The Tavern

ArtiIntel 2017-07-20 00:02:06 UTC #42

Not nearly as fun for the Grandpa though i bet.

somedaysoon 2017-07-20 00:02:34 UTC #43

Oh,of course not,lol.

RVW 2017-07-20 00:07:00 UTC #44

i know those.. i grow some =)

definatly need sugar to just ferment...its more of a 'flavor giver' than a real grape that come with the sugar and all

the thing is tart as hell

Hillbilly 2017-07-20 00:09:24 UTC #45

They are bitter AF until Autumn ,when they ripen. Then they are very sweet,kinda like a plum. The consistency is like a firm peach.
inside:

Old timers used to say that you can foretell how bad the winter will be by how many "cuts" are in the center. lol
Jams and jellies are also made out of them too.

ArtiIntel 2017-07-20 00:13:48 UTC #46

I have no idea what part of the plant to use but i have had home made Dandelion wine and it tasted good. Ive eaten Dandilions before, the whole plant, and they are bitter as f but eidible. The wine was slightly sweet and good despite the raw plant flavor.

Buddy of mine experimented with jalapeno wine but for whatever reason it turned bad before it was fully fermented. It smelled rly good in the barrel tho.

RVW 2017-07-20 00:19:00 UTC #47

you need to collect the yellow hairs only..it go pretty fast i made dandelion wine since i was a kid

as they grow in huge patch its very easy

but dont gather to much green plant matter with your flower or it will get bitter

made to be dry and then you carbonate it ,you end up with pretty good champagne of the poor

somedaysoon 2017-07-20 00:19:15 UTC #48

Oh,on the mead issue,nothing has happened here yet,since I haven't made it over to my old hippie beekeeper friend's place to ask how he does it.

However,I've located a source for raw,unpasteurized,local honey. So it's going to happen,eventually.

Hillbilly 2017-07-20 00:20:16 UTC #49

Good shit!!
You use the blossoms.Otherwise it's made like any other wine.

RVW 2017-07-20 00:21:41 UTC #50

well mead is only a matter of what % of alcohol you want...you just tell me how strong you want it and i pass that in a converter and that will tell you how much honey you need for how much water

its pretty straigth forward you just need to dissolve honey in hot water let it cool down and pitch the yeast you want...then cover with a blanket, depending how strong it is it will be ready in 2 to 4 weeks

ArtiIntel 2017-07-20 00:37:55 UTC #51

Wheres that hot bar maid? I think id like a Three Wisemen?

RVW 2017-07-20 00:49:14 UTC #52

Shadilay 2017-07-20 01:16:50 UTC #53

Florida summers are brutal. I like to cool off with ice cold tiki drinks. This is a zombie, created and made famous by the legendary Trader Vic (may he rest in everlasting peace).

EDIT: This drink was actually originally invented by Don the Beachcomber, who is equally as legendary as Trader Vic. I apologize for spreading misinformation. It is his recipe that I used below.

1.5 oz rhum agricole
1.5 oz Jamaican rum
1 oz over-proof rum (yes, really)
.75 oz lime juice
.5 oz grapefruit juice
.25 oz cinnamon syrup
.5 oz falernum
1 tsp grenadine
1 dash angostura bitters
1 dash absinthe
Mint to garnish

Shadilay 2017-07-20 01:22:13 UTC #54

Augustinerbräu Edelstoff

RVW 2017-07-20 01:25:09 UTC #55

woohooo that stuff seem to be a real fire breather!

i always liked those punch made with rhum. that one is pretty elaborated

i must admit ive never heard of

look quite delicious i wish i had one now!

Shadilay 2017-07-20 01:33:34 UTC #56

It's an absolutely fantastic cocktail. It's my favorite tiki drink by far. A lot of people prefer mai tais or pina coladas, but for me it's the zombie. Falernum tastes sort of like a sweet, herbal almond water. Angostura bitters are the original cocktail bitters - almost two centuries old. They add a strong herbal flavor & aroma. Angostura is a staple in tons of classic cocktails like the old-fashioned and the Manhattan.

But, man. The zombie has it all. Very strong rum flavors (oak, dark fruits, brown sugar) at the start, fruit & sweetness in the middle and a strong cinnammon finish followed by the rum burn.

I could go on all day about classic cocktials and mixology. They just don't make drinks like they used to.

ArtiIntel 2017-07-20 01:41:40 UTC #57

Bacardi makes a mix called Zombie you can buy in handles. Im sure its not the same as your mix or near the same quality but its not bad iirc, remebering correctly is the hard part about that shit.

ArtiIntel 2017-07-20 01:43:32 UTC #58

Yes thats her!
Lols. Jezzus she has some grip strength.

Shadilay 2017-07-20 01:49:12 UTC #59

Lmao, just looked that shit up and it's blue. I'm sure it's delicious but I wouldn't go anywhere near it. It's probably much too sweet for my tastes. But I certainly know the dangers of mixing rum & sweet fruit juice.

ArtiIntel 2017-07-20 01:55:16 UTC #60

It is very sweet, almost gross sweet untill you have a couple glasses. Then it tastes great of course. Haha. This is a memory from my more youthful days.

I also recall a 5 gallon cooler, case of keystone light, handle of vodka, cherry lime aid mix, an unkown amount of tequila and a bag if ice topped off with water from the garden hose. It was a very calculated concoction. Lols. That stuff was da bomb yo!! Hahaha

Stupid shit done as kids.

Phuckjews 2017-07-20 02:17:04 UTC #61

Great idea brother.