Tequila slammer - salt & lemon

Tequila Limes - shot tequila, shot lime

mmm!!! mmm!!

BLUEBERRY WINE (1)
(Full Bodied)
2 lb. blueberries
1 lb. raisins
2 lb. granulated sugar
½ tsp. pectic enzyme
1½ tsp. acid blend
½ tsp. yeast energizer
water to 1 gallon
crushed Campden tablet
wine yeast
Bring water to boil, then set aside. Wash and crush blueberries and put in primary fermentation vessel with all ingredients except yeast. Add hot water and stir to dissolve sugar. Cover well and allow to cool to 70-75 degrees F., then add yeast. Stir daily for 5-6 days or until specific gravity is 1.040. Strain out fruit pulp and press. Siphon into secondary fermentation vessel and fit fermentation trap. Rack in three weeks and again in three months. When wine is clear and stable, rack again and bottle. Allow a year to mature. Improves with age.


BLUEBERRY WINE (2)
(Full Bodied, Semi-Sec)
2 lb. blueberries
½ pt. red grape concentrate
1¾ lb. granulated sugar
½ tsp. pectic enzyme
1½ tsp. acid blend
½ tsp. yeast energizer
½ tsp. wine stabilizer
7 pt. water
crushed Campden tablet
wine yeast
Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel. Stir in all other ingredients except yeast, stabilizer and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is 1.030 (about 5 days), strain juice from bag and siphon liquor off sediments into gla** secondary fermentation vessel. Fit fermentation trap. Rack in three weeks and again in two months. When wine is clear and stable, rack again, add stabilizer and red grape concentrate, and bottle. Allow a year to mature.



BLUEBERRY WINE (3)
(Medium Bodied)
3 pts blueberries
3 lbs granulated sugar
½ tsp. pectic enzyme
1 tsp yeast nutrient
7 pt. water
wine yeast
Put water on to boil and stir in sugar until dissolved. Meanshile, wash blueberries, put in nylon straining bag and tie bag closed. In primary fermentation vessel, crush blueberries. Pour boiling water into primary and stir well, cover, and set aside to cool. Stir in yeast nutrient and pectic enzyme, recover primary and set aside for 12 hours. Add activated yeast and recover. Stir daily and press pulp in nylon bag to extract flavor. Ferment 10 days, strain juice from bag and allow to settle overnight. Siphon liquor off sediments into gla** secondary and fit airlock. Rack, top up and refit airlock every 60 days until wine is clear and all signs of fermentation are at least 30 days past (6-7 months). Stabilize, wait two weeks and rack into bottles. Allow 6-12 to mature.



BLUEBERRY WINE (4)
(Light Bodied, Dry)
2 lb. blueberries
1¾ lb. granulated sugar
½ tsp. pectic enzyme
1½ tsp. acid blend
½ tsp. yeast energizer
1 tsp yeast nutrient
7¼ pt. water
crushed Campden tablet
wine yeast
Put water on to boil and stir in sugar until dissolved. Meanshile, wash blueberries, put in nylon straining bag and tie bag closed. In primary fermentation vessel, crush blueberries. Pour boiling water into primary and stir well, cover, and set aside to cool. When room temperature, stir in crushed Campden tablet, acid blend, yeast energizer, and yeast nutrient. Cover and set aside 12 hours. Stir in pectic enzyme and set aside another 12 hours, covered. Add activated yeast and cover. Stir daily and press pulp in nylon bag to extract flavor. When specific gravity is 1.020 (about 7 days), strain juice from bag and allow to settle overnight. Siphon liquor off sediments into gla** secondary and fit airlock. Rack, top up and refit airlock after 30 days and again every 60 days until wine is clear and all signs of fermentation are at least 30 days past. Stabilize, wait two weeks and rack into bottles. Allow a year to mature.



"TFS" RULES above all others Except for... StreatorOnline Home @ link [soforum.proboards103.com]

Lemon Wine (1)
8 large lemons
10 oz can of white grape juice concentrate
2 lbs granulated sugar
6-1/2 pts water
1/4 tsp grape tannin
1/4 tsp pectic enzyme
1 tsp yeast nutrient
Chanpagne wine yeast
Boil water and dissolve sugar in it. Grate the zest from 3 lemons into primary. Juice all lemons and add juice to primary. Add grape juice to primary and add sugar water. Cover primary and set aside to cool to room temperature. Add tannin, yeast nutrient and pectic enzyme. After 12 hours, add yeast. Ferment until specific gravity drops to 1.020 (about 8 days). Rack into secondary, top up if required and fit airlock. In 4-6 weeks, check specific gravity. Rack when S.G. is 1.000. Top up and refit airlock. Age 6 months, checking water in airlock periodically. Rack into bottles and age additional 6 months before tasting.



Lemon Wine (2)
6 medium-sized lemons
2 lbs finely granulated sugar
7-1/2 pts water
1/4 tsp grape tannin
1/2 tsp pectic enzyme
1 tsp yeast nutrient
Champagne wine yeast
Put water on to boil and dissolve sugar in it. Meanwhile, grate the zest of 3 lemons and peel the lemons. Remove all white pith from lemons and break lemons into segments. Place segments and zest in nylon straining bag, tie bag closed and place it in primary. Mash the segments and add boiling water to primary. Cover until cooled to room temperature. Add tannin, yeast nutrient and pectic enzyme. Twenty-four hours later add yeast. Squeeze bag daily to release juice for 8 days. Drain bag and allow to ferment 3 more days. Rack into secondary, top up if required, and fit airlock. Rack in 3 weeks and again 3 weeks later. When wine had fermented to dryness, taste. If too dry, stabilize and sweeten to taste. After 10 days, rack into bottles. Age 6-12 months.


