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  1. #51
    sabaii sabaii
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    Quote Originally Posted by withnallstoke
    The first bottle was brought out carefully
    It was pants then

  2. #52
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    Quote Originally Posted by sabaii sabaii
    It was pants then
    The carbonation was spot on, the rest of it needs a little work.

    Another plus is that it looks like piddle, if one likes that sort of thing.

  3. #53
    sabaii sabaii
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    Quote Originally Posted by withnallstoke
    Five litres later i sort of came too, with the sound of Elvis Costello blasting out of the speakers
    Right, I'm not reading anymore

    That fukkin Olivers Army is gonna be there when i wake up now, I know it

  4. #54
    sabaii sabaii
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    Quote Originally Posted by withnallstoke
    Mad Hatter took copious notes
    You sure he said notes ?

    Where is the Mad Hatter anyway ?




    Quote Originally Posted by withnallstoke
    The hangover has been sorted with two cups of coffee and two litres of water.

    Chuck it

  5. #55
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    Quote Originally Posted by sabaii sabaii
    Where is the Mad Hatter anyway ?
    Last seen departing the premises on the back of a Wave singing a bawdy sea shanty proclaiming the delights of bending over infront of the bosun.

  6. #56
    sabaii sabaii
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    ^ For those that don't know
    A bosun's chair or boatswain's chair is a device used to suspend a person from a rope to perform work aloft. It is distinguished from a climbing harness by the inclusion of a more or less rigid seat, providing more comfort than even the best-padded straps for long-term use. In exchange, the bosun's chair does not allow the freedom of movement necessary for climbing, and the occupant is generally hoisted or lowered into place using the rope alone

  7. #57
    splendid and tremendous
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    Quote Originally Posted by withnallstoke
    Mad Hatter took copious notes and pictures of the event, and has promised a write up as and when he recovers, so i'll leave it to him to flesh out the tasting details.
    Cop out! Get those piccies up this instant! I want to look at old, drunken Northeners.

  8. #58
    sabaii sabaii
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    ^ That'll teach you for calling him a Lardass

  9. #59
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    Quote Originally Posted by withnallstoke
    beer cellar
    La de da.




    You may need more ginger in the mix if it didn't taste of much.
    Can never have too much ginger eh?

    (insert joke about ginger minges here).

  10. #60
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    Quote Originally Posted by somtamslap
    I want to look at old, drunken Northeners.
    How rude!
    What's wrong with normal porn.

  11. #61
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    Quote Originally Posted by Bogon View Post
    Quote Originally Posted by withnallstoke
    beer cellar
    La de da.

    Technically, it's an unplugged bomb proof freezer.

  12. #62
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    WITHNALL'S WANK JUICE Review

    This review is based on tasting notes taken in the early evening of Friday 18th November 2011 at the producer's premises.

    Declaration of interest: I know and have known WNS for many years, nevertheless this review will be unbiased, untarnished, unremitting in its opinions and generally unworthy of serious consideration.

    Having been seated by mine host, [Withnall], at the tasting table a bottle of the said liquor was placed it front of me. "What do you call this piss?", I enquired of this straw coloured bottle of liquid. Withnalls Wank Juice was the cheery reply. [see photo below]



    Well my first thoughts were, it does look like piss but one shouldn't judge a book by its cover - should one?

    I actually made some notes to which I'll enter now.

    Appearance: Looks likes piss, straw coloured.

    Dispensation: By hand into glass, no head, bubbles, no nothing except pure unadulterated piss water or if you prefer 'wank juice'. Yeast sediment visible in bottle.

    Bouquet / Aroma: None except a yeasty smell. No smell of ginger or anything else for that matter apart from the whiff of yeast.

    Taste: Er... none. It was utterly and totally neutral. Again no ginger just a raw'ish after-taste. There was definitely alcohol present as one could feel the warmth as it oodled down the throat.

    I had a couple or so glasses but no more. I reckon you could get ratted on this stuff but it would be hard work - not as bad as drinking Chang admittedly - but nothing like a ginger beer should be. And this surprises me as it does Withnall, what with all those ingredients where did the flavour go?

