patrick.net

Still fermenting nicely. Layer of yeast scum on top, but that's normal.

Remember, you have to filter through an old jock strap or a dirty sock to get that genuine San Quentin pruno bouquet.

Patrick says

and a bit of leftover champaign yeast I've used to make cider

I've done this before. You will end up with a very dry wine in the end using Champaign yeast. My concoction required I add I think 1 cup of sugar to it. It was very strong, but I wouldn't give it to a guest. It had alcohol in it though.

Dry and strong sounds good to me.

I think I way overdid the yeast, but OK. My only worry is that some bacteria could spoil it, but enough alcohol should kill them off.

I thought you were supposed to make that stuff in your bathtub. Now I know why my Realtor™ suggested I buy a 2-bathroom house — it wasn't just to jack up the commissions! (Ha ha! Staying on target of the original theme of this website!)

I suppose you could ferment in a bathtub, because the yeast gives off a layer of CO2 that protects the fermentation from too much oxygen (correct me if I'm wrong here).

But you couldn't distill, because that requires heat and a closed system. So you could make bathtub wine, but not bathtub gin.

When I cut a pineapple, I take the skins, put them in water, add brown sugar, ginger, and cinnamon. I let it ferment over 5 days, filter it, and then bottle it. It transforms it into basically, a carbonated pineapple beer. It's based off a drink from Mexico, Tapache.

I like it.

theoakman says

When I cut a pineapple, I take the skins, put them in water, add brown sugar, ginger, and cinnamon. I let it ferment over 5 days, filter it, and then bottle it. It transforms it into basically, a carbonated pineapple beer. It's based off a drink from Mexico, Tapache.

Give me the recipe!

Patrick says

Dry and strong sounds good to me.

I think I way overdid the yeast, but OK. My only worry is that some bacteria could spoil it, but enough alcohol should kill them off.

If you have a lot of air over the top, MAYBE you ought to be concerned. You should use a bubble airlock. If that's too much trouble, use a balloon, and prick a small hole through it with either a pin or pushpin at the thickest part of the balloon which is the opposite side of the nozzle. You do this because as long as CO2 is being produced, the balloon will stand up. My grandfather used to make wine, but I never liked it. He made dandelion whine :P

It takes about 2-3 weeks for it to completely ferment.

If you wanna try it, Brad from Bon Appetite does it well

https://www.youtube.com/watch?v=JNcoYLVFCKg

Well, I drank it, probably half a pint, and it was OK.

I think you should take it commercial. "Patrick's Pruno" has a nice brand name ring to it.

Probably quite profitable if you can get stores to carry it. I wonder what the licensing requirements are.

I have now opened a bottle of sparkling apple cider that is more than a year old. I'll let it go flat, then I'll add yeast to it tomorrow and see if that also turns out OK.

RUSSIAN QUAALUDE



When you want maximum flavor, slight nutty sweetness, and plenty of heft in your cocktail, reach for the Vodka, Baileys, Frangelico, and Kahlua to make a Russian Quaalude.

I had to look up the origins of one of my favorite December cocktails. I came up with little other than it may have surfaced in the early 1980s, possibly in Miami, as a twist on the classic White Russian. I’m guessing the hippies and yuppies were all bummed that drug manufacturers ceased production of the pill version of Methaqualone in 1982, so some enterprising bartender named a drink after the desirable drug to capitalize on its absence. Why not? Given the way one of these babies will numb your legs, perhaps it soared in popularity as a suitable alternative.

!f you look up Russian Quaalude recipes, you won’t find any two alike. Some call for Amaretto versus Frangelico, and others recommend the addition of half-and-half. My recipe stays true to Big Brother’s instructions: equal parts of all four liquors. Considering the alcoholic heft of this bad boy, you might want to drink it as a shot in a little sherry glass or a miniature chocolate shell. Otherwise you might not wake up feeling so hot the next morning.

https://www.aperitiffriday.com/russian-quaalude/