letting direct light on the jug!!
I have tried Apple Pie from a lot of folks, some good, some not so good, and some downright wild!....still yet, it was interesting.
Most folks who have tried ours say it is one of the best they have ever tasted.
The number one prerequisite for Apple Pie is that it be easily drinkable...
One of the best "enhancers" we have found for Apple Pie is a Hot Cider Mix made by Lipton. It comes in a little bag, like tea, and you just pour hot water over it and drink it.
Mama Bear uses 10 bags of this, per quart of water....very strong!
Soooo, One quart of boiled Hot Cider Mix, one pint of concentrated frozen apple juice, one pint Everclear, and two cups of light brown sugar, aged in a brown glass container for 45 days.... very simple, but it will surprise you at how drinkable it can be.
Post by: Mitch on February 27, 2008, 07:34:16 PM
Post by: No Rod on February 28, 2008, 09:26:28 AM
Post by: Mitch on February 28, 2008, 11:42:16 AM
Post by: Cpl.Parker on April 12, 2008, 05:29:53 PM
2 gal raw apple juice
2 lbs honey
2 table spoons cinnamon
1 teaspoon nutmeg
2 5ths everclear
mix first four ingredients and heat until just about to boil. Let cool add everclear and bottle.
Shake the bottle just before opening, so the everclear isn't all you taste first sip.
Post by: sse on April 12, 2008, 05:49:53 PM
Post by: Cpl.Parker on April 12, 2008, 11:25:06 PM
Post by: ManyVoices on April 13, 2008, 04:51:08 PM
First, we filled a gallon jar with raspberries, added a bit of sugar, then poured over 1.5 liters of vodka.
Then, we filled another gallon jar with peaches, added a bit of brown sugar and nutmeg, and poured over 1.5 liters of rum.
Then, we let 'em sit for about 6 months and strained the liquid from the fruit, put the liquid in jars and are letting them sit a bit more. We've checked them a few times, and do think they're mellowing out to something quite fabulous. Plus - we've got some killer fruit to put over ice cream
Post by: woodman on April 14, 2008, 11:38:22 AM
Asked him once upon a time how he came upon the name. "Well thats what ya do to the berries and thats what it does to you."
Woodman
Post by: ManyVoices on April 15, 2008, 11:48:34 PM
Post by: BEAVERMAN on April 15, 2008, 11:58:20 PM
Quote from: "ManyVoices"
Since we figure folks have always used whatever fruit they had on hand, not just apples, we did some experimenting the end of last summer.
First, we filled a gallon jar with raspberries, added a bit of sugar, then poured over 1.5 liters of vodka.
Then, we filled another gallon jar with peaches, added a bit of brown sugar and nutmeg, and poured over 1.5 liters of rum.
Then, we let 'em sit for about 6 months and strained the liquid from the fruit, put the liquid in jars and are letting them sit a bit more. We've checked them a few times, and do think they're mellowing out to something quite fabulous. Plus - we've got some killer fruit to put over ice cream
Karen, wait till it sits for about 3 or 4 years, talk about smooth, Laura and I will bring some 6 year old blackberry she made to Paul Bunyan for a sampling!
Post by: ManyVoices on April 16, 2008, 12:06:33 AM
Post by: BEAVERMAN on April 16, 2008, 12:27:03 AM
Post by: No Rod on September 16, 2008, 11:13:25 AM
Quote from: "Mitch"
well, I warned you!! Glad you were able to tweek it to your satisfaction...aged it'll be even better-like a slice of homemade apple pie in a cup!!
Well last weekend we had our annual fall shoot and camp... rained cats and dogs all weekend so we didn't get any shooting in at all... but I did bring a couple of jars of my now aged apple pie. Your right Mitch it got even better with age. Has a buttery smooth taste to it now... not real sweet... Justy plain great. Your warrnings about watching just how much you have are well to be heeded and I have the lump on the back of my head to prove it!
Post by: melsdad on September 16, 2008, 11:30:13 AM
Post by: oomcurt on September 16, 2008, 12:44:55 PM
He would take pitted cherries....the kind you get in one of those large, and I do mean large tins. These were unsweetened. At any rate, he would fill up as many mason jars as it took, dump the cherries in them, add some sugar, and his favorite whiskey. Well...ok a good bourbon. He would put this up as soon as one could get fresh picked cherries from a cannery. Set it aside until Christmas. Oh man..lemme tell ya...gooooood stuff. One could either drink the juice or eat the fruit. I suppose one could try it without the sugar...I dunno, I never did.
Post by: sse on November 01, 2009, 01:50:34 PM
Comes from a town called "Temperance" Michigan. Nice touch.
