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| GETOCAT |
 Posted: Wed Jun 30, 2010 2:07 pm |
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ORDER OF THE SKULL
Joined: 23 Dec 2009
Posts: 7074
Location: STOCKTON,CA
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CRASSofSF wrote:
-fond memories of prison, eh guys?
Pruno is made in county lockup,too.
Or so I've been told. |
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yella70 wrote: I can barley stomach the news . |
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| CRASSofSF |
| Posted: Wed Jun 30, 2010 5:24 pm |
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Joined: 05 Aug 2004
Posts: 2166
Location: P-Town
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not to mention spread and suspiciously tasty beef jerkey... but ive never been arrested. seriously.
in anycase, enjoy some pictures.
my tree. looooots and lots of plums.
first cat-shit bucket o goodness
cmon, you know they look good. and they are. motherfuckers keep eatin outta my stash! 
i guess ill end up with two more carboy buckets than planned.. i will need to rack at least 8-9 gallons after i get rid of the chunky shit. |
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NorCal LowLife
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| BlockheadSam |
| Posted: Wed Jun 30, 2010 8:41 pm |
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Joined: 31 Jan 2009
Posts: 958
Location: is everything.
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| I go by the rule, a pound of sugar a pond of fruit per gallon. Rack twice...............bottle. Never fails. Make sure to nutralize it when you bottle to avoid fizz-o-rama. |
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It is Skull and Bones, and some of us are skateboarders. |
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| CRASSofSF |
| Posted: Fri Jul 02, 2010 4:31 pm |
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Joined: 05 Aug 2004
Posts: 2166
Location: P-Town
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hm, i might just give that a go, sam. failproof sounds like the way to go!
New additions!
New buckets(carboys) and one way valves with plugs.
If any of yall are in the area and are into homebrew.. SF Brewcraft is the SPOT. everyone's cool and helpful as fuck.
Cookin and gettin sh!t ready for fermentation today! more pics to come.
keep yer eyes peeled for when im done, too.. ill post all my notes, for anyone interested |
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NorCal LowLife
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| MMS |
| Posted: Fri Jul 02, 2010 6:52 pm |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
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Crass-
No tips on the wine stuff...but if you do some BBQin', fruit wood is TASTY for smokin'. Never used Plum, but I've used Peach, Cherry, Apple, Pear...makes for a lighter, sweeter smoke. Chicken, Fish, and Pork all get happier from fruit wood smoke. |
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I'm kinda over it... |
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| CRASSofSF |
| Posted: Fri Jul 02, 2010 8:44 pm |
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Joined: 05 Aug 2004
Posts: 2166
Location: P-Town
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| sounds like a damn good idea to me! im sick of my boy killin striper flavor with hickory smoke! hes into it, i aint. |
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NorCal LowLife
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| CRASSofSF |
| Posted: Wed Jul 14, 2010 10:24 pm |
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Joined: 05 Aug 2004
Posts: 2166
Location: P-Town
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okay so heres a big update.
i washed, stemmed, and tried a few ways to prep the plums. Squishin my hand worked well, but took forever. cuttin em up worked like crap. best way? potato masher! then ran it all thru a colander like a sieve.
so yeah, with the girlfriend helping, mashin and seperating the pits took no time at all.
not pretty, but worked.
aftermath... looks kinda like baby food/shit/barf
so i did one batch with skins in the mix, and one without
added the water and sugar, nutrient and pectic enzyme. it smelled pretty good.. and i covered and let cool for about 12 hours.
sprinkled the yeast on top, two different styles in the two batches then covered and let the fermentation & airlock do its thing.
about 11 or 12 days later, i figured that was long enough(didnt have a hydrometer to measure it all specific but whatever)
popped off the lids to remove the cap.
mmm.. caaap
lol, not. smelled great.. looks like.. yeah.
so yeah, removed the cap and all floaters, resealed up and in another week or two ill rack it and let sit till october.
still not clear yet, obviously.
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NorCal LowLife
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| CRASSofSF |
| Posted: Wed Sep 08, 2010 8:22 pm |
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Joined: 05 Aug 2004
Posts: 2166
Location: P-Town
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UPDATE! coz i forgot.
white turned out DELICIOUS! only have enough left to bottle some for my sis' weddin next month.
red is good, but im not really into reds.
alcohol content is lower than desired.. but itll getcha drunk. i figure it around 9-11%(no hydrometer) ill be punching the cap down a few times next time around.. im thinking pear wine, aside from beer.
look at that lusterous red!
im calling this success.
APPROVED |
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NorCal LowLife
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| strong reaction |
| Posted: Mon Sep 13, 2010 6:06 am |
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ORDER OF THE SKULL
Joined: 11 Jan 2010
Posts: 1482
Location: A field in Ireland
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Brilliant. Next time mash up a banana and add it to the fruit to release natural sugars, then when it's in the buckets cover with a towel and leave somewhere warm for a week or two while fermenting then decant it into the buckets with the valves and lids.
I gotta go pick some blackberries and get me a gallon going for the winter... |
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