Still Smarter

Came across this distilling youtuber last week, making some very creative beverages and making me laugh a lot.

Most distilling chaps on the tube are Aussies, Kiwis or yanks... nice to have a down to earth Englishman. I guess he could well be a member on here.
The channel has around 70 vids already with new content each week.

Have a look.. last weeks episode

https://www.youtube.com/watch?v=RQ9BAzf ... lySpirited

He didn't make me laugh.
He needs to work on the sound volume of his posts.
But the gingerbread infusion has to be worth a go.
There is a long, dreek winter ahead.

Robert.

Easydrinker wrote: Sun Dec 19, 2021 12:18 am He didn't make me laugh.
He needs to work on the sound volume of his posts.
But the gingerbread infusion has to be worth a go.
There is a long, dreek winter ahead.

Robert.

well I can't work out whether the change in a sense of humour is down to low level depression (given the current "social" circumstances) or just getting older etc.

But WTF, that (the recipe) definitely sounds like it needs trying. I've had a go at a ginger wine, which ultimately turned out well, despite my inexperience when I made it (a good few years back). It also helped me learn a bit about flavour etc (dry ginger is somewhat bland, flavour present but nothing remarkable - back sweeten it and bingo! the hot and firey ginger flavour came through brilliantly and I had something akin to Crabbies or Stones ginger wine).

But I did enjoy the little bits of mockery/sarcasm from the gingerbread man character......

My attempt at "fresh ginger" wine was not spectacular.
I like the thought of back sweetening improving the product.
Maybe something that I should have tried.
I tend to shy away from sugar in the final product.

Robert.

Easydrinker wrote: Mon Dec 20, 2021 11:12 pm My attempt at "fresh ginger" wine was not spectacular.
I like the thought of back sweetening improving the product.
Maybe something that I should have tried.
I tend to shy away from sugar in the final product.

Robert.

Sure. Just that to get that marvellous hot, fiery ginger flavour, it needs to be sweet. Buy a bottle of crabbies or stones and drop a hydrometer into some. It comes out IRO 1.040, whereas a bottle that's IRO 0.990/1.000 you get a tiny bit of aromatics and the vaguest hint of ginger flavour.

About a half kilo per gallon should do the trick

I may leave Ginger wine alone.
I do not wish to look like the Mechelin man!

Robert.