(http://i5.photobucket.com/albums/y184/jwv/IMG_0551.jpg)
Post by: Uncle Russ on November 01, 2009, 07:36:32 PM
But, as always, your timing is near perfect.
With the holiday season coming on fast , this is a great reminder of a few things that need done.
Let's see now, there is;
-Home made Apple Pie
-Home made Kahlua
-Home made Baily's Creme
And this year I will be trying my hand at a bottle or two of Cinnamon Schnapps...we can now buy 150 Proof EverClear in Washington State Liquor stores!
(Always in the past, we had to drive to Oregon or Idaho to buy it in order to make many of the home made liquors....EverClear is ten times better than using a real strong Vodka in these recipes.)
Uncle Russ...
Post by: Three Hawks on November 01, 2009, 11:45:06 PM
My apple pie uses one 750 ML bottle of 80 proof Lamb's Navy rum, One gallon of unfiltered apple juice/cider, four ounces of cinnamon napoleons two ounces of stick cinnamon, and an ounce of whole cloves. I heat the cider barely to boiling after adding the candy and spices and stir until the candy dissolves then I let it cool and fish out the spices, portioning them evenly into glass jugs. Add the rum, stirring thoroughly. Pour into clean glass jugs and put away until rondy time. This stuff is good right away, like for a Christmas party or the like, but is heavenly after a few months. I found a growler (1/2 gallon jug) that got shoved to the back of a shelf and forgotten in 1995 that I dang near drank in one sitting, it was so good, in the fall of '07 or '08.
I put a batch into a genny-yoo-wine an-tee-kew jimmy-john one Fall after rondy season so I'd have it for first Rondy in the Spring. HUGE mistake!! Half of it leaked out, as the glazing on the inside of that jug was badly flawed when it was made, causing the jimmy-john not to be water tight. The pie inside tasted like fulminate of rabid dog vomit, and not in the good way. I now age and store my pie in glass, and take it to rondy in stoneware jimmy-johns. So be careful.
Three Hawks
Post by: sse on November 02, 2009, 08:59:43 AM
Quote
The pie inside tasted like fulminate of rabid dog vomit, and not in the good way.Well, dogs are partial to eatin their own vomit, so it couldn't'a been that bad...
Post by: snake eyes on November 03, 2009, 08:06:05 AM
in cool place.
I usually make it up in a gallon jug,then move to 1/2 gallion after chilled.Chill again and then pour into PC containers I will at some time drink it. I have over 2 gallons in frig now with a mixture of
strawberries/vodka,blackberry/vodka,apple juice /vodka.All has been in the frig for at least 6months but the cider which has been there for 2 weeks
Post by: Loyalist Dave on November 04, 2009, 08:26:48 AM
Fruit in bourbon is called bounce and cherry bounce was quite popular, although the modern Bing cherry is not correct, oh well who cares. In fact there is a rumor that the location of Raleigh NC was in part lobbied by a man who served those deciding on the location, ..., wait for it...., cherry bounce!.
Flavoring neutral grain spirits,..., that's simply brandy.
For those who want to make limoncello or narancello (a tintcture of citrus oils from lemons or oranges with water and sugar added), it really only works with 190 proof everclear, but it can be sorta done with 150 proof stuff. Less than that..., nope, just doesn't come out right.
LD
Post by: wwpete52 on November 09, 2009, 08:57:20 PM
Everclear.
Unfiltered Apple Juice.
cinnamon sticks.
Post by: sse on November 10, 2009, 09:31:50 AM
LOL
Post by: Uncle Russ on November 10, 2009, 10:15:08 AM
Quote from: "sse"
I just tried some of the store bought stuff over the weekend. It has an eerily similar flavor to the stuff I have made: awful :lol: :rotf
Not to worry Jim Beau, "awful" is to be expected until ya get it just right.
There is a German Schnapps on the market called Apfel Korn (sp?) This is one of the best store bought liquors / liqueurs I have personally ever tried.
Military Class VI stores used to carry it, but it has been awhile since I was on base and since I have been making my own I haven't really looked for it in any State Liquor stores....It might be around.
Uncle Russ...
Post by: Quartermaster James on November 10, 2009, 01:59:28 PM
Quartermaster's Apple Punch
Mix:
16 ounce can of frozen apple juice concentrate
1 cup Captain Morgan Spiced Rhum
1/3 cup Meyer's Dark Rhum
1/3 cup any good medium rhum
1/4 tsp Allspice
1/4 tsp cloves
1/4 tsp cinnamon
water to 1/2 gallon
let sit refrigerated overnight, or longer.
Strain spices.
