Forwarded from BFC (Baguette Foraging Channel)
Gentlemen, i did it again! 🤪
4 liquors, different recipes based on foraged sloe (blackthorn, prunelle, prunus spinosa)
Liquor 1: "Classic Baguette"
Half Normand French Vodka with Half Russian Standard vodka. For peace and shiet.
Sloes
Cinnamon
Cloves
Vanilla
Fruits from wild fennel (oopsie put it in by mistake)
Lemon Zest
Vitamin C
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Liquor 2: "Baguette dad try to experiment"
Half Normand French Vodka with Half Russian Standard vodka.
Sloes
Cloves
Vanilla
Fruits from wild fennel (oopsie put it in by mistake)
Mandarin fruit
Lemon Zest
Vitamin C
----
Liquor 3: "Baguette dad is trying"
Rum from the Caribbean
Sloes
Star Anise
Fruits from wild fennel
Cloves
Lemon Zest
Vitamin C
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Liquor 4: "Baguette Tansy totally not poison edition"
Rum from the Caribbean
Sloes
Star Anise
Fruits from wild fennel
Flower and leaves from Tansy
Achillea millefolium leaves
Lemon Zest
Vitamin C
4 liquors, different recipes based on foraged sloe (blackthorn, prunelle, prunus spinosa)
Liquor 1: "Classic Baguette"
Half Normand French Vodka with Half Russian Standard vodka. For peace and shiet.
Sloes
Cinnamon
Cloves
Vanilla
Fruits from wild fennel (oopsie put it in by mistake)
Lemon Zest
Vitamin C
----
Liquor 2: "Baguette dad try to experiment"
Half Normand French Vodka with Half Russian Standard vodka.
Sloes
Cloves
Vanilla
Fruits from wild fennel (oopsie put it in by mistake)
Mandarin fruit
Lemon Zest
Vitamin C
----
Liquor 3: "Baguette dad is trying"
Rum from the Caribbean
Sloes
Star Anise
Fruits from wild fennel
Cloves
Lemon Zest
Vitamin C
----
Liquor 4: "Baguette Tansy totally not poison edition"
Rum from the Caribbean
Sloes
Star Anise
Fruits from wild fennel
Flower and leaves from Tansy
Achillea millefolium leaves
Lemon Zest
Vitamin C
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I decided to make it into a pomelo tangerine and red grapefruit wine since I didn't have enough raw pomelo to make enough.
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It tasted pretty grim at first so I added a bunch more sugar to it to make the amount to 10 liters.
Plato is 23 now.
(I also let it ferment without an airlock for 3 days before hand)
Plato is 23 now.
(I also let it ferment without an airlock for 3 days before hand)
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I also let the low wines in the big jug age for 5-6 months beforehand so it has a delightful taste even though it is not done
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Tfw you gift a magnum bottle of metheglin (dandelion mead) vinegar to your mom because you didn't know it was oxidized
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winecrap
Here's everything in those two pots with the net tied up so we get as little pulp as possible in the finished product.
It's a new year's Eve miracle! The pumpkin wine finished. Bottled it up at 8%
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Forwarded from Sardinia enjoyers
"why yes I take great care in ensuring my own longevity how could you tell"
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Forwarded from Thieves of Wonders & Friends channel🍀 (Scott Metcalf)
The “Drunkard’s Lock” is an unusual medieval door mechanism dating to 1380 AD in Regensburg, Germany.
Its primary function was aledgly to assist homeowners in unlocking their doors in complete darkness, a practical solution given the lack of streetlights in medieval times and the fact that drinking wine was often safer than water.
The design reflects practical medieval problem-solving with a touch of humor.
The lock remains preserved on a historic door in Regensburg today.
Its primary function was aledgly to assist homeowners in unlocking their doors in complete darkness, a practical solution given the lack of streetlights in medieval times and the fact that drinking wine was often safer than water.
The design reflects practical medieval problem-solving with a touch of humor.
The lock remains preserved on a historic door in Regensburg today.
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