Printable View
I've just been given 5 gallons of locally distilled fire water. It's like bad grappa and as strong as buggery. i.e .very strong.
Drinkable in small shots but it hurts.
Besides throwing it away or using it as fuel can any one suggest anything sensible to do with it?
I don't know, dilute it, flavour it...... all suggestions gratefully received.
:trink26:
what about mixing it with some orange/fruit juice maybe take the edge off it
Take a look at The Blue Flame on expats.org.uk. It has plenty of recipes for hooch.
I tried that but it still tastes shit. Just ruins good juice. I think it has to stay as a sipping spirit but needs flavour.
I am sometimes afraid of unknown distilled spirits cause if the stuff is the wrong material and done wrong it can be a deadly mixture, and Thai ain't all that hip on potable liquids and ending up dead never brings the price of cheap booze in reason in my book.
With the fuel price rise you could have a weeks free driving there!:)
^ a very fair point.
I'll wait a bit and see if I die or if someone comes up with a good idea. Eventually, though I can see it being used as drain cleaner.
It'll certainly give the frogs something to think about.
You could make Lao Dong from it, add some fruits to give it flavour, or store in bamboo casks to mature it.
There are several threads on this topic here.
Last, before you throw it away, I'll have it. I'll collect.
You're not wrong there and believe me I'd kinda considered it. Trouble is I've nursed my old Hilux along for a while now and she's been good to me. I wouldn't want to blow it all in a one day orgy of alcoholic explosions. Not sure she's take the strong stuff.Quote:
Originally Posted by Happyman
Quote:
Originally Posted by stroller
Serious?
Where are you, geographically speaking?
Nan province, not too far from Chiang Rai.
Bottle some and put various things in with it, fruit or chocolate etc leave it for a while to get the flavour infused, filter out the bits or not , taste it.
Chocolate ???
Yes chocolate. Edible berries,chili or pretty much anything edible. Never had Snickers Vodka? Smarties Vodka?
Ok we'll give it ago. Sealed bottles or just screw top. Could I use plastic water bottles?
Screw tops should be fine, works with vodka bottles. Glass bottles would be better, it might take on the taste of plastic.
Citrus is usually a good one, the outside, not the white pith.
Orange, lemon or lime peel? sounds bloody good.
Coffee beans?
This was lifted for infused vodka
The timing isn't scientific but your recipe will often infuse between two and five days. Generally, citrus fruits or strongly flavored ingredients might infuse in less than a week, but softly flavored or fibrous ingredients (vanilla beans or fresh ginger) may need up to a week or more. Luckily, you need not do anything but ignore the jar. (some advice will tell you must wait two weeks or more. This may apply for larger restaurant size recipe's, but if you're infusing around 1 liter its typically shorter. (for example, 1 liter of vodka and 1 fresh sweet pineapple will create a very flavorful drink in two days).
Gingers plentiful here, could be ok.
Marvellous. Two weeks to go then death by flavoursome alcohol poisoning. Excellent.
Go crazy. Youve got plenty just do something different with each bottle. Chilli vodka was always a good one. never tried coffee. experimentalizations the key. thinkyou can put the whole fruit in i.e flesh and peel for citrus. Some might need filtering, coffee filter paper is fine.
Out of direct sunlight too.
Quote:
Originally Posted by stroller
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?
^Dog!:)
I'll supply the dog if Janda comes up with the liquor - nothing fancy like "lemon peel infused", please.
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.
It does not "ferment", the high alcohol content prevents such.
But the flavour soaks through nicely.
Filter it through active carbon - it will remove most of the aromatics + other impurities.
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.
:)