Add 1 ounce Gran Gala or Grand Marnier
Store refrigerated in a 1/2 gallon bottle with 2-3 cinnamon sticks.
Post by: sse on November 10, 2009, 02:50:18 PM
Post by: Loyalist Dave on November 11, 2009, 08:42:44 AM
LD
Post by: Fort Greene Ville on November 11, 2009, 09:49:44 AM
Military Class VI stores used to carry it, but it has been awhile since I was on base and since I have been making my own I haven't really looked for it in any State Liquor stores....It might be around
Uncle Russ
I have not heard that mention in sometime!!! :( Anyway I would love to find it again!
FGV
Post by: viking-sword on November 12, 2009, 02:57:31 AM
I finally settled on a mix of half gallon apple cider and half gallon of apple juice, best quality I could get, and added 2 cups of brown sugar, and half a bag of crushed cinnamon candies, but I'm not sure how much of a 750ml bottle of Everclear to add. I've read varying opinions on this from one entire bottle, to half a bottle, or 375ml. I mixed some up last night and only added half the bottle figuring I could go right back and add more if it's not enough, but I don't want it so strong that it's not enjoyable to drink, like Russ B says, it has to be drinkable. Please all, tell me what you think. By the way, I do intend to age this stuff at least 45 days, the doc doesn't want me over doing anything till after my last and final surgery in February so it ought to be good and mellowed by then. I also thought this pie would be good sealed in quart jars with a christmas ribbon wrap as gifts. Wes
Post by: Loyalist Dave on November 13, 2009, 08:54:26 AM
There are two, 150 and 190 proof. A 50/50 mix with the former gives you a 75 proof drink, which is hard liquor. Stop there if you wish. The latter would give you 95 proof, which is above hard liquor, and tends to bite a bit much, but if you are doing Grappa or simulating moonshine it's good. I like to use the 190 to make limoncello, but I dilute it by 2/3 with sugar and water to get it down to about 60 proof, and get a nice, potent liqueur. Liqueur and cordials can go as low as 40 proof, btw.
LD
Post by: sse on November 13, 2009, 09:15:18 AM
Quote
I like to use the 190 to make limoncelloCould you post your limoncello recipe or say where you got it? Thanks.
Post by: viking-sword on November 13, 2009, 12:54:24 PM
Post by: Quartermaster James on November 14, 2009, 01:44:18 PM
My advice: make it as strong or weak as you like.
Some folk make a concoction so strong it can only be taken by the sip and gets you drink from one full swig.
Myself, I like something I can savor. My recipe works out to just under a shot of rhum in each 8 ounce cup. Not a strong drink by any means, but I find that if it tastes good enough you keep drinking it 'cause you like it, then the drunk takes care of itself.
Post by: Quartermaster James on November 14, 2009, 02:01:59 PM
Quote from: "sse"
That looks pretty good.Thanks.
FWIW: If you've got good fresh cider, by all means use that!
I use the concentrate rather than juice already reconstituted in a bottle because it allows me to include the alcohol in the volume of liquid doing the reconstituting. This kicks the apple flavor forward a little.
Post by: Uncle Russ on November 14, 2009, 02:16:21 PM
Quote
but I find that if it tastes good enough you keep drinking it cause you like it then the drunk takes care of itself.
Funny how that works, but it shore 'nuff does......
I think you guys have nailed it. If it don't taste good, it just ain't right.
If it's real sippin stuff, it's good stuff! Plain and simple.
If someone has to hold a gun on you while you drink it, something went wrong with your mix.
No big deal....throw it out, and learn from your mistakes. You will be much better off in the long run.
I believe it was last year that our friend Jon mentioned that he made his so strong that for three days afterward, every time he drank a glass of water he was "tipsy" all over again....stout stuff, for sure.
Uncle Russ...
BTW; Right now my wife has about two gallons of Kahlua that has been working since May. She also has a dozen or so pints of Bailey's type Irish Creme for gifts, and I have a gallon of "Pie" May that I will put in pint bottles for small gifts as folks drop by over the upcoming holidays....so come on by if ya would like some really good pie.
Also, just because I have a Bar in the Living room does not mean I'm an alcoholic...however, it seems that many of those I associate with do have a bit of a thirst, and it's always there when they drop by....and they know it.
Post by: Loyalist Dave on November 14, 2009, 05:00:30 PM
LIMONCELLO or narancello
15 nice fresh lemons.
1 750 ml bottle of Everclear 150 proof
four cups water
four cups white sugar
a good, sharp potato peeler
a strainer
a mixing spoon
a really large container that will seal. I like a really big mason jar.
