Stroh 80. The most dangerous liquid to come out of Austria.
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I have been catching up with all the bottling that has been neglected, during my recent diy stint.
So, I have had wee samples of, Beaverdale Cab Sav... the Selection Cab Sav, the left over Pina Colada... and now a little Lychee. All very very lovely
But I love the Lychee. I need to make lots more of this
Cheers for the recipe RichInsecure people try to make you feel smaller.
Confident people love to see you walk taller
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Pint of Blackrock Bitter. Excess of racking to the kegs is 2-3 bottles put into plastic water bottles. We call these "The Settlers". Let settle for 2-3 days, refrigerate to help solidify the sediment and enjoy. Considering the environment, she's a mighty fine pint!!. Beer without carbonation, the way they enjoyed it in days gone by.Attached FilesKeep on Truckin
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Originally posted by goldseal View PostLemsip.
Not a happy bunnyLast edited by billybuntus; 20-12-2010, 09:57 AM.
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Looks Promising...
I'm bottling an Apple & Blackcurrant - made from Robinsons Apple & B/currant cordial (Ribena method) but with added chopped raisins, cold tea, chopped bananas etc. Plus some bramley apples from our garden.
Tastes really promising indeed at bottling stage... Cleared quickly (probably helped by freezing temperatures i garage)
Stopped with Pot. Sorbate @ SG 1.002 - very fruity and "summery" to the taste. With time, I hope it'll become more rounded and less obviously sourced from cordial.... Here's hoping... hic (oops tasted a couple or seven glasses on their way into the bottles, of course.)
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Just finished dinner and drinking a glass of Spumante. When that's gone, the wife and I have decided we are going to open a special bottle of something from the cellar. Not sure what yet, but I'm thinking of staying with the Italian theme, and maybe opening a Barolo or Brunello.
Happy New Year everyone!!Steve
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