    In summary, a sterling effort all round from Withnall, the result somewhat of a disappointment but as I'm reliably informed an improved Mk II version goes into production immanently.

    I'll drink to that!

    M.H.
    Honi soit qui mal y pense

  13. #63
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    ^ Fair review there Hatter.

    The MkII goes into production tomorrow, with a few alterations to the recipe as follows:-

    Three times the ginger (1.5kg), to try and get the brew tasting of ginger.
    Twice the honey (400g), nice smooth finish on the lips.
    An extra kilo of sugar (4kg), in order to increase alcohol content.
    No lemon, to remove the slightly acidic feel.


    Another sampling is planned this very evening.

  14. #64
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    Quote Originally Posted by withnallstoke View Post
    ^ Fair review there Hatter.

    The MkII goes into production tomorrow, with a few alterations to the recipe as follows:-

    Three times the ginger (1.5kg), to try and get the brew tasting of ginger.
    Twice the honey (400g), nice smooth finish on the lips.
    An extra kilo of sugar (4kg), in order to increase alcohol content.
    No lemon, to remove the slightly acidic feel.


    Another sampling is planned this very evening.

    One could always add lemon (lime) to taste apres serving.

  15. #65
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    So basically Withnall somehow managed to create alcoholic water..

  16. #66
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    I've got a friend, Retired Master Brewer.

    He owns a Bar on Sukhumvit Soi 11, he built quite a few breweries in Africa during his days.

    If you are once in Bangkok, you could visit the guy, talk about what you have done so far and he will be happy give you lots of advice...

  17. #67
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    Withnall's MK II

    Quote Originally Posted by somtamslap View Post
    So basically Withnall somehow managed to create alcoholic water..
    YES, precisely! Withnall has now [inadvertently] made a base liquor suitable for distillation - quite a remarkable vicarious effect.

    In actual fact I have it on good authority that WNS has some of this stuff so a distillation still will not be required.



    This yeast will produce a 20% ABV liquor in 5 days and is especially designed for high temperature climates.

    It is rumoured though, that if the liquor is mushroom based and fermented with the Alco48 Turbo yeast, an alcoholic beverage is created which simultaneously emulates the effect of magic mushrooms and 5 pints of 'Owd Roger'. Of course one would need an awful lot of mushrooms if this brew was to have the desired potency.

    We await developments with great interest.

  18. #68
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    Sorry to be a pain in the arse but 20% is not possible anywhere. It's all to do with chemical kinetics and the relative rates of reaction, forward and reverse. You're pushing it to hope for 14%.

  19. #69
    Gohills flip-flops wearer
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    Quote Originally Posted by somtamslap
    So basically Withnall somehow managed to create alcoholic water
    JC has got nothing on me. Have you seen my fish butty trick?




    Quote Originally Posted by forreachingme
    If you are once in Bangkok, you could visit the guy, talk about what you have done so far and he will be happy give you lots of advice...
    If i'm up there i'll pm you for details - cheers.




    Quote Originally Posted by can123
    Sorry to be a pain in the arse but 20% is not possible anywhere.
    That's what it claims on the packet, which brings me nicely to a good question.

    Has anybody used this stuff before?
    Any advice?

  20. #70
    Thailand Expat OhOh's Avatar
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    If it's made in China it will do exactly what it says on the packet, if in Thailand you've got a 80% chance it will taste of chillies and fish sauce.

  21. #71
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    20% Alcohol production

    Quote Originally Posted by can123 View Post
    Sorry to be a pain in the arse but 20% is not possible anywhere. It's all to do with chemical kinetics and the relative rates of reaction, forward and reverse. You're pushing it to hope for 14%.
    Sorry, but the manufacturer would disagree with you, I quote:

    "High alcohol turbo yeast - slower

    The most well known turbo here is the Alcotec 48 again, but this time used as a high alcohol turbo. It's a very versatile turboyeast as it allows you to choose whether to go for moderat alcohol (fast) or high alcohol (slower). It's done simply by adding more sugar to get the higher alcohol. For a 19-20% result, simply add 8 kgs of sugar into 25 litres in total. We also have the extreme Alcotec 23% which contains activated carbons used in a clever way to take it to this high alcohol."

