Elissa Teal wrote:What is a decent brand of vodka for making such tinctures, etc.?
Joseph Lofthouse wrote:
Because I am a muskmelon farmer, I have a lot of non-marketable muskmelons. They make a fabulous wine.
T Blankinship wrote:I the summer I make a radler, Half beer and half lemonade. Do not use really good beer the cheap stuff is good for this. In the winter brandy is my drink. My father and I have a tradition of drinking stingers on the first snow fall of the year. A stinger is brandy and peppermint schnapps mixed together. It can be half and half or if you are like me stronger on the brandy and less schnapps. Experimenting with the ratio is the fun part!
Tereza Okava wrote:Diane, I have a setup very similar to yours. I often run continuous brew but at the moment my consumption is not enough for continuous, so I'm down to a gallon jar. The last batch was ginger-mango, amazing. Got dry almost like champagne in secondary. I also use it as a booze stand-in, and this last one seemed like it got close to beer content. (I'm also a brewer, and the last batch of homebrew seemed comparable).
If you have not tried lavender lemon, i suggest you hop to it. A few lavender flower heads and a bit of lemon juice, maybe a sweetener if you want it to acquire some booze during secondary. It is one of my favorite (also good: sweet fruit like mango, cherries, berries plus basil)
Morning came much too soon and it brought along a friend named Margarita Hangover, and a tiny ad.
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