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Thailands Wine Cellar For all the Booze related threads, be it Thai Singha Beer, Sangsom Whiskey, Sangthip, Mekhong, Lao Khao, Fancy making your own Yah Dong? Of course not forgetting the old favourites like American bourbons and Scotch Whiskeys.

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Old 06-06-2008, 07:34 PM   #21 (permalink)
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Quote:
Originally Posted by stroller View Post
Nan province, not too far from Chiang Rai.

Sorry mate, but given the suggestions below I think I'll be busy creating alcoholic excellence over the next couple of weeks. I do get into CR occassionally so I could drop off a bottle if you like. What flavour?
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Old 07-06-2008, 12:54 AM   #22 (permalink)
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^Dog!
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Old 07-06-2008, 12:59 AM   #23 (permalink)
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I'll supply the dog if Janda comes up with the liquor - nothing fancy like "lemon peel infused", please.
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Old 08-06-2008, 08:30 PM   #24 (permalink)
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Obtain large u-mon-gos jug. Fill with fruit, peeled and sliced or diced. Top up with hooch. Ferment a few weeks. Serve fruit over ice cream. Top up jug with fruit and hooch. Will keep indefinitely.
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Old 08-06-2008, 08:33 PM   #25 (permalink)
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It does not "ferment", the high alcohol content prevents such.


But the flavour soaks through nicely.
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Old 09-06-2008, 12:07 AM   #26 (permalink)
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Filter it through active carbon - it will remove most of the aromatics + other impurities.
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Old 08-09-2008, 08:52 PM   #27 (permalink)
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I'm just bumping this to advise Stroller that there's another batch on the go. PM me if interested.
The last lot's finished and was most successful. One with limes, and another with orange and coffee beans.

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