Lemon Wine (3)
6 medium-sized lemons
2-1/2 lbs granulated sugar
7-1/2 pts water
1/4 tsp grape tannin
1 tsp yeast nutrient
Champagne wine yeast
Grate the zest of 1 lemon into primary. Add juice of lemons, sugar, water, tannin, and yeast nutrient. Stir well to dissolve sugar. Wait 12 hours and add yeast. Ferment 2 days and strain into secondary, top up if required, and fit airlock. Rack every 30 days until specific gravity reaches 1.000. Stabilize, wait 10 days, and rack into bottles. Age 1 year.


"TFS" RULES above all others Except for... StreatorOnline Home @ link [soforum.proboards103.com]

pure simple beer is a drink im thankful to God for!
i like this croatian one the most:

like you could ever resist it


bom chicka wah wah

Jack Daniels with nothing else...not even ice.

Homemade Watermelon Wine

2 large ripe watermelons
5 lbs sugar
1 1/2 teaspoons acid blend
1 Campden tablet
1 1/2 teaspoons yeast nutrient
1 packet Champagne yeast

Extract juice from watermelons using juicer. Discard pulp. This should produce 1- ½ gallons of juice. Pour into primary fermentation container. Add sugar, acid blend, crushed Campden tablet, and yeast extract. Cover and let sit for 1 day. Uncover and add yeast. Cover again and stir once daily for 1 week. Let rest another week without stirring. Rack into secondary fermentation container a nd attach airlock. Let rest for 3 months. Rack into bottles and let age for one year.


"TFS" RULES above all others Except for... StreatorOnline Home @ link [soforum.proboards103.com]

Lime Wine - 5 GALLONS

Ingredients:
2 ½ quarts of fresh squeezed lime juice

Yeast nutrient (recommended dosage for 5 gallons)

Pectic enzyme (recommended dosage for 5 gallons)

¼ teaspoon potassium metabisulfite

1 tsp. acid blend or tartaric acid

3 to 4 gallons of filtered water (depending upon your acid check)

10 to 16 cups of sugar (depending upon brix level of juice)

Champagne yeast

½ to 1 cup lime zest (optional)


Procedure:
1. Sanitize a 5-gallon carboy.

2. Add the lime juice to carboy.

3. Add potassium metabisulfite.

4. Add 1 gallon of heated water with 4 ½ c. of the sugar dissolved.

5. Check the brix level at this point. You should target for 22 or 23 brix. If the brix are low, you will need to add sugar to each gallon of water until,

6. Check the acid level, which should still be quite high at this point. Add the water gradually until you reach the desired acid level which should be anywhere between .5% to .9% acid. At the same same time you will also be adding the amount of sugar needed to raise your brix level.

7. After the acid & brix levels are reached, add the pectic enzyme, yeast nutrient and 1 tsp.of acid blend.

8. Fit with an airlock.

9. Add the yeast the next day which has been dissolved in ¼ c. warm water.

10. Let ferment until dry (about 5 to 7 days)*

11. Add 2 teaspoons of potassium sorbate and stir. The potassium sorbate stops fermentation. Let it sit until the wine clears and then rack the wine off the must.

12. You can also add a clearing agent which will settle more of the must to the bottom.

13. Adjust to taste by adding sugar.

14. Bottle.


Notes:
* If fermentation does not start after a few days, add another teaspoon of yeast nutrient.



Formula for adding sugar to must:

2 ¼ pounds of sugar to 1 gallon water equals 22 brix

¼ c. sugar to 1 gallon of water equals 1 ¼ brix



Formula for adding acid to must or adjusting wine:

1 teaspoon acid blend per gallon = .15% acid (use in the must)

1 teaspoon citric acid per gallon = .15% acid (used in finishing)


"TFS" RULES above all others Except for... StreatorOnline Home @ link [soforum.proboards103.com]

Strawberry Daiquiri

I have no idea what the recipe is



Do not judge me based on your ignorance.

i call this one the devils wine.
makes 9 litres and is good for partys.

be warned tastes like realy nice juice but smashes all that drink it.

1) 9 litre bucket
2) 1 x 4 litre cask of fruity dislexia
3) 1 x bottle of smirnoff (vodka)
4) 1 x bottle of mescal ( tequila)
5) 1 x 1 litre of lemonade
6) 1 x 2 litre tin of tropical punch
fruit is optional in this . in my experiance the fruit never gets eaten.

be warned this is a reallly nice party punch it tastes so nice and it goes down like cordial.
but it is a creeper it slowly creeps up on you and knocks you down real fast.

enjoy


it only hurts till the pain goes!!!!
Confucius Say .... man with hand in both pockets not always on the ball!

I don't drink.


I laugh at you fools.

"TFS" RULES above all others Except for... StreatorOnline Home @ link [soforum.proboards103.com]

whisky and grape soda

(1)- Paraflu Cocktail.


Ingredients:

- 2 oz. Dry Gin

- 1/2 oz. Blue Curacao Liqueur

- 1/4 - 1 oz. Lemon Juice


Directions:

- Mix "in glass".

Pour the vodka and lemon juice into a cocktail gla** filled with ice. Slowly pour the blue curacao to the bottom of the gla** and serve.


(2)- Panty Remover.


Ingredients:

- 2 oz. Dry Gin

- 1 oz. Vodka

- 1/2 oz. Grapefruit Juice

- 1 dash Lemon Juice


Directions:

- Mix "in glass".

Stir ingredients together in a cocktail gla** and serve.


"Nature intended women to be our slaves. They are our property, we are not theirs...They belong to us, just as a tree belongs to the gardener."
--Napolean Bonaparte