OK so peel the lemons or oranges (I like to use tangelos for narancello). You want unwaxed fruit, or you will get parafin into your booze. You can wash them in really hot water to get the wax off if you need to, but fresh picked is the best.
Peel the skins, but do it thin, and ONLY USE THE YELLOW PART! If you get any of the white part of the rind you will get a bitter drink. Put the peels into the mason jar, or use two if you need to to hold the peels (I don't know how big your lemons will be eh?) Cover the peels with Everclear, and seal the jar with the lid. Let it set for a week to ten days. The oils will transfer the alcohol.
(Take the left over fruits and make lemonade for the kids or to mix with your lager)
Anyway, the peels are done when you take one out and it's sorta crispy. They should be almost white. Use the strainer to and stain the alcohol tincture to remove the peels. Put the peels down the garbage disposal.
Dissolve the four cups of sugar into the four coups of water, and then add the alcohol, and mix. Bottle and age for a week. Then drink! Some folks like to chill the stuff in the freezer, as it won't freeze due to the alcohol. Makes about 60 proof Limoncello.
LD
Post by: BEAVERMAN on November 14, 2009, 08:15:13 PM
Quote from: "RussB"
Quotebut I find that if it tastes good enough you keep drinking it cause you like it then the drunk takes care of itself.
Also, just because I have a Bar in the Living room does not mean I'm an alcoholic...however, it seems that many of those I associate with do have a bit of a thirst, and it's always there when they drop by....and they know it.
and it's always well stocked! I can vouch for that!!!!!!!!!!!!!!!!!
Post by: sse on November 15, 2009, 02:58:08 PM
Quote from: "Loyalist Dave"
Your math with the 151 Everclear is pretty good. That's a nice, tasty, after dinner telling lies around the fire drink at that pointThanks for that...
LIMONCELLO or narancello
15 nice fresh lemons.
1 750 ml bottle of Everclear 150 proof
four cups water
four cups white sugar
a good, sharp potato peeler
a strainer
a mixing spoon
a really large container that will seal. I like a really big mason jar.
OK so peel the lemons or oranges (I like to use tangelos for narancello). You want unwaxed fruit, or you will get parafin into your booze. You can wash them in really hot water to get the wax off if you need to, but fresh picked is the best.
Peel the skins, but do it thin, and ONLY USE THE YELLOW PART! If you get any of the white part of the rind you will get a bitter drink. Put the peels into the mason jar, or use two if you need to to hold the peels (I don't know how big your lemons will be eh?) Cover the peels with Everclear, and seal the jar with the lid. Let it set for a week to ten days. The oils will transfer the alcohol.
(Take the left over fruits and make lemonade for the kids or to mix with your lager)
Anyway, the peels are done when you take one out and it's sorta crispy. They should be almost white. Use the strainer to and stain the alcohol tincture to remove the peels. Put the peels down the garbage disposal.
Dissolve the four cups of sugar into the four coups of water, and then add the alcohol, and mix. Bottle and age for a week. Then drink! Some folks like to chill the stuff in the freezer, as it won't freeze due to the alcohol. Makes about 60 proof Limoncello.
LD
Post by: sse on November 15, 2009, 03:00:39 PM
Quote
FWIW: If you've got good fresh cider, by all means use that!Oh, we have good fresh cider here in Michigan and I do feel bad for you guys out in the PacNW who can't get any decent cider...
Post by: greggholmes on August 19, 2013, 01:26:56 AM
without a rebuttal
"In the fertile valleys and plateaus of America’s far west, growers tend orchards that produce the world’s best apples. More than 175,000 acres of apple orchards are nestled in the eastern foothills of the picturesque Cascade Mountains at elevations from 500 to 3,000 feet above sea level. The orchards are irrigated with plentiful and cool mountain water.
The area first became known to American pioneers at the turn of the 19th century and by 1826, early settlers had discovered that the area’s rich lava-ash soil and plentiful sunshine created perfect conditions for growing apples.
the top 9 varieties of apples grown in Washington state"
Post by: Uncle Russ on August 19, 2013, 01:41:58 AM
Quote from: "greggholmes"
............ the top 9 varieties of apples grown in Washington state"
Consequently, the top "Apple Pie" comes from WA State too....but I thought that was all hush hush stuff to be kept right here in the Basin.........
NSA must have developed another leak, wouldn't ya say?
Dang ol' modern day cell phones, now everybody knows about our Apple Pie!
:rotf
Uncle Russ...
Post by: greggholmes on August 19, 2013, 01:48:00 AM
Post by: greggholmes on August 19, 2013, 01:55:20 AM
Post by: sse on March 07, 2016, 10:38:29 PM
Post by: snake eyes on March 13, 2016, 01:47:46 PM
:shake [/color]