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That explains the nsfw tag, that had me puzzled for a second! Those tools seem very......... bouncy :party:

I get that, its funny :grin: :thumb: Oh wait, that means im a nerd :hmm: :sick:

Few nice sounding ones on here :thumb: Although i did have to google Irn-Bru, ive never heard of it! This is great for parties. Get 1 small watermelon, cut a small hole in the top, mash the inside into juicy stuff. Add lemonade and vodka to taste or manlyness :lol: Add straw and :drink:

So what drinks to you personally invent, or unusual ones that you love. Like your Bloody mary with lemon juice and rum. Or a Black Russian with pickled eggs or something. Just random stuff you have tried, bonus points for awesome names!

Attempt to have a party ON TOP of a common enemies house. Blow something up. Do all sorts of things that are only legal in Amsterdam Colours party: Turn up wearing all different colours, aim to end up all the same colour when you wake up, this could double as the "tequila story" :thumb...

I want one! Looks great! I seriously hope to build one of those someday :thumb:

Jam! Anything else would be a waste :thumb:

Christ, I thought you meant real mince, like sausages, pork beef mince! Im pretty sure fermented blood would be :sick: :sick: :o :twisted:

Bump, i want to know as well! I havent grown any onions yet, so cant say ill e doing anything for another month or so at least. Is there even any sugar in them?

Charcoal filtering makes a world of difference, it really does. Ive made dozens of batches of this stuff. So simple, yet works everytime.

(As far as I can understand) The starch brews need some sort of enzyme/microscopic critter to change the starch into sugar. Malt has this critter, and that bacteria for sake does, and i think some other grains have it too. So the critter does its work, and then the sugar is fermented :hmm:

Hey thanks for the info guys, much apriciated! Dry wines will now be stored in plastic bulk :thumb:

Is it okay to store a few wines in those big coke bottles? No problems with plastic distorting the taste or anything?

We all started brewing somehow! Me, gingerbeer and kilju. Went really nice with coke and the like. I still make a batch up every now and then.

Tasted great last time i made it though. A little sweet, a little fruity, a little sour, and a decent kick!

Hey topping as as you go, thats new to me! Is there anything in particular i should watch out for when im doing that (sterilising wise)

Hey guys, long time with no brewing :oops: Now ive got a terrible looking wine on the go. If you dont know what a kiwifriut is, its also known as a zespri. Its a furry brown looking thing, very strange. :wha: But with green flesh. I used this recipe (if you can call it that) 4cups juice from...

Everytime i add yeast to my wines or various other high alcohol brews, it seems to go apesh!t and bubble out the airlock. Whats the best way around this?

Well i was brewing ginger beer when i was 7 with my older borthers, does that count? It was so much fun ive continued it to this say. Just altering the recipe :party: To include wines, rums, and various other bits and peices

If you are using those kegs for a primary fermentation, You should have an air lock. If you are using these as a final storage, and are just adding a tad of sugar to make it fizz, nevermind.