Stop in for a drink.

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I thought that Santa had brought me a bottle of Habenero infused whiskey.
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I haven't tried it yet :lol:
With the addition of some Tomato Juice and perhaps a whiskey that is straight from the still and condenser this might make a tasty Bloody Mary type beverage.
I have to think of something, half gallon of hot sauce gonna take up a lot of beer space in the fridge :rofl:
 
Unconventional said:
I thought that Santa had brought me a bottle of Habenero infused whiskey.
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I haven't tried it yet :lol:
With the addition of some Tomato Juice and perhaps a whiskey that is straight from the still and condenser this might make a tasty Bloody Mary type beverage.
I have to think of something, half gallon of hot sauce gonna take up a lot of beer space in the fridge :rofl:
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That's definitely an *** burner but sounds good.
 
Getting low on moonshine. My dealer is going through some health issues. Might have to get my own equipment. Hes pretty good. Has a little barrel he re-chard. (Is that a word?) top shelf stuff if you ask me.
 
Bodyperson said:
Getting low on moonshine. My dealer is going through some health issues. Might have to get my own equipment. Hes pretty good. Has a little barrel he re-chard. (Is that a word?) top shelf stuff if you ask me.
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Haven't had much homemade but some is real good.
 
I make some killer wine. The chokecherry crop was nil this year. We had a cold spell this spring that hindered all of the pollination. Danged bears where still looking for food clear into December. I thought they were hibernating by thanksgiving so I had the left over turkey out on the covered privacy deck.
I woke up to a ruckus about 3 am on 28 of November. Damned bear on the deck. Good sized one to boot. I think it was his last hurrah. Haven’t seen one since.
 
Bodyperson said:
I make some killer wine. The chokecherry crop was nil this year. We had a cold spell this spring that hindered all of the pollination. Danged bears where still looking for food clear into December. I thought they were hibernating by thanksgiving so I had the left over turkey out on the covered privacy deck.
I woke up to a ruckus about 3 am on 28 of November. Damned bear on the deck. Good sized one to boot. I think it was his last hurrah. Haven’t seen one since.
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No bear here but the racoons do a good job of making sure the garbage can is empty.
Bear!! no thanks.
 
Bodyperson said:
I make some killer wine. The chokecherry crop was nil this year. We had a cold spell this spring that hindered all of the pollination. Danged bears where still looking for food clear into December. I thought they were hibernating by thanksgiving so I had the left over turkey out on the covered privacy deck.
I woke up to a ruckus about 3 am on 28 of November. Damned bear on the deck. Good sized one to boot. I think it was his last hurrah. Haven’t seen one since.
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Oh… so back to my killer wine. We can grow some sweet cherries around here. My best wine is half bing cherries and half choke cherries. I leave the pits in the choke cherries for some tannin. Okay, got that covered but here is the kicker. Freezer distillation. :thumbsup:
 
Bodyperson said:
Oh… so back to my killer wine. We can grow some sweet cherries around here. My best wine is half bing cherries and half choke cherries. I leave the pits in the choke cherries for some tannin. Okay, got that covered but here is the kicker. Freezer distillation. :thumbsup:
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I know you have some of the best cherries but freezer distilling I have no idea.
 
Bodyperson said:
Oh… so back to my killer wine. We can grow some sweet cherries around here. My best wine is half bing cherries and half choke cherries. I leave the pits in the choke cherries for some tannin. Okay, got that covered but here is the kicker. Freezer distillation. :thumbsup:
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Making me want to road trip! Fire up the new plane Fred!
 
Fred Scigliano said:
I know you have some of the best cherries but freezer distilling I have no idea.
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Learned it from the Hutterites. Freeze the wine before you bottle it. I use 5 gallon and 3 gallon carboys. Once it’s frozen bring it indoors and thaw it into bottles. It’s a little tricky cause you don’t want to oxidize the wine but you stop short of the water starting to thaw. Gets the alcohol content waaay up there.
 
Bodyperson said:
Learned it from the Hutterites. Freeze the wine before you bottle it. I use 5 gallon and 3 gallon carboys. Once it’s frozen bring it indoors and thaw it into bottles. It’s a little tricky cause you don’t want to oxidize the wine but you stop short of the water starting to thaw. Gets the alcohol content waaay up there.
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OK sounds great I'd love to taste your wine and looks like John will be with me. lol
 
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