    Link: Turbo yeast fermentation for making alcohol

  22. #72
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    Quote Originally Posted by withnallstoke
    Has anybody used this stuff before?
    Any advice?
    These look like a couple of useful links for starters:

    Turbo-Yeast.com
    Turbo yeast, home alcohol distilling and industrial fermentations

    Cheers! Hic!

  23. #73
    euston has flown

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    Silly question, but this turbo yeast is essentially used to make a 21% white spirit. Given how cheap 20-40 % lao kaow is why would you bother?

    Im paying about 100 B for a bottle of 40% neutrel spirit

  24. #74
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    Quote Originally Posted by Mad Hatter View Post
    Quote Originally Posted by can123 View Post
    Sorry to be a pain in the arse but 20% is not possible anywhere. It's all to do with chemical kinetics and the relative rates of reaction, forward and reverse. You're pushing it to hope for 14%.
    Sorry, but the manufacturer would disagree with you, I quote:

    "High alcohol turbo yeast - slower

    The most well known turbo here is the Alcotec 48 again, but this time used as a high alcohol turbo. It's a very versatile turboyeast as it allows you to choose whether to go for moderat alcohol (fast) or high alcohol (slower). It's done simply by adding more sugar to get the higher alcohol. For a 19-20% result, simply add 8 kgs of sugar into 25 litres in total. We also have the extreme Alcotec 23% which contains activated carbons used in a clever way to take it to this high alcohol."

    Link: Turbo yeast fermentation for making alcohol
    This is going to come as an enormous shock to you. Oriental people do not always say the truth. It is impossible to increase the percentage alcohol content either by using more sugar or a magic yeast. The chemical equilibrium which occurs when fermentation is finished ensures that the alcohol cannot be 20%.

    If all the yeast has been used in the first fermentation, no amount of added sugar will do anything other than to give the wine a disgustingly sweet taste. If some yeast remains after the first fermentation, the addition of more sugar will result in more alcohol and bubbles of carbon dioxide. ( This is how champagne gets its bubbles).

    Their claim for their magic yeast is total bollocks as you will soon find out. Ordinary dried packet yeast used for homebaking bread works adequately. The wine I made was very much like the house white wine one has in Italian restaurants in the UK not much flavour or alcohol taste as one is drinking but then, suddenly, it kicks in and one is drunk. Pissed, even.

    If you want to improve the flavour consider adding a fortified liqueur like Kirsch. Do not consider distillation under any circumstances as this could prove to be very dangerous especially if you use magic yeast which contains God knows what.

  25. #75
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    I have reread my post above and might have misled you. The following site explains everything

    Home Distillation of Alcohol (Homemade Alcohol to Drink)

    If you want to produce industrial alcohol using fermentation then you should use your magic yeast. If you want anything that allows a flavour to be discerned, use a simpler yeast.

    My advice for distillation is Kosher. Don't be tempted to distill as it could have very serious consequences. My professor at university specialised in chemical kinetics and we were all force fed the stuff.

    Our family recipe for wine is

    5 kilos of red grapes bought from the local market as leftovers at the end of the day and mashed up.

    1.5 teaspoons of baking yeast (dried )

    2 kilos of sugar

    water

    All in one of those big containers used to dispense water in offices. Put a small plastic bag on the neck and use a strong elastic band to hold it tight. Asthe fermentation process happens, the bag is blown up. Squeeze the plastic bag gently to expel the carbon dioxide. This way ensures that there is no oxygen getting into the container. No need for traps. Very rapid fermentation occurs for the first two/three days and then dies down. When the bag takes ages to fill, the process is finished. This is about ten days in Thailand. Decant the wine leaving all the pips and skins behind.

    Bottle